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Volumn 7, Issue 6, 2016, Pages 2780-2788

The effect of the olive fruit fly (Bactrocera oleae) on quality parameters, and antioxidant and antibacterial activities of olive oil

(6) Medjkouh, Lynda a Tamendjari, Abderezak a Keciri, Sonia b Santos, Joana c Nunes, M Antónia c Oliveira, M B P P c

a UNIVERSITY OF BEJAIA (Algeria)

b Technical Institute of Arboriculture of Fruits and Vine (TIAFV) (Algeria)

c UNIVERSITY OF PORTO (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; FATTY ACIDS;

ANTI-BACTERIAL ACTIVITY; BACTROCERA OLEAE; BIOACTIVE COMPOUNDS; HIGHLY-CORRELATED; OXIDATION STABILITY; QUALITY PARAMETERS; TOTAL PHENOLIC CONTENT; VIRGIN OLIVE OIL;

OLIVE OIL;

ANTIINFECTIVE AGENT; ANTIOXIDANT; CAROTENOID; FATTY ACID; FLAVONOID; OLIVE OIL; PEROXIDE; PHENOL DERIVATIVE; TOCOPHEROL;

ANIMAL; DRUG EFFECTS; ENTEROPATHOGENIC ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD QUALITY; OLIVE TREE; TEPHRITIDAE;

ANIMALS; ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; CAROTENOIDS; ENTEROPATHOGENIC ESCHERICHIA COLI; FATTY ACIDS, NONESTERIFIED; FLAVONOIDS; FOOD CONTAMINATION; FOOD QUALITY; OLEA; OLIVE OIL; PEROXIDES; PHENOLS; TEPHRITIDAE; TOCOPHEROLS;

EID: 84975487500 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c6fo00295a Document Type: Article

Times cited : (21)

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