Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalik, Domat and Gemlik varieties at different ripening stages

Food Chemistry

Volumn 136, Issue 1, 2013, Pages 41-45

  Dagdelen, Ayhan ^a   Tümen, Gülendam ^a   Özcan, Mehmet Musa ^b   Dündar, Ekrem ^a  

^a BALIKESIR UNIVERSITY   (Turkey)

^b SELCUK UNIVERSITY   (Turkey)

Author keywords

Fruit; Oil; Olive; Organic acids; Phenolic compounds; Ripening period

Indexed keywords

FERULIC ACIDS; GALLIC ACIDS; LUTEOLIN CONTENT; OIL; OLEA EUROPAEA; OLIVE; OLIVE OIL; P-CUMARIC ACID; PHENOLIC COMPOUNDS; PHENOLICS; RIPENING PERIODS; TYROSOL; VANILLIC ACIDS;

FLAVONOIDS; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANIC ACIDS;

PHENOLS;

APIGENIN; CHLOROGENIC ACID; COUMARIC ACID; FERULIC ACID; GALLIC ACID; HYDROXYTYROSOL; LUTEOLIN; OLIVE OIL; PHENOL DERIVATIVE; RUTOSIDE; SINAPIC ACID; TYROSOL; VANILLIC ACID;

ARTICLE; DEVELOPMENTAL STAGE; FRUIT RIPENING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; OLIVE; OLIVE TREE;

FRUIT; MOLECULAR STRUCTURE; OLEA; PHENOLS; PLANT EXTRACTS; PLANT OILS;

OLEA EUROPAEA;

EID: 84866858934     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.046     Document Type: Article

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