Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace
作者： Caroline Sefrin Speroni , Jessica Stiebe , Daniela Rigo Guerra , Ana Betine Beutinger Bender , Cristiano Augusto Ballus
DOI: 10.1016/J.INDCROP.2019.05.005
关键词: Sieve 、 Fractionation 、 Antioxidant capacity 、 Food science 、 Pomace 、 Polyphenol 、 Chemistry 、 Micronization
摘要: Abstract This study was aimed to evaluate the effect of micronization granulometrically fractioned olive pomace (OP) on content extractable polyphenols (EPP), non-extractable (NEPP) and its antioxidant capacity. Crude OP separated in 2-mm sieve, resulting two fractions: F1 (> 2 mm) F2 (
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