Article ID Journal Published Year Pages File Type
10552858 Journal of Food Composition and Analysis 2011 7 Pages PDF
Abstract
► DPPH-scavenging capacity of chloroplastic pigments and phenolic compounds of olives. ► Antioxidant capacity of olive fruits was mainly due to their phenolic content. ► Parameters in organic and conventional fruits followed similar evolution patterns.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
DPPH-scavenging capacity of chloroplastic pigments and phenolic compounds of olive fruits (cv. Arbequina) during ripening
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