Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions

被引：0
作者：
Kenza Djemaa-Landri
Sabrina Hamri-Zeghichi
Wassila Belkhiri-Beder
Stéphanie Krisa
Stéphanie Cluzet
Tristan Richard
Josep Valls
Nabil Kadri
Khodir Madani
机构：
[1] Université de Bejaia,Laboratoire de Biomathématique, Biophysique, Biochimie, et Scientométrie, Faculté des Sciences de la Nature et de la Vie
[2] Univ. Bordeaux,Département des Sciences Biologiques, Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre
[3] Faculté des Sciences Pharmaceutiques,Département de Génie des Procédés, Faculté de Technologie
[4] Unité de Recherche Œnologie,undefined
[5] EA 4577,undefined
[6] USC 1366 INRAE,undefined
[7] Equipe Molécules d’Intérêt Biologique (MIB) - ISVV,undefined
[8] Université de Bouira,undefined
[9] Centre National de Recherche en Technologie de l’Agroalimentaire (CRTA),undefined
[10] Université de Bejaia,undefined
来源：
Journal of Food Measurement and Characterization | 2021年 / 15卷
关键词：
Response surface methodology; Phenolic compounds; Extraction methods; Antioxidant activity; Optimization;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：4166 / 4180
页数：14
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