ArticleFoods (Basel, Switzerland)2020
Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
23 citing papers in PubMed, 1 synthesis or guideline pooled it, 57 citations in OpenAlex.
- Pooled it
- Oleocanthal Induces Mitochondrial Dysfunction in Breast Cancer Cell Lines Depending on c-MET Expression.Antioxidants (Basel, Switzerland) · 2026Article
- Neurophysiological Responses to Extra Virgin and Refined Olive Oils: A Pilot Study Combining Flavor Profiling, Electroencephalogram, and Standardized Low-Resolution Brain Electromagnetic Tomography.Food science & nutrition · 2026Article
- Distinguishing avocado oil quality based on fatty acid profile using PCA: A review of influencing factors and research gaps.Journal of food and drug analysis · 2025Review
- Tocopherols and Antioxidant Potential of Rapeseed Pomace: A Multi-Method Evaluation for Food and Feed Applications.Molecules (Basel, Switzerland) · 2025Article
- Comparison Between Emerging and Conventional Methods for Edible Oils Bleaching.Food science & nutrition · 2025Review
- Analytical Strategies for Tocopherols in Vegetable Oils: Advances in Extraction and Detection.Pharmaceuticals (Basel, Switzerland) · 2025Review
- Two routes for tyrosol production by metabolic engineering of Corynebacterium glutamicum.Biotechnology for biofuels and bioproducts · 2025Article
- Effects of physical refining process on quality and stability of argan oil (Argania Spinosa (L.) Skeels).Scientific reports · 2024Article
- The Determination of Triacylglycerols and Tocopherols Using UHPLC-CAD/FLD Methods for Assessing the Authenticity of Coffee Beans.Foods (Basel, Switzerland) · 2023Article
- Computational Exploration of Phenolic Compounds in Corrosion Inhibition: A Case Study of Hydroxytyrosol and Tyrosol.Materials (Basel, Switzerland) · 2023Article
- Effect of the Bleaching Process on Changes in the Fatty Acid Profile of Raw Hemp Seed Oil (Molecules (Basel, Switzerland) · 2023Article
- Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation.Foods (Basel, Switzerland) · 2022Article
- Geographical location and cultivar-linked changes on chemical properties of olive oils from Algeria.Food science & nutrition · 2022Article
- Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products.Foods (Basel, Switzerland) · 2022Article
- Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace.Antioxidants (Basel, Switzerland) · 2022Article
- Qualitative and Quantitative Analysis of Six Fatty Acid Amides in 11 Edible Vegetable Oils Using Liquid Chromatography-Mass Spectrometry.Frontiers in nutrition · 2022Article
- Refining Vegetable Oils: Chemical and Physical Refining.TheScientificWorldJournal · 2022Review
- Polyphenols: From Theory to Practice.Foods (Basel, Switzerland) · 2021Review
- In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The impact of the olive oil refining process on major antioxidant compound levels was evaluated by means of UHPLC analysis of lampante olive oils collected at different stages of the refining procedure (degumming, chemical and physical flash neutralization, bleaching, and deodorization). For this purpose, the evolution of the tocopherol fraction was investigated by means of the UHPLC-FL method, while the influence of the refining process on the total hydrolyzed phenolic content was assessed by measuring hydroxytyrosol and tyrosol levels after acid hydrolysis of the phenolic extracts. Refining was found to have a marked effect on total hydroxytyrosol and tyrosol contents, as they are completely removed in the early steps of the refining procedure. In contrast, the variation trends of tocopherols are not always clear-cut, and significant decreases in content from 7% to 16% were only revealed during refining in four out of nine samples. In addition, five of the nine refined oils showed final tocopherol concentrations higher than 200 mg/kg, the limit imposed by international standards regarding the content of such compounds in commercial olive oils. This study supports the need for a revision of the International Olive Oil Council (IOC) standard relative to the limit established for tocopherol addition to refined oils to avoid possible legal and economic trade issues.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.