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Antioxidant and free radical-scavenging activities of phenolic extracts of olive fruits
- Ziogas, Vasileios, Tanou, Georgia, Molassiotis, Athanassios, Diamantidis, Grigorios, Vasilakakis, Miltiadis
- Food chemistry 2010 v.120 no.4 pp. 1097-1103
- antioxidant activity, free radical scavengers, phenolic compounds, olives, plant extracts, DNA damage, synergism, Olea europaea, cultivars, altitude, food analysis, food composition, ripening, functional foods, Greece
- The antioxidant ability of phenolic extracts of olive fruits during maturity in Chondrolia and Amfissis cultivars grown at 10m and 300m altitude showed that altitude affected phenol content, antioxidant and Fe²⁺/Fe³⁺ reduction/binding ability. The hydroxyl radical, peroxyl radical and peroxynitrite-induced DNA nicking assays have been used to evaluate the anti-radical activity of the extracts. Results showed that the ability of olive extracts to prevent radical-mediated DNA damage arises from the triple synergistic action of the genotype, the altitude and the maturation stage.