Ortho-diphenol profile and antioxidant activity of Algerian black olive cultivars: Effect of dry salting process

Food Chemistry

Volumn 157, Issue , 2014, Pages 504-510

  Soufi, Ouahiba ^a   Romero, Concepción ^b   Louaileche, Hayette ^a  

^a UNIVERSITY OF BEJAIA   (Algeria)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Antioxidant activity; Cultivar; Dry salting; HPLC; Olive; Ortho diphenol composition

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

ANTI-OXIDANT ACTIVITIES; COMPARATIVE STUDIES; CULTIVAR; DPPH RADICAL SCAVENGING ACTIVITIES; GEOGRAPHICAL ORIGINS; HPLC; OLIVE; TOTAL POLYPHENOLS;

PLANTS (BOTANY);

2,2' BIPHENYLDIOL; ACTEOSIDE; CAFFEIC ACID; HYDROXYTYROSOL; PHENOL DERIVATIVE; POLYPHENOL; UNCLASSIFIED DRUG; ANTIOXIDANT; GLUCOSIDE; PLANT EXTRACT; SODIUM CHLORIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; COMPARATIVE STUDY; CULTIVAR; DPPH RADICAL SCAVENGING ASSAY; DRY SALTING PROCESS; FOOD PROCESSING; GEOGRAPHIC DISTRIBUTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; OLIVE; CHEMISTRY; FOOD PRESERVATION; FRUIT; OLIVE TREE; OXIDATION REDUCTION REACTION; PROCEDURES;

ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD PRESERVATION; FRUIT; GLUCOSIDES; OLEA; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; POLYPHENOLS; SODIUM CHLORIDE;

EID: 84896122423     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.075     Document Type: Article

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