Influence of Preservation on Polyphenol Content in Leaves of Olive Cultivars Grown in Kagawa Prefecture-Reference-Cited by-同舟云学术

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Influence of Preservation on Polyphenol Content in Leaves of Olive Cultivars Grown in Kagawa Prefecture

Published:2016 Issue:12 Volume:63 Page:570-574
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Oyama Kenichi¹,Shibasaki Hiroyuki²,Onishi Shigehiko²,Shibata Hideaki³,Ogawa Masahiro⁴

Affiliation:

1. Kagawa Prefectural Fisheries Experimental Station

2. Industrial Technology Center Fermented Foods Research Institute of Kagawa Prefectural Government

3. Agricultural Experiment Station Shozu Olive Research Institute of Kagawa Prefectural Government

4. Faculty of Agriculture, Kagawa University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/63/12/63_570/_pdf

Reference12 articles.

1. 3) Savournin, C., Baghdikian, B., Elias, R., Dargouth-Kesraoui, F., Boukef, K. and Balansard, G., Rapid high-performance liquid chromatography analysis for the quantitative determination of oleuropein in Olea europaea leaves. J. Agric. Food Chem., 49, 618-621 (2001).

2. 4) Tutour, B.L. and Guedon, D., Antioxidative activities of Olea europaea leaves and related phenolic compounds. Phytochem., 31, 1173-1178 (1992).

3. 5) Gonzalez, M., Zarzuelo, A., Gamez, M.J., Utrilla, M.P., Jimenez, J. and Osuna, I., Hypoglycemic activity of olive leaf. Planta Med., 58, 513-515 (1992).

4. 6) Hagiwara, K., Goto, T., Araki, M., Miyazaki, H. and Hagiwara, H., Olive polyphenol hydroxytyrosol prevents bone loss. Eur. J. Pharmacol., 662, 78-84 (2011).

5. 7) Ahmed, A.M., Rabii, N.S., Garbaj, A.M. and Abolghait, S.K., Antibacterial effect of olive (Olea europaea L.) leaves extract in raw peeled undeveined shrimp (Penaeus semisulcatus). Int. J. Vet. Sci. Med., 2, 53-56 (2014).

Cited by 2 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. Impact of an Olive Leaf Polyphenol 3,4-DHPEA-EDA on Physical Properties of Food Protein Gels;Journal of Agricultural and Food Chemistry;2021-11-03

2. Instrumental Analysis of Fat Content and Taste of Yellowtail Seriola quinqueradiata Raised on a Diet Supplemented with Powdered Olive Leaves;Nippon Shokuhin Kagaku Kogaku Kaishi;2017

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