Ghent University Academic Bibliography


Project: Evaluation of the content and bio-activity of phenolic compounds in European olive oils

project duration
01-OCT-03 – 31-OCT-07
The project aim is to investigate the relation between phenolic profile of olive oil and the oil functionality in terms of antioxidant bioactivity. The objectives of the project are to assess teh antioxidant capacities of individual phenolic compounds, of the mixture of phenolic compounds and other antioxidatns, as assessed to be present in olive oil and of the olive oil itself in terms of their radical scavenging and metal chelating properties.The radical scavenging capacity will be screened using TEAC assay. The project will analyze samples from different regions in Europe