Heat treatment effect on tocopherols, total phenolics and fatty acids in table olives (Olea europaea L.)

Heat treatment effect on tocopherols, total phenolics and fatty acids in table olives (Olea europaea L.)

The olive fruits are rich source of oil, vitamins, minerals, organic acids and pigments. The fruits contain high level of bioactive compounds. The aim of this study was to examine the effect of heat treatment on tocopherols, total phenolics and antioxidant activity in green and black olives, as wel...

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Bibliographic Details
Main Authors: Dragana MIHAJLOVIĆ, Slavica ČOLIĆ, Jovana MARKOVIĆ, Dejana PERIŠIĆ, Jasmina RAJIĆ, Tamara PREMOVIĆ, BILJANA RABRENOVIĆ
Format: Article
Language:English
Published: AcademicPres 2023-02-01
Series:Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Subjects:
fatty acids
GC/FID
HPLC
olive
tocopherols
total phenolics
Online Access:https://www.notulaebotanicae.ro/index.php/nbha/article/view/13029

Internet

https://www.notulaebotanicae.ro/index.php/nbha/article/view/13029

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