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Antioxidant and Other Biological Activities of Olive Mill Waste Waters

✍ Scribed by Visioli, Francesco; Romani, Annalisa; Mulinacci, Nadia; Zarini, Simona; Conte, Davide; Vincieri, Franco F.; Galli, Claudio

Book ID
118140149
Publisher
American Chemical Society
Year
1999
Tongue
English
Weight
138 KB
Volume
47
Category
Article
ISSN
0021-8561

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Antioxidant and Other Biological Activit
Antioxidant and Other Biological Activities of Olive Mill Waste Waters
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During olive oil production, large volumes of water are generated and subsequently discarded. Olives contain a variety of bioactive components, and some of them, according to their partition coefficients, end up in the water phase. The current investigation aimed at comparing different methods for t

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## Abstract Olive oil is the principal source of fats in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Phenolic compounds, e.g., hydroxytyrosol and oleuropein, in extra‐virgin olive oil are responsible for its peculiar pungen