期刊
FOOD CHEMISTRY
卷 120, 期 4, 页码 1097-1103出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.11.058
关键词
Altitude; Antioxidant activity; Anti-radical activity; DNA nicking; Genotype; Maturation; Olive fruit; Phenols
The antioxidant ability of phenolic extracts of olive fruits during maturity in Chondrolia and Amfissis cultivars grown at 10 m and 300 m altitude showed that altitude affected phenol content, antioxidant and Fe2+/Fe3+ reduction/binding ability. The hydroxyl radical, peroxyl radical and peroxynitrite-induced DNA nicking assays have been used to evaluate the anti-radical activity of the extracts. Results showed that the ability of olive extracts to prevent radical-mediated DNA damage arises from the triple synergistic action of the genotype, the altitude and the maturation stage. (C) 2009 Elsevier Ltd. All rights reserved.
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