Improved bioaccessibility and antioxidant capacity of olive leaf (Olea europaea L.) polyphenols through biosorption on Saccharomyces cerevisiae

Industrial Crops and Products

Volumn 84, Issue , 2016, Pages 131-138

  Jilani, Hanène ^a,b   Cilla, Antonio ^b   Barberá, Reyes ^b   Hamdi, Moktar ^a  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Biosorption; In vitro gastrointestinal digestion; Olea europaea; Polyphenols; Saccharomyces cerevisiae; Total antioxidant capacity

Indexed keywords

AGENTS; ANTIOXIDANTS; BIOACTIVITY; BIOSORPTION;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; GASTROINTESTINAL DIGESTION; OLEA EUROPAEA; OXYGEN RADICAL ABSORBANCE CAPACITIES; POLYPHENOLS; TOTAL ANTIOXIDANT CAPACITY; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

YEAST;

ABSORBANCE; ANTIOXIDANT; BIOACTIVITY; BIOASSAY; CELLS AND CELL COMPONENTS; DIGESTIVE SYSTEM; EVERGREEN TREE; LEAF; PHENOLIC COMPOUND; PHYSICOCHEMICAL PROPERTY; YEAST;

OLEA EUROPAEA; SACCHAROMYCES CEREVISIAE;

EID: 84957799543     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2016.02.002     Document Type: Article

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