Effect of the Maturation Process on the Phenolic Fractions, Fatty Acids, and Antioxidant Activity of the Chétoui Olive Fruit Cultivar-Reference-Cited by-同舟云学术

Effect of the Maturation Process on the Phenolic Fractions, Fatty Acids, and Antioxidant Activity of the Chétoui Olive Fruit Cultivar

Published:2008-02-08 Issue:5 Volume:56 Page:1560-1566
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Damak Nahla¹,Bouaziz Mohamed¹,Ayadi Mohamed¹,Sayadi Sami¹,Damak Mohamed¹

Affiliation:

1. Laboratoire de Chimie des Substances Naturelles, Faculté des Sciences de Sfax, B.P. 802, 3038 Sfax, Tunisia, Laboratoire des Bioprocédés, Pôle d’Excellence Régionale AUF (PER-LBP), Centre de Biotechnologie de Sfax, B.P. K, 3038 Sfax, Tunisia, and Institut de l’Olivier de Sfax, 3029 Sfax, Tunisia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072273k

Reference37 articles.

1. Volatile compounds from Chétoui olive oil and variations induced by growing area

2. Biotransformations of phenolic compounds in Olea europaea L.

3. Phenolic compounds of virgin olive oil: influence of paste preparation techniques

4. Natural antioxidants from residual sources

5. Antiatherogenic components of olive oil

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