Daniel Martín-Vertedor

TL;DR: In all olive oil varieties studied, secoiridoid derivatives were most abundant, followed by phenolic alcohols, flavonoids and phenolic acids, and tyrosol derivatives were the major ones found in Manzanilla Cacereña, and Verdial de Badajoz.

TL;DR: It is suggested that the olive leaf aqueous extract maintains its beneficial properties after a simulated digestion process, and therefore its regular consumption could be helpful in the management and the prevention of oxidative stress‐related chronic disease, bacterial infection, or even cancer.

TL;DR: A high performance liquid chromatography method, coupled to diode-array and fluorescence detectors, with a previous solid-liquid extraction, has been developed for the simultaneous detection and quantification of polyphenolic compounds in table olives and in olive paste.

TL;DR: It is noticeable that α-tocopherol fraction contributed equally to the oxidative stability of all the VOO whereas the largest contribution was provided by the oil phenolic fraction, as it was the case of the Carrasqueña variety.

TL;DR: Enriched VOOs enriched with aqueous extracts of olive leaf and cake increased significantly the content in phenolic compounds, antioxidant potential and oxidative stability 40, 4 and 1.5 fold more, respectively, than the Control oil.