Journal ArticleDOI
Phenolic compounds in olives
Danielle Ryan,Kevin Robards +1 more
TLDR
In this article, the structure of plant phenolics or more hydroxy substituents or more than one substitution substitutions was investigated in olives, and the role of phenolics in the development and maturation of olives.Abstract:
Introduction Structure of plant phenolics or more hydroxy substituents Role of phenolics in olives Properties and function Phenolics as antioxidants Phenolics and fruit quality Factors affecting the phenolic profile of olives Varietal influences Other factors Olive development and maturation Processing and storage Oil production Table olives Analysis Sample preparation Quantification Chromatographic methods Liquid chromatography Detectionread more
Citations
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Journal ArticleDOI
Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays
Nicoletta Pellegrini,Mauro Serafini,Barbara Colombi,Daniele Del Rio,Sara Salvatore,Marta Bianchi,Furio Brighenti +6 more
TL;DR: A variety of foods commonly consumed in Italy, including 34 vegetables, 30 fruits, 34 beverages and 6 vegetable oils, were analyzed using three different assays, i.e., Trolox equivalent antioxidant capacity (TEAC), total radical-trapping antioxidant parameter (TRAP) and ferric reducing-antioxidant power (FRAP).
Journal ArticleDOI
Phenolic compounds and their role in oxidative processes in fruits
TL;DR: In this article, the role of phenolic compounds as either antioxidants or substrates in browning reactions is examined. But the authors do not consider the effect of dietary intake and metabolic fate on the performance of browning.
Journal ArticleDOI
Phenolic content and antioxidant activity of olive extracts
TL;DR: In this paper, the phenolic component of freeze-dried olive fruit was fractionated by high-performance liquid chromatography using ultraviolet, atmospheric pressure chemical ionisation (APCI) and electrospray ionization (ESI) detection.
Journal ArticleDOI
Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review
TL;DR: This review focuses comprehensively on the nutrients and high-value bioactives profile as well as medicinal and functional aspects of different parts of olives and its byproducts.
Journal ArticleDOI
Bioactivity and analysis of biophenols recovered from olive mill waste.
Hassan K. Obied,Malcolm S. Allen,Danny R. Bedgood,Paul D. Prenzler,Kevin Robards,Regine Stockmann +5 more
TL;DR: The phenolic profile of OMW is complex, yet this complexity has not been fully exploited in the valorization of the waste, and most work on the bioactivity of O MW has focused on antioxidant and antimicrobial activities.
References
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BookDOI
Handbook of Fruit Science and Technology : Production, Composition, Storage, and Processing
D. K. Salunkhe,S. S. Kadam +1 more
TL;DR: Grape citrus banana apple mango pineapple pear plum peach and nectarine papaya berries apricot avocado annonaceous fruits ber (jujube) cherry fig guava lychee passion fruit pomegranate olive sapota (sapodilla) coconut cashew other nuts minor fruits - subtropical, tropical fruits in human nutrition.