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Title

Contribution of chloroplastic pigments and phenolic compounds to the antioxidant capacity of olive fruits during ripening

AuthorsFernández-Orozco, Rebeca ; Roca, María ; Gandul-Rojas, Beatriz ; Gallardo Guerrero, Lourdes
KeywordsChloroplastic pigments
Phenolic
Antioxidant
Olive
Olea europaea
Issue Date20-Jun-2010
PublisherCSIC - Instituto de la Grasa (IG)
CitationInternational Congress on Pigments in Food: chemical, biological and technological aspects (6th. 2010. Budapest, Hungary)
AbstractThe aim of the present work was to study the contribution of chloroplastic pigments (chlorophylls and carotenoids) and total phenolic compounds to the antioxidant capacity during growth and ripening of olive fruits Olea europaea L. var. Arbequina cultivated under organic and conventional conditions.
Description6th International Congress on Pigments in Food: chemical, biological and technological aspects (Budapest, Hungary, june 20-24, 2010)
URIhttp://hdl.handle.net/10261/52186
Appears in Collections:(IG) Comunicaciones congresos
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