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The effect of refining processes on the total polyphenol and 1,2-diphenol content of olive oil

✍ Scribed by CEVDET NERGÍZ

Book ID
108818783
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
219 KB
Volume
28
Category
Article
ISSN
0950-5423

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Polyphenol oxidase from eggplant reduces
Polyphenol oxidase from eggplant reduces the content of phenols and oxidative stability of olive oil
✍ Antonella De Leonardis; Vincenzo Macciola 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 252 KB 👁 1 views

## Abstract Activity of the polyphenol oxidase (PPO) from eggplant fruit (__Solanum melongena__ L.) on phenolic compounds of an extra virgin olive oil (EVOO) was studied. In standardized reaction solutions, the eggplant PPO, isolated in the laboratory, depleted completely chlorogenic and caffeic ac