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Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential

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Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential

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Ahmad-Qasem Mateo, MH.; Barrajón Catalán, E.; Micol Molina, V.; Mulet Pons, A.; García Pérez, JV. (2013). Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential. Food Research International. 50(1):189-196. doi:10.1016/j.foodres.2012.10.028

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Title: Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] In this work, the effect of the methods used for the freezing and drying of olive leaves on the polyphenol content and antioxidant capacity of the extracts was addressed. Thus, different methods were used to dry olive ...[+]
Subjects: Byproduct , Freeze drying , Hot air drying , Polyphenols , Oleuropein
Copyrigths: Cerrado
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2012.10.028
Publisher:
Elsevier
Publisher version: http://dx.doi.org/ 10.1016/j.foodres.2012.10.028
Thanks:
The authors thank the Generalitat Valenciana (PROMETEO/2010/062) for its financial support. M. H. Ahmad Qasem was the recipient of a fellowship from Ministerio de Educacion, Cultura y Deporte of Spain (Programa de Formacion ...[+]
Type: Artículo

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