Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin–Polyphenols and Their Antioxidant and Antiproliferative Activities

The aim of this research was to investigate the interaction of phenols and pectic polysaccharides during the olive oil extraction process. For this, pectin was extracted from fresh olive fruits and compared to the pectin isolated from the paste resulting from the extraction of the olive oil after mi...

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Detalles Bibliográficos
Autores principales: Bermúdez-Oria, Alejandra, Rodríguez-Juan, Elisa, Rodríguez-Gutiérrez, Guillermo, Fernández-Prior, África, Fernández-Bolaños, Juan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8698574/
https://www.ncbi.nlm.nih.gov/pubmed/34942961
http://dx.doi.org/10.3390/antiox10121858

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8698574/
https://www.ncbi.nlm.nih.gov/pubmed/34942961
http://dx.doi.org/10.3390/antiox10121858

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