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de Aguiar Sobral P, Miyahira RF, Zago L. Health Outcomes Related to the Consumption of Olive Products: A Brief Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:643-653. [PMID: 37932611 DOI: 10.1007/s11130-023-01119-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/20/2023] [Indexed: 11/08/2023]
Abstract
Olive oil, as well as by-products and waste that are left after production, particularly olive pomace and olive leaf, have been extensively researched as sources of phenolic compounds. These compounds are known for their biological properties and have been associated with the prevention of chronic non-communicable diseases. Metabolomics has been used as a methodological tool to elucidate the molecular mechanisms underlying these properties. The present review explores the health outcomes and changes in endogenous metabolite profiles induced by olive derivatives. A literature search was conducted using the scientific databases Scopus, Web of Science and PubMed, and the selected articles were published between the years 2012 and 2023. The reviewed studies have reported several health benefits of olive derivatives and their phenolic components, including appetite regulation, fewer cardiovascular disorders, and antiproliferative properties. This review also addressed the bioavailability of these compounds, their impact on the microbiota, and described biomarkers of their intake. Therefore, there should be further research using this methodology for a better understanding of the performance and therapeutic potential of olive derivatives.
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Affiliation(s)
- Pamela de Aguiar Sobral
- Graduate Program in Food, Nutrition and Health, Institute of Nutrition, State University of Rio de Janeiro, Rua São Francisco Xavier, 524, 12◦ andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, 20550-013, Brazil
| | - Roberta Fontanive Miyahira
- Graduate Program in Food, Nutrition and Health, Institute of Nutrition, State University of Rio de Janeiro, Rua São Francisco Xavier, 524, 12◦ andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, 20550-013, Brazil
| | - Lilia Zago
- Graduate Program in Food, Nutrition and Health, Institute of Nutrition, State University of Rio de Janeiro, Rua São Francisco Xavier, 524, 12◦ andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, 20550-013, Brazil.
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Wood Waste from Fruit Trees: Biomolecules and Their Applications in Agri-Food Industry. Biomolecules 2022; 12:biom12020238. [PMID: 35204739 PMCID: PMC8961605 DOI: 10.3390/biom12020238] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 02/01/2023] Open
Abstract
In the European Union (EU), a total of 11,301,345 hectares are dedicated to the cultivation of fruit trees, mainly olive orchards, grapevines, nut trees (almond, walnut, chestnut, hazelnut, and pistachio), apple and pear trees, stone fruit trees (peach, nectarine, apricot, cherry, and plum), and citrus fruit trees (orange, clementine, satsuma, mandarin, lemon, grapefruit, and pomelo). Pruning these trees, together with plantation removal to a lesser extent, produces a huge amount of wood waste. A theoretical calculation of the wood waste in the European Union estimates approximately 2 and 25 million tons from wood plantation removal and pruning, respectively, per year. This wood waste is usually destroyed by in-field burning or crushing into the soil, which result in no direct economic benefits. However, wood from tree pruning, which is enriched in high added-value molecules, offers a wide spectrum of possibilities for its valorization. This review focuses on the contribution of wood waste to both sustainability and the circular economy, considering its use not only as biomass but also as a potential source of bioactive compounds. The main bioactive compounds found in wood are polyphenols, terpenes, polysaccharides, organic compounds, fatty acids, and alkaloids. Polyphenols are the most ubiquitous compounds in wood. Large amounts of hydroxytyrosol (up to 25 g/kg dw), resveratrol (up to 66 g/kg dw), protocatechuic acid (up to 16.4 g/kg), and proanthocyanins (8.5 g/kg dw) have been found in the wood from olive trees, grapevines, almond trees and plum trees, respectively. The bioactivity of these compounds has been demonstrated at lower concentrations, mainly in vitro studies. Bioactive compounds present antioxidant, antimicrobial, antifungal, biostimulant, anti-inflammatory, cardioprotective, and anticarcinogenic properties, among others. Therefore, wood extracts might have several applications in agriculture, medicine, and the food, pharmaceutical, nutraceutical, and cosmetics industries. For example, olive tree wood extract reduced thrombin-induced platelet aggregation in vitro; grapevine tree wood extract acts a preservative in wine, replacing SO2; chestnut tree wood extract has antifungal properties on postharvest pathogens in vitro; and stone tree wood extracts are used for aging both wines and brandies. Moreover, the use of wood waste contributes to the move towards both a more sustainable development and a circular economy.
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Xie P, Cecchi L, Bellumori M, Balli D, Giovannelli L, Huang L, Mulinacci N. Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars ( Olea europaea L.). Foods 2021; 10:foods10112823. [PMID: 34829103 PMCID: PMC8618932 DOI: 10.3390/foods10112823] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/02/2021] [Accepted: 11/13/2021] [Indexed: 12/16/2022] Open
Abstract
Phenolic and triterpenoid compounds of the olive tree are recognized as having a key role in health promotion, thanks to their multiple protective actions in humans. To expand the source of these bioactive compounds, the phenolic and triterpenoid profiles of leaf, branch, destoned fruit, destoned pomace, shell, seed, and extra virgin olive oil from the Frantoio, Leccino, and Moraiolo olive cultivars were simultaneously characterized by HPLC-DAD-MS. Overall, 43 molecules were quantitated and expressed on the obtained dry extracts. Oleuropein was mainly concentrated in branches (82.72 g/kg), fruits (55.79 g/kg), leaves (36.71 g/kg), and shells (1.26 g/kg), verbascoside (4.88 g/kg) in pomace, and nüzhenide 11-methyl oleoside (90.91 g/kg) in seeds. Among triterpenoids, which were absent in shells, the highest amount of oleanolic acid was found in olive leaves (11.88 g/kg). HCT-116 colorectal cells were chosen to assess the cytotoxicity of the dry extract, using the phytocomplex from Frantoio, which was the richest in phenols and triterpenoids. The IC50 was also determined for 13 pure molecules (phenols and terpenoids) detected in the extracts. The greatest inhibition on the cell’s proliferation was induced by the branch dry extract (IC50 88.25 μg/mL) and by ursolic acid (IC50 24 μM). A dose-dependent relationship was observed for the tested extracts.
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Affiliation(s)
- Pujun Xie
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China; (P.X.); (L.H.)
- National Engineering Laboratory for Biomass Chemical Utilization, Nanjing 210042, China
- Key and Open Laboratory on Forest Chemical Engineering, SFA, Nanjing 210042, China
- Key Laboratory of Biomass Energy and Material, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Lorenzo Cecchi
- Department of NEUROFARBA, Nutraceutical and Pharmaceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (L.C.); (M.B.); (D.B.)
| | - Maria Bellumori
- Department of NEUROFARBA, Nutraceutical and Pharmaceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (L.C.); (M.B.); (D.B.)
| | - Diletta Balli
- Department of NEUROFARBA, Nutraceutical and Pharmaceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (L.C.); (M.B.); (D.B.)
| | - Lisa Giovannelli
- Department of NEUROFARBA, Pharmacology and Toxicology Section, University of Florence, Viale Pieraccini 6, 50139 Florence, Italy;
| | - Lixin Huang
- Institute of Chemical Industry of Forest Products, CAF, Nanjing 210042, China; (P.X.); (L.H.)
- National Engineering Laboratory for Biomass Chemical Utilization, Nanjing 210042, China
- Key and Open Laboratory on Forest Chemical Engineering, SFA, Nanjing 210042, China
- Key Laboratory of Biomass Energy and Material, Nanjing 210042, China
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Nadia Mulinacci
- Department of NEUROFARBA, Nutraceutical and Pharmaceutical Section, University of Florence, Via Ugo Schiff 6, Sesto Fiorentino, 50019 Florence, Italy; (L.C.); (M.B.); (D.B.)
- Correspondence: ; Tel.: +39-0554573773
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Phenolic Compounds Obtained from Olea europaea By-Products and their Use to Improve the Quality and Shelf Life of Meat and Meat Products-A Review. Antioxidants (Basel) 2020; 9:antiox9111061. [PMID: 33138148 PMCID: PMC7692586 DOI: 10.3390/antiox9111061] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 10/28/2020] [Accepted: 10/28/2020] [Indexed: 02/06/2023] Open
Abstract
Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. Olea europaea leaves and olive pomace and wastewater contain polyphenols that can be explored in this context. In this review, we summarize the main aspects related to the phenolic composition, extraction conditions, antimicrobial potential, and antioxidant activity (in vitro and in vivo) of Olea europaea leaves, olive pomace and wastewater as well as their applications in the production of meat and meat products. This review found evidence that extracts and isolated polyphenols from the Olea europaea tree and olive processing by-products can be explored as natural antioxidant and antimicrobial additives to improve the preservation of meat and meat products. The polyphenols found in these residues (especially oleuropein, hydroxytyrosol and tyrosol) increased the redox state in the main meat-producing animals and, consequently, the oxidative stability of fresh meat obtained from these animals. Moreover, the extracts and isolated polyphenols also improved the shelf life of fresh meat and meat products (as additive and as active component in film) by delaying the growth of microorganisms and the progression of oxidative reactions during storage. The accumulated evidence supports further investigation as a natural additive to improve the preservation of reformulated muscle products and in the production of edible and sustainable films and coatings for fresh meat and meat products.
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Ben Mohamed M, Guasmi F, Ben Ali S, Radhouani F, Faghim J, Triki T, Kammoun NG, Baffi C, Lucini L, Benincasa C. The LC-MS/MS characterization of phenolic compounds in leaves allows classifying olive cultivars grown in South Tunisia. BIOCHEM SYST ECOL 2018. [DOI: 10.1016/j.bse.2018.04.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Ambra R, Natella F, Bello C, Lucchetti S, Forte V, Pastore G. Phenolics fate in table olives (Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods. Food Res Int 2017; 100:369-376. [PMID: 28873699 DOI: 10.1016/j.foodres.2017.07.027] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 07/06/2017] [Accepted: 07/13/2017] [Indexed: 10/19/2022]
Affiliation(s)
- Roberto Ambra
- Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy
| | - Fausta Natella
- Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy
| | - Cristiano Bello
- Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy
| | - Sabrina Lucchetti
- Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy
| | - Valentina Forte
- Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy
| | - Gianni Pastore
- Food and Nutrition Research Center - Council for Agricultural Research and Economics, Via Ardeatina 546, 00178 Rome, Italy.
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Ambra R, Lucchetti S, Moneta E, Peparaio M, Nardo N, Baiamonte I, Di Costanzo MG, Saggia Civitelli E, Pastore G. Effect of partial substitution of sodium with potassium chloride in the fermenting brine on organoleptic characteristics and bioactive molecules occurrence in table olives debittered using Spanish and Castelvetrano methods. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13319] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Roberto Ambra
- Food and Nutrition Research Center; Council for Agricultural Research and Economics; Via Ardeatina 546 00178 Rome Italy
| | - Sabrina Lucchetti
- Food and Nutrition Research Center; Council for Agricultural Research and Economics; Via Ardeatina 546 00178 Rome Italy
| | - Elisabetta Moneta
- Food and Nutrition Research Center; Council for Agricultural Research and Economics; Via Ardeatina 546 00178 Rome Italy
| | - Marina Peparaio
- Food and Nutrition Research Center; Council for Agricultural Research and Economics; Via Ardeatina 546 00178 Rome Italy
| | - Nicoletta Nardo
- Food and Nutrition Research Center; Council for Agricultural Research and Economics; Via Ardeatina 546 00178 Rome Italy
| | - Irene Baiamonte
- Food and Nutrition Research Center; Council for Agricultural Research and Economics; Via Ardeatina 546 00178 Rome Italy
| | - Maria Gabriella Di Costanzo
- Food and Nutrition Research Center; Council for Agricultural Research and Economics; Via Ardeatina 546 00178 Rome Italy
| | - Eleonora Saggia Civitelli
- Food and Nutrition Research Center; Council for Agricultural Research and Economics; Via Ardeatina 546 00178 Rome Italy
| | - Gianni Pastore
- Food and Nutrition Research Center; Council for Agricultural Research and Economics; Via Ardeatina 546 00178 Rome Italy
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Talhaoui N, Gómez-Caravaca AM, León L, De la Rosa R, Fernández-Gutiérrez A, Segura-Carretero A. Pattern of Variation of Fruit Traits and Phenol Content in Olive Fruits from Six Different Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:10466-76. [PMID: 26509962 DOI: 10.1021/acs.jafc.5b04315] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
In the present study, olive fruits from six cultivars grown under similar agronomical and environmental conditions were collected at four different times during fruit ripening. Some agronomical traits were determined, and general increases in the size of the fruit and oil contents were recorded for all cultivars. The phenolic fraction in fruits was also identified and quantified during the same period using high-performance liquid chromatography-diode array detection-time-of-flight-mass spectrometry. Thus, a total of 57 phenolic compounds were determined, and qualitative and quantitative differences among cultivars and also among sampling times were observed. In contrast to the agronomical traits, a general decrease of total phenolic compounds was observed, characterized by a domination of secoiridoids at the beginning of ripening and by a domination of simple phenols and flavonoids in the end. This is the first time that four of the six cultivars have been studied regarding phenolic compounds evolution during ripening.
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Affiliation(s)
- Nassima Talhaoui
- Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain
| | - Lorenzo León
- IFAPA Centro Alameda del Obispo , Avenida Menéndez Pidal s/n, E-14004 Córdoba, Spain
| | - Raúl De la Rosa
- IFAPA Centro Alameda del Obispo , Avenida Menéndez Pidal s/n, E-14004 Córdoba, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada , Avenida Fuentenueva s/n, 18071 Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada , Avenida del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain
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Sánchez de Medina V, Calderón-Santiago M, El Riachy M, Priego-Capote F, Luque de Castro MD. High-resolution mass spectrometry to evaluate the influence of cross-breeding segregating populations on the phenolic profile of virgin olive oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:3100-9. [PMID: 24633600 DOI: 10.1002/jsfa.6653] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2013] [Revised: 03/09/2014] [Accepted: 03/10/2014] [Indexed: 05/07/2023]
Abstract
BACKGROUND The growing demand for high-quality virgin olive oils (VOOs) has increased the interest in olive breeding programs. Cross-breeding is considered, within these programs, the best strategy to generate new cultivars as an attempt to improve the present cultivars. In this research, the phenolic profile of VOOs from target crosses (Arbequina × Arbosana, Picual × Koroneiki and Sikitita × Arbosana) and their corresponding genitors (Arbequina, Arbosana, Koroneiki, Picual and Sikitita) has been evaluated using a targeted metabolomics approach. RESULTS The phenolic profiles were obtained by liquid chromatographic-hybrid quadrupole time-of-flight mass spectrometric targeted analysis of 37 phenols or compounds involved in the main pathways for their biosynthesis. Statistical multivariate analysis by principal component analysis was applied to study the influence of genotype on phenol composition. Phenolic compounds with the highest contribution to explain the observed variability associated to genotype were identified through fold change algorithms (cut-off > 2.0) and t-test analysis. CONCLUSION A total of nine phenols (viz. quercetin, ligstroside aglycon (p-HPEA-EA), demethyl oleuropein aglycon, oleuropein aglycon (3,4-DHPEA-EA), hydroxypinoresinol, hydroxytyrosol and phenolic acids such as p-coumaric acid, ferulic acid and protocatechuic acid) contributed to explain the observed variability with 99% confidence (P<0.01).
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Affiliation(s)
- Verónica Sánchez de Medina
- Department of Analytical Chemistry, Campus of Rabanales, University of Córdoba, Córdoba, Spain; University of Córdoba Agroalimentary Excellence Campus, Campus of Rabanales, 14071, Córdoba, Spain; Maimónides Institute for Research in Biomedicine of Cordoba, Reina Sofia University Hospital, University of Córdoba, Córdoba, Spain
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Ernst M, Silva DB, Silva RR, Vêncio RZN, Lopes NP. Mass spectrometry in plant metabolomics strategies: from analytical platforms to data acquisition and processing. Nat Prod Rep 2014; 31:784-806. [DOI: 10.1039/c3np70086k] [Citation(s) in RCA: 129] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Charoenprasert S, Mitchell A. Factors influencing phenolic compounds in table olives (Olea europaea). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7081-95. [PMID: 22720792 DOI: 10.1021/jf3017699] [Citation(s) in RCA: 113] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The Mediterranean diet appears to be associated with a reduced risk of several chronic diseases including cancer and cardiovascular and Alzheimer's diseases. Olive products (mainly olive oil and table olives) are important components of the Mediterranean diet. Olives contain a range of phenolic compounds; these natural antioxidants may contribute to the prevention of these chronic conditions. Consequently, the consumption of table olives and olive oil continues to increase worldwide by health-conscious consumers. There are numerous factors that can affect the phenolics in table olives including the cultivar, degree of ripening, and, importantly, the methods used for curing and processing table olives. The predominant phenolic compound found in fresh olive is the bitter secoiridoid oleuropein. Table olive processing decreases levels of oleuropein with concomitant increases in the hydrolysis products hydroxytyrosol and tyrosol. Many of the health benefits reported for olives are thought to be associated with the levels of hydroxytyrosol. Herein the pre- and post-harvest factors influencing the phenolics in olives, debittering methods, and health benefits of phenolics in table olives are reviewed.
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Affiliation(s)
- Suthawan Charoenprasert
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, California 95616, United States
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Scognamiglio M, D'Abrosca B, Pacifico S, Fiumano V, De Luca PF, Monaco P, Fiorentino A. Polyphenol characterization and antioxidant evaluation of Olea europaea varieties cultivated in Cilento National Park (Italy). Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.022] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Advanced analysis of nutraceuticals. J Pharm Biomed Anal 2011; 55:758-74. [DOI: 10.1016/j.jpba.2010.11.033] [Citation(s) in RCA: 196] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2010] [Revised: 11/19/2010] [Accepted: 11/23/2010] [Indexed: 01/18/2023]
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El Riachy M, Priego-Capote F, León L, Rallo L, Luque de Castro MD. Hydrophilic antioxidants of virgin olive oil. Part 1: Hydrophilic phenols: A key factor for virgin olive oil quality. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000400] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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