Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace

Autor:	Tatiana Emanuelli, Danilo Rheinheimer dos Santos, Daniela Rigo Guerra, Jessica Stiebe, Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Cristiano Augusto Ballus, Fernando Dal Pont Morisso, Leila Picolli da Silva
Rok vydání:	2019
Předmět:	0106 biological sciences 010405 organic chemistry Chemistry Pomace Fractionation 01 natural sciences 0104 chemical sciences law.invention Antioxidant capacity Sieve law Polyphenol Food science Micronization Agronomy and Crop Science 010606 plant biology & botany
Zdroj:	Industrial Crops and Products. 137:347-355
ISSN:	0926-6690
DOI:	10.1016/j.indcrop.2019.05.005
Popis:	This study was aimed to evaluate the effect of micronization of granulometrically fractioned olive pomace (OP) on the content of extractable polyphenols (EPP), non-extractable polyphenols (NEPP) and its antioxidant capacity. Crude OP was separated in 2-mm sieve, resulting in two fractions: F1 (> 2 mm) and F2 (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3bfdf28d9940d37e9342cfa8a3146d3c https://doi.org/10.1016/j.indcrop.2019.05.005 Zobrazit plný text záznamu Full Text from ScienceDirect