ArticleFoods (Basel, Switzerland)2024
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.
Article in Foods (Basel, Switzerland), 2024. 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.
- Phenolic Compounds of Olive Oil: Intake and Behavior in In Vitro Static Simulated Digestion Without or with Cellulose.Molecules (Basel, Switzerland) · 2026Article
- Clarification of Olive Juice by Advanced Mineral Microfiltration Membranes with High Packing Density.Membranes · 2026Article
- Integrated metabolomic profiling of olive oil, olive mill wastewater, and pomace from Egyptian cultivars based on UHPLC-MS/MS and NMR coupled with chemometrics.Journal of advanced research · 2026Article
- Sustainable Use of Agro-Industrial By-Products as Feed in Finishing Pigs.Veterinary sciences · 2026Article
- From Waste to Resource: Extraction and Characterization of Polyphenols from Dalmatian Olive Mill Wastewater.Antioxidants (Basel, Switzerland) · 2025Article
- Assessment of the Functional Quality of Extra Virgin Olive Oil: Green Extraction of Phenolic Compounds Using Ethyl Lactate.Foods (Basel, Switzerland) · 2025Article
- Hydroxytyrosol and Brain Tumors: Mechanisms of Action and Therapeutic Potential.Current issues in molecular biology · 2025Review
- 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
Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
This study reports a comparative analysis of the polyphenolic composition and nutraceutical properties of different olive mill wastewater (OMWW) and corresponding extra virgin olive oil (EVOO) extracts. Specifically, four OMWWs and corresponding EVOOs from cultivars Frantoio (A) and Leccino (B) obtained from different crushing seasons (early-stage (A1 and B1) and later-stage (A2 and B2)) were analyzed. Employing HPLC-DAD and LC-MS methods, the primary polyphenol content was identified and quantified. Overall, OMWW extracts showed a greater polyphenolic content compared to corresponding EVOO extracts, with OMWW B1 displaying the highest levels of polyphenols. The antiradical properties of extracts towards radical species (DPPH, ABTS, O
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Registered trials
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