ArticleAntioxidants (Basel, Switzerland)2024
Exploring the Variability in Phenolic Compounds and Antioxidant Capacity in Olive Oil By-Products: A Path to Sustainable Valorization.
Article in Antioxidants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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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.
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.
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Who cites it
8 citing papers in PubMed.
- Article
- Antioxidant Capacity and Polyphenolic Profile of Extractable and Non-Extractable Fractions of Traditional Mediterranean Diet Recipes from Different Regions.Antioxidants (Basel, Switzerland) · 2026Article
- Crosstalk Between Inflammation and Cellular Senescence in Osteoarthritis: Modulatory Actions of Olive Oil and Its Bioactive Compounds.Mediators of inflammation · 2026Review
- Effect of dietary wine lees on oxidative stress, egg quality and yolk lipid stability in laying hens fed with a diet rich in n-3 polyunsaturated fats.Veterinary and animal science · 2025Article
- From Waste to Resource: Chemical Characterization of Olive Oil Industry By-Products for Sustainable Applications.Molecules (Basel, Switzerland) · 2025Article
- Global Status, Recent Trends, and Knowledge Mapping of Olive Bioactivity Research Through Bibliometric Analysis (2000-2024).Foods (Basel, Switzerland) · 2025Review
- Effects of Olive Cake on the Performance, Digestibility, Blood Parameters, and Intestinal Villi of Bísaro Pigs.Animals : an open access journal from MDPI · 2025Article
- Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The olive oil industry generates large volumes of by-products, creating notable environmental and economic concerns. Among these, olive cake (OC)-a primary by-product of olive oil extraction-stands out due to its high content of bioactive compounds and potential for value-added recycling. This study focused on characterizing six OC samples from the Trás-os-Montes and Alto Douro regions, collected at different processing times and mills. The samples included two derived from pressing (COC), two from two-phase centrifugation (TPOC; one partially pitted and one dehydrated), and two exhausted OC (EOC) samples. Fundamental analyses assessed total phenols,
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Registered trials
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.