The effect of olive leaves and their harvest time on radical scavenging activity and oxidative stability of refined olive oil

Quality Assurance and Safety of Crops and Foods

Volumn 6, Issue 2, 2014, Pages 141-149

  Keceli, T M ^a   Harp, F ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

DPPH; Enrichment; Olive leaf; Phenolic compounds; Radical scavenging

Indexed keywords

ACCIDENT PREVENTION; ANTIOXIDANTS; FREE RADICALS; HARVESTING; PETROLEUM REFINING; PHENOLS; PLANTS (BOTANY);

DPPH; ENRICHMENT; HARVEST TIME; LEAF EXTRACTS; OLIVE LEAF; OXIDATIVE STABILITY; PHENOLIC COMPOUNDS; RADICAL SCAVENGING; RADICAL-SCAVENGING ACTIVITIES; SYNTHETIC ANTIOXIDANTS;

OLIVE OIL;

EID: 84897821510     PISSN: 17578361     EISSN: 1757837X     Source Type: Journal    
DOI: 10.3920/QAS2013.0305     Document Type: Article

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