Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity-Reference-Cited by-同舟云学术

Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity

Published:2018-05-14 Issue:13 Volume:98 Page:4837-4844
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Velasco Joaquín¹^ORCID,Holgado Francisca²,Márquez-Ruiz Gloria²,Ruiz-Méndez María Victoria¹

Affiliation:

1. Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Department of Characterization and Quality of Lipids; Sevilla Spain

2. Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC); Department of Characterization, Quality and Safety; Madrid Spain

Funder

Spanish Ministry of Economy, Industry and Competitiveness

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9012/fullpdf

Reference30 articles.

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2. Enrichment of pomace olive oil in triterpenic acids during storage of ‘Alpeorujo’ olive paste;García;Eur J Lipid Sci Technol,2008

3. New by-products rich in bioactive substances from the olive oil mill processing;Romero;J Sci Food Agric,2018

4. Bioactive properties of the main triterpenes found in olives, virgin olive oil, and leaves of Olea europaea;Sánchez-Quesada;J Agric Food Chem,2013

5. Anti-cancer and anti-angiogenic properties of various natural pentacyclic tri-terpenoids and some of their chemical derivatives;Rufino-Palomares;Curr Org Chem,2015

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