The effect of olive leaf addition on antioxidant content and antioxidant activity of "memecik" olive oils at two maturity stages

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 9, 2013, Pages 1359-1369

  Sevim, Didar ^a   Tuncay, Ozlem ^b   Koseoglu, Oya ^a  

^a Ministry of Food   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

Tocopherol; Chlorophyll; Olive oil; Radical scavenging activity; Shelf life; Total phenolic content

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CONTENTS; RADICAL SCAVENGING; RADICAL SCAVENGING ACTIVITY; SHELF LIFE; TOTAL CHLOROPHYLL; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS; CHLOROPHYLL; DIGITAL STORAGE; EXTRACTION;

OLIVE OIL;

EID: 84883226429     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-013-2282-4     Document Type: Article

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