Stability and antioxidant potential of purified olive mill wastewater extracts

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1312-1321

  He, Jingren ^a,b   Alister Briggs, Michelle ^c   Lyster, Ted De ^c   Jones, Graham P ^b  

^a WUHAN POLYTECHNIC UNIVERSITY   (China)

^b UNIVERSITY OF ADELAIDE   (Australia)

^c Australian Olive Oil Brokerage Pty Ltd   (Australia)

Author keywords

Antioxidant activity; Olive mill wastewaters; Resin; Secoiridoids; Stability; Storage conditions; Total phenols

Indexed keywords

ANTIOXIDANT ACTIVITIES; OLIVE MILL WASTEWATERS; SECOIRIDOIDS; STORAGE CONDITIONS; TOTAL PHENOLS;

ADSORPTION; AGENTS; CONVERGENCE OF NUMERICAL METHODS; FOOD STORAGE; PLANTS (BOTANY); PURIFICATION; RESINS; STABILITY; WASTEWATER;

PHENOLS;

ACTEOSIDE; AGLYCONE; ANTIOXIDANT; CAFFEIC ACID; CINNAMIC ACID DERIVATIVE; ELENOLIC ACID; FLAVONOID; GALLIC ACID; HYDROXYTYROSOL; ISOQUERCITRIN; LUTEOLIN; LUTEOLIN 7 GLUCOSIDE; NITROGEN; OLEOSIDE; OLIVE EXTRACT; OXYGEN; PARA COUMARIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; RUTOSIDE; TYROSOL; UNCLASSIFIED DRUG;

ADSORPTION; AIR; ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); DRUG INDUSTRY; DRUG STRUCTURE; FOOD INDUSTRY; HYDROPHILICITY; NONHUMAN; OLIVE; PURIFICATION; STORAGE TEMPERATURE; SUNLIGHT;

EID: 81855221899     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.124     Document Type: Article

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