Phenolic content, antioxidant and anti-inflammatory activities of some Algerian olive stone extracts obtained by conventional solvent and microwave-assisted extractions under optimized conditions
Kenza Djemaa-Landri, Sabrina Hamri-Zeghichi, Wassila Belkhiri-Beder, Stéphanie Krisa, Stéphanie Cluzet, Tristan Richard, Josep Valls, Nabil Kadri, Khodir Madani
Topics & Concepts
ChemistryExtraction (chemistry)OleaAntioxidantContext (archaeology)Response surface methodologyFood scienceCultivarSolventEthanolPhenolsChromatographyBotanyBiochemistryBiologyPaleontologyPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and AnalysisEssential Oils and Antimicrobial Activity