ArticleFoods (Basel, Switzerland)2020
Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis.
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 18 papers.
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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.
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Who cites it
18 citing papers in PubMed, 29 citations in OpenAlex.
- Enhancing the Phenolic Value of Polyphenol-Rich Extra Virgin Olive Oils Through Optimized Water Extraction, Macroporous Resin Recovery and Spray Drying.Molecules (Basel, Switzerland) · 2026Article
- Exploiting the Nutraceutical Potential of Polyphenol-Rich Extra Virgin Olive Oils Through Optimized Sustainable Phenolic Recovery.International journal of molecular sciences · 2026Article
- Sun-maceratedTurkish journal of medical sciences · 2026Article
- Oxidative stability of extra virgin olive oil assessed by electron paramagnetic resonance, chemical composition, and multivariate analysis.Current research in food science · 2026Article
- Elucidating the (lipo)Phenolic Composition of Olive Oil By-Products and Biomass From Three Different Olea Europaea Cultivars by Liquid Chromatography Coupled to Photodiode Array and Mass Spectrometry.Journal of separation science · 2025Article
- Quantification of Phenolic Compounds in Olive Oils by Near-Infrared Spectroscopy and Multiple Regression: Effects of Cultivar, Hydroxytyrosol Supplementation, and Deep-Frying.Antioxidants (Basel, Switzerland) · 2025Article
- Advances in Vibrational Spectroscopic Techniques for the Detection of Bio-Active Compounds in Virgin Olive Oils: A Comprehensive Review.Foods (Basel, Switzerland) · 2024Review
- Chemical Characterization, Stability and Sensory Evaluation of Sicilian Extra Virgin Olive Oils: Healthiness Evidence at Nose Reach.Foods (Basel, Switzerland) · 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
- Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars.Molecules (Basel, Switzerland) · 2023Article
- Mediterranean Diet and Melatonin: A Systematic Review.Antioxidants (Basel, Switzerland) · 2023Review
- Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update.Nutrients · 2022Review
- Comparison of the Saponins in Three Processed American Ginseng Products by Ultra-High Performance Liquid Chromatography-Quadrupole Orbitrap Tandem Mass Spectrometry and Multivariate Statistical Analysis.International journal of analytical chemistry · 2022Article
- Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches.Foods (Basel, Switzerland) · 2022Review
- Geographical Characterization of Olive Oils from the North Aegean Region Based on the Analysis of Biophenols with UHPLC-QTOF-MS.Foods (Basel, Switzerland) · 2021Article
- Article
- Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of "Molecules (Basel, Switzerland) · 2020Article
- Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
Abstract
High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world's leading olive oil producer, with the Mediterranean region as the main contributor. This makes the EU the greatest exporter and consumer of olive oil in the world. However, small olive oil producers also contribute to olive oil production. Beneficial effects on human health of extra virgin olive oil are well known, and these can be correlated to the presence of vitamin E and phenols. Together with the origin of the olives, extraction technology can influence the chemical composition of extra virgin olive oil. The aim of this study was to investigate the concentration of potentially bioactive compounds in Italian extra virgin olive oils from various sources. For this purpose, vitamin E and phenolic fractions were characterized using high-performance liquid chromatography (HPLC) coupled with fluorescence, photodiode array and mass spectrometry detection in fifty samples of oil pressed at industrial plants and sixty-six samples of oil produced in low-scale mills. Multivariate statistical data analysis was used to determine the applicability of selected phenolic compounds as potential quality indicators of extra virgin olive oils.
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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.