Effect of the extraction technique on the bioactive compounds and the antioxidant capacity of the Chamaerops humilis L. fruit (pulp and seeds)
Fatima-Zahra Eddahhaoui, M. Boudalia, Hicham Harhar, N. Chahboun, Mohamed Tabyaouı, A. Guenbour, A. Zarrouk, Abdelkabir Bellaouchou
Topics & Concepts
Maceration (sewage)DPPHChemistryABTSTannic acidPulp (tooth)AntioxidantFlavonoidOleic acidFood scienceExtraction (chemistry)Traditional medicineChromatographyOrganic chemistryBiochemistryMaterials scienceMedicineComposite materialPathologyEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative Stress