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The Occurrence and Bioactivity of Polyphenols in Tunisian Olive Products and by‐Products: A Review
Author(s) -
Taamalli Amani,
ArráezRomán David,
Zarrouk Mokhtar,
SeguraCarretero Antonio,
FernándezGutiérrez Alberto
Publication year - 2012
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02599.x
Subject(s) - polyphenol , olea , olive oil , food science , antioxidant , human health , chemistry , antimicrobial , microbiology and biotechnology , biology , botany , biochemistry , organic chemistry , medicine , environmental health
Polyphenols have become a subject of intense research because of their perceived beneficial effects on health due to their anticarcinogenic, antiatherogenic, anti‐inflammatory, and antimicrobial activities. It is well known that olives and their derivatives are rich in phenolic substances with pharmaceutical properties, some of which exert important antioxidant effects. The characterization and quantification of their polyphenol composition is one of the first steps to be taken in any evaluation of the putative contribution of the olive to human health. This review is concerned with polyphenols in Tunisian olive ( Olea europaea L.) products (fruit and oil) and some by‐products (leaves and olive‐mill wastewater) with an emphasis on the analytical methods used, as well as the biological activities described in recent years.