olive fruit – Australian Olive Industry http://www.australianoliveindustry.com Research, Statistics & Information Wed, 08 Jul 2020 05:13:33 +0000 en-US hourly 1 https://wordpress.org/?v=5.5.1 http://www.australianoliveindustry.com/wp-content/uploads/2020/07/cropped-Australian-Olive-Review-logo-1-1-32x32.jpg olive fruit – Australian Olive Industry http://www.australianoliveindustry.com 32 32 Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardo) during Ripening and After Fermentation http://www.australianoliveindustry.com/antioxidant-activity-and-anthocyanin-contents-in-olives-cv-cellina-di-nardo-during-ripening-and-after-fermentation/ http://www.australianoliveindustry.com/antioxidant-activity-and-anthocyanin-contents-in-olives-cv-cellina-di-nardo-during-ripening-and-after-fermentation/#respond Wed, 08 May 2019 05:04:00 +0000 http://www.australianoliveindustry.com/?p=708 Although this cultivar is mainly used for oil production, the drupes are also suitable and potentially marketable as table olives. When used for this purpose, olives are harvested after complete maturation, which gives to them a natural black color due to anthocyanin accumulation. This survey reports for the first time on the total phenolic content (TPC), anthocyanin characterization, and antioxidant activity of CdN olive fruits during ripening and after fermentation.
Continue reading “Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardo) during Ripening and After Fermentation”…

The post Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardo) during Ripening and After Fermentation appeared first on Australian Olive Industry.

]]> http://www.australianoliveindustry.com/antioxidant-activity-and-anthocyanin-contents-in-olives-cv-cellina-di-nardo-during-ripening-and-after-fermentation/feed/ 0