ReviewFood science & nutrition2021
Improving the oxidative stability of virgin olive oil using microformulated vitamin-C.
Review in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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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.
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.
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Who cites it
11 citing papers in PubMed, 19 citations in OpenAlex.
- Comparative Effectiveness of Synthetic and Natural Antioxidants on the Oxidative Stability of Lard.Foods (Basel, Switzerland) · 2026Article
- Optimization of Olive Paste Acidification with Ascorbic and Malic Acids via RSM to Maximize Oil Phenolic and Volatile Composition.Foods (Basel, Switzerland) · 2026Article
- Effect of foliar sodium selenite fertilization on oxidative stress and productivity in Olea europaea L., biofortification and quality of extra virgin olive oil.Journal of the science of food and agriculture · 2026Article
- Qualitative parameters and deterioration kinetics of palm oil, shea butter and their blend use for frying cheese.BMC biotechnology · 2025Article
- Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life.Food chemistry: X · 2025Review
- Increasing the Bioactive Compound Content of Olive Oil by Acidification of Olive Paste.Foods (Basel, Switzerland) · 2025Article
- Enhancing Commercial Gourmet Oil Quality: The Role of Dried Cayenne Pepper Red (Molecules (Basel, Switzerland) · 2025Article
- Edible Coating Based on Alginate Nanoparticles Containing Menthol andFood science & nutrition · 2025Article
- Studying the microbial, chemical, and sensory characteristics of shrimp coated with alginate sodium nanoparticles containingFood science & nutrition · 2023Article
- Vitamin C fortification: need and recent trends in encapsulation technologies.Frontiers in nutrition · 2023Review
- Improving the oxidative stability of virgin olive oil using microformulated vitamin-C.Food science & nutrition · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aims to improve the oxidative stability of olive oil using microformulated vitamin-C (Vit-C). The microemulsion containing 10,000 µg/ml Vit-C with a droplet size of 1,000 ± 68 nm was first prepared. Free radical scavenging of olive oil and olive oil containing blank microemulsion, different amounts of formulated Vit-C (100-500 µg/ml), and TBHQ (100 and 200 µg/ml as a standard antioxidant) was around 90% during 21 days of incubation at 60°C. The oxidative stability of the mentioned samples during incubation was investigated using the rancimat test, and their quality criteria analysis was studied by peroxide and the acid values. Results showed that the sample's acid value containing 500 µg/ml of Vit-C did not show significant differences (
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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.