Antioxidant Activity and Anthocyanin Contents in Olives (<i>cv</i> Cellina di Nardò) during Ripening and after Fermentation

Antioxidant Activity and Anthocyanin Contents in Olives (<i>cv</i> Cellina di Nardò) during Ripening and after Fermentation

The olive tree “Cellina di Nardò” (CdN) is one of the most widespread cultivars in Southern Italy, mainly grown in the Provinces of Lecce, Taranto, and Brindisi over a total of about 60,000 hectares. Although this cultivar is mainly used for oil production, the drupes ar...

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Bibliographic Details
Main Authors:	Alessio Aprile, Carmine Negro, Erika Sabella, Andrea Luvisi, Francesca Nicolì, Eliana Nutricati, Marzia Vergine, Antonio Miceli, Federica Blando, Luigi De Bellis
Format:	Article
Language:	English
Published:	MDPI AG 2019-05-01
Series:	Antioxidants
Subjects:	olive <i>Olea europaea</i> anthocyanin cyanidin 3-glucoside cyanidin 3-rutinoside oxygen radical absorbance capacity (ORAC) high performance liquid chromatography mass spectrometry (HPLC-MS).
Online Access:	https://www.mdpi.com/2076-3921/8/5/138

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