The Occurrence and Bioactivity of Polyphenols in Tunisian Olive Products and by-Products: A Review

被引：36

作者：

Taamalli, Amani ^{[1
,2
,3
]}

Arraez-Roman, David ^{[1
,3
]}

Zarrouk, Mokhtar ^{[2
]}

Valverde, Javier ^{[3
]}

Segura-Carretero, Antonio ^{[1
,3
]}

Fernandez-Gutierrez, Alberto ^{[1
,3
]}

机构：

[1] Univ Granada, Dept Analyt Chem, E-18071 Granada, Spain

[2] Ctr Biotechnol Borj Cedria, Lab Caracterisat & Qualite Huile Olive, Hammam Lif 2050, Tunisia

[3] Res & Dev Funct Food Ctr CIDAF, Granada 18100, Spain

来源：

JOURNAL OF FOOD SCIENCE | 2012年 / 77卷 / 04期

关键词：

bioactive phenols; olive leaves; olive-mill wastewater; olive oil; Tunisian olive; MILL WASTE-WATER; LOW-DENSITY-LIPOPROTEIN; PHENOLIC-COMPOUNDS; OXIDATIVE STABILITY; RICH EXTRACTS; OIL PHENOLS; IN-VITRO; HYDROXYTYROSOL; ANTIOXIDANTS; OLEUROPEIN;

D O I：

10.1111/j.1750-3841.2011.02599.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Polyphenols have become a subject of intense research because of their perceived beneficial effects on health due to their anticarcinogenic, antiatherogenic, anti-inflammatory, and antimicrobial activities. It is well known that olives and their derivatives are rich in phenolic substances with pharmaceutical properties, some of which exert important antioxidant effects. The characterization and quantification of their polyphenol composition is one of the first steps to be taken in any evaluation of the putative contribution of the olive to human health. This review is concerned with polyphenols in Tunisian olive (Olea europaea L.) products (fruit and oil) and some by-products (leaves and olive-mill wastewater) with an emphasis on the analytical methods used, as well as the biological activities described in recent years.

引用

页码：R83 / R92

页数：10

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