Study of the antioxidant and antidiabetic activity in vitro of free and encapsulated phenolic compounds of olive pomace
N’nabinty Sylla, Abdelhakim Bouyahya, Douae Taha, Nadia Dakka, Hakima Elhajji
Topics & Concepts
TroloxPomaceDPPHChemistryABTSAntioxidantFood scienceChromatographyIC50Nuclear chemistryIn vitroOrganic chemistryBiochemistryPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and AnalysisEssential Oils and Antimicrobial Activity