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Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion
(Elsevier Ltd, 2019)
© 2018 Elsevier LtdAn olive leaf extract (OLE) was microencapsulated with sodium alginate (SA) by spray-drying to study the evolution of oleuropein (ORP) during in vitro gastrointestinal digestion, and its bioaccessibility ...
Efecto de las condiciones de almacenamiento sobre la calidad del aceite de oliva virgen extra, su impacto en los compuestos relacionados con el flavor y la actividad antioxidante
(Universidad de Chile, 2020)
El aceite de oliva virgen es uno de los principales ingredientes de la Dieta Mediterránea, y su consumo está relacionado con una gran cantidad de beneficios para la salud, atribuidos a sus componentes mayoritarios, como ...
In-depth two-year study of phenolic profile variability among olive oils from autochthonous and Mediterranean varieties in Morocco, as revealed by a LC-MS chemometric profiling approach
(Molecular Diversity Preservation International, 2016-12)
Olive oil phenolic fraction considerably contributes to the sensory quality and nutritional value of this foodstuff. Herein, the phenolic fraction of 203 olive oil samples extracted from fruits of 4 autochthonous Moroccan ...
Dynamics of Fatty Acids, Tocopherols and Phenolic Compounds Biogenesis During Olive (Olea europaea L.) Fruit Ontogeny
(Springer, 2016-08)
Fatty acids, tocopherols, and phenolic compounds biogenesis from two major Spanish olive cultivars (Arbequina and Manzanilla) were analyzed for the function of the thermal regime during the fruit ontogeny in a non-Mediterranean ...
Preliminary investigation of different drying systems to preserve hydroxytyrosol and its derivatives in olive oil filter cake pressurized liquid extracts
(MDPI, 2021)
Phenolic compounds present in extra virgin olive oil (EVOO) could be retained in its
byproducts during processing. Among them, hydroxytyrosol and its derivatives deserve special
attention due to their health benefits ...
Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds
(Association of Food Scientists and Technologists of India, 2019-09)
Olive seeds, a potential food by-product from both table olive and olive oil industries, were examined for their overall proximate composition, oil, protein, mineral and phenolic components. Proximate analysis indicates ...
Polyphenol content in argentinean commercial extra virgin olive oil
(Wiley VCH Verlag, 2018-12)
Olive oil polyphenols are unique among all polyphenols, the only ones approved to claim health benefits. Since 2012, the European Commission has authorized the use of the claim “olive oil contributes to the protection of ...
Dynamics of fatty acids, tocopherols and phenolic compounds biogenesis during Olive (Olea europaea L.) fruit ontogeny
(2016-09)
Fatty acids, tocopherols, and phenolic compounds biogenesis from two major Spanish olive cultivars (Arbequina and Manzanilla) were analyzed for the function of the thermal regime during the fruit ontogeny in a non-Mediterranean ...