Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction-Reference-Cited by-同舟云学术

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Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction

Published:2018-04-17 Issue:4 Volume:6 Page:1128-1137
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Cifá Domenico¹,Skrt Mihaela²,Pittia Paola¹,Di Mattia Carla¹,Poklar Ulrih Nataša²³^ORCID

Affiliation:

1. Faculty of Bioscience and Technology for Food, Agriculture and the Environment; University of Teramo; Teramo Italy

2. Department of Food Science and Technology; Biotechnical Faculty; University of Ljubljana; Ljubljana Slovenia

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

Funder

Javna Agencija za Raziskovalno Dejavnost RS

Publisher

Wiley

Subject

Food Science

Reference55 articles.

1. Chétoui olive leaf extracts: Influence of the solvent type on phenolics and antioxidant activities;Abaza;Grasas y Aceites,2011

2. Effect of olive leaves drying on the content of oleuropein;Afaneh;American Journal of Analytical Chemistry,2015

3. Influence of olive leaf processing on the bioaccessibility of bioactive polyphenols;Ahmad-Qasem;Journal of Agricultural and Food Chemistry,2014

4. Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound;Ahmad-Qasem;Innovative Food Science & Emerging Technologies,2013

5. A comparison between pulsed sonovoltammetry and low power laser activated voltammetry for the electroanalysis of ascorbic acid in a commercial fruit drink;Akkermans;Electroanalysis,1998

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