Effect of dry salting on flavonoid profile and antioxidant capacity of Algerian olive cultivars

This study investigated the changes in the flavonoid profile and antioxidant capacity of five olive cultivars after dry salting. The antioxidant activity was determined using ferric reducing ability power (FRAP), oxygen radical absorbance capacity (ORAC), and β-carotene bleaching assays. The results...

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Bibliographic Details
Main Authors:	O. Soufi, C. Romero, M. J. Motilva, X. Borrás Gaya, H. Louaileche
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2016-06-01
Series:	Grasas y Aceites
Subjects:	antioxidant activity cultivar dry salting flavonoid hplc olive
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1598

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