Effects of enrichment of refined olive oil with phenolic compounds from olive leaves.
作者： Fátima Paiva-Martins , Rui Correia , Susana Félix , Pedro Ferreira , Michael H. Gordon
DOI: 10.1021/JF063093Y
关键词:
摘要: The possibility of preparing olive oil, with the same nutritional value and stability characteristics found in virgin by enrichment refined oil leaf polyphenols was studied. To obtain antioxidant phenols similar to those these components were extracted from leaves several cultivars Northern region Portugal, namely, Carrasca, Ripa, Negruche, Cordovil, Verdeal, Madural, Bical cultivars, under conditions. concentration a extract required for addition as determined. 1 kg sufficient fortify 50-320 L sample depending on metal cultivar, time year when picked.
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