ArticleFoods (Basel, Switzerland)2021
The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 38 citations in OpenAlex.
- Blueberry Extract as a Source of Natural Antioxidants to Improve Thermal Stability of Standard Sunflower Oil.Antioxidants (Basel, Switzerland) · 2026Article
- An Overview of the Purity Characteristics, Pigments, and Tocopherol Contents of 48 Virgin Olive Oils from Apulian Minor Olive Accessions.Foods (Basel, Switzerland) · 2025Article
- Phytosanitary Rules for the Movement of Olive (Plants (Basel, Switzerland) · 2023Review
- Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update.Nutrients · 2022Review
- Bioactive Compound Profiling of Olive Fruit: The Contribution of Genotype.Antioxidants (Basel, Switzerland) · 2022Article
- Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical-Chemical-Sensory Properties of Italian Cantuccini Biscuits.Foods (Basel, Switzerland) · 2022Article
- Sustainability of the Olive Oil System.Foods (Basel, Switzerland) · 2021Article
- Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo.Foods (Basel, Switzerland) · 2021Article
- Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had been followed. Four samplings per year were planned, one every 14 days starting from the middle of October. The pigmentation index, the oil content and the total phenolic content of the drupes were measured. Simultaneously, virgin olive oils were extracted at the lab scale and analyzed for the fatty acid composition, the basic quality parameters and the content of minor compounds. The pigmentation pattern of the drupes was different among the years and, despite this trend, at the third sampling time the stage of maximum oil accumulation was always over. The extracted virgin olive oils had a medium to high level of oleic acid. With colder temperatures, a higher level of monounsaturated fatty acids, oleic/linoleic ratio and antioxidants was observed. The phenolic profile was dominated by 3,4-DPHEA-EDA and
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