Microwave-Assisted Extraction of Olive Leaf from Five Italian Cultivars: Effects of Harvest-Time and Extraction Conditions on Phenolic Compounds and In Vitro Antioxidant Properties-Reference-Cited by-同舟云学术

Microwave-Assisted Extraction of Olive Leaf from Five Italian Cultivars: Effects of Harvest-Time and Extraction Conditions on Phenolic Compounds and In Vitro Antioxidant Properties

Published:2021-10-01 Issue:1 Volume:2 Page:31-40
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Di Meo Maria Chiara¹,De Cristofaro Giuseppa Anna¹,Imperatore Roberta¹,Rocco Mariapina¹,Giaquinto Daniela²,Palladino Antonio²,Zotti Tiziana¹³,Vito Pasquale¹³,Paolucci Marina¹^ORCID,Varricchio Ettore¹^ORCID

Affiliation:

1. Department of Science and Technology (DST), University of Sannio, 82100 Benevento, Italy

2. Department of Veterinary Medicine and Animal Productions, University of Naples Federico II, 80137 Naples, Italy

3. Genus Biotech, University of Sannio, Via Appia s.n.c., 82030 Apollosa (BN), Italy

Funder

Regione Campania

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00227

Reference44 articles.

1. Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds