Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-017-2607-7.pdf
Reference41 articles.
1. Achat S, Tomao V, Madani K et al (2012) Direct enrichment of olive oil in oleuropein by ultrasound-assisted maceration at laboratory and pilot plant scale. Ultrason Sonochem 19:777–786. doi: 10.1016/j.ultsonch.2011.12.006
2. Altıok E, Bayçın D, Bayraktar O, Ülkü S (2008) Isolation of polyphenols from the extracts of olive leaves (Olea europaea L.) by adsorption on silk fibroin. Sep Purif Technol 62:342–348. doi: 10.1016/j.seppur.2008.01.022
3. Ballard TS, Mallikarjunan P, Zhou K, O’Keefe S (2010) Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins. Food Chem 120:1185–1192. doi: 10.1016/j.foodchem.2009.11.063
4. Bilgin M, Şahin S (2013) Effects of geographical origin and extraction methods on total phenolic yield of olive tree (Olea europaea) leaves. J Taiwan Inst Chem Eng 44:8–12
5. Castañeda Peñalvo G, Rodríguez Robledo V, Sánchez-Carnerero Callado C et al (2016) Improving green enrichment of virgin olive oil by oregano. Effects on antioxidants. Food Chem 197:509–515. doi: 10.1016/j.foodchem.2015.11.002
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