Extraction of phenolic compounds from the leaves of some Syrian olive varieties and study their impact on Guaicol peroxidase enzyme in Zea myse L.
published by Aِl-Baath University
in 2016
in
and research's language is
العربية
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Abstract in English
The effect of phenolic compounds were extracted from leaves of Dan
and Toufahi sorts of Syrian olives, spread particularly in Damascus
country, studied on the activity of Guaiacol peroxidise in the celles of
Kolioptyl Zea myse L. Solutions of three different concentrations of
phenolic extracts are used in the work : 25% , 50% and 100%.
References used
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Benavente-Garcõa O, Castillo J, Lorente J, Ortuno A, Del Rio JA. 2000 Antioxidant activity of phenolics extracted from Olea europaea L. leaves. Food Chemistry; 68: 457-462