ArticleFrontiers in plant science2021
The Oleic/Linoleic Acid Ratio in Olive (
Article in Frontiers in plant science, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers, 2 of them syntheses 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
32 citing papers in PubMed, 2 syntheses or guidelines pooled it, 79 citations in OpenAlex.
- Effects of the Mediterranean diet on oxidative stress: a systematic review and meta-analysis of randomized clinical trials.Journal of translational medicine · 2026Pooled it
- Meta-analysis of transcriptome reveals key genes relating to oil quality in olive.BMC genomics · 2023Pooled it
- Comprehensive Analysis of Phytochemical Compounds in Seeds of Indigenous Grape Varieties Cultivated in Southeastern Anatolia: Fatty Acids, Tocopherols, Phytosterols, Vitamins, and Antioxidant Properties.Molecules (Basel, Switzerland) · 2026Article
- Review
- 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
- Gene Expression and Fatty Acid Composition in Sea Buckthorn Seeds and Pulp During Fruit Development of Different Varieties.International journal of molecular sciences · 2025Article
- Changes in the Quality ofPlants (Basel, Switzerland) · 2025Article
- Toxic aldehydes in cooking vegetable oils: Generation, toxicity and disposal methods.Food chemistry: X · 2025Review
- Article
- Enhancing Commercial Gourmet Oil Quality: The Role of Dried Cayenne Pepper Red (Molecules (Basel, Switzerland) · 2025Article
- Unveiling the Lipid Features and Valorization Potential of Atlantic Salmon (Marine drugs · 2024Article
- Transcriptomic Analysis During Olive Fruit Development and Expression Profiling of Fatty Acid Desaturase Genes.International journal of molecular sciences · 2024Article
- Article
- Investigation of the Anti-Inflammatory Properties of Bioactive Compounds fromMolecules (Basel, Switzerland) · 2024Article
- Bioactive Compounds in the Oils of the Autochthonous Slovenian Olive Varieties 'Buga', 'Črnica' and 'Drobnica'.Plants (Basel, Switzerland) · 2024Article
- Exploring a Sustainable Process for Polyphenol Extraction from Olive Leaves.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
- Hormonal Content and Gene Expression during Olive Fruit Growth and Ripening.Plants (Basel, Switzerland) · 2023Article
- Functional Characterization of Four Olive Squalene Synthases with Respect to the Squalene Content of the Virgin Olive Oil.Journal of agricultural and food chemistry · 2023Article
- Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil.Antioxidants (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fatty acid composition of olive oil has an important effect on the oil quality to such an extent that oils with a high oleic and low linoleic acid contents are preferable from a nutritional and technological point of view. In the present work, we have first studied the diversity of the fatty acid composition in a set of eighty-nine olive cultivars from the Worldwide Olive Germplasm Bank of IFAPA Cordoba (WOGBC-IFAPA), and in a core collection (Core-36), which includes 28 olive cultivars from the previously mentioned set. Our results indicate that oleic and linoleic acid contents displayed the highest degree of variability of the different fatty acids present in the olive oil of the 89 cultivars under study. In addition, the independent study of the Core-36 revealed two olive cultivars, Klon-14 and Abou Kanani, with extremely low and high linoleic acid contents, respectively. Subsequently, these two cultivars were used to investigate the specific contribution of different fatty acid desaturases to the linoleic acid content of mesocarp tissue during olive fruit development and ripening. Fatty acid desaturase gene expression levels, together with lipid analysis, suggest that not only
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.