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dc.contributor.author | Ahmad-Qasem Mateo, Margarita Hussam | es_ES |
dc.contributor.author | Barrajón Catalán, Enrique | es_ES |
dc.contributor.author | Micol Molina, Vicente | es_ES |
dc.contributor.author | Mulet Pons, Antonio | es_ES |
dc.contributor.author | García Pérez, José Vicente | es_ES |
dc.date.accessioned | 2017-05-10T10:47:50Z | |
dc.date.available | 2017-05-10T10:47:50Z | |
dc.date.issued | 2013-01 | |
dc.identifier.issn | 0963-9969 | |
dc.identifier.uri | http://hdl.handle.net/10251/80813 | |
dc.description.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 leaves (fresh or frozen by conventional (-28 degrees C) or N-2 freezing): hot air drying at 70 or 120 degrees C and freeze drying. The extracts were characterized by determining the phenolic content, antioxidant capacity and HPLC-DAD/MS-MS profile. Drying had a significant (p<0.05) influence on the antioxidant potential of olive leaf extracts. Both the drying and freezing methods significantly (p<0.05) influenced the concentration of the main polyphenols identified. Hot air drying provided a higher phenolic content, especially in oleuropein, than freeze drying. Thus, drying at 120 degrees C was the best processing condition. Freezing reduced the antioxidant potential as compared to fresh leaves, probably due to oxidase activation, although its influence was not dependent on the freezing method. (c) 2012 Elsevier Ltd. All rights reserved. Palabras clave | es_ES |
dc.description.sponsorship | 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 de Profesorado Universitario del Programa Nacional de Formacion de Recursos Humanos de Investigacion). | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Research International | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Byproduct | es_ES |
dc.subject | Freeze drying | es_ES |
dc.subject | Hot air drying | es_ES |
dc.subject | Polyphenols | es_ES |
dc.subject | Oleuropein | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodres.2012.10.028 | |
dc.relation.projectID | info:eu-repo/grantAgreement/GVA//PROMETEO%2F2010%2F062/ES/ESTUDIO CONJUNTO DE LOS PROCESOS DE SECADO Y EXTRACCION DE COMPONENTES BIOACTIVOS CONSIDERANDO PARAMETROS DE CALIDAD, CONSUMO ENERGETICO Y ECO-EFICIENCIA/ | 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.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.description.bibliographicCitation | 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. https://doi.org/10.1016/j.foodres.2012.10.028 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/ 10.1016/j.foodres.2012.10.028 | es_ES |
dc.description.upvformatpinicio | 189 | es_ES |
dc.description.upvformatpfin | 196 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 50 | es_ES |
dc.description.issue | 1 | es_ES |
dc.relation.senia | 255505 | es_ES |
dc.contributor.funder | Generalitat Valenciana | es_ES |