Valorisation of <i>Olea europaea</i> L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity

Valorisation of <i>Olea europaea</i> L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity

<i>Olea europaea</i> L. leaves constitute a source of bioactive compounds with recognized benefits for both human health and technological purposes. In the present work, different extracts from olive leaves were obtained by the application of two extraction methods, Soxhlet and microwave...

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Bibliographic Details
Main Authors: Mónica Sánchez-Gutiérrez, Isabel Bascón-Villegas, Alejandro Rodríguez, Fernando Pérez-Rodríguez, África Fernández-Prior, Antonio Rosal, Elena Carrasco
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
agri-food waste
bioactive compounds
polyphenols
foodborne pathogens
microwave assisted extraction
nutraceutical
Online Access:https://www.mdpi.com/2304-8158/10/5/966

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