Inhibitory Effect of Olive Phenolic Compounds Isolated from Olive Oil By-Product on Melanosis of Shrimps

Inhibitory Effect of Olive Phenolic Compounds Isolated from Olive Oil By-Product on Melanosis of Shrimps

Melanosis is an unsolved problem of the crustacean industry and the cause of great loss of value. This study investigates the effect of two potent, natural antioxidants isolated from olive waste (hydroxytyrosol, HT and 3,4-dihydroxyphenylglycol, DHPG) and three novel HT-derivatives containing seleni...

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Bibliographic Details
Main Authors: Antonio Lama-Muñoz, Antonio Gómez-Carretero, Fátima Rubio-Senent, Alejandra Bermúdez-Oria, Inés Maya, José G. Fernández-Bolaños, Blanca Vioque, Juan Fernández-Bolaños
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Antioxidants
Subjects:
Atlantic ditch shrimp
melanosis inhibition
refrigerated storage
olive oil by-product
phenolic antioxidants
synthetic derivatives
Online Access:https://www.mdpi.com/2076-3921/10/5/728

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