| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540777 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Five OMW fractions were obtained and their antioxidant potential was determined. ⺠The main phenolic compounds in these fractions were hydroxytyrosol, and tyrosol. ⺠The fractions AAA and s-TP showed very high antioxidant activity. ⺠Antioxidant activity attributed to total phenol content and hydroxytyrosol level.
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Authors
Hassan Azaizeh, Fares Halahlih, Naim Najami, Doris Brunner, Martin Faulstich, Ahmed Tafesh,