Antioxidant Activity and Anthocyanin Contents in Olives (<i>cv</i> Cellina di Nardò) during Ripening and after Fermentation

Antioxidant Activity and Anthocyanin Contents in Olives (<i>cv</i> Cellina di Nardò) during Ripening and after Fermentation

The olive tree &#8220;Cellina di Nard&#242;&#8221; (CdN) is one of the most widespread cultivars in Southern Italy, mainly grown in the Provinces of Lecce, Taranto, and Brindisi over a total of about 60,000 hectares. Although this cultivar is mainly used for oil production, the drupes ar...

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Bibliographic Details
Main Authors: Alessio Aprile, Carmine Negro, Erika Sabella, Andrea Luvisi, Francesca Nicolì, Eliana Nutricati, Marzia Vergine, Antonio Miceli, Federica Blando, Luigi De Bellis
Format: Article
Language:English
Published: MDPI AG 2019-05-01
Series:Antioxidants
Subjects:
olive
<i>Olea europaea</i>
anthocyanin
cyanidin 3-glucoside
cyanidin 3-rutinoside
oxygen radical absorbance capacity (ORAC)
high performance liquid chromatography mass spectrometry (HPLC-MS).
Online Access:https://www.mdpi.com/2076-3921/8/5/138

Internet

https://www.mdpi.com/2076-3921/8/5/138

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