Phenolic composition of virgin olive oils from cross breeding segregating populations

2012 ◽  
Vol 114 (5) ◽  
pp. 542-551 ◽  
Author(s):  
Milad El Riachy ◽  
Feliciano Priego-Capote ◽  
Luis Rallo ◽  
María Dolores Luque-de Castro ◽  
Lorenzo León
Keyword(s):  
Phenolic Composition ◽  
Virgin Olive Oils ◽  
Cross Breeding ◽  
Olive Oils

ANALYTICAL CHARACTERISTICS OF THE VIRGIN OLIVE OILS FROM THREE NEW GENOTYPES OBTAINED AT FLORENCE BY CROSS-BREEDING

2002 ◽  
pp. 125-128 ◽  
Author(s):  
E. Bellini ◽  
E. Giordani ◽  
A. Ranalli ◽  
S. Contento ◽  
M.V. Parlati
Keyword(s):  
Virgin Olive Oils ◽  
Cross Breeding ◽  
Olive Oils

High-resolution mass spectrometry to evaluate the influence of cross-breeding segregating populations on the phenolic profile of virgin olive oils

2014 ◽  
Vol 94 (15) ◽  
pp. 3100-3109 ◽  
Author(s):  
Verónica Sánchez de Medina ◽  
Mónica Calderón-Santiago ◽  
Milad El Riachy ◽  
Feliciano Priego-Capote ◽  
María Dolores Luque de Castro
Keyword(s):  
Mass Spectrometry ◽  
High Resolution ◽  
High Resolution Mass Spectrometry ◽  
Phenolic Profile ◽  
Virgin Olive Oils ◽  
Cross Breeding ◽  
Olive Oils ◽  
High Resolution Mass ◽  
Resolution Mass

Phenolic composition and antioxidant activity of Southern Italian monovarietal virgin olive oils

2012 ◽  
Vol 114 (8) ◽  
pp. 958-967 ◽  
Author(s):  
Giuseppe Gambacorta ◽  
Michele Faccia ◽  
Antonio Trani ◽  
Carmela Lamacchia ◽  
Tommaso Gomes
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Composition ◽  
Virgin Olive Oils ◽  
Olive Oils

Effect of extraction systems on the phenolic composition of virgin olive oils

Lipid / Fett ◽  
1999 ◽  
Vol 101 (9) ◽  
pp. 328-332 ◽  
Author(s):  
Giovanni De Stefano ◽  
Piera Piacquadio ◽  
Maurizio Servili ◽  
Luciano Di Giovacchino ◽  
Vito Sciancalepore
Keyword(s):  
Phenolic Composition ◽  
Virgin Olive Oils ◽  
Olive Oils

Evaluation of the Influence of Thermal Oxidation on the Phenolic Composition and on the Antioxidant Activity of Extra-Virgin Olive Oils

2007 ◽  
Vol 55 (12) ◽  
pp. 4771-4780 ◽  
Author(s):  
Alegría Carrasco-Pancorbo ◽  
Lorenzo Cerretani ◽  
Alessandra Bendini ◽  
Antonio Segura-Carretero ◽  
Giovanni Lercker ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Thermal Oxidation ◽  
Phenolic Composition ◽  
Virgin Olive Oils ◽  
Olive Oils

Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids

Talanta ◽  
2007 ◽  
Vol 73 (4) ◽  
pp. 726-732 ◽  
Author(s):  
M OLIVERASLOPEZ ◽  
M INNOCENTI ◽  
C GIACCHERINI ◽  
F IERI ◽  
A ROMANI ◽  
...  
Keyword(s):  
Phenolic Composition ◽  
Virgin Olive Oils ◽  
Olive Oils

Irrigation Effects on Quality, Phenolic Composition, and Selected Volatiles of Virgin Olive Oils Cv. Leccino

2007 ◽  
Vol 55 (16) ◽  
pp. 6609-6618 ◽  
Author(s):  
Maurizio Servili ◽  
Sonia Esposto ◽  
Enrico Lodolini ◽  
Roberto Selvaggini ◽  
Agnese Taticchi ◽  
...  
Keyword(s):  
Phenolic Composition ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Irrigation Effects

scholarly journals Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous VarietiesTonda di Villacidro,Tonda di Cagliari,Semidana, andBosana

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Carlo I. G. Tuberoso ◽  
Igor Jerković ◽  
Marialuce Maldini ◽  
Gabriele Serreli
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Peroxide Value ◽  
Total Phenol ◽  
Phenolic Composition ◽  
Virgin Olive Oils ◽  
Spectrophotometric Methods ◽  
Olive Oils ◽  
Quality Aspects

Extra virgin olive oils (EVOOs) from the fruits of Italian autochthonous varietiesTonda di Villacidro,Tonda di Cagliari,Semidana, andBosanawere investigated to promote their quality aspects. All the analyzed EVOOs showed low values of acidity (≤0.45%) and of peroxide value (≤6.22 mEq O2/kg). There were no relevant differences in fatty acids and triacylglycerols composition among the four EVOOs. Tocopherols determined by HPLC-FL revealed thatBosanaoil was characterized by the highestα-tocopherol level (213.3 ± 55.4 mg/kg). Chlorophylls, carotenoids, and total phenol (TP) contents as well as antioxidant activity (FRAP, DPPH∙, and ABTS∙+assays) of the oils hydrophilic fractions (HFs) were assessed by spectrophotometric methods. Some differences concerning the antioxidant activity and the TP content were observed:Bosanaoil HF activity was the most pronounced (1.17 ± 0.37 mmol TEAC/kg) and it contained the highest TPs amount (335.20 ± 121.34 mg/kg). HFs phenolic composition was determined by HPLC-DAD. The main identified phenols were secoiridoids, dominating inBosanaoil, such as decarboxymethyl ligstroside aglycone (p-HPEA-EDA, 35.8 ± 19.9 mg/kg) and oleuropein aglycone (3,4-HPEA-EA up to 84.7 mg/kg). In summary, all the four varieties showed good characteristics for the use as quality EVOO.

Phenolic composition of virgin olive oils in cultivars for narrow hedgerow olive orchards

2013 ◽  
Vol 115 (7) ◽  
pp. 800-810 ◽  
Author(s):  
Milad El Riachy ◽  
Feliciano Priego-Capote ◽  
Luis Rallo ◽  
María Dolores Luque-de Castro ◽  
Lorenzo León
Keyword(s):  
Phenolic Composition ◽  
Virgin Olive Oils ◽  
Olive Oils
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