Evidence map›Paper›PMID 37760079›Full record

ArticleAntioxidants (Basel, Switzerland)2023

Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil.

Alexandra Olmo-Cunillera, Maria Pérez, Anallely López-Yerena, Mohamed M Abuhabib, Antònia Ninot, Agustí Romero-Aroca, Anna Vallverdú-Queralt, Rosa Maria Lamuela-Raventós

Open access · goldAbstract read
In one paragraph

Article in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.

0numbers the graph read from it
0cells of the map it votes in
8citing papers in PubMed
1.3field-weighted citation impact, top 21% of its field
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

8 citing papers in PubMed, 9 citations in OpenAlex.

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors at 3 institutions in 1 country.

Alexandra Olmo-CunilleraPolyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain.ORCID 0000-0003-0539-0821
Maria PérezPolyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain.ORCID 0000-0001-5775-6472
Anallely López-YerenaPolyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain.ORCID 0000-0002-4333-9798
Mohamed M AbuhabibPolyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain.ORCID 0000-0002-3840-8170
Antònia NinotInstitute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain.ORCID 0000-0001-5244-7101
Agustí Romero-ArocaInstitute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain.ORCID 0000-0001-5932-7719
Anna Vallverdú-QueraltPolyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain.ORCID 0000-0001-6287-799X
Rosa Maria Lamuela-RaventósPolyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain.ORCID 0000-0002-1287-4560
Instituto de Salud Carlos III · ESInstitute of Agrifood Research and Technology · ESUniversitat de Barcelona · ES

Funding

CDTI IDI-20210929Fundació Bosch-Gimpera 311463Generalitat de Catalunya 2021-SGR-00334Ministerio de Ciencia, Innovación y Universidades CEX2021-001234-MMinisterio de Ciencia, Innovación y Universidades PID2020-114022RB-I00
6 · The paper itself

Abstract

The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, primarily, phenolic compounds and tocopherols, which are strong antioxidants, but also carotenoids, squalene, and fatty acids contribute. The aim of this study was to evaluate the effect of malaxation conditions and olive storage on the composition of 'Corbella' EVOO produced in an industrial mill to determine which parameters and compounds could give more stable oils. Although a longer malaxation time at a higher temperature and olive storage had a negative effect on the content of

Indexed as

chlorophyllshigh-qualityMUFA/PUFAmultivariate analysisOlea EuropaeaoxidationpolyphenolsRancimat

Identifiers

PMID37760079
PMCPMC10525235
OpenAlexW4386849641

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.