6533b838fe1ef96bd12a3ba3
RESEARCH PRODUCT
Phenolic Compounds Characterization and Antioxidant Properties of Monocultivar Olive Oils from Northeast Algeria
Maria Grazia MelilliSoulef BoussahelMariateresa CristaniVita Di StefanoClaudia Muscaràsubject
Antioxidant030309 nutrition & dieteticssecoiridoidsphenolicsmedicine.medical_treatmentPlant ScienceGelb elfarroudj cultivar; Manzanilla; Phenolics; Radical scavenging; Secoiridoids; Tefahi; UHPLC-HESI-MS03 medical and health sciencesHuman healthUHPLC-HESI-MS0404 agricultural biotechnologymedicineFood scienceCultivarlcsh:Agriculture (General)Volume concentrationradical scavenging0303 health sciencesChemistryManzanilla; Tefahi; Gelb Elfarroudj cultivar; secoiridoids; radical scavenging; UHPLC-HESI-MS phenolicsfood and beverages04 agricultural and veterinary sciencessecoiridoidlcsh:S1-972040401 food scienceManzanillaGelb Elfarroudj cultivarAntioxidant capacityOil productionComposition (visual arts)TefahiAgronomy and Crop ScienceFood ScienceOlive oildescription
In Algeria, the olive tree is one of the main fruit species and plays a very important socioeconomic role. The objective of this study was firstly, to identify and quantify the phenolics of some Algerian olive oils, and secondly, to assess the antioxidant activity of the samples. The olive oils used in this study were derived from Algerian cultivars, including Tefahi, Gelb Elfarroudj, Chemlal, and imported cultivar Manzanilla and Zebboudj. For this purpose, gas chromatography&mdash
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2020-10-23 | Agriculture |