Phenolic compositions, and antioxidant performance of olive leaf and fruit (Olea europaea L.) extracts and their structure–activity relationships
The compositions of olive leaf extract (OLE), bound phenolics of olive leaf (BPOL), olive fruit extract (OFE) and bound phenolics of olive fruit (BPOF) were determined by HPLC/UV–vis, and the antioxidant activity was evaluated based on the reducing power and different types of radical scavenging cap...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015-06-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615002418 |