ArticleMolecules (Basel, Switzerland)2021
A New Definition of the Term "High-Phenolic Olive Oil" Based on Large Scale Statistical Data of Greek Olive Oils Analyzed by qNMR.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed, 36 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
- Olive Oil as a Modulator of Gut Microbiota and Intestinal Health: A Narrative Review from Microbial Metabolism to Host Responses.Nutrients · 2026Review
- Article
- Genetic and chemical analysis of olive oil produced by Greek olive cultivars: Linking genetic profiles with fatty acid composition and phenolic stability.Food chemistry. Molecular sciences · 2025Article
- Improvement of Oxidative Stability and Antioxidative Capacity of Virgin Olive Oil by Flash Thermal Pretreatment-Optimization Process.Foods (Basel, Switzerland) · 2025Article
- Oleaceae plants: a source of metabolites with atheroprotective potential.Frontiers in pharmacology · 2025Review
- Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils.Foods (Basel, Switzerland) · 2024Article
- Parental Effect on Agronomic and Olive Oil Traits in Olive Progenies from Reciprocal Crosses.Plants (Basel, Switzerland) · 2024Article
- Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu.Food technology and biotechnology · 2024Article
- NMR Analysis of Extra Virgin Olive Oil of the Epirus Region of Greece with Emphasis on Selected Phenolic Compounds.Molecules (Basel, Switzerland) · 2024Article
- Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils.Foods (Basel, Switzerland) · 2023Article
- 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
- Irrigation of Young Olives Grown on Reclaimed Karst Soil Increases Fruit Size, Weight and Oil Yield and Balances the Sensory Oil Profile.Foods (Basel, Switzerland) · 2022Article
- Introducing Three-Dimensional Scanning for Phenotyping of Olive Fruits Based on an Extensive Germplasm Survey.Plants (Basel, Switzerland) · 2022Article
- 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
- Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability.Antioxidants (Basel, Switzerland) · 2022Article
- A Study on the Clustering of Extra Virgin Olive Oils Extracted from Cultivars Growing in Four Ionian Islands (Greece) by Multivariate Analysis of Their Phenolic Profile, Antioxidant Activity and Genetic Markers.Foods (Basel, Switzerland) · 2021Article
- Review
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
In the last few years, a new term, "High-phenolic olive oil", has appeared in scientific literature and in the market. However, there is no available definition of that term regarding the concentration limits of the phenolic ingredients of olive oil. For this purpose, we performed a large-scale screening and statistical evaluation of 5764 olive oil samples from Greece coming from >30 varieties for an eleven-year period with precisely measured phenolic content by qNMR. Although there is a large variation among the different cultivars, the mean concentration of total phenolic content was 483 mg/kg. The maximum concentration recorded in Greece reached 4003 mg/kg. We also observed a statistically significant correlation of the phenolic content with the harvest period and we also identified varieties affording olive oils with higher phenolic content. In addition, we performed a study of phenolic content loss during usual storage and we found an average loss of 46% in 12 months. We propose that the term high-phenolic should be used for olive oils with phenolic content > 500 mg/kg that will be able to retain the health claim limit (250 mg/kg) for at least 12 months after bottling. The term exceptionally high phenolic olive oil should be used for olive oil with phenolic content > 1200 mg/kg (top 5%).
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