ArticleFoods (Basel, Switzerland)2022
Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Evaluating the Effect of Packaging Materials on Extra Virgin Olive Oil Quality Under Simulated Household Use and Storage Conditions.Foods (Basel, Switzerland) · 2026Article
- Exploring the Nutraceutical Potential of Extra Virgin Olive Oils From Sicilian Well-Known and Lesser-Known Cultivars.Chemistry & biodiversity · 2026Article
- Preliminary Evaluation of the Nutraceutical Properties in Monovarietal Extra-Virgin Olive Oils and Monitoring Their Stability During Storage.Molecules (Basel, Switzerland) · 2025Article
- Evaluation of Packaging Effects on the Phenolic Profile and Sensory Characteristics of Extra Virgin Olive Oil During Storage Using Liquid Chromatography Coupled with Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Oleocanthal as a Multifunctional Anti-Cancer Agent: Mechanistic Insights, Advanced Delivery Strategies, and Synergies for Precision Oncology.International journal of molecular sciences · 2025Review
- Spontaneous Reaction of Oleacein and Oleocanthal with Primary Amines: A Biochemical Perspective.Molecules (Basel, Switzerland) · 2025Article
- Optimization of Encapsulation Core-Shell Structure to Preserve Polyphenols in Soy Protein-Polysaccharide Co-Dried Complexes.Molecules (Basel, Switzerland) · 2025Article
- A Novel Process for Oleacein Production from Olive Leaves Using Freeze Drying Methodology.Foods (Basel, Switzerland) · 2025Article
- Editorial: Exploring bioactive polyphenols in agri-food wastes: from extraction to biological impact.Frontiers in nutrition · 2025Article
- Oleaceae plants: a source of metabolites with atheroprotective potential.Frontiers in pharmacology · 2025Review
- Functional Olive Oil Production via Emulsions: Evaluation of Phenolic Encapsulation Efficiency, Storage Stability, and Bioavailability.Nutrients · 2024Article
- Comparative Analysis on Polyphenolic Composition of Different Olive Mill Wastewater and Related Extra Virgin Olive Oil Extracts and Evaluation of Nutraceutical Properties by Cell-Based Studies.Foods (Basel, Switzerland) · 2024Article
- Unraveling the Protective Role of Oleocanthal and Its Oxidation Product, Oleocanthalic Acid, against Neuroinflammation.Antioxidants (Basel, Switzerland) · 2024Article
- 1-Acetoxypinoresinol, a Lignan from Olives: Insight into Its Characterization, Identification, and Nutraceutical Properties.Nutrients · 2024Review
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- Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils.Foods (Basel, Switzerland) · 2023Article
- Insights into the Antioxidant/Antiradical Effects and In Vitro Intestinal Permeation of Oleocanthal and Its Metabolites Tyrosol and Oleocanthalic Acid.Molecules (Basel, Switzerland) · 2023Article
- Enhanced Nutraceutical Properties of Extra Virgin Olive Oil Extract by Olive Leaf Enrichment.Nutrients · 2023Article
- Dietary EVOO Polyphenols and Gut Microbiota Interaction: Are There Any Sex/Gender Influences?Antioxidants (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
The health benefits of extra-virgin olive oil (EVOO) are strictly linked to the presence of phenolic compounds, which exhibit numerous nutraceutical properties. In EVOO, the most important class of phenolic compounds is represented by secoiridoids (oleacein and oleocanthal). EVOO is constantly subjected to degradation processes, including hydrolytic and oxidative reactions that influence its phenolic composition. In particular, the hydrolytic reactions determine the transformation of oleocanthal and oleacein into the corresponding phenyl-alcohols, tyrosol, and hydroxytyrosol. Furthermore, oleocanthal by oxidation processes can be converted to oleocanthalic acid. In this study, we evaluated the phenolic composition of three EVOO samples kept at different storage conditions for 15 months, focusing on the variation of oleocanthalic acid content. Specifically, the samples were stored at 4 °C in darkness and at 25 °C with light exposure. The results of our analyses highlighted that in EVOOs exposed to light and maintained at 25 °C, the degradation was more marked than in EVOO stored in dark and at 4 °C, due to the greater influence of external factors on storage conditions. Although chemical-physical characteristics of EVOOs are slightly different depending on provenience and treatment time, the results of this study reveal that storage conditions are fundamental to controlling phenol concentration.
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