Drying and storage of olive leaf extracts. Influence on polyphenols stability
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- 作者：Margarita H. Ahmad-Qasema ; Begoñ ; a H. Ahmad-Qasema ; Enrique Barrajó ; n-Catalá ; nb ; Vicente Micolb ; c ; Juan A. Cá ; rcela ; José ; V. Garcí ; a-Pé ; reza ; jogarpe4@tal.upv.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：F ; fresh ; HAD ; hot air drying ; HAD-120 ; hot air drying at 120 ; ° ; C ; FD ; freeze drying ; A-120 ; dehydration of extracts at 120 ; ° ; C using forced air at atmospheric pressure ; V-55 ; dehydration of extracts at 55 ; ° ; C applying vacuum (0.2 ; bar) ; TPC ; total phenolic content ; GAE ; gallic acid equivalents ; AC ; antioxidant capacity ; FRAP ; ferric-reducing ability power ; TPTZ ; 2 ; 4 ; 6-tri(2-pyridyl)-s-triazine ; HPLC-DAD ; high performance liquid chromatography with diode array detecti
- 刊名：Industrial Crops & Products
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：79
- 期：Complete
- 页码：232-239
- 全文大小：718 K
文摘
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Impact of drying and storage on olive leaf polyphenols has been studied.
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Drying of leaves determined the bioactive content of extracts during storage.
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Extracts dehydration only meant a reduction in antioxidant potential of around 10%.
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Extract form (liquid or powder) and storage temperature did not affect phenolic content.