ArticleAntioxidants (Basel, Switzerland)2021
An Easy-to-Use Procedure for the Measurement of Total Phenolic Compounds in Olive Fruit.
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 10 papers.
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10 citing papers in PubMed, 17 citations in OpenAlex.
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- Antioxidant Potential of a Wide Range of Commercial Fruit Powders and Grits for Food Applications.International journal of food science · 2026Article
- Nano-Liposomal Carrier as Promising Dermal Delivery Platform forPharmaceutics · 2025Article
- Article
- Fermentation impact: A comparative study on the functional and biological properties of Banana peel waste.Heliyon · 2024Article
- Unlocking the Therapeutic and Antimicrobial Potential ofInternational journal of food science · 2024Article
- Effect of Genotype, Year, and Their Interaction on the Accumulation of Bioactive Compounds and the Antioxidant Activity in Industrial Hemp (International journal of molecular sciences · 2023Article
- QTOF-ESI MS Characterization and Antioxidant Activity ofMolecules (Basel, Switzerland) · 2022Article
- Polyphenolic HRMS Characterization, Contents and Antioxidant Activity ofAntioxidants (Basel, Switzerland) · 2022Article
- A Review on Electrochemical Sensors and Biosensors Used in Assessing Antioxidant Activity.Antioxidants (Basel, Switzerland) · 2022Review
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this diet. VOO's phenolic profile is determined mainly by the phenolic compounds present in the olive fruit, so knowing their content allows for a fairly precise estimate of the antioxidant and functional properties of the corresponding oil. In this sense, a convenient, green, and sensitive spectrophotometric method was developed for the quantitative determination of total phenolic compounds in olive fruits. The method is based on an easy-to-use extraction procedure of olive fruit phenolics using dimethyl sulfoxide and quantification with the Folin-Ciocalteu reagent. Oleuropein proved to be a suitable reference compound for quantification, displaying a good linear response (r = 0.9996) over the concentration range of 0.58-6.48 mg/mL, with a variation coefficient of 0.42% and limits of detection and quantification of 0.0492 and 0.1490 mg/mL, respectively. The method was validated using a wide array of fruit samples representative of the
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