The potential of near and mid-infrared spectroscopy for rapid quantification of oleuropein, total phenolics, total flavonoids and antioxidant activity in olive tree (Olea europaea) leaves
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DOI: 10.1007/s11694-018-9892-3
Abstract: Natural foods and food-related antioxidants such as phenolic phytochemicals are of great interest due to their preventive properties against oxidative damage. Olive tree leaves contain high quality and amount of phenolic compounds including oleuropein and… read more here.
Keywords: antioxidant activity; olive tree; infrared spectroscopy; oleuropein total ... See more keywords