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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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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


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