Influence of olive leaf processing on the bioaccessibility of bioactive polyphenols

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 26, 2014, Pages 6190-6198

  Ahmad Qasem, Margarita H ^a   Cánovas, Jaime ^a   Barrajón Catalán, Enrique ^b   Carreres, José E ^c   Micol, Vicente ^b   García Pérez, José V ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^c Centro Tecnologico Ainia   (Spain)

Author keywords

antioxidant potential; byproduct; drying; in vitro digestion; Olea europaea

Indexed keywords

BYPRODUCTS; CHEMISTRY; ANTIOXIDANTS; EXTRACTION;

ANTIOXIDANT CAPACITY; ANTIOXIDANT POTENTIAL; BIOACTIVE COMPOUNDS; IN-VITRO DIGESTIONS; OLEA EUROPAEA; PROCESSING CONDITION; TOTAL PHENOLIC CONTENT; ULTRASOUND-ASSISTED EXTRACTION;

DRYING;

OLEA EUROPAEA;

ACTEOSIDE; ANTIOXIDANT; GLUCOSIDE; INDUSTRIAL WASTE; IRIDOID; LUTEOLIN; LUTEOLIN-7-GLUCOSIDE; OLEUROPEIN; PHENOL DERIVATIVE; PLANT EXTRACT; PLANT MEDICINAL PRODUCT;

AGRICULTURE; ANALYSIS; BIOLOGICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; DIGESTION; ECONOMICS; FOOD HANDLING; HUMAN; HYDROLYSIS; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; METABOLISM; OLIVE TREE; PLANT LEAF; SPAIN;

AGRICULTURE; ANTIOXIDANTS; DIETARY SUPPLEMENTS; DIGESTION; FOOD HANDLING; GLUCOSIDES; HUMANS; HYDROLYSIS; INDUSTRIAL WASTE; IRIDOIDS; LUTEOLIN; MODELS, BIOLOGICAL; OLEA; PHENOLS; PHYTOCHEMICALS; PLANT EXTRACTS; PLANT LEAVES; SPAIN;

EID: 84903773505     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501414h     Document Type: Article

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