Antioxidant and free radical-scavenging activities of phenolic extracts of olive fruits |
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Authors: | Vasileios Ziogas Georgia Tanou Athanassios Molassiotis Grigorios Diamantidis Miltiadis Vasilakakis |
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Affiliation: | 1. Laboratory of Pomology, School of Agriculture, Aristotle University of Thessaloniki, University Campus, GR-54124 Thessaloniki, Greece;2. Laboratory of Agricultural Chemistry, School of Agriculture, Aristotle University of Thessaloniki, University Campus, GR-54124 Thessaloniki, Greece |
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Abstract: | The antioxidant ability of phenolic extracts of olive fruits during maturity in Chondrolia and Amfissis cultivars grown at 10 m and 300 m altitude showed that altitude affected phenol content, antioxidant and Fe2+/Fe3+ reduction/binding ability. The hydroxyl radical, peroxyl radical and peroxynitrite-induced DNA nicking assays have been used to evaluate the anti-radical activity of the extracts. Results showed that the ability of olive extracts to prevent radical-mediated DNA damage arises from the triple synergistic action of the genotype, the altitude and the maturation stage. |
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Keywords: | Altitude Antioxidant activity Anti-radical activity DNA nicking Genotype Maturation Olive fruit Phenols |
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