New phenolic compounds hydrothermally extracted from the olive oil byproduct alperujo and their antioxidative activities

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 5, 2012, Pages 1175-1186

  Rubio Senent, Fátima ^a   Rodríguez Gutíerrez, Guillermo ^a   Lama Muñoz, Antonio ^a   Fernández Bolaños, Juan ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

alperujo; antioxidant; ethyl acetate extract; hydroxytyrosol; olive oil wastes; phenols; tyrosinase

Indexed keywords

ALPERUJO; ANTIOXIDANT; ETHYL ACETATES; HYDROXYTYROSOL; OLIVE OIL WASTE; TYROSINASE;

SOLVENT EXTRACTION; VEGETABLE OILS;

PHENOLS;

ANTIOXIDANT; OLIVE OIL; PHENOL DERIVATIVE; PLANT EXTRACT; VEGETABLE OIL;

ARTICLE; CHEMISTRY; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; PLANT OILS;

EID: 84856998207     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204223w     Document Type: Article

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