title: Antioxidative and radical scavenging effects of olive cake extract.
abstract: The antioxidative activity of different butanol extract fractions of olive cake was investigated. Four fractions showed marked antioxidative activity in comparison with BHT. Fractions tested also showed good hydrogen donating abilities, indicating that they had effective activities as radical scavengers. Coumaric, ferulic, cinnamic acids and oleuropein were isolated.
authors.affiliation: Department of Pharmaceutics and Pharmaceutical Technology, University of Jordan, Amman 11942, Jordan. amro@firstnet.com.jo
authors.forename: B
authors.initials: B
authors.lastname: Amro
authors.forename: T
authors.initials: T
authors.lastname: Aburjai
authors.forename: S
authors.initials: S
authors.lastname: Al-Khalil
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D016166:Free Radical Scavengers / Q000737:chemistry*; D006801:Humans; D031658:Olea; D008517:Phytotherapy; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers; D010936:Plant Extracts