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Browsing Theses and Dissertations by Subject "Phenolic acids"

Browsing Theses and Dissertations by Subject "Phenolic acids"

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  • Determinants factors of antioxidant capacity and phenolic content of Lebanese olive oil 
    Tomazou, Jennifer C. (Notre Dame University-Louaize, 2018)
    Background: Olive Oil (00) is premium oil which plays an important part of the Mediterranean cuisine due to its nutritional and sensory characteristics. Studies highlight the nutritional benefits associated with the consumption of 00 including the low level of saturated fatty acids (SFA), the high level of monounsaturated fatty acids (MUFA) and the moderate level of polyunsaturated fatty acids (PUFA) along with minor constituents including phenolic compounds. Studies highlight the importance of phenolic compounds as they are the major bioactive of 00 which contribute to its sensory, organoleptic ...
  • Determinants factors of quality indices, antioxidant capacity, phonolic content, and oxidatives stability of Lebanese olive 
    Maalouf, Jessica Gaby (Notre Dame University-Louaize, 2018-12)
    Background -- Olive oil (OO) has been widely known as a main source of lipid in the Mediterranean diet. Over the years, the interest in virgin olive oil (VOO) consumption boosted due to its sensory properties characterized by its unique taste, flavor and color; and its health properties exerted by its monounsaturated fatty acids (MUFAs), tocopherols, and phenolic compounds. Phenols are minor compounds with antioxidant capacities that contribute positively to OO shelf life and stability to oxidation. Literature data have shown that several agro-industrial factors including harvesting time, ...

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