The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC–ESI–QTOF/MS
Béchir Baccouri, Imene Rajhi, Theresa Sieren, Yesmene Najjar, Salma Nayet Mohamed, Ina Willenberg
Topics & Concepts
OleuropeinOleaChemistryNutraceuticalMaceration (sewage)Food scienceOlive oilPomacePhenolsPolyphenolTocopherolFatty acidTyrosolAntioxidantBotanyBiologyVitamin EBiochemistryComposite materialMaterials scienceEdible Oils Quality and AnalysisSpectroscopy and Chemometric AnalysesAntioxidant Activity and Oxidative Stress