Antioxidant polysaccharide-enriched fractions obtained from olive leaves by ultrasound-assisted extraction with α-amylase inhibition, and antiproliferative activities-Reference-Cited by-同舟云学术

Antioxidant polysaccharide-enriched fractions obtained from olive leaves by ultrasound-assisted extraction with α-amylase inhibition, and antiproliferative activities

Published:2024-02-27 Issue:3 Volume:14 Page:
ISSN:2190-572X
Container-title:3 Biotech
language:en
Short-container-title:3 Biotech

Author:

Elayeb Rania^ORCID,Bermúdez-Oria Alejandra,Lazreg Aref Houda,Majdoub Hatem,Ritzoulis Christos,Mannu Alberto,Le Cerf Didier,Carraro Massimo,Achour Sami,Fernández-Bolaños Juan,Trigui Maher

Funder

National Agency for the Promotion of Scientific Research

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s13205-024-03939-2.pdf

Reference67 articles.

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2. Ahmad-Qasem MH, Cánovas J, Barrajón-Catalán E, Micol V, Cárcel JA, García-Pérez JV (2013) Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound. Innovative Food Sci Emerg Technol 17:120–129. https://doi.org/10.1016/j.ifset.2012.11.008

3. Bermúdez-Oria A, Rodríguez-Gutiérrez G, Alaiz M et al (2019) Polyphenols associated to pectic polysaccharides account for most of the antiproliferative and antioxidant activities in olive extracts. J Funct Foods. https://doi.org/10.1016/j.jff.2019.103530

4. Bermúdez-Oria A, Rodríguez-Gutiérrez G, Fernández-Prior Á et al (2020) Confirmation by solid-state NMR spectroscopy of a strong complex phenol-dietary fiber with retention of antioxidant activity in vitro. Food Hydrocoll. https://doi.org/10.1016/j.foodhyd.2019.105584

5. Bermúdez-Oria A, Rodríguez-Juan E, Rodríguez-Gutiérrez G et al (2021) Effect of the olive oil extraction process on the formation of complex pectin–polyphenols and their antioxidant and antiproliferative activities. Antioxidants. https://doi.org/10.3390/antiox10121858