A Simple Method for Preparing Chlorophyll Free Phenols from Olive Leaves and Efficiently Enriching it in Refined Olive Oil

Author:

Huang Yunfei,He Wenqing,Wang Ruifeng,Jia Yangyang,Li Lu,Xu Yawei,Lu Yuhan,Zhang Xiaoxiao,Wu Feixue,Li Chunmei

Funder

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Reference37 articles.

1. Andrewes, P., Busch, J. L. H. C., De Joode, T., Groenewegen, A., & Alexandre, H. (2003). Sensory properties of virgin olive oil polyphenols: Identification of deacetoxy-ligstroside aglycon as a key contributor to pungency. Journal of Agricultural and Food Chemistry, 51(5), 1415–1420. https://doi.org/10.1021/jf026042j

2. Baccouri, B., Rajhi, I., Theresa, S., Najjar, Y., Mohamed, S. N., & Willenberg, I. (2022). The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC–ESI–QTOF/MS. European Food Research and Technology, 248(11), 2809–2823. https://doi.org/10.1007/s00217-022-04091-y

3. Benzie, I. F. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292

4. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2011). Scientific Opinion on the substantiation of a health claim related to “low fat and low trans spreadable fat rich in unsaturated and omega‐3 fatty acids” and reduction of LDL‐cholesterol concentrations pursuant to Article 14 of Regulation (EC) No 1924/2006. EFSA Journal, 9(5). https://doi.org/10.2903/j.efsa.2011.2168

5. Fernández-Mar, M. I., Mateos, R., García-Parrilla, M. C., Puertas, B., & Cantos-Villar, E. (2012). Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review. Food Chemistry, 130(4), 797–813. https://doi.org/10.1016/j.foodchem.2011.08.023

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