Cargando…

Evaluating Quality Parameters, the Metabolic Profile, and Other Typical Features of Selected Commercial Extra Virgin Olive Oils from Brazil

The production of extra virgin olive oil (EVOO) in Brazil developed quite recently, and information on commercial Brazilian EVOO’s typical features is very scarce. In just one of the previously published works on Brazilian olive oil, the assessed samples were commercially available. In this study, a...

Descripción completa

Detalles Bibliográficos
Autores principales:	de Carvalho, Aline Gabrielle Alves, Olmo-García, Lucía, Gaspar, Bruna Rachel Antunes, Carrasco-Pancorbo, Alegría, Castelo-Branco, Vanessa Naciuk, Torres, Alexandre Guedes
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7570599/ https://www.ncbi.nlm.nih.gov/pubmed/32933131 http://dx.doi.org/10.3390/molecules25184193

Ejemplares similares

Potential of LC Coupled to Fluorescence Detection in Food Metabolomics: Determination of Phenolic Compounds in Virgin Olive Oil
por: Monasterio, Romina P., et al.
Publicado: (2016)

tabAnti-HER2 (erbB-2) oncogene effects of phenolic compounds directly isolated from commercial Extra-Virgin Olive Oil (EVOO)
por: Menendez, Javier A, et al.
Publicado: (2008)

Application of the INFOGEST Standardized Method to Assess the Digestive Stability and Bioaccessibility of Phenolic Compounds from Galician Extra-Virgin Olive Oil
por: Reboredo-Rodríguez, P., et al.
Publicado: (2021)

Nutraceutical Potential of Phenolics from ′Brava′ and ′Mansa′ Extra-Virgin Olive Oils on the Inhibition of Enzymes Associated to Neurodegenerative Disorders in Comparison with Those of ′Picual′ and ′Cornicabra′
por: Figueiredo-González, María, et al.
Publicado: (2018)

Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables
por: Ramírez-Anaya, Jessica del Pilar, et al.
Publicado: (2019)

Storage Stability of Arauco Virgin Olive Oil: Evolution of Its Quality Parameters and Phenolic and Triterpenic Compounds under Different Conservation Conditions
por: Monasterio, Romina P., et al.
Publicado: (2023)

Oleacein and Oleocanthal: Key Metabolites in the Stability of Extra Virgin Olive Oil
por: Olmo-Cunillera, Alexandra, et al.
Publicado: (2023)

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
por: Korkmaz, Aziz
Publicado: (2023)

Bioactive Compounds and Quality of Extra Virgin Olive Oil
por: Jimenez-Lopez, Cecilia, et al.
Publicado: (2020)

Extra Virgin Olive Oil: Lesson from Nutrigenomics
por: De Santis, Stefania, et al.
Publicado: (2019)

Cardioprotective Effect of a Virgin Olive Oil Enriched with Bioactive Compounds in Spontaneously Hypertensive Rats
por: Vazquez, Alejandra, et al.
Publicado: (2019)

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil
por: López-Yerena, Anallely, et al.
Publicado: (2019)

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
por: Servili, Maurizio, et al.
Publicado: (2013)

Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites
por: Serreli, Gabriele, et al.
Publicado: (2018)

Non-Targeted Authentication Approach for Extra Virgin Olive Oil
por: Aykas, Didem Peren, et al.
Publicado: (2020)

Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life
por: Garcia-Oliveira, Paula, et al.
Publicado: (2021)

Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil
por: Zullo, Biagi Angelo, et al.
Publicado: (2021)

Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils
por: Esposto, Sonia, et al.
Publicado: (2023)

Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils
por: Rotondi, Annalisa, et al.
Publicado: (2021)

Enhanced Nutraceutical Properties of Extra Virgin Olive Oil Extract by Olive Leaf Enrichment
por: Cuffaro, Doretta, et al.
Publicado: (2023)

Analyzing the Organoleptic Quality of Commercial Extra Virgin Olive Oils: IOC Recognized Panel Tests vs. Electronic Nose
por: Chacón, Irene, et al.
Publicado: (2022)

Analgesic, Anti-Inflammatory and Anticancer Activities of Extra Virgin Olive Oil
por: Fezai, Myriam, et al.
Publicado: (2013)

Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis
por: Blasi, Francesca, et al.
Publicado: (2019)

A Full Technological Traceability System for Extra Virgin Olive Oil
por: Violino, Simona, et al.
Publicado: (2020)

Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological Exploitation
por: Fancello, Francesco, et al.
Publicado: (2020)

Extra-Virgin Olive Oil from Apulian Cultivars and Intestinal Inflammation
por: Cariello, Marica, et al.
Publicado: (2020)

Is Extra Virgin Olive Oil an Ally for Women's and Men's Cardiovascular Health?
por: Franconi, Flavia, et al.
Publicado: (2020)

A comprehensive dataset of the extra virgin olive oil (EVOO) proteome
por: Castro, Antonio Jesús, et al.
Publicado: (2021)

Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils
por: Astolfi, Maria Luisa, et al.
Publicado: (2021)

Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration
por: Varzakas, Theodoros
Publicado: (2021)

Extra Virgin Olive Oil and Cardiovascular Protection in Chronic Kidney Disease
por: Marrone, Giulia, et al.
Publicado: (2022)

Resonant Raman Spectroscopy of Carotenoids in Aging of Extra Virgin Olive Oil
por: Eggertson, Edward Curran, et al.
Publicado: (2023)

New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil
por: Dini, Irene, et al.
Publicado: (2020)

Effects of Trichoderma Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products
por: Dini, Irene, et al.
Publicado: (2020)

Total Analysis of the Major Secoiridoids in Extra Virgin Olive Oil: Validation of an UHPLC-ESI-MS/MS Method
por: Lozano-Castellón, Julián, et al.
Publicado: (2021)

Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis
por: Lukić, Igor, et al.
Publicado: (2019)

Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices
por: Lanza, Barbara, et al.
Publicado: (2020)

Characterization of two Pantoea strains isolated from extra-virgin olive oil
por: Pizzolante, Graziano, et al.
Publicado: (2018)

A Case Report of Possible Health Benefits of Extra Virgin Olive Oil
por: Shahtahmasebi, Said, et al.
Publicado: (2003)

Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils
por: Negro, Carmine, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_riri4imv8jeip9poma66o7o34r