Effect of cultivar and drying methods on phenolic compounds and antioxidant capacity in olive (Olea europaea L.) leaves

Effect of cultivar and drying methods on phenolic compounds and antioxidant capacity in olive (Olea europaea L.) leaves

Up to 5% of the total olive weight arriving at the mill is discarded as leaves. Interest in the possible uses of these residues is growing, because they constitute a potential cheap and abundant source of compounds with high total antioxidant capacity (TAC) associated with total phenolic content (TP...

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Bibliographic Details
Main Authors: Itxaso Filgueira-Garro, Carolina González-Ferrero, Diego Mendiola, María R. Marín-Arroyo
Format: Article
Language:English
Published: AIMS Press 2022-05-01
Series:AIMS Agriculture and Food
Subjects:
olive leaves
drying methods
oleuropein
hydroxytyrosol
'arroniz'
'empeltre'
Online Access:https://www.aimspress.com/article/doi/10.3934/agrfood.2022016?viewType=HTML

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