Unconventional Extraction and Storage Strategies in Order to Enhance the Shelf Life of Virgin Olive Oil.

Monica Macaluso, Nicola Mercanti, Ylenia Pieracci, Roberto Mangia, Piero Giorgio Verdini, Angela Zinnai

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

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

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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

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

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5 · Who and what money

Authors and funding

6 authors.

Monica MacalusoDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.ORCID 0000-0001-7075-4252

Nicola MercantiDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.

Ylenia PieracciDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.ORCID 0000-0002-0993-7946

Roberto MangiaDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.

Piero Giorgio VerdiniEuropean Organization for Nuclear Research, Espl. des Particules 1, 1211 Meyrin, Switzerland.ORCID 0000-0002-0042-9507

Angela ZinnaiDepartment of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.

Funding

TEQEVO project, PSR 2014-2020 Tuscany region, 16.2, Bando GAL F.A.R Maremma TEQEVO project, PSR 2014-2020 Tuscany region, 16.2, Bando GAL F.A.R Maremma

6 · The paper itself

Abstract

Virgin olive oil (VOO) is a globally esteemed product renowned for its chemical composition, nutritional value, and health benefits. Consumers seeking natural, nutritious, and healthy foods increasingly favor VOO. The optimization of the extraction system ensures the production of high-quality VOO with abundant antioxidant compounds that naturally protect it from degradation. Proper storage is crucial in maintaining the quality of VOO, prompting the exploration of novel extraction and preservation techniques. Factors such as light, temperature, and oxygen greatly influence the degradation process, resulting in reduced levels of natural antioxidants like polyphenols. Undesirable by-products and non-aromatic compounds may be formed, making the oil unacceptable over time. On the basis of all this consideration, this study aimed to evaluate the synergic use of two different gases (CO

Indexed as

extractionpackagingphenolsstoragevirgin olive oil

Identifiers

PMID38998593

DOI10.3390/foods13132088

PMCPMC11241700

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

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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.