Radical-Scavenging Compounds in Olive Fruits and their Changes during Table Olive Preparation

The aim of this study was to determine the changes of antioxidant activity and antioxidative compounds during table olive preparing by different procedures. The extraction of antioxidants from table olive is studied considering different debittering procedure (alkali treated or brine treated) to investigate the selectivity of the process. The radical-scavenging activity (RSA) of 1,1-diphenyl-2-picrylhydrazyl (DPPH•) and determination of the...