Olive cake and leaf extracts as valuable sources of antioxidant and antimicrobial compounds: a comparative study-Reference-Cited by-同舟云学术

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Olive cake and leaf extracts as valuable sources of antioxidant and antimicrobial compounds: a comparative study

Published:2020-04-30 Issue:3 Volume:12 Page:1431-1445
ISSN:1877-2641
Container-title:Waste and Biomass Valorization
language:en
Short-container-title:Waste Biomass Valor

Author:

Moudache Messaad,Silva Filomena^ORCID,Nerín Cristina,Zaidi Farid

Funder

Université de Béjaïa

Fundação para a Ciência e a Tecnologia

Ministerio de Economía y Competitividad

Gobierno de Aragón

Publisher

Springer Science and Business Media LLC

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering

Link

https://link.springer.com/content/pdf/10.1007/s12649-020-01080-8.pdf

Reference57 articles.

1. Boudhrioua, N., Bahloul, N., Slimen, I.B., Kechaou, N.: Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves. Ind. Crops Prod. 9, 412–419 (2008). https://doi.org/10.1016/j.indcrop.2008.08.001

2. Pereira, A.P., Ferreira, I.C., Marcelino, F., Valentão, P., Andrade, P.B., Seabra, R., Estevinho, L., Bento, A., Pereira, J.A.: Phenolic compounds and antimicrobial activity of olive (Olea europaea L. cv. Cobrançosa) leaves. Molecules 12, 1153–1162 (2007). https://doi.org/10.3390/12051153

3. Nunes, M.A., Costa, A.S.G., Bessada, S., Santos, J., Puga, H., Alves, R.C., Freitas, V., Oliveira, M.B.P.P.: Olive pomace as a valuable source of bioactive compounds: a study regarding its lipid- and water-soluble components. Sci. Total Environ. 644, 229–236 (2018). https://doi.org/10.1016/J.SCITOTENV.2018.06.350

4. Servili, M., Esposto, S., Veneziani, G., Urbani, S., Taticchi, A., Di Maio, I., Selvaggini, R., Sordini, B., Montedoro, G.: Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment. Food Chem. 124, 1308–1315 (2011). https://doi.org/10.1016/J.FOODCHEM.2010.07.042

5. Sordini, B., Veneziani, G., Servili, M., Esposto, S., Selvaggini, R., Lorefice, A., Taticchi, A.: A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. Food Chem. 279, 426–434 (2019). https://doi.org/10.1016/J.FOODCHEM.2018.12.029

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2. Antioxidant Extracts from Greek and Spanish Olive Leaves: Antimicrobial, Anticancer and Antiangiogenic Effects;Antioxidants;2024-06-27

3. Olive oil and its derivatives for promoting performance, health, and struggling thermal stress effects on broilers;Poultry Science;2024-02

4. Ultrasound assisted extraction and liposome encapsulation of olive leaves and orange peels: How to transform biomass waste into valuable resources with antimicrobial activity;Ultrasonics Sonochemistry;2024-01

5. Oleuropein in olive leaf, branch, and stem extracts: stability and biological activity in human cervical carcinoma and melanoma cells;Acta Pharmaceutica;2023-12-01

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