Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin-Polyphenols and Their Antioxidant and Antiproliferative Activities

• 主要な著者: Alejandra Bermúdez-Oria (著者), Elisa Rodríguez-Juan (著者), Guillermo Rodríguez-Gutiérrez (著者), África Fernández-Prior (著者), Juan Fernández-Bolaños (著者)
• フォーマット: 図書
• 出版事項: MDPI AG, 2021-11-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

The aim of this research was to investigate the interaction of phenols and pectic polysaccharides during the olive oil extraction process. For this, pectin was extracted from fresh olive fruits and compared to the pectin isolated from the paste resulting from the extraction of the olive oil after mi...