Effect of heat treatment on phenolic composition and radical scavenging activity of olive leaf extract at different <scp>pH</scp> conditions: a spectroscopic and kinetic study-Reference-Cited by-同舟云学术

Effect of heat treatment on phenolic composition and radical scavenging activity of olive leaf extract at different pH conditions: a spectroscopic and kinetic study

Published:2022-12-12 Issue:4 Volume:103 Page:2047-2056
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Gonzalez‐Ortega Rodrigo¹^ORCID,Di Mattia Carla Daniela²^ORCID,Pittia Paola²^ORCID,Natasa Poklar Ulrih¹³^ORCID

Affiliation:

1. Department of Food Science and Technology, Biotechnical Faculty University of Ljubljana Ljubljana Slovenia

2. Faculty of Bioscience and Technology for Food Agriculture and Environment University of Teramo Teramo Italy

3. The Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins (CipKeBiP) Ljubljana Slovenia

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12371

Reference42 articles.

1. Food and plant bioactives for reducing cardiometabolic disease risk: an evidence based approach

2. The molecular basis of working mechanism of natural polyphenolic antioxidants

3. Olive-oil consumption and health: the possible role of antioxidants

4. Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition

5. Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Simultaneous Exposure to Noise and Toluene Induces Oxidative and Inflammatory Damage in the Heart of Wistar Rats: Therapeutic Potential of Olea europaea L. Leaf Extract;Cardiovascular Toxicology;2024-05-09

2. Effect of storage, temperature, and pH on the preservation of the oleuropein content of olive leaf extracts;Sustainable Food Technology;2024

3. Evaluation of Olive Leaf Phenolic Compounds’ Gastrointestinal Stability Based on Co-Administration and Microencapsulation with Non-Digestible Carbohydrates;Nutrients;2023-12-27

4. Thermal stability and degradation kinetics of the phenolics of Trigonella-foenum graecum L. leaf extracts;International Advanced Researches and Engineering Journal;2023-08-15