Research progress in extraction technology and biological activity of oleuropein

GUO Weiping; LU Xu; CHU Zejun; LUO Denglin; XIANG Jinle; XU Yunfeng

doi:10.13652/j.spjx.1003.5788.2022.81196

Shipin yu jixie (Dec 2023)

Research progress in extraction technology and biological activity of oleuropein

GUO Weiping,
LU Xu,
CHU Zejun,
LUO Denglin,
XIANG Jinle,
XU Yunfeng

Affiliations

GUO Weiping: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China
LU Xu: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China
CHU Zejun: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China
LUO Denglin: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China
XIANG Jinle: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China
XU Yunfeng: College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2022.81196
Journal volume & issue: Vol. 39, no. 10
pp. 233 – 240

Abstract

Read online

The review summarized the latest domestical and international research progress in the biosynthesis pathway, safety, extraction process, and biological activity of oleuropein in recent years. The problems in the olive industry was analyzed and its future development direction was prospected.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: ZHU Beiwei
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

About the journal

Abstract

Keywords