ArticleMolecules (Basel, Switzerland)2020
Influence of Harvest Time and Malaxation Conditions on the Concentration of Individual Phenols in Extra Virgin Olive Oil Related to Its Healthy Properties.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
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Who cites it
30 citing papers in PubMed.
- Trial
- Effects of High-Phenolic Extra Virgin Olive Oil (EVOO) on the Lipid Profile of Patients with Hyperlipidemia: A Randomized Clinical Trial.Nutrients · 2025Trial
- Acute Antiplatelet Effects of an Oleocanthal-Rich Olive Oil in Type II Diabetic Patients: A Postprandial Study.International journal of molecular sciences · 2024Trial
- Time-Dependent Multimechanistic Antitumor Effects of Olive Oil Phenolics in a Triple-Negative Breast Cancer Mouse Model.Nutrients · 2026Article
- Absolute Quantitation of Phenolic Compounds in Olive Oil for Health Claim Recognition.Antioxidants (Basel, Switzerland) · 2026Article
- From Waste to Resource: Extraction and Characterization of Polyphenols from Dalmatian Olive Mill Wastewater.Antioxidants (Basel, Switzerland) · 2025Article
- Improvement of Oxidative Stability and Antioxidative Capacity of Virgin Olive Oil by Flash Thermal Pretreatment-Optimization Process.Foods (Basel, Switzerland) · 2025Article
- Relationships Between Chemical Compounds and Sensory Properties of Virgin Olive Oil in the US and Israel: Development of a Prediction Model for Defects.Journal of agricultural and food chemistry · 2024Article
- Anti-Inflammatory and Neuroprotective Polyphenols Derived from the European Olive Tree,International journal of molecular sciences · 2024Review
- NMR Analysis of Extra Virgin Olive Oil of the Epirus Region of Greece with Emphasis on Selected Phenolic Compounds.Molecules (Basel, Switzerland) · 2024Article
- Effect of oleocanthal-rich olive oil on postprandial oxidative stress markers of patients with type 2 diabetes mellitus.Food & nutrition research · 2024Article
- An Appraisal of the Oleocanthal-Rich Extra Virgin Olive Oil (EVOO) and Its Potential Anticancer and Neuroprotective Properties.International journal of molecular sciences · 2023Review
- Application of Thermo-Malaxation Followed by Three-Phase Centrifugation to Enable the Biorefinery of Alperujo, the Main By-Product of Olive Oil.Foods (Basel, Switzerland) · 2023Article
- Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil.Antioxidants (Basel, Switzerland) · 2023Article
- Article
- Co-Extraction Technique Improves Functional Capacity and Health-Related Benefits of Olive Oils: A Mini Review.Foods (Basel, Switzerland) · 2023Review
- New Affordable Methods for Large-Scale Isolation of Major Olive Secoiridoids and Systematic Comparative Study of Their Antiproliferative/Cytotoxic Effect on Multiple Cancer Cell Lines of Different Cancer Origins.International journal of molecular sciences · 2022Article
- Article
- Extra Virgin Olive Oil Secoiridoids Modulate the Metabolic Activity of Dacarbazine Pre-Treated and Treatment-Naive Melanoma Cells.Molecules (Basel, Switzerland) · 2022Article
- Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update.Nutrients · 2022Review
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Authors and funding
5 authors.
Funding
Abstract
The phenolic fraction of the extra virgin olive oil (EVOO) has been studied over the past two decades because of its important health protective properties. Numerous studies have been performed in order to clarify the most crucial factors that affect the concentration of the EVOO's phenolic fraction and many contradictory results have been reported. Having as target to maximize the phenolic content of EVOO and its healthy properties we investigated the impact of harvest time, malaxation temperature, and malaxation duration on the concentration of individual phenols in extra virgin olive oil. Olive oil was prepared in a lab-scale olive mill from different varieties in Greece. The extraction process for cultivar (cv) Koroneiki samples was performed at five different harvest periods from the same trees with three different malaxation temperatures and five different malaxation duration times (N = 75). Similar types of experiments were also performed for other varieties: cv Athenolia (N = 20), cv Olympia (N = 3), cv Kalamata (N = 3), and cv Throubolia Aegean (N=3) in order to compare the changes in the phenolic profile during malaxation. The quantitative analysis of the olive oil samples with NMR showed that the total phenolic content has a negative correlation with the ripening degree and the malaxation time. The NMR data we collected helped us to quantitate not only the total phenolic content but also the concentration of the major phenolic compounds such as oleocanthal, oleacein, oleokoronal, and oleomissional. We noticed different trends for the concentration of these phenols during malaxation process and for different malaxation temperatures. The different trends of the concentration of the individual phenols during malaxation and the completely different behavior of each variety revealed possible biosynthetic formation steps for oleocanthal and oleacein and may explain the discrepancies reported from previous studies.
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