Structure–biological activity relationships of extra-virgin olive oil phenolic compounds: Health properties and bioavailability
P Rodríguez-López, J Lozano-Sanchez… - Antioxidants, 2020 - mdpi.com
Extra-virgin olive oil is regarded as functional food since epidemiological studies and
multidisciplinary research have reported convincing evidence that its intake affects …
multidisciplinary research have reported convincing evidence that its intake affects …
[HTML][HTML] Impact of traditional and innovative malaxation techniques and technologies on nutritional and sensory quality of virgin olive oil–A review
M Nardella, R Moscetti, G Bedini, A Bandiera… - Food Chemistry …, 2023 - Elsevier
Virgin olive oil (VOO) nutritional and sensory quality depends on several aspects, including
mechanical extraction technology: in this regard, malaxation conditions play a pivotal role …
mechanical extraction technology: in this regard, malaxation conditions play a pivotal role …
Insight into the deep eutectic solvent extraction mechanism of flavonoids from natural plant
D Cao, Q Liu, W **g, H Tian, H Yan, W Bi… - ACS Sustainable …, 2020 - ACS Publications
Deep eutectic solvents (DESs) are a new class of green solvents with potential applications
for the extraction of target compounds from both liquid and solid samples. However, current …
for the extraction of target compounds from both liquid and solid samples. However, current …
High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds
High vacuum technology has been incorporated into a new assisted extraction system
applied to virgin olive oil (VOO) processing, which was tested at a lab-scale pilot plant to …
applied to virgin olive oil (VOO) processing, which was tested at a lab-scale pilot plant to …
The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile
Phenols are responsible for the only health claim of virgin olive oil (VOO) recognized by the
European Commission EU 432/2012 and the European Food Safety Authority. In this …
European Commission EU 432/2012 and the European Food Safety Authority. In this …
[HTML][HTML] Profiling of phenolic compounds in domestic and imported extra virgin olive oils in China by high performance liquid chromatography-electrochemical …
Z Zhu, X Li, Y Zhang, J Wang, F Dai, W Wang - Lwt, 2023 - Elsevier
In this study, a high performance liquid chromatography-electrochemical detection (HPLC-
ECD) method has been developed for the sensitive determination of 22 phenolic …
ECD) method has been developed for the sensitive determination of 22 phenolic …
Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue
Olive oil is consumed worldwide due to its appreciated sensory attributes and health
benefits, which are related with its fatty acid profile and richness in phenolic compounds that …
benefits, which are related with its fatty acid profile and richness in phenolic compounds that …
Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression
A Serrano, R De la Rosa, A Sánchez-Ortiz, J Cano… - LWT, 2021 - Elsevier
Extra virgin olive oil (EVOO) chemical composition is characterized by high content of
monounsaturated fatty acids and minor compounds including phenols, sterols, tocopherols …
monounsaturated fatty acids and minor compounds including phenols, sterols, tocopherols …
In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient
F Rivero-Pino, MC Millan-Linares… - Critical reviews in …, 2024 - Taylor & Francis
Olea europaea L. is the source of virgin olive oil (VOO). During its extraction, a high amount
of by-products (pomace, mill wastewaters, leaves, stones, and seeds) is originated, which …
of by-products (pomace, mill wastewaters, leaves, stones, and seeds) is originated, which …
Oleocanthal–Characterization, production, safety, functionality and in vivo evidences
F Rivero-Pino - Food Chemistry, 2023 - Elsevier
Abstract Oleocanthal, OC, 2‐(4‐Hydroxyphenyl) ethyl (3S, 4E)‐4‐formyl‐3‐(2‐oxoethyl) hex‐
4‐enoate, is a natural organic compound exclusively found in Olea europaea …
4‐enoate, is a natural organic compound exclusively found in Olea europaea …