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- Rodríguez-Gutíerrez, Guillermo, et al. Show all 4 Authors
- Journal of agricultural and food chemistry 2012 v.60 no.5 pp. 1175-1186
- acetates; antioxidant activity; free radicals; high performance liquid chromatography; hot water treatment; lipid peroxidation; olive oil; oxidation; phenols; temperature; vitamin E; wastes
- ... The application of a novel process based on the hydrothermal treatment of olive oil waste (alperujo) led to a final liquid phase that contained a high concentration of simple phenolic compounds. This study evaluated the effects of time (15–90 min) on the composition of the phenolic compounds isolated at a fixed temperature of 160 °C. Phenolic compounds were extracted with ethyl acetate. Both quali ...