Tables index

From

Effect of the Treatment of the Olive Tree (Olea europaea L.) on the Phenolic Content and Antioxidant Properties in Olive Fruits

Gracia Patricia Blanch, Gema Flores, Maria C. Gómez-Jiménez, Maria Luisa Ruiz del Castillo

Journal of Food and Nutrition Research. 2018, 6(1), 49-55 doi:10.12691/jfnr-6-1-8
  • Table 1. Total phenol content (mg gallic acid kg-1) in olive fruits from Arbequina and Picual olive trees (Olea europaea L.) untreated-control and treated with MJ. Olive samples were picked on days 3 and 6 after MJ treatment
  • Table 2. DPPH scavenging activity expressed as IC50 (µg/mL) of olive fruits from Arbequina and Picual olive trees (Olea europaea L.) treated with MJ. Olive samples were picked on days 3 and 6 after MJ application
  • Table 3. Oleuropein contents (expressed as mg kg-1 weight ± SD) in olive fruits from Arbequina and Picual olive trees (Olea europaea L.) treated with MJ. Data from olive samples picked on days 3 and 6 after MJ application are included
  • Table 4. Hydroxytyrosol contents (expressed as mg kg-1 weight ± SD) in olive fruits from Arbequina and Picual olive trees (Olea europaea L.) treated with MJ. Data from olive samples picked on days 3 and 6 after MJ application are included
  • Table 5. Phenolic acid contents (expressed as mg kg-1 weight ± SD) in olive fruits from Arbequina olive trees (Olea europaea L.) treated with MJ. Data from olive samples picked on days 3 and 6 after the MJ application are included
  • Table 6. Phenolic acid contents (expressed as mg kg-1 weight ± SD) in olive fruits from Picual olive trees (Olea europaea L.) treated with MJ. Data from olive samples picked on days 3 and 6 after MJ application are included