Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil
Abstract
We characterized "Olivastra Seggianese" extra virgin olive oil (EVOO) and evaluated its chemical and sensory characteristics and antioxidant and antiradical activities during storage under novel conditions. Two oils (A and B) were analyzed for the commodity characteristics at blending (t0) and after 9, 12, and 18 months; panel tests were performed and minor polar compounds (MPC) content was assessed at blending (t0) and after 6, 9, 12, and 18 months. Antioxidant and antiradical activities in vitro were evaluated at t0 and after 12 months, by human low density lipoprotein (LDL) and 1,1-diphenyl-2-picrylhydrazil radical (DPPH*) tests. Oil A, which had an initially higher MPC content, possessed "harder" organoleptic characteristics than oil B, which had a lower MPC content and was endowed with a "smoother" taste profile. Statistical analyses showed that secoiridoids, particularly deacetoxy-oleuropein aglycone, should be quantified to evaluate EVOO stability during storage. The antioxidant activity toward human LDL was linked to MPC content and to storage time. The tests on the stable free radical DPPH* confirmed the results on human LDL. We propose this as an additional parameter to evaluate olive oil quality and stability over time.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Olive oil is the principal source of lipids in the Mediterranean diet.
“Olive oil is the principal source of lipids in the Mediterranean diet, with “extra virgin” olive oil (EVOO) referring to an oil fraction produced via mechanical rather than chemical extraction of olives at temperatures that limit effects on intrinsic properties of the oil [1], [2].”
From Olives and olive oil are sources of electrophilic fatty acid nitroalkenes (2014) · cites this paper as [2]
Cites
PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
Lowry, O. H., Rosebrough, N., Farr, A. L., & Randall, R. (1951) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(19)52451-6 · Cited by 315,771 · see citing works
Use of a Free Radical Method to Evaluate Antioxidant Activity
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995) · LWT - Food Science and Technology · doi:10.1016/s0023-6438(95)80008-5 · Cited by 25,994 · see citing works
Role of Oxidative Modifications in Atherosclerosis
Stocker, R., & Keaney, J. F. (2004) · Physiological Reviews · doi:10.1152/physrev.00047.2003 · Cited by 2,611 · see citing works
Kragh, H. S. (2009) · doi:10.1002/9781444310795.ch21 · Cited by 853 · see citing works
Antioxidant and other biological activities of phenols from olives and olive oil
Visioli, F., Poli, A., & Gall, C. (2001) · Medicinal Research Reviews · doi:10.1002/med.1028 · Cited by 753 · see citing works
Servili, M., Selvaggini, R., Esposto, S., Taticchi, A., Montedoro, G. F., & Morozzi, G. (2004) · Journal of Chromatography A · doi:10.1016/s0021-9673(04)01423-2 · Cited by 588 · see citing works
Montedoro, G. F., Servili, M., Baldioli, M., Selvaggini, R., Miniati, E., & Macchioni, A. (1993) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00035a076 · Cited by 471 · see citing works
Balla, G., Jacob, H. S., Eaton, J. W., Belcher, J. D., & Vercellotti, G. M. (1991) · Arteriosclerosis and Thrombosis A Journal of Vascular Biology · doi:10.1161/01.atv.11.6.1700 · Cited by 421 · see citing works
Bateman, L. (1954) · Quarterly Reviews Chemical Society · doi:10.1039/qr9540800147 · Cited by 373 · see citing works
Phenolic Compounds in Spanish Olive Oils
Brenes, M., García-Borrego, A., Garcı́a, P., Ríos, J. J., & Garrido-Fernández, A. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990009o · Cited by 360 · see citing works
Antioxidant effect of natural phenols on olive oil
Papadopoulos, G., & Boskou, D. G. (1991) · Journal of the American Oil Chemists Society · doi:10.1007/bf02662292 · Cited by 355 · see citing works
Angerosa, F. (2000) · Food Chemistry · doi:10.1016/s0308-8146(99)00189-2 · Cited by 278 · see citing works
Identification of Lignans as Major Components in the Phenolic Fraction of Olive Oil
Owen, R. W., Mier, W., Giacosa, A., Hull, W. E., Spiegelhalder, B., & Bartsch, H. (2000) · Clinical Chemistry · doi:10.1093/clinchem/46.7.976 · Cited by 273 · see citing works
Effect of plant extracts on the oxidative stability of sunflower oil and emulsion
Abdalla, A. E., & Roozen, J. P. (1999) · Food Chemistry · doi:10.1016/s0308-8146(98)00112-5 · Cited by 246 · see citing works
GBalla, SJacob, H., WEaton, J., DBelcher, J., & MVercellotti, G. (1991) · Arteriosclerosis and Thrombosis A Journal of Vascular Biology · Cited by 209 · see citing works
Polyphenolic Content in Five Tuscany Cultivars of Olea europaea L.
Romani, A., Mulinacci, N., Pinelli, P., Vincieri, F. F., & Cimato, A. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980264t · Cited by 207 · see citing works
Self-citationMontedoro, G. F., Servili, M., Baldioli, M., & Miniati, E. (1992) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00021a020 · Cited by 187 · see citing works
Salvador, M. D., Aranda, F., Gómez‐Alonso, S., & Fregapane, G. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00273-x · Cited by 186 · see citing works
GC-MS Evaluation of Phenolic Compounds in Virgin Olive Oil
Angerosa, F., d’Alessandro, N., Konstantinou, P., & Giacinto, L. D. (1995) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00055a010 · Cited by 177 · see citing works
Acid Hydrolysis of Secoiridoid Aglycons during Storage of Virgin Olive Oil
Brenes, M., García-Borrego, A., Garcı́a, P., & Garrido-Fernández, A. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0107860 · Cited by 173 · see citing works
Evolution of phenolic compounds in virgin olive oil during storage
Cinquanta, L., Esti, M., & Notte, E. L. (1997) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-997-0054-8 · Cited by 136 · see citing works
Gutiérrez, F., & Fernández, J. L. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0102158 · Cited by 127 · see citing works
Changes Occurring in Phenolic Compounds and α-Tocopherol of Virgin Olive Oil during Storage
Okogeri, O., & Tasioula‐Margari, M. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010895e · Cited by 116 · see citing works
Volatiles from Leaves, Fruits, and Virgin Oil from Olea europaea Cv. Olivastra Seggianese from Italy
Flamini, G., Cioni, P. L., & Morelli, I. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020854y · Cited by 95 · see citing works
Kalua, C. M., Allen, M. S., Bedgood, D. R., Bishop, A., & Prenzler, P. D. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf051233i · Cited by 92 · see citing works
Hrnčiřík, K., & Fritsche, S. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048363w · Cited by 87 · see citing works
Holland, J. K., Kemsley, E. K., & Wilson, R. H. (1998) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(199802)76:2 · Cited by 83 · see citing works
Minor polar compound and fatty acid analyses in monocultivar virgin olive oils from Tuscany
Pinelli, P., Galardi, C., Mulinacci, N., Vincieri, F. F., Cimato, A., & Romani, A. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00268-6 · Cited by 73 · see citing works
Self-citationFranconi, F., Coinu, R., Carta, S., Urgeghe, P. P., Ieri, F., Mulinacci, N., & Romani, A. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf053003+ · Cited by 64 · see citing works
Self-citationBiologically-Active Phytochemicals in Food
Paliyath, G. (2001) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(02)00008-0 · Cited by 64 · see citing works
Mulinacci, N., Giaccherini, C., Ieri, F., Innocenti, M., Romani, A., & Vincieri, F. F. (2006) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2411 · Cited by 55 · see citing works
Self-citationHPLC and HRGC analyses of polyphenols and secoiridoid in olive oil
Romani, A., Pinelli, P., Mulinacci, N., Galardi, C., Vincieri, F. F., Liberatore, L., & Cichelli, A. (2001) · Chromatographia · doi:10.1007/bf02490424 · Cited by 53 · see citing works
Self-citationCampanella, L., Favero, G., Pastorino, M., & TOMASSETTI, M. (1999) · Biosensors and Bioelectronics · doi:10.1016/s0956-5663(98)00117-1 · Cited by 45 · see citing works
Analysis of extra virgin olive oils from stoned olives
Mulinacci, N., Giaccherini, C., Innocenti, M., Romani, A., Vincieri, F. F., Marotta, F., & Mattei, A. (2004) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1982 · Cited by 44 · see citing works
Self-citationDetermination of clenbuterol in horse hair by gas chromatography—Tandem mass spectrometry
Popot, M., Boyer, S., Maciejewski, P., Garcia, P., Bonnaire, Y., Beyet, L., Lesage, D., & Tabet, J. C. (2001) · Chromatographia · doi:10.1007/bf02490360 · Cited by 19 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Hydroxytyrosol-Rich Olive Mill Wastewater Extract Protects Brain Cells in Vitro and ex Vivo
Schaffer, S., Podstawa, M., Visioli, F., Bogani, P., Müller, W. E., & Eckert, G. P. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0703710 · Cited by 175 · see citing works
How Heating Affects Extra Virgin Olive Oil Quality Indexes and Chemical Composition
Allouche, Y., Jiménez, A., Gaforio, J. J., Uceda, M., & Beltrán, G. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf070628u · Cited by 133 · see citing works
Olives and olive oil are sources of electrophilic fatty acid nitroalkenes
Fazzari, M., Trostchansky, A., Schopfer, F. J., Salvatore, S. R., Sánchez-Calvo, B., Vitturi, D., Valderrama, R., Barroso, J. B., Radi, R., Freeman, B. A., et al. (2014) · PLoS ONE · doi:10.1371/journal.pone.0084884 · Cited by 114 · see citing works
Miho, H., Moral, J., López-González, M. A., Díez, C. M., & Priego‐Capote, F. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126183 · Cited by 89 · see citing works
Riachy, M. E., Priego‐Capote, F., León, L., Rallo, L., & de Castro, M. D. L. (2011) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201000400 · Cited by 82 · see citing works
Cornwell, D. G., & Ma, J. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf8015877 · Cited by 78 · see citing works
Changes in the Sotolon Content of Dry White Wines during Barrel and Bottle Aging
Lavigne, V., Pons, A., Darriet, P., & Dubourdieu, D. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf072336z · Cited by 72 · see citing works
Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions
Mousavi, S., Mariotti, R., Stanzione, V., Pandolfi, S., Mastio, V., Baldoni, L., & Cultrera, N. G. M. (2021) · Foods · doi:10.3390/foods10081945 · Cited by 69 · see citing works
Romani, A., Pinelli, P., Ieri, F., & Bernini, R. (2016) · Sustainability · doi:10.3390/su8101002 · Cited by 67 · see citing works
Self-citationA change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk
Smet, K., Raes, K., Block, J. D., Herman, L., Dewettinck, K., & Coudijzer, K. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2007.11.012 · Cited by 64 · see citing works
Alessandri, S., Ieri, F., & Romani, A. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf403104a · Cited by 59 · see citing works
Self-citationBiological Activity of Oleuropein and its Derivatives
Bulotta, S., Oliverio, M., Russo, D., & Procopio, A. (2013) · Springer eBooks · doi:10.1007/978-3-642-22144-6_156 · Cited by 53 · see citing works
Noce, A., Marrone, G., Urciuoli, S., Daniele, F. D., Lauro, M. D., Zaitseva, A. P., Daniele, N. D., & Romani, A. (2021) · Nutrients · doi:10.3390/nu13020581 · Cited by 47 · see citing works
Self-citationCecchi, L., Bellumori, M., Cipriani, C., Mocali, A., Innocenti, M., Mulinacci, N., & Giovannelli, L. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.12.018 · Cited by 48 · see citing works
Andjelković, M., Camp, J. V., Pedra, M., Renders, K., Socaciu, C., & Verhé, R. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0724419 · Cited by 47 · see citing works
Mulinacci, N., Ieri, F., Ignesti, G., Romani, A., Michelozzi, M., Creti, D., Innocenti, M., & Calamai, L. (2013) · Food Research International · doi:10.1016/j.foodres.2013.03.052 · Cited by 44 · see citing works
Self-citationInfluence of headspace oxygen on quality and shelf life of extra virgin olive oil during storage
Iqdiam, B. M., Welt, B. A., Goodrich‐Schneider, R. M., Sims, C. A., Baker, G. L., & Marshall, M. R. (2019) · Food Packaging and Shelf Life · doi:10.1016/j.fpsl.2019.100433 · Cited by 44 · see citing works
Fadda, C., CARO, A. D., M., S. A., Urgeghe, P. P., Vacca, V., Arca, P. P., & Piga, A. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.03.076 · Cited by 41 · see citing works
Stability of a phenol‐enriched olive oil during storage
Suárez, M., Romero, M., Ramo, T., & Motilva, M. (2011) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201000432 · Cited by 38 · see citing works
Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage
Shendi, E. G., Özay, D. S., Özkaya, M. T., & Ustunel, N. F. (2018) · OCL · doi:10.1051/ocl/2018052 · Cited by 37 · see citing works
Alterations in picual extra virgin olive oils under different storage conditions
Samaniego‐Sánchez, C., Oliveras‐López, M., Quesada‐Granados, J. J., Villalón‐Mir, M., & de la Serrana, H. L.-G. (2011) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201100191 · Cited by 35 · see citing works
Noce, A., Bocedi, A., Campo, M., Marrone, G., Lauro, M. D., Cattani, G., Daniele, N. D., & Romani, A. (2020) · Pharmaceuticals · doi:10.3390/ph13070148 · Cited by 34 · see citing works
Self-citationRomani, A., Bernini, R., Noce, A., Urciuoli, S., Lauro, M. D., Zaitseva, A. P., Marrone, G., & Daniele, N. D. (2020) · Molecules · doi:10.3390/molecules25204757 · Cited by 34 · see citing works
Self-citationPhenolic Compounds in Olives and Olive Oil
Boskou, D. G. (2008) · CRC Press eBooks · doi:10.1201/9781420059946.ch3 · Cited by 27 · see citing works
Abbadi, J., Afaneh, I. A., Ayyad, Z., Al‐Rimawi, F., Sultan, W., & Kanan, K. (2014) · American journal of food science and technology · doi:10.12691/ajfst-2-5-5 · Cited by 27 · see citing works
The Sex–Gender Effects in the Road to Tailored Botanicals
Campesi, I., Romani, A., & Franconi, F. (2019) · Nutrients · doi:10.3390/nu11071637 · Cited by 25 · see citing works
Self-citationPhenolic composition of virgin olive oils from cross breeding segregating populations
Riachy, M. E., Priego‐Capote, F., Rallo, L., Castro, M. D. L., & León, L. (2012) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201100129 · Cited by 23 · see citing works
Troise, A. D., Ferracane, R., Palermo, M., & Fogliano, V. (2014) · Food Research International · doi:10.1016/j.foodres.2014.01.001 · Cited by 23 · see citing works
Olive fruit and olive oil composition and their functional compounds
Paiva‐Martins, F., & Kiritsakis, A. K. (2017) · doi:10.1002/9781119135340.ch5 · Cited by 23 · see citing works
Relevance of minor components stability in commercial olive oil quality during the market period
Fregapane, G., Gómez‐Rico, A., Inarejos, A. M., & Salvador, M. D. (2013) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201200209 · Cited by 21 · see citing works
The Time and Place for Fruit Quality in Olive Breeding
Rallo, L., Riachy, M. E., & Rallo, P. (2011) · doi:10.1002/9780470959350.ch15 · Cited by 21 · see citing works
Cardiovascular Protection of Nephropathic Male Patients by Oral Food Supplements
Noce, A., Marrone, G., Lauro, M. D., Urciuoli, S., Zaitseva, A. P., Jones, G. W., Daniele, N. D., & Romani, A. (2020) · Cardiovascular Therapeutics · doi:10.1155/2020/1807941 · Cited by 25 · see citing works
Self-citationEffects of type of packaging material on physicochemical and sensory properties of olive oil
Rababah, T., Feng, H., Yang, W. W., Eriefej, K., & Al-Omoush, M. (2011) · doi:10.25165/ijabe.v4i4.547 · Cited by 20 · see citing works
Noce, A., Daniele, F. D., Campo, M., Lauro, M. D., Zaitseva, A. P., Daniele, N. D., Marrone, G., & Romani, A. (2021) · Nutrients · doi:10.3390/nu13020591 · Cited by 18 · see citing works
Self-citationSensory Perception and Other Factors Affecting Consumer Choice of Olive Oil
Tuorila, H., & Recchia, A. (2013) · Wiley eBooks · doi:10.1002/9781118332511.ch3 · Cited by 18 · see citing works
Analysis of aroma and polyphenolic compounds in Saperavi red wine vinified in Qvevri
Ieri, F., Campo, M., Cassiani, C., Urciuoli, S., Jurkhadze, K., & Romani, A. (2021) · Food Science & Nutrition · doi:10.1002/fsn3.2556 · Cited by 17 · see citing works
Self-citationLanza, B., Serio, M. G. D., Giansante, L., Loreto, G. D., & Giacinto, L. D. (2015) · Acta Alimentaria · doi:10.1556/066.2015.44.0031 · Cited by 16 · see citing works
Shendi, E. G., Özay, D. S., & Özkaya, M. T. (2020) · OCL · doi:10.1051/ocl/2020030 · Cited by 15 · see citing works
Díez-Betriu, A., Romero, A., Ninot, A., Tres, A., Vichi, S., & Guardiola, F. (2022) · European Food Research and Technology · doi:10.1007/s00217-022-04078-9 · Cited by 12 · see citing works
Shendi, E. G., Özay, D. S., Özkaya, M. T., & Ustunel, N. F. (2019) · Quality Assurance and Safety of Crops & Foods · doi:10.3920/qas2018.1272 · Cited by 11 · see citing works
Žanetić, M., Cerretani, L., Škevin, D., Politeo, O., Vitanović, E., Špika, M. J., Perica, S., & Ožić, M. M. (2013) · Journal of Food Agriculture & Environment · Cited by 11 · see citing works
Rotondi, A., Fabbri, A., & Ganino, T. (2008) · Journal of Food Agriculture & Environment · Cited by 10 · see citing works
Senesi, R., Andreani, C., Baglioni, P., de Carvalho, L. A. E. B., Licoccia, S., Marques, M. P. M., Moretti, G., Noce, A., Paolesse, R., Parker, S. F., et al. (2021) · Antioxidants · doi:10.3390/antiox10050643 · Cited by 8 · see citing works
Self-citationSantis, D. D., Ferri, S., Milana, G., Turchetti, G., & Modesti, M. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e29833 · Cited by 7 · see citing works
Olive Oil Phenolic Compounds as Antioxidants in Functional Foods: Description, Sources and Stability
Costa, M., & Paiva‐Martins, F. (2022) · Springer eBooks · doi:10.1007/978-3-030-87222-9_19 · Cited by 5 · see citing works
Afaneh, I. A., Abbadi, J., Ayyad, Z., Sultan, W., & Kanan, K. (2013) · Cited by 5 · see citing works
Antibacterial Activity of the Phenolic Extract of Wild Virgin Olive Oil In Vitro
Bouarroudj, K., Mettouchi, S., Medjkouh, L., Larbat, R., & Tamendjari, A. (2021) · Current Bioactive Compounds · doi:10.2174/1573407218666211230143156 · Cited by 4 · see citing works
Shendi, E. G., Özay, D. S., Özkaya, M. T., & Ustunel, N. F. (2020) · OCL · doi:10.1051/ocl/2020002 · Cited by 4 · see citing works
Expert Panel Assessment of 57 Monocultivar Olive Oils Produced from the Tuscan Germplasm
Cantini, C., Sani, G., Gasperi, F., Franco Biasioli, A., & Aprea, E. (2012) · The Open Agriculture Journal · doi:10.2174/1874331501206010067 · Cited by 4 · see citing works
Biorefinery for Innovative Production of Bioactive Compounds from Vegetable Biomass
Lucarini, M., Durazzo, A., Lombardi‐Boccia, G., Romani, A., Sagratini, G., Bevilacqua, N., Ieri, F., Vignolini, P., Campo, M., & Cecchini, F. (2020) · doi:10.1002/9781119593065.ch6 · Cited by 4 · see citing works
Self-citationCrupi, P., Clodoveo, M. L., Desantis, A., Zupo, R., & Corbo, F. (2025) · Antioxidants · doi:10.3390/antiox14111379 · Cited by 3 · see citing works
Sensory Properties and Evaluation of Virgin Olive Oils
Salivaras, E. (2017) · doi:10.1002/9781119135340.ch33 · Cited by 3 · see citing works
Liu, N., Han, R., Huo, H., Wang, H., Wanming, B., Kong, W., Bai, X., Ma, J., Wang, J., Liang, J., et al. (2011) · Journal of Oleo Science · doi:10.5650/jos.ess20120 · Cited by 2 · see citing works
Moussaoui, R., Siziani, D., Youyou, A., Sharrock, P., & Fiallo, M. M. L. (2010) · Journal of Food Agriculture & Environment · Cited by 2 · see citing works
Absorption, metabolism and excretion of phenols derived from olive products.
Kendall, M., Batterham, M. J., Prenzler, P. D., Ryan, D., & Robards, K. (2009) · Charles Sturt University Research Output (CRO) · Cited by 2 · see citing works
Shendi, E. G., Özay, D. S., Özkaya, M. T., & Ustunelc, N. F. (2018) · Food Science and Technology · doi:10.15673/fst.v12i3.1038 · Cited by 2 · see citing works
Li, Y., Wen, S., Sun, Y., Zhang, N., Gao, Y., & Yu, X. (2021) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.202100193 · Cited by 2 · see citing works
Basuny, A. M. (2019) · IntechOpen eBooks · doi:10.5772/intechopen.84540 · Cited by 2 · see citing works
Uslu, N. (2021) · Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi · doi:10.37908/mkutbd.847769 · Cited by 1 · see citing works
Uslu, N. (2021) · DergiPark (Istanbul University)
- Authors
- Romani, A., Lapucci, C., Cantini, C., Ieri, F., Mulinacci, N., & Visioli, F.
- Affiliations
- National Research Council (IT)
- Department of Pharmaceutical Science, University of Florence, Sesto Fiorentino (FI), Italy, Trees and Timber Institute, National Research Council, Florence, Italy, and UMR7079, Universitè Paris 6 “Pierre et Marie Curie”, Paris, France
- Corresponding author
- Visioli, Francesco
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2007-01-25
- Volume
- 55
- Issue
- 4
- Pages
- 1315-1320
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2002564990
- Cited by
- 60
- References
- 35
- Citations by year
- 2025: 1 · 2024: 1 · 2022: 2 · 2021: 9 · 2020: 7 · 2019: 4 · 2018: 2 · 2017: 3 · 2016: 1 · 2015: 1 · 2014: 4 · 2013: 6 · 2012: 3
- FWCI
- 1.80
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Florence Research (University of Florence) (submittedVersion)
- Padua Research Archive (University of Padova) (submittedVersion)
- Topics
- Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Keywords
- extra virgin olive oil, secoiridoids, antioxidant activity, free radical scavenging, LDL oxidation, DPPH radical scavenging, sensory properties, olive oil quality
- MeSH terms
- Olive Oil, Antioxidants, Food Preservation, Humans, Lipoproteins, LDL, Plant Oils, Taste, Time Factors, Lipid Peroxidation, Free Radical Scavengers
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
