ArticleMolecules (Basel, Switzerland)2021
Chemometric Study of Fatty Acid Composition of Virgin Olive Oil from Four Widespread Greek Cultivars.
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 21 papers.
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
21 citing papers in PubMed, 48 citations in OpenAlex.
- Comprehensive Determination of Lipid Peroxidation Biomarkers in Ovine Tissues and Plant Oils by C18-UHPLC-DAD and GC-FID.Molecules (Basel, Switzerland) · 2026Article
- Valorization of Olive Stones: Chemical Composition and Bioactivity.Pharmaceuticals (Basel, Switzerland) · 2026Article
- Impact of Olive Variety and Cultivation Region on the Chemical Composition and Sensory Attributes of Turkish Olive Oils.Molecules (Basel, Switzerland) · 2026Article
- Oxidative stability of extra virgin olive oil assessed by electron paramagnetic resonance, chemical composition, and multivariate analysis.Current research in food science · 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
- Reassessing fatty acid divergence: climatic and geographic constraints on origin traceability in global oil crops.NPJ science of food · 2025Article
- Influence of Olive Oil Components on Ion Channels.Molecules (Basel, Switzerland) · 2025Review
- Calcium and silicon nanofertilizers improved morphological attributes and fatty acid composition in olive; an insight to synergistic interaction between these elements.BMC plant biology · 2025Article
- Review
- From Soil to Brain: Olive Oil Attributes, Consumer Choices, Intermittent Fasting, and Their Impact on Health.Nutrients · 2025Review
- Nutrigenetics and Omega-3 and Gamma-Linolenic Acid Intake and Status in Patients with Cancer: A PRISMA Scoping Review of Research Trends and Challenges.International journal of molecular sciences · 2025Article
- Palmitic acid content in savoury baked goods and modelled trend intake prior and post EU trans-fat regulation.European journal of nutrition · 2025Article
- Enhancing Commercial Gourmet Oil Quality: The Role of Dried Cayenne Pepper Red (Molecules (Basel, Switzerland) · 2025Article
- Impact of Olive Oil Components on the Expression of Genes Related to Type 2 Diabetes Mellitus.Nutrients · 2025Review
- Polyunsaturated Fatty Acids and Human Health: A Key to Modern Nutritional Balance in Association with Polyphenolic Compounds from Food Sources.Foods (Basel, Switzerland) · 2024Review
- Unveiling the Lipid Features and Valorization Potential of Atlantic Salmon (Marine drugs · 2024Article
- Investigation of the Anti-Inflammatory Properties of Bioactive Compounds fromMolecules (Basel, Switzerland) · 2024Article
- Physicochemical and Nutritional Properties of Vegetable Oils from Brazil Diversity and Their Applications in the Food Industry.Foods (Basel, Switzerland) · 2024Article
- Daily Consumption of α-Linolenic Acid Increases Conversion Efficiency to Eicosapentaenoic Acid in Mice.Nutrients · 2024Article
- Cold-Pressed Sacha Inchi Oil: High in Omega-3 and Prevents Fat Accumulation in the Liver.Pharmaceuticals (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
Virgin olive oil (VOO) is one of the key components of the Mediterranean diet owing to the presence of monounsaturated fatty acids and various bioactive compounds. These beneficial traits, which are usually associated with the cultivar genotype, are highlighting the demand of identifying characteristics of olive oil that will ensure its authenticity. In this work, the fatty acid (FA) composition of 199 VOO samples from Koroneiki, Megaritiki, Amfissis, and Manaki cultivars was determined and studied by chemometrics. Olive cultivar greatly influenced the FA composition, namely, oleic acid (from 75.36% for Amfissis to 65.81% for Megaritiki) and linoleic acid (from 13.35% for Manaki to 6.70% for Koroneiki). Spearman's
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.