- -

Drying and storage of olive leaf extracts. Influence on polyphenols stability

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Drying and storage of olive leaf extracts. Influence on polyphenols stability

Mostrar el registro sencillo del ítem

Ficheros en el ítem

[Cerrado]
Nombre: Ahmad-Qasem;Ahmad ...
Tamaño: 583.9Kb
Formato: PDF
Descripción: Versión editorial
Solicitar una copia al autor
dc.contributor.author Ahmad-Qasem Mateo, Margarita Hussam es_ES
dc.contributor.author Ahmad-Qasem, B. es_ES
dc.contributor.author Barrajon-Catalan, Enrique es_ES
dc.contributor.author Micol-Molina, Vicente es_ES
dc.contributor.author Carcel Carrión, Juan Andrés es_ES
dc.contributor.author García Pérez, José Vicente es_ES
dc.date.accessioned 2020-04-17T12:47:17Z
dc.date.available 2020-04-17T12:47:17Z
dc.date.issued 2016 es_ES
dc.identifier.issn 0926-6690 es_ES
dc.identifier.uri http://hdl.handle.net/10251/140816
dc.description.abstract [EN] There is an increasing demand for natural antioxidants in the food, cosmetics and pharmaceutical industries which has led to the search not only for natural extracts but also for strategies with which to increase long-term storage stability. The aim of this work was to assess the influence of the drying and storage of olive leaf extracts on the bioactive potential and stability of polyphenols. Olive leaves were hot air dried (120 degrees C) and freeze dried. Then the extracts were obtained by maceration (ethanol-water, 80:20, v/v). Afterwards, a part of the extracts was hot air dried at 120 degrees C and vacuum dehydrated at 55 degrees C. Thus, the extracts, in liquid and powder forms, were stored at 4, 25 and 35 degrees C for 4 weeks. During this period, the extracts were characterized by determining the antioxidant capacity (AC), the total phenolic content (TPC) and the concentration of the major phenolic compounds. es_ES
dc.description.sponsorship The authors thank the Generalitat Valenciana (PROMETEOII/2014/005, PROMETEO/2012/007 and ACOMP/2013/93) for its financial support. M.H. Ahmad Qasem was the recipient of a fellowship from the Ministerio de Educacion, Cultura y Deporte of Spain (Programa de Formacion de Profesorado Universitario del Programa Nacional de Formacion de Recursos Humanos de Investigacion). This research has also been supported by the Ministerio de Ciencia e Innovacion (DPI2012-37466-C03-03, AGL2011-29857-C03-03 and AGL2015-67995-C3-1-R) and CIBERobn (CB12/03/30038, Fisiopatologia de la Obesidad y la Nutricion, CIBERobn, Instituto de Salud Carlos III). es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Industrial Crops and Products es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Olive leaf es_ES
dc.subject Dehydration es_ES
dc.subject Storage es_ES
dc.subject Antioxidant capacity es_ES
dc.subject Total phenolic content es_ES
dc.subject Oleuropein es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Drying and storage of olive leaf extracts. Influence on polyphenols stability es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.indcrop.2015.11.006 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//PROMETEO%2F2012%2F007/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//ACOMP%2F2013%2F93/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2011-29857-C03-03/ES/FOODOMICS EVALUATION OF DIETARY POLYPHENOLS AGAINST COLON CANCER USING IN-VITRO AND IN-VIVO MODELS/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2015-67995-C3-1-R/ES/NUTRACEUTICOS DE 2ª GENERACION DE PLANTAS COMESTIBLES BASADOS EN EXTRACTOS POLIFENOLICOS MODULADORES DEL METABOLISMO ENERGETICO: APLICACIONES EN LA PREVENCION DE LA OBESIDAD/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/ISCIII//CB12%2F03%2F30038/ES/CIBERobn. Fisiopatologia de la Obesidad y la Nutricion/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//DPI2012-37466-C03-03/ES/APLICACION DE LOS ULTRASONIDOS DE POTENCIA EN LA INTENSIFICACION DE PROCESOS DE SECADO A BAJA TEMPERATURA. ANALISIS DEL PROCESO Y EFICACIA ENERGETICA/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//PROMETEOII%2F2014%2F005/ES/Alimentos saludables y competitivos: intensificación de procesos de obtención%2Fpreservación de compuestos bioactivos. Secado e inactivación microbiana/enzimática asistida por ultrasonidos/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Ahmad-Qasem Mateo, MH.; Ahmad-Qasem, B.; Barrajon-Catalan, E.; Micol-Molina, V.; Carcel Carrión, JA.; García Pérez, JV. (2016). Drying and storage of olive leaf extracts. Influence on polyphenols stability. Industrial Crops and Products. 79:232-239. https://doi.org/10.1016/j.indcrop.2015.11.006 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.indcrop.2015.11.006 es_ES
dc.description.upvformatpinicio 232 es_ES
dc.description.upvformatpfin 239 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 79 es_ES
dc.relation.pasarela S\328698 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Instituto de Salud Carlos III es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem