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Gian Francesco Montedoro
Researcher at University of Perugia
Publications - 40
Citations - 4093
Gian Francesco Montedoro is an academic researcher from University of Perugia. The author has contributed to research in topics: Malaxation & Oleuropein. The author has an hindex of 21, co-authored 40 publications receiving 3887 citations.
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Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC
TL;DR: In this article, the extractive and HPLC methods of analysis are examined and some modifications are presented by means of these techniques, elenolic acid and four unknown compounds having phenolic behavior were separated from virgin olive oil.
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Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil.
Maurizio Servili,Roberto Selvaggini,Sonia Esposto,Agnese Taticchi,Gian Francesco Montedoro,Guido Morozzi +5 more
TL;DR: The sensory and healthy proprieties of VOO hydrophilic phenols as well as the agronomic and technological parameters that affect their concentration in the oil are discussed in this paper.
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Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
TL;DR: The antioxidant effects of hydrophilic phenols and tocopherols on the oxidative stability in virgin olive oils and in purified olive oil have been evaluated in this article, where the oleosidic forms of 3,4-dihydroxyphenolethanol (3,4 -DHPEA) were correlated (r=0.97) with the antioxidant stability of virgin olive oil.
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Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.
Gian Francesco Montedoro,Maurizio Servili,Maura Baldioli,Roberto Selvaggini,Enrico Miniati,Alceo Macchioni +5 more
TL;DR: In this paper, four new phenolic compounds have been separated by HPLC, including an isomer of oleuropeine aglycon, the dialdehydic form of elenolic acid linked to (3,4-dihydroxyphenyl)ethanol, and the dial dehydic version of eleniolic acid link to (p-hydroxyphensyl)ETHanol.
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Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil
TL;DR: The results are the first evidence that components of the phenolic fraction of olive oil can inhibit platelet function and eicosanoid formation in vitro, and that other, partially characterized, olive derivatives share these biological activities.