Optimization of green extraction for the recovery of bioactive compounds from Brazilian olive crops and evaluation of its potential as a natural preservative-Reference-Cited by-同舟云学术

Optimization of green extraction for the recovery of bioactive compounds from Brazilian olive crops and evaluation of its potential as a natural preservative

Published:2021-04 Issue:2 Volume:9 Page:105130
ISSN:2213-3437
Container-title:Journal of Environmental Chemical Engineering
language:en
Short-container-title:Journal of Environmental Chemical Engineering

Author:

Martiny Thamiris Renata,Raghavan Vijaya,de Moraes Caroline Costa,da Rosa Gabriela Silveira,Dotto Guilherme Luiz

Publisher

Elsevier BV

Subject

Process Chemistry and Technology,Pollution,Waste Management and Disposal,Chemical Engineering (miscellaneous)

Reference63 articles.

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2. Olive leaves offer more than phenolic compounds - fatty acids and mineral composition of varieties from Southern Brazil;Cavalheiro;Ind. Crops Prod.,2015

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4. Phenolic content and antioxidant activity of olive by-products and antioxidant film containing olive leaf extract;Moudache;Food Chem.,2016

5. Potential of residues from the Mediterranean agriculture and agrifood industry;Peralbo-Molina;Food Sci. Technol.,2013

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