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Increasing the Bioactive Compound Content of Olive Oil by Acidification of Olive Paste

This study investigated the impact of acidification on olive paste to enhance the extraction of olive oil enriched in bioactive phenolic compounds, aiming to develop a novel functional food. Recognizing that acidic pH promotes the activity of <i>β-glucosidase</i> responsible for oleuropein and ligst...

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Principais autores: Raúl Peralta, Alfonso M. Vidal, Francisco Espínola, María Teresa Ocaña, Manuel Moya
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-04-01
Serier:Foods
Fag:
oleacein
oleocanthal
hydroxytyrosol
secoiridoid
antioxidant capacity
phenolic compounds
Online adgang:https://www.mdpi.com/2304-8158/14/8/1336
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