Valorization of Olive Pomace-Based Nutraceuticals as Antioxidants in Chemical, Food, and Biological Models

Valorization of Olive Pomace-Based Nutraceuticals as Antioxidants in Chemical, Food, and Biological Models

Waste remaining after the production of olive oil (olive pomace) is known to contain significant amounts of phenolic compounds that exert different types of biological activities, primarily acting as antioxidants. In this work, a sustainable approach that combines ultrasound-assisted extraction with...

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Bibliographic Details
Main Authors: Dubravka Vitali Čepo, Kristina Radić, Sanja Jurmanović, Mario Jug, Marija Grdić Rajković, Sandra Pedisić, Tihomir Moslavac, Petra Albahari
Format: Article
Language:English
Published: MDPI AG 2018-08-01
Series:Molecules
Subjects:
olive pomace
cyclodextrin encapsulation
antioxidant activity
meat model
β-carotene linoleate model
inhibition of DNA scission
liposome model
Online Access:http://www.mdpi.com/1420-3049/23/8/2070

Internet

http://www.mdpi.com/1420-3049/23/8/2070

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