ArticleAntioxidants (Basel, Switzerland)2021
Virgin Olive Oil Phenols, Fatty Acid Composition and Sensory Profile: Can Cultivar Overpower Environmental and Ripening Effect?
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 55 citations in OpenAlex.
- Protective Effects of Virgin Olive Oil Against Titanium Dioxide Nanoparticle-Induced Hepato-Renal Toxicity: Evidence from Oxidative Stress Biomarkers and Restoration of Antioxidant Enzyme Activities.Biological trace element research · 2026Article
- 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
- Evaluation of the Antioxidant Properties and Bioactivity of Koroneiki and Athinolia Olive Varieties Using In Vitro Cell-Free and Cell-Based Assays.International journal of molecular sciences · 2025Article
- Mediterranean Dietary Pattern for Healthy and Active Aging: A Narrative Review of an Integrative and Sustainable Approach.Nutrients · 2024Review
- The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars.Molecules (Basel, Switzerland) · 2024Article
- Unraveling the genetic basis of oil quality in olives: a comparative transcriptome analysis.Frontiers in plant science · 2024Article
- Valorization of monovarietalFrontiers in nutrition · 2024Article
- The Effect of Altitude on Phenolic, Antioxidant and Fatty Acid Compositions of Some Turkish Hazelnut (Molecules (Basel, Switzerland) · 2023Article
- A unifying approach to wheat beer flavour by chemometric analyses. Could we speak of 'terroir'?Current research in food science · 2023Article
- 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
- Dietary EVOO Polyphenols and Gut Microbiota Interaction: Are There Any Sex/Gender Influences?Antioxidants (Basel, Switzerland) · 2022Review
- In Vitro Activity of Water Extracts of Olive Oil against Planktonic Cells and Biofilm Formation ofMolecules (Basel, Switzerland) · 2022Article
- Effect of Water Supplementation on Oxidant/Antioxidant Activities and Total Phenol Content in Growing Olives of the Morisca and Manzanilla Varieties.Antioxidants (Basel, Switzerland) · 2022Article
- Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions.Journal of the science of food and agriculture · 2022Article
- 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
- Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability.Antioxidants (Basel, Switzerland) · 2022Article
- Fruiting character variability in wild individuals of Malania oleifera, a highly valued endemic species.Scientific reports · 2021Article
- Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils.Plants (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
The authenticity and typicity of monocultivar oils and knowledge of the changes that environmental olive growing conditions bring to naturally present antioxidants and sensory attributes of virgin olive oils (VOO) are important for quality and safety improvement. This study delivers a comprehensive evaluation of the factors affecting phenolics, fatty acid composition and sensory characteristics of cultivars Oblica and Leccino VOOs throughout ripening season at two distinct olive growing environments during three consecutive crop years, and ranks the importance of each factor. Specified parameters were significantly influenced by olive growing environmental conditions. At the colder location of higher altitude, both cultivars gained higher amount of stearic, linoleic and linolenic fatty acids, as well as a higher proportion of phenolic compounds, but lower amounts of oleic fatty acid. At the warmer location of lower altitude, both cultivars had oils with lower level of fruitiness, bitterness and pungency. Analysis of the main components showed that VOOs were primarily differentiated by the cultivar, then main groups were divided with regard to the growing site, while harvest period affected the biosynthesis of natural VOOs antioxidants but had the least impact. These results reveal that the composition of fatty acids, phenolic content and sensory profile are predominantly characteristics of a cultivar.
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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.