Antioxidative and radical scavenging effects of olive cake extract

被引：73
作者：
Amro, B [1 ]
Aburjai, T
Ai-Khalil, S
机构：
[1] Univ Jordan, Dept Pharmaceut & Pharmaceut Technol, Amman 11942, Jordan
[2] Univ Jordan, Fac Pharm, Dept Pharmaceut Sci, Amman 11942, Jordan
来源：
FITOTERAPIA | 2002年 / 73卷 / 06期
关键词：
Olea europea L; natural antioxidant; olive cake; peroxide value; reducing power; free radical scavenging;
D O I：
10.1016/S0367-326X(02)00173-9
中图分类号：
R914 [药物化学];
学科分类号：
100701 ;
摘要：
The antioxidative activity of different butanol extract fractions of olive cake was investigated. Four fractions showed marked antioxidative activity in comparison with BHT. Fractions tested also showed good hydrogen donating abilities, indicating that they had effective activities as radical scavengers. Coumaric, ferulic, cinnamic acids and oleuropein were isolated. (C) 2002 Elsevier Science B.V. All rights reserved.
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收藏
页码：456 / 461
页数：6
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