ArticleEuropean journal of nutrition2018
Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil.
Article in European journal of nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed, 45 citations in OpenAlex.
- Oxidative stability of extra virgin olive oil assessed by electron paramagnetic resonance, chemical composition, and multivariate analysis.Current research in food science · 2026Article
- Assessment of the Functional Quality of Extra Virgin Olive Oil: Green Extraction of Phenolic Compounds Using Ethyl Lactate.Foods (Basel, Switzerland) · 2025Article
- A Comprehensive Evaluation of Consumer Trends and the Bioactive Content of Extra Virgin Olive Oil: Comparative Insights into Trademarked and Local Products.Foods (Basel, Switzerland) · 2025Article
- Olive Oil Polyphenols: A Promising Approach for Cancer Prevention and Therapy.Food science & nutrition · 2025Review
- Stability and Bioaccessibility of Lignans in Food Products.ACS omega · 2024Review
- Effects of Flaxseed Oil and Olive Oil on Markers of Inflammation and Wound Healing in Burn Patients: A Randomized Clinical Trial.Bulletin of emergency and trauma · 2023Article
- Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update.Nutrients · 2022Review
- Characterization and Influence of Static In Vitro Digestion on Bioaccessibility of Bioactive Polyphenols from an Olive Leaf Extract.Foods (Basel, Switzerland) · 2022Article
- The clinical impact of an extra virgin olive oil enriched mediterranean diet on metabolic syndrome: Lights and shadows of a nutraceutical approach.Frontiers in nutrition · 2022Review
- Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products.Molecules (Basel, Switzerland) · 2021Review
- Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil.Journal of agricultural and food chemistry · 2021Article
- Review
- Geographical Characterization of Olive Oils from the North Aegean Region Based on the Analysis of Biophenols with UHPLC-QTOF-MS.Foods (Basel, Switzerland) · 2021Article
- Tissue Distribution of Oleocanthal and Its Metabolites after Oral Ingestion in Rats.Antioxidants (Basel, Switzerland) · 2021Article
- Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview.Foods (Basel, Switzerland) · 2021Review
- Endothelial Dysfunction and Extra-Articular Neurological Manifestations in Rheumatoid Arthritis.Biomolecules · 2021Review
- A review on management of cardiovascular diseases by olive polyphenols.Food science & nutrition · 2020Review
- Article
- Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion.Antioxidants (Basel, Switzerland) · 2020Article
- Extra Virgin Olive Oil: Lesson from Nutrigenomics.Nutrients · 2019Review
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
aimThis study aims to characterize the phenolic profile and antioxidant capacity of seven monovarietal virgin olive oils (VOOs) and evaluate their in vitro gastrointestinal stability.
methods'Picual', 'Blanqueta', 'Sevillana', 'Habichuelero', and 'Chetoui' olive cultivars were selected for VOO extraction. The oils were subjected to in vitro digestion. The recovery index (RI) of phenolic compounds after each digestion step and the bioaccessibility index (BI) were evaluated. In addition, the antioxidant activity of the bioaccessible fraction (BF) of VOOs was determined by DPPH, ABTS, and ORAC assays, as well as by studying the intracellular reactive oxygen species in Caco-2 cells.
resultsDifferences were found in the composition of phenolic compounds in VOOs depending on cultivars. During the digestive process, important losses of phenolic compounds were observed between the buccal and duodenal steps, unlike HTy and Ty, which presented increased recovery due to the hydrolysis of secoiridoid derivatives. Differences in the bioaccessibility of phenolic compounds were found between varieties of VOOs. 'Sevillana' VOO had the highest total bioaccessibility (36%), followed by the 'Picual' (19%), 'Chetoui' (17%), 'Habichuelero' (10%), and 'Blanqueta' (8%) varieties. The BF of all the varieties of VOO showed similar radical ABTS scavenging capacity, 'Chetoui', and 'Blanqueta'-BF having the highest radical DPPH scavenging capacity, and 'Habichuelero' and 'Picual'-BF showing protective effects against the peroxyl radical measured by ORAC
conclusionsOur results suggest differences in the bioaccessibility of phenolics from diverse VOO varieties, which could lead to different biological properties. Therefore, this study represents a first step toward the development of novel dietary strategies focusing on the phenolic supplementation of different VOOs to preserve human health.
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