Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells-Reference-Cited by-同舟云学术

Antioxidant properties of chemical extracts and bioaccessible fractions obtained from six Spanish monovarietal extra virgin olive oils: Assays in Caco-2 cells

Published:2015 Issue:7 Volume:6 Page:2375-2383
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Borges Thays H.¹²³⁴⁵,Cabrera-Vique Carmen⁶⁷⁸⁹¹⁰,Seiquer Isabel¹²³⁴⁵

Affiliation:

1. Departamento de Fisiología y Bioquímica de la Nutrición Animal

2. Estación Experimental del Zaidín

3. Consejo Superior de Investigaciones Científicas (CSIC)

4. Camino del Jueves

5. 18100 Armilla

6. Dpto. de Nutrición y Bromatología

7. Facultad de Farmacia

8. Universidad de Granada

9. 18012 Granada

10. Spain

Abstract

The antioxidant activity and the total phenolic content of six Spanish commercial monovarietal extra virgin olive oils were evaluated in chemical extracts and in bioaccessible fractions obtained after in vitro digestion.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00529A

Reference37 articles.

1. Wax ester composition of monovarietal olive oils from Designation of Origin (DO) “Campos de Hellin”

2. Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification

3. Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids

4. Characterisation of 39 varietal virgin olive oils by their volatile compositions

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