Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”

This paper reports the first approach to the antioxidant potential evaluation of traditional stoned table olives ‘‘alcaparras’’. This kind of olives are largely produced and consumed in Trás-os-Montes region (Northeast of Portugal). Different solvents and temperature extraction conditions were emplo...

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Bibliographic Details
Main Author: Sousa, Anabela (author)
Other Authors: Ferreira, Isabel C.F.R. (author), Barros, Lillian (author), Bento, Albino (author), Pereira, J.A. (author)
Format: article
Language:eng
Published: 2008
Subjects:
Stoned table olives
Extraction conditions
Phenols
Antioxidant potential
Online Access:http://hdl.handle.net/10198/740
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/740

Internet

http://hdl.handle.net/10198/740

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