期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 50, 期 17, 页码 4934-4940出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf025540p
关键词
Olea europaea L. leaf extract; olive oil polyphenols; antioxidant activity; biotransformation; LDL oxidation
This paper reports a very simple and fast method to collect eluates with high amounts of hydroxytyrosol, biotransforming Olea europaea L. leaf extract by a thermophilic beta-glycosidase immobilized on chitosan. Some phenolic compounds in the leaf tissue and in the eluates obtained by biotransformation are identified. To propose the eluates as natural substances from a vegetal source, their antioxidant properties have been compared with those of the leaf extract from which they are originated. The eluates possess a higher concentration of simple phenols, characterized by a stronger antioxidant capacity, than those available in extra virgin olive oils and in many tablets of olive leaf extracts, commercially found as dietetic products and food integrators.
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