ArticleAntioxidants (Basel, Switzerland)2022
Quantitatively Unraveling Hierarchy of Factors Impacting Virgin Olive Oil Phenolic Profile and Oxidative Stability.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Exploiting the Nutraceutical Potential of Polyphenol-Rich Extra Virgin Olive Oils Through Optimized Sustainable Phenolic Recovery.International journal of molecular sciences · 2026Article
- From Waste to Resource: Extraction and Characterization of Polyphenols from Dalmatian Olive Mill Wastewater.Antioxidants (Basel, Switzerland) · 2025Article
- Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils.Foods (Basel, Switzerland) · 2024Article
- 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
- Analysis of Physicochemical Properties, Lipid Composition, and Oxidative Stability of Cashew Nut Kernel Oil.Foods (Basel, Switzerland) · 2023Article
- Relationship between Phenolic Compounds and Antioxidant Activity in Berries and Leaves of Raspberry Genotypes and Their Genotyping by SSR Markers.Antioxidants (Basel, Switzerland) · 2022Article
- 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
- Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies.Biomolecules · 2022Review
- Morphological and Eco-Geographic Variation in Algerian Wild Olives.Plants (Basel, Switzerland) · 2022Article
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Authors and funding
10 authors.
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Abstract
A single phenolic group and even a compound play different roles in the sensory properties and stability of virgin olive oil (VOO), which in turn are strongly influenced by several factors. Understanding the causes of differences in phenolic compound composition and oxidative stability (OS) in VOOs is essential for targeted and timely harvest and processing while maintaining desired oil quality. The phenolic profile and OS of two monocultivar VOOs (Oblica and Leccino) grown in two geographical sites of different altitudes (coastal plain and hilly hinterland) were analyzed throughout the ripening period over two years. Concentration of secoiridoids was 30% higher in the Oblica than in the Leccino VOOs, which in turn had significantly higher values of OS. Both cultivars had more than twice as high concentrations of the two most abundant phenolic compounds, the dialdehyde form of decarboxymethyl oleuropein aglycone and the dialdehyde form of decarboxymethyl ligstroside aglycone, and OS values in a colder growing site of higher altitude. Among the studied monocultivar VOOs, the secoiridoid group did not behave equally during ripening. The hierarchy of different influencing factors was investigated using multivariate statistics and revealed: cultivar > geographical site > harvest period > growing season. In addition, the possibility of traceability of VOO using molecular markers was investigated by establishing SSR profiles of oils of the studied cultivars and comparing them with SSR profiles of leaves.
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