Journal ArticleDOI
Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sarıulak olive oil as induced by growing area
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TLDR
In this article, the extra virgin olive oils of the Sariulak olive variety were analyzed to select varieties and conditions that produce oil with favorable quality regarding oxidative stability, taste and nutritional properties.About:
This article is published in Food Research International.The article was published on 2013-12-01. It has received 55 citations till now. The article focuses on the topics: Elenolic acid & Hydroxytyrosol.read more
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Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health
Irene Gouvinhas,Nelson Machado,Carla Sobreira,Raúl Domínguez-Perles,Sónia Gomes,Eduardo Rosa,Ana Barros +6 more
TL;DR: This paper critically reviews the health benefits evidenced by distinct phenolic compounds found in olive oils, thus contributing to clarify the relationship between their chemical structures and biological functions, further supporting their interest as essential ingredients of wholesome foods.
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In the ancient world, virgin olive oil was called “liquid gold” by Homer and “the great healer” by Hippocrates. Why has this mythic image been forgotten?
Maria Lisa Clodoveo,Salvatore Camposeo,Bernardo Corrado De Gennaro,Simone Pascuzzi,Luigi Roselli +4 more
TL;DR: In a recent study, the Spanish Olive Oil Agency (AAO) surveys has revealed that prices paid to olive growers have been excessively low in recent seasons and have not managed to cover their production costs.
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Chemical composition and nutritional function of olive (Olea europaea L.): a review
Zebin Guo,Jia Xiangze,Zhichang Zheng,Xu Lu,Yafeng Zheng,Baodong Zheng,Jianbo Xiao,Jianbo Xiao +7 more
TL;DR: The main olive products and the nutritional composition of olive oil focusing on fatty acids, phenolic compounds, and other antioxidants were reviewed, aiming to provide a theoretical basis for further research and to broaden the prospect of its application to healthy diets.
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Combination of complementary data mining methods for geographical characterization of extra virgin olive oils based on mineral composition.
TL;DR: Results showed that Spanish extra virgin olive oils exhibit characteristic element profiles, which can be differentiated on the basis of their origin in accordance with three geographical areas: Atlantic coast (Huelva province), Mediterranean coast and inland regions.
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The biological activities of natural lignans from olives and virgin olive oils: A review
TL;DR: This review collected information regarding these two main lignans found in VOOs, because a number of researchers believe that they may play a prominent role in the health effects attributed to virgin olive oils.
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Journal ArticleDOI
Antioxidant activity and total phenolics of edible mushroom extracts
TL;DR: Methanol and water crude extracts from Shiitake mushroom (Lentinus edodes) and straw mushroom (Volvariella volvacea) were investigated for their antioxidant capacity in three different assays, namely, β-carotene and linoleic acid system, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and inhibition of hemolysis of rat erythrocyte induced by peroxyl radicals.
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Factors Influencing the Antioxidant Activity Determined by the ABTS•+ Radical Cation Assay
TL;DR: This study introduces a simple direct antioxidant assay, based on the reduction of the ABTS, and compares it with the myoglobin/ABTS, establishing that the antioxidants studied to date in the latter assay act by scavenging the AB TS.
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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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Color-pigment correlation in virgin olive oil
M. Isabel Mínguez-Mosquera,Luis Rejano-Navarro,Beatriz Gandul-Rojas,A.H. Sánchez-Gómez,Juan Garrido-Fernández +4 more
TL;DR: In this paper, the chlorophyll and carotenoid content of virgin olive oils from five varieties harvested at varying degrees of ripeness were determined from the chromatic ordinates L*, a*, b* of the absorption spectrum.
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Identification of Lignans as Major Components in the Phenolic Fraction of Olive Oil
TL;DR: Lignans, as natural components of the diet, may be important modulators of cancer chemopreventive activity and are shown for the first time that the lignans (+)-1-acetoxypinoresinol and (+)-pinoresinols are major components ofThe phenolic fraction of olive oils.