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Custureri IMG, Sicari V, Loizzo MR, Tundis R, Soria AC, Giuffrè AM. Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage. Foods 2023; 12:3822. [PMID: 37893715 PMCID: PMC10606614 DOI: 10.3390/foods12203822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 10/12/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
The aim of this work was to evaluate the impact of two enrichment processes on the quality parameters and bioactivity of Ottobratica extra virgin olive oil (EVOO) with ginger during storage. The first procedure was conducted by including ginger powder with olive fruits in the malaxer, and the second by infusion into the EVOO. The obtained oils were stored at room temperature for one year in the dark and periodically analysed. To evaluate the effect on the shelf-life of flavoured olive oils (FVOOs), physical, chemical and sensory parameters were evaluated. The FVOOs were investigated for antioxidant activity through a multi-target approach. The inhibition of lipase and carbohydrate hydrolysing enzymes was analysed. The addition of ginger in the malaxer generated a product that preserved the lowest values of peroxide after storage (10.57 mEq O2 kg-1) and maintained the highest α-tocopherol level (101.16 mg kg-1). The FVOOs, regardless of the enrichment technique used, showed a higher antioxidant activity than EVOO. Generally, a reduction in the inhibitory activity of the carbohydrate inhibitory enzymes was observed, especially after 60 days of storage. The addition of ginger improved the lipase inhibitory effect, especially if added during malaxation, and helped the FVOOs maintain this activity during storage.
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Affiliation(s)
- Irene Maria Grazia Custureri
- Department of Agraria, University “Mediterranea” of Reggio Calabria, Salita Melissari, Feo di Vito, 89124 Reggio Calabria, Italy; (I.M.G.C.); (A.M.G.)
| | - Vincenzo Sicari
- Department of Agraria, University “Mediterranea” of Reggio Calabria, Salita Melissari, Feo di Vito, 89124 Reggio Calabria, Italy; (I.M.G.C.); (A.M.G.)
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Via P. Bucci, 87036 Rende, Italy;
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Via P. Bucci, 87036 Rende, Italy;
| | - Ana Cristina Soria
- Institute of General Organic Chemistry (IQOG-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain;
| | - Angelo Maria Giuffrè
- Department of Agraria, University “Mediterranea” of Reggio Calabria, Salita Melissari, Feo di Vito, 89124 Reggio Calabria, Italy; (I.M.G.C.); (A.M.G.)
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Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties. Foods 2022; 12:foods12010041. [PMID: 36613257 PMCID: PMC9818686 DOI: 10.3390/foods12010041] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/17/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
BACKGROUND According to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as topping ingredient, together with tomato for pizza marinara-type production. As, often deliberately, other oils are replaced by pizza makers for economical and organoleptic purposes, the present study was conducted to analyze the quality of pizza depending on the oil typology used. METHODS Chemical and sensory analyses were performed on olive oils and on pizza topping mix samples after cooking to detect changes due to the applied cooking processing. RESULTS The results revealed the best quality of a monovarietal olive oil (Ottobratica cv.) for their peculiar phenolic content related to the best oxidation stability after pizza's cooking, expressed as bioactive amounts and lower presence of undesired volatile compounds. CONCLUSIONS The use of an extra virgin monovarietal olive oil, such as Ottobratica cv., in the topping of pizza is preferable to other oils, also EVOO, because of its higher quality, which is reflected in greater health and pleasant characteristics from a sensorial point of view.
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El Yamani M, Sakar EH, Boussakouran A, Rharrabti Y. Effect of storage time and conditions on the quality characteristics of ‘Moroccan Picholine’ olive oil. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2021.102244] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lü X, Ma J, Yan H, Yang L, Ren X, Guo J, Yong Q, Kong W, Deng Y. Effect of degree of ripening on the quality of virgin olive oils produced in Longnan, China. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12533] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Xiaofei Lü
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Junyi Ma
- College of Life Science Northwest Normal University Lanzhou P. R. China
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants Northwest Normal University Lanzhou P. R. China
| | - Huiqiang Yan
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Lihua Yang
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Xiaoxia Ren
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Junwei Guo
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Qiaoning Yong
- Institutes of Olive Longnan Academy of Economic Forestry Wudu P. R. China
| | - Weibao Kong
- College of Life Science Northwest Normal University Lanzhou P. R. China
| | - Yu Deng
- Institutes of Olive Longnan Academy of Economic Forestry Wudu P. R. China
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Flamminii F, Marone E, Neri L, Pollastri L, Cichelli A, Di Mattia CD. The Effect of Harvesting Time on Olive Fruits and Oils Quality Parameters of Tortiglione and Dritta Olive Cultivars. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000382] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Federica Flamminii
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Elettra Marone
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Lilia Neri
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
| | - Luciano Pollastri
- Department of Agriculture of Abruzzo Region Via Nazionale 38 C/O Mercato Agroalimentare MOF Ex Arssa Villanova Di Cepagatti (PE) 65012 Italy
| | - Angelo Cichelli
- Department of Medical Oral and Biotechnological Science University “G. d'Annunzio” of Chieti‐Pescara Via dei Vestini Chieti Scalo 66100 Italy
| | - Carla Daniela Di Mattia
- Faculty of Bioscience and Technology for Agriculture Food and Environment University of Teramo Via Balzarini 1 Teramo 64100 Italy
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Paciulli M, Difonzo G, Conte P, Flamminii F, Piscopo A, Chiavaro E. Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars. Foods 2021; 10:foods10051004. [PMID: 34064430 PMCID: PMC8147848 DOI: 10.3390/foods10051004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 04/25/2021] [Accepted: 05/01/2021] [Indexed: 11/18/2022] Open
Abstract
Authentication of extra virgin olive oils is a key strategy for their valorization and a way to preserve olive biodiversity. Physical and thermal analysis have been proposed in this study as fast and green techniques to reach this goal. Thirteen extra virgin olive oils (EVOOs) obtained from minor olive cultivars, harvested at three different ripening stages, in four Italian regions (Abruzzo, Apulia, Sardinia, and Calabria) have been studied. Thermal properties, viscosity and color, as influenced by fatty acid composition and chlorophyll content, have been investigated. The thermal curves of EVOOs, obtained by differential scanning calorimetry, were mostly influenced by the oleic acid content: a direct correlation with the cooling and heating enthalpy and an indirect correlation with the cooling transition range were observed. The minor fatty acids, and particularly arachidic acid, showed an influence, mostly on the heating thermograms. Viscosity and color showed respectively a correlation with fatty acids composition and chlorophyll content, however they didn’t result able to discriminate between the samples. Thanks to the principal component analysis, the most influencing thermal parameters and fatty acids were used to cluster the samples, based on their botanical and geographical origin, resulting instead the harvesting time a less influential variable.
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Affiliation(s)
- Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy;
- Correspondence: ; Tel.: +39-0521-905891
| | - Graziana Difonzo
- Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy;
| | - Paola Conte
- Department of Agriculture, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy;
| | - Federica Flamminii
- Faculty of Bioscience and Technology for Agriculture, Food and Environment, University of Teramo, 64100 Teramo, Italy;
| | - Amalia Piscopo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy;
| | - Emma Chiavaro
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy;
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Antioxidant Properties and Fatty Acid Profile of Cretan Extra Virgin Bioolive Oils: A Pilot Study. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5554002. [PMID: 33834059 PMCID: PMC8018842 DOI: 10.1155/2021/5554002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 03/18/2021] [Accepted: 03/19/2021] [Indexed: 11/17/2022]
Abstract
Olive oil is considered a valuable ingredient of human diet. It is a good source of mono- and polyunsaturated fatty acids, as well as other bioactive compounds, especially polyphenols. The composition of olive oil depends mainly on the variety of plant, cultivation practices, and manufacturing conditions. Traditional processing methods may ensure better quality and health benefits. Therefore, the aim of the study was the evaluation of antioxidant properties and fatty acid profile of Cretan extra virgin bioolive oils. These ones were compared with commercial Spanish, Italian, and Greek extra virgin olive oils. Obtained results showed that sample Cretan 1 had about 15% higher antioxidant capacity and about 60% higher total polyphenol content than commercial counterparts. This one had also a favorable profile of fatty acids, especially 20% more linoleic acid. We concluded that traditional production methods, using millstones, cold pressing, and without centrifugation and filtration ensure better olive oil quality and related health benefits.
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Characterization of Olive Oils Obtained from Minor Accessions in Calabria (Southern Italy). Foods 2021; 10:foods10020305. [PMID: 33540812 PMCID: PMC7912949 DOI: 10.3390/foods10020305] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 01/28/2021] [Accepted: 01/29/2021] [Indexed: 11/16/2022] Open
Abstract
The valorization of minor accessions of olive is potentially a good way to improve the qualitative production of a specific territory. Olive oils of four minor accessions (Ciciarello, Tonda di Filogaso, and Ottobratica Calipa and Ottobratica Cannavà clones) produced in the same area of the Calabria region were characterized for the principal qualitative analyses at two drupe harvesting periods (October and November). Good quality in terms of free acidity, peroxides, spectrophotometric indexes, and fatty acid composition was observed in olive oils produced at both drupe harvesting times, with the exception of those of Tonda di Filogaso, which showed a free acidity level over the legal limit for extra virgin olive oil in the second harvesting time. All of the olive oils possessed at both production periods averagely abundant total polyphenols (460–778 mg/kg) and tocopherols (224–595 mg/kg), and the amounts changed in the experimental years for expected different environmental variations. Ottobratica Cannavà and Ottobratica Calipa clones showed some peculiar qualitative characteristics (free acidity, peroxides, fatty acid composition, and total polyphenols), distancing themselves from the principal variety of reference, Ottobratica.
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De Bruno A, Romeo R, Piscopo A, Poiana M. Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1119-1126. [PMID: 32785970 DOI: 10.1002/jsfa.10722] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 08/08/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Different antioxidant compounds are generally transferred from olives to olive oil during the production process. This work characterized the principal total bioactive compounds (tocopherols and phenols) in olives, olive oil and by-products of four cultivars grown in Calabrian areas (southern Italy), considering the effect of harvesting period. Antioxidant capacity, total and individual phenolic compounds were also analysed. RESULTS Drupes, olive paste, pomace and olive wastewater showed similar phenolic compounds, while olive oil possessed a different composition, suggesting that phenols are not only transferred from drupe to oil, but also they change during oil production. Tocopherols varied among cultivars and harvesting period: generally, they were more abundant in samples produced in the first harvesting period. Qualitative and quantitative differences in phenolic composition and antioxidant activity were significantly found among cultivars in all the matrices. CONCLUSION The highest amount of total phenolic antioxidants ended up in olive wastewater with variability due to the olive cultivar, while only a small part of them finished in the oil. This work shows evidence that the availability of bioactive compounds in different portions from the olive oil extraction belong to different varietal origins. In particular, new information was acquired on Ottobratica Calipa, a new olive clone, that produced an olive oil with an interesting antioxidant amount. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Alessandra De Bruno
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Reggio Calabria, Italy
| | - Rosa Romeo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Reggio Calabria, Italy
| | - Amalia Piscopo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Reggio Calabria, Italy
| | - Marco Poiana
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Reggio Calabria, Italy
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Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis. Foods 2020; 9:foods9081120. [PMID: 32823794 PMCID: PMC7466375 DOI: 10.3390/foods9081120] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/07/2020] [Accepted: 08/10/2020] [Indexed: 12/20/2022] Open
Abstract
High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor. This makes the EU the greatest exporter and consumer of olive oil in the world. However, small olive oil producers also contribute to olive oil production. Beneficial effects on human health of extra virgin olive oil are well known, and these can be correlated to the presence of vitamin E and phenols. Together with the origin of the olives, extraction technology can influence the chemical composition of extra virgin olive oil. The aim of this study was to investigate the concentration of potentially bioactive compounds in Italian extra virgin olive oils from various sources. For this purpose, vitamin E and phenolic fractions were characterized using high-performance liquid chromatography (HPLC) coupled with fluorescence, photodiode array and mass spectrometry detection in fifty samples of oil pressed at industrial plants and sixty-six samples of oil produced in low-scale mills. Multivariate statistical data analysis was used to determine the applicability of selected phenolic compounds as potential quality indicators of extra virgin olive oils.
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Determination of the Phenol and Tocopherol Content in Italian High-Quality Extra-Virgin Olive Oils by Using LC-MS and Multivariate Data Analysis. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01721-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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12
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Romeo R, De Bruno A, Imeneo V, Piscopo A, Poiana M. Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14211] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Rosa Romeo
- Department of AGRARIA University Mediterranea of Reggio Calabria Reggio Calabria Italy
| | - Alessandra De Bruno
- Department of AGRARIA University Mediterranea of Reggio Calabria Reggio Calabria Italy
| | - Valeria Imeneo
- Department of AGRARIA University Mediterranea of Reggio Calabria Reggio Calabria Italy
| | - Amalia Piscopo
- Department of AGRARIA University Mediterranea of Reggio Calabria Reggio Calabria Italy
| | - Marco Poiana
- Department of AGRARIA University Mediterranea of Reggio Calabria Reggio Calabria Italy
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Mafrica R, Piscopo A, De Bruno A, Pellegrino P, Zappia A, Zappia R, Poiana M. Integrated Study of Qualitative Olive and Oil Production from Three Important Varieties Grown in Calabria (Southern Italy). EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900147] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Rocco Mafrica
- Department of Agraria University Mediterranea of Reggio Calabria 89124 Vito Reggio Calabria Italy
| | - Amalia Piscopo
- Department of Agraria University Mediterranea of Reggio Calabria 89124 Vito Reggio Calabria Italy
| | - Alessandra De Bruno
- Department of Agraria University Mediterranea of Reggio Calabria 89124 Vito Reggio Calabria Italy
| | - Paolo Pellegrino
- Department of Agraria University Mediterranea of Reggio Calabria 89124 Vito Reggio Calabria Italy
| | - Angela Zappia
- Department of Agraria University Mediterranea of Reggio Calabria 89124 Vito Reggio Calabria Italy
| | - Rocco Zappia
- Department of Agraria University Mediterranea of Reggio Calabria 89124 Vito Reggio Calabria Italy
| | - Marco Poiana
- Department of Agraria University Mediterranea of Reggio Calabria 89124 Vito Reggio Calabria Italy
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Fontana A, Piscopo A, De Bruno A, Tiberini A, Muzzalupo I, Albanese G. Impact of Olive Leaf Yellowing Associated Virus on Olive (
Olea europaea
L.) Oil. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800472] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Anna Fontana
- Università degli Studi Mediterranea di Reggio CalabriaDipartimento di AGRARIAReggio CalabriaItaly
| | - Amalia Piscopo
- Università degli Studi Mediterranea di Reggio CalabriaDipartimento di AGRARIAReggio CalabriaItaly
| | - Alessandra De Bruno
- Università degli Studi Mediterranea di Reggio CalabriaDipartimento di AGRARIAReggio CalabriaItaly
| | - Antonio Tiberini
- Università degli Studi Mediterranea di Reggio CalabriaDipartimento di AGRARIAReggio CalabriaItaly
| | - Innocenzo Muzzalupo
- Consiglio per la Ricerca in agricoltura e l'analisi dell'Economia Agrariacentro di ricerca per OlivicolturaFrutticoltura e Agrumicoltura (CREA‐OFA)Rende (CS)Italy
| | - Giuliana Albanese
- Università degli Studi Mediterranea di Reggio CalabriaDipartimento di AGRARIAReggio CalabriaItaly
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Santiago-Saenz YO, Hernández-Fuentes AD, Monroy-Torres R, Cariño-Cortés R, Jiménez-Alvarado R. Physicochemical, nutritional and antioxidant characterization of three vegetables (Amaranthus hybridus L., Chenopodium berlandieri L., Portulaca oleracea L.) as potential sources of phytochemicals and bioactive compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9900-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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