Antioxidant potential of olive leaf (Olea europaea L.) sustainable extracts evaluated in vitro and m...
Antioxidant potential of olive leaf (Olea europaea L.) sustainable extracts evaluated in vitro and minced beef meat
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English
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In this work, by using water steam only, two antioxidant extracts were obtained from olive leaves (Olea europaea L.), a by-product of olive oil chain. Olive leaf extracts (OLEs) were tested as such (water extract: WE) and partially purified with ethyl acetate (ethyl acetate [EA] extract). Total phenols were 7.4 mg/mL and 3.8 mg/mL in WE and EA fina...
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Antioxidant potential of olive leaf (Olea europaea L.) sustainable extracts evaluated in vitro and minced beef meat
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TN_cdi_hal_primary_oai_HAL_hal_04753425v1
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_hal_primary_oai_HAL_hal_04753425v1
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ISSN
1120-1770
E-ISSN
1120-1770
DOI
10.15586/ijfs.v36i4.2697
