Analytical, agronomic, and biological evaluation of phenolic compounds in olea europaea products and by-products
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Universidad de Granada
DepartamentoUniversidad de Granada. Departamento de Química Análitica
Talhaoui, N. Analytical, agronomic, and biological evaluation of phenolic compounds in olea europaea products and by-products. Granada: Universidad de Granada, 2016. [http://hdl.handle.net/10481/43641]
PatrocinadorTesis Univ. Granada. Programa Oficial de Doctorado en: Química; This doctoral thesis has been conduced through financing from International Olive Council (IOC) scholarship and funds of the Functional Food Research and Development Centre (CIDAF), from different projects, contracts and grants from the central and autonomic Administrations and research Plan of Granada University.
The olive tree (Olea europaea) is a common feature of the Mediterranean landscape, olive fruit and olive oil having been a basic element in the nutrition of civilizations around the Mediterranean basin for millennia. Even olive leaves have been used in folk medicine. In recent decades, extensive research has examined the olive‟s beneficial properties for human health, highlighting the prominence of phenolic compounds in these benefits. The present doctoral thesis offers a new perspective on olive products and byproducts: olive leaves, fruit, and oil. In particular, this study identifies, quantifies, and evaluates the patterns of phenolic compounds in the main products and byproducts of six of the leading cultivars currently cultivated in Spain. Moreover, a preliminary bioactive study concerns the phenolic compounds in olive leaves.