The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake

The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake

Fermentation of olive cake during 60 days by evaluating the physicochemical properties, total phenolic, antioxidant activities and phenolic profile was investigated. The chemical composition showed that olive cake is rich in crude fiber and carbohydrates (Nitrogen free extract) and contains moderate...

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Bibliographic Details
Main Authors: Mohammad N. Alhamad, Taha M. Rababah, Muhammad Al-u'datt, Khalil Ereifej, Ranya Esoh, Hao Feng, Wade Yang
Format: Article
Language:English
Published: Elsevier 2017-01-01
Series:Arabian Journal of Chemistry
Subjects:
Olive cake
Phenolics
Antioxidant
Fermentation
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Online Access:http://www.sciencedirect.com/science/article/pii/S1878535212001499

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http://www.sciencedirect.com/science/article/pii/S1878535212001499

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