| Autor: |
Rosa García-Rodríguez, Angjelina Belaj, Carmen Romero-Segura, Carlos Sanz, Ana G. Pérez |
| Jazyk: |
angličtina |
| Rok vydání: |
2017 |
| Předmět: |
|
| Zdroj: |
Journal of Functional Foods, Vol 38, Iss , Pp 1-8 (2017) |
| Druh dokumentu: |
article |
| ISSN: |
1756-4646 |
| DOI: |
10.1016/j.jff.2017.08.043 |
| Popis: |
Phenolics are claimed to be one of the main responsible for the health benefits associated to the long term consumption of virgin olive oil (VOO). The variability of the phenolic composition was studied in an olive cultivar core collection which holds an extensive genetic diversity. The most abundant VOO phenolics were the secoiridoid derivatives resulting from the hydrolysis of oleuropein, ligstroside and demethyloleuropein present in the fruit, which showed to be on average their main phenolic glucosides. Total phenolic compounds in the fruits and the oils were, in general, significantly and positively strong correlated (r = 0.82) with p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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Full Text from ScienceDirect