Cargando…

Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects

Food innovation is moving rapidly and comprises new categories of food products and/or ingredients with a natural and ecological origin. Monocultivar olive pomaces, individually or combined, can be a source of natural bioactive compounds suitable for food or cosmetic applications. This work aimed to...

Descripción completa

Detalles Bibliográficos
Autores principales:	Nunes, M. Antónia, Reszczyński, Filip, Páscoa, Ricardo N. M. J., Costa, Anabela S. G., Alves, Rita C., Oliveira, Maria Beatriz P. P.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7796174/ https://www.ncbi.nlm.nih.gov/pubmed/33396530 http://dx.doi.org/10.3390/molecules26010169

Ejemplares similares

Effect of Different Time/Temperature Binomials on the Chemical Features, Antioxidant Activity, and Natural Microbial Load of Olive Pomace Paste
por: Sousa, Maria Manuela, et al.
Publicado: (2023)

Chemical Composition and Antimicrobial Activity of a New Olive Pomace Functional Ingredient
por: Nunes, Maria Antónia, et al.
Publicado: (2021)

Dataset on some soil properties improvement by the addition of olive pomace
por: Khdair, Adnan I., et al.
Publicado: (2019)

Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients
por: Quero, Javier, et al.
Publicado: (2022)

Valorisation of Exhausted Olive Pomace by an Eco-Friendly Solvent Extraction Process of Natural Antioxidants
por: Gómez-Cruz, Irene, et al.
Publicado: (2020)

Ant Community Is Not Influenced by the Addition of Olive Mill Pomace Compost in Two Different Olive Crop Managements
por: González-Zamora, José E., et al.
Publicado: (2023)

Evaluation of the Environmental Benefits Associated with the Addition of Olive Pomace in the Manufacture of Lightweight Aggregates
por: Uceda-Rodríguez, Manuel, et al.
Publicado: (2020)

Hot-Air-Assisted Radiofrequency Drying of Olive Pomace and Its Effect on the Quality of Olive Pomace Oil
por: Turan, Sinem, et al.
Publicado: (2023)

Valorization of Olive Pomace-Based Nutraceuticals as Antioxidants in Chemical, Food, and Biological Models
por: Vitali Čepo, Dubravka, et al.
Publicado: (2018)

Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability
por: Fotiadou, Renia, et al.
Publicado: (2023)

Effect of Olive Pomace Oil on Cardiovascular Health and Associated Pathologies
por: González-Rámila, Susana, et al.
Publicado: (2022)

Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions
por: Athanasiadis, Vassilis, et al.
Publicado: (2023)

Evaluation of the in Vitro Anti-Atherogenic Properties of Lipid Fractions of Olive Pomace, Olive Pomace Enriched Fish Feed and Gilthead Sea Bream (Sparus aurata) Fed with Olive Pomace Enriched Fish Feed
por: Nasopoulou, Constantina, et al.
Publicado: (2013)

Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace
por: Vidal, Alfonso M., et al.
Publicado: (2022)

Cellular Antioxidant Activity of Olive Pomace Extracts: Impact of Gastrointestinal Digestion and Cyclodextrin Encapsulation
por: Radić, Kristina, et al.
Publicado: (2020)

Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace
por: Zhao, Hefei, et al.
Publicado: (2022)

Response Surface Modeling and Optimization of the Extraction of Phenolic Antioxidants from Olive Mill Pomace
por: Paulo, Filipa, et al.
Publicado: (2022)

Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed
por: Foti, Paola, et al.
Publicado: (2022)

Influence of Pomace Matrix and Cyclodextrin Encapsulation on Olive Pomace Polyphenols’ Bioaccessibility and Intestinal Permeability
por: Radić, Kristina, et al.
Publicado: (2020)

Antithrombotic and Antiatherosclerotic Properties of Olive Oil and Olive Pomace Polar Extracts in Rabbits
por: Tsantila, Nektaria, et al.
Publicado: (2007)

Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance
por: Álvarez, María Dolores, et al.
Publicado: (2023)

The Mineral Oil Hydrocarbon Paradox in Olive Pomace Oils
por: Gómez-Coca, Raquel B., et al.
Publicado: (2023)

Dried Destoned Virgin Olive Pomace: A Promising New By-Product from Pomace Extraction Process
por: Benincasa, Cinzia, et al.
Publicado: (2021)

Correction: Gómez-Cruz et al. Valorisation of Exhausted Olive Pomace by an Eco-Friendly Solvent Extraction Process of Natural Antioxidants. Antioxidants 2020, 9, 1010
por: Gómez-Cruz, Irene, et al.
Publicado: (2021)

Lipid Profile Quantification and Species Discrimination of Pine Seeds through NIR Spectroscopy: A Feasibility Study
por: Khouja, Mariem, et al.
Publicado: (2022)

Control of Several Emissions during Olive Pomace Thermal Degradation
por: Miranda, Teresa, et al.
Publicado: (2014)

Developing an Olive Biorefinery in Slovenia: Analysis of Phenolic Compounds Found in Olive Mill Pomace and Wastewater
por: Miklavčič Višnjevec, Ana, et al.
Publicado: (2020)

Addition of Olive Pomace to Feeding Substrate Affects Growth Performance and Nutritional Value of Mealworm (Tenebrio Molitor L.) Larvae
por: Ruschioni, Sara, et al.
Publicado: (2020)

Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace
por: Skwarek, Patrycja, et al.
Publicado: (2022)

Evaluation of phytochemicals and antioxidant potential of a new polyherbal formulation TC-16: additive, synergistic or antagonistic?
por: Yap, Vi Lien, et al.
Publicado: (2023)

Anti-inflammatory properties of blended edible oil with synergistic antioxidants
por: Upadya, Haridas, et al.
Publicado: (2015)

Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil
por: Álvarez, María Dolores, et al.
Publicado: (2022)

Effect of Dried Apple Pomace (DAP) as a Feed Additive on Antioxidant System in the Rumen Fluid
por: Bartel, Iga, et al.
Publicado: (2022)

Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability
por: Akcicek, Alican, et al.
Publicado: (2021)

Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation
por: Chanioti, Sofia, et al.
Publicado: (2021)

Characterization of Wet Olive Pomace Waste as Bio Based Resource for Leather Tanning
por: Solé, M. Mercè, et al.
Publicado: (2021)

NETosis of Peripheral Neutrophils Isolated From Dairy Cows Fed Olive Pomace
por: Ciliberti, Maria Giovanna, et al.
Publicado: (2021)

Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration
por: Guerra, Daniela Rigo, et al.
Publicado: (2023)

Development and Characterization of Activated Carbon from Olive Pomace: Experimental Design, Kinetic and Equilibrium Studies in Nimesulide Adsorption
por: Raupp, Íris Nunes, et al.
Publicado: (2021)

Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples
por: Madureira, Joana, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_qck7rdl7nlbrqrli35b1tusjp7