Olive Wastes as a High-Potential by-Product: Variability of Their Phenolic Profiles, Antioxidant and Phytotoxic Properties
Afef Ladhari, Armando Zarrelli, Mouldi Ghannem, Mehdi Ben Mimoun
Topics & Concepts
HydroxytyrosolOleuropeinChemistryAntioxidantPolyphenolPhenolsGlycosideFood scienceBy-productPhytochemicalBiofuelPhytotoxicityWastewaterPulp and paper industryBotanyOrganic chemistryBiotechnologyBiologyEnvironmental scienceBiochemistryEnvironmental engineeringEngineeringPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityEdible Oils Quality and Analysis