Cinnamic acids are aromatic acids primarily found in plants and plant-derived food. Phenolic
cinnamic acids, with one or more hydroxyl groups in the aromatic ring, often contribute to the …

Background Food adulteration represents a concern today with several notable instances
involving the agri-food industry. Extra virgin olive oil (EVOO) is the main fat of the …

The fortification of foods with bioactive polyphenols aims to improve their functional
properties and to provide health benefits. Yet, to exert their benefits, phenolic compounds …

Antioxidant capacity and sensory analysis of olive oils of different quality grades (Extra
virgin, Virgin, Ordinary and Lampante) were investigated to define their possible differences …

Virgin olive oil (VOO) is one of the most valuable vegetable oils due to its excellent
nutritional value and health benefits. However, its high cost and demand make it one of the …

In this study, it has been shown that the deep eutectic solvent containing lactic acid, water
and glucose can be used to efficiently extract phenolic compounds (PC) from olive oils. No …

Vegetable oil is a valuable source of nutrients and essential dietary fats for human
consumption. Plant sterols are a diverse group of naturally occurring compounds that exhibit …

Camellia oil is a high-value edible seed oil, recommended by the Food and Agriculture
Organization (FAO). It is essential to develop accurate and rapid analytical methods to …

To fight counterfeits, and to protect the consumer, the interest in certifying the origin of
agricultural goods has been growing in recent years. In this context and to increase the …

Background The health benefits of the Mediterranean diet are partially attributed to the
polyphenols present in extra virgin olive oil (EVOO), which have been shown to have anti …