Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

No abstract is available for this paper.

• Publication year

  2006

• Venue

  European Food Research and Technology

• Publication date

  2006-02-01

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1007/S00217-005-0088-9
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniques.

  2005cited by this paper
• Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils

  2005cited by this paper
• Analytical comparison of monovarietal virgin olive oils obtained by both a continuous industrial plant and a low‐scale mill

  2005cited by this paper
• High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oils: chemometric approach to variety classification.

  2004cited by this paper
• Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia.

  2004cited by this paper
• Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil: Comparison with other Spanish cultivars

  2004cited by this paper
• Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.

  2004cited by this paper
• Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.

  2004cited by this paper
• Characterization of virgin olive oils according to its triglycerides and sterols composition by chemometric methods

  2004cited by this paper
• Evaluation of the oxidative stability of extra-virgin olive oils, obtained by different technological plants, with respect to some qualitative parameters

  2003cited by this paper
• Influence of extraction system, production year and area on Cornicabra virgin olive oil: a study of five crop seasons

  2003cited by this paper
• Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals.

  2002cited by this paper
• Phenolic compounds profile of cornicabra virgin olive oil.

  2002cited by this paper
• Characterisation of monovarietal virgin olive oils

  2002cited by this paper
• Influence of olive processing on virgin olive oil quality

  2002cited by this paper
• Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life

  2001cited by this paper
• Sardinian Olive oils - A territorial investigation based on the fatty acids composition

  2001cited by this paper
• Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection.

  2001cited by this paper
• α-Tocopherol Content of Greek Virgin Olive Oils

  2000cited by this paper
• Identification of lignans as major components in the phenolic fraction of olive oil.

  2000cited by this paper
• Influence of regulated deficit irrigation strategies applied to olive trees (Arbequina cultivar) on oil yield and oil composition during the fruit ripening period

  2000cited by this paper
• Effect of various compounds on virgin olive oil stability measured by Rancimat.

  1999cited by this paper
• Polyphenols and quality of virgin olive oil in retrospect

  1998cited by this paper
• Chemical composition of commercial cornicabra virgin olive oil from 1995/96 and 1996/97 crops

  1998cited by this paper
• The potential of HPLC triglyceride profiles for the classification of cretan olive oils

  1997cited by this paper
• Phenolic compounds in virgin olive oils I. Low-wavelength quantitative determination of complex phenols by high-performance liquid chromatography under isocratic elution

  1997cited by this paper
• Structure-antioxidant activity relationships of flavonoids and phenolic acids.

  1996cited by this paper
• Primo approccio alla caratterizzazione dei composti fenolici di oli vergini di oliva della Sardegna : elaborazioni statistiche multivariate dei risultati in HPLC

  1993cited by this paper
• Indagine conoscitiva sul contenuto trigliceridico di oli extra vergini di oliva di varia provenienza

  1993cited by this paper
• Collaborative study of the oil stability index analysis

  1993cited by this paper
• Utilisation d'un détecteur à diffusion de la lumière laser dans l'étude des corps gras par C.L.H.P. II: Analyse des triglycérides des huiles et des graisses

  1986cited by this paper
• Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

  1965cited by this paper

• The Textural Properties of Extra Virgin Olive Oil (EVOO)-Hydrocolloid Beads and the Quality Parameters of Bosana EVOO as a Preservation Liquid During Bead Shelf Life

  2025cites this paper
• Looking for Typical Traits in Monovarietal VOOs According to Their Phenolic Composition

  2024cites this paper
• Evaluation of Table Olive Produced From Some New Egyptian Varieties

  2024cites this paper
• Study of oxidation products in aged olive oils by GC and HPLC techniques coupled to mass spectrometry to discriminate olive oil lipid substances in archaeological artifacts from ancient Taormina (Italy).

  2024cites this paper
• Comparison of lipid profile of Italian Extra Virgin Olive Oils by using rapid chromatographic approaches

  2022cites this paper
• Evaluation of Olive Oil Produced From Some Varieties Growing under Siwa Oasis Condition

  2022influential citation
• Singular Olive Oils from a Recently Discovered Spanish North-Western Cultivar: An Exhaustive 3-Year Study of Their Chemical Composition and In-Vitro Antidiabetic Potential

  2022cites this paper
• Physicochemical Traits, Variation in Oil Contents and Comparative Analysis of Selected Varieties of Olea Europaea Cultivated under Specific Agro-Ecological Conditions

  2022cites this paper
• Quality indexes and composition of 13 commercial hemp seed oils

  2022cites this paper
• Effects of Shortening Replacement with Extra Virgin Olive Oil on the Physical–Chemical–Sensory Properties of Italian Cantuccini Biscuits

  2022cites this paper
• Screening of the antioxidant, nutritional, physical, and functional properties of bran obtained from six Indian wheat cultivars

  2021cites this paper
• Genetic and Landscape Characterization of Ancient Crops: The Olive Tree, a Case Study in Northern Italy

  2021cites this paper
• Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal.

  2020cites this paper
• Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

  2020cites this paper
• Differentiation of Italian extra virgin olive oils by rapid evaporative ionization mass spectrometry

  2020cites this paper
• Amino and fatty acids composition of olive stones for the discrimination of 'Olea europaea' subsp. 'europaea' varieties

  2020cites this paper
• Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars

  2019cites this paper
• Performance and oil quality of seven olive cultivars under high density planting system in northern Cyprus

  2019cites this paper
• Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil

  2019cites this paper
• The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves

  2019cites this paper
• Yield and oil quality of ‘Picual’ and ‘Koroneiki’ olive cultivars under high density planting system in Northern Cyprus

  2019cites this paper
• Seeds of Giant Dodder (Cuscuta reflexa) as a Function of Extract Procedure and Solvent Nature

  2018cites this paper
• Can All the Sardinian Varieties Support the PDO “Sardegna” Virgin Olive Oil?

  2018cites this paper
• Clarificación de los aceites de oliva vírgenes y su efecto en las características físico-químicas y sensoriales

  2018cites this paper
• Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications

  2018cites this paper
• Application of an advanced and wide scope non-target screening workflow with LC-ESI-QTOF-MS and chemometrics for the classification of the Greek olive oil varieties.

  2018cites this paper
• Study of the combined effects of ripeness and production area on Bosana oil's quality.

  2018cites this paper
• Olive oil polyphenols reduce oxysterols -induced redox imbalance and pro-inflammatory response in intestinal cells

  2018cites this paper
• Interested in publishing with us ? Contact book

  2018cites this paper
• Genetic and landscape characterization of ancient autochthonous olive trees in northern Italy

  2018cites this paper
• Effect of the Harvesting Time on the Quality of Olive Oils Produced in Calabria

  2018cites this paper
• 9 Traceability of Origin and Authenticity of Olive Oil Zohreh Rabiei

  2017influential citation
• Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil

  2017influential citation
• Influence of enzymes and technology on virgin olive oil composition

  2017cites this paper
• Effects of Dietary Supplementation of Glycerol on Performance, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hens

  2017cites this paper
• Geographical Discrimination of Virgin Olive Oils from the Tunisian Coasts by Combining Fatty Acids and Phenolic Acids Profiles within a Multivariate Analysis.

  2017cites this paper
• NMR-based metabolomics applications: from food to human biofluids

  2017influential citation
• Application of HACCP and traceability in olive oil mills and packaging units and their effect on quality and functionality

  2017cites this paper
• OGDD (Olive Genetic Diversity Database): a microsatellite markers' genotypes database of worldwide olive trees for cultivar identification and virgin olive oil traceability

  2016cites this paper
• DNA-Based Approaches for Traceability and Authentication of Olive Oil

  2016cites this paper
• Characterization of monovarietal extra virgin olive oils from the province of Béjaïa (Algeria)

  2016cites this paper
• Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry

  2016cites this paper
• Simultaneous determination of phenolic compounds in sesame oil using LC-MS/MS combined with magnetic carboxylated multi-walled carbon nanotubes.

  2016cites this paper
• Extra virgin olive oil phenolic extracts counteract the pro-oxidant effect of dietary oxidized lipids in human intestinal cells.

  2016cites this paper
• Phenolic Compounds in Extra Virgin Olive Oil Stimulate Human Osteoblastic Cell Proliferation

  2016cites this paper
• Influence of olive cultivar on oil attributes in the arid region of Qom, Iran.

  2016cites this paper
• Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous Varieties Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana

  2016cites this paper
• Chemical and sensory characteristics of Italian virgin olive oils from Grossa di Gerace cv

  2016cites this paper
• Use of triacylglycerol profiles established by HPLC–UV and ELSD to predict cultivar and maturity of Tunisian olive oils

  2016cites this paper
• Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short-Term Deep-Frying of French Fries

  2015cites this paper
• Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS

  2015influential citation
• Phytochemicals and Other Characteristics of Croatian Monovarietal Extra Virgin Olive Oils from Oblica, Lastovka and Levantinka Varieties

  2015cites this paper
• Correlation of fatty acid composition of virgin olive oil with thermal and physical properties

  2015cites this paper
• ADANA ÜLÜ GEMLÜK ve BARNEA ZEYTÜNYAÚLARININ AROMA MADDELERÜNÜN KIYASLANMASI

  2014cites this paper
• Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

  2014cites this paper
• Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA).

  2014cites this paper
• Variation in triacylglycerols of olive oils produced in Calabria (s outhern italy) during olive ripening

  2014cites this paper
• Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities.

  2014cites this paper
• Oxidizability and Fatty Acids Composition in Developing Fruits of High and Low Oil Olive (Olea europea L.) Cultivars

  2014cites this paper
• Comparison of aroma compounds of cvs. Gemlik and Barnea olive oils obtained from Adana province.

  2014cites this paper
• The effect of olive oil on osteoporosis prevention

  2014cites this paper
• Characterization and quantification of triacylglycerols in peanut oil by off-line comprehensive two-dimensional liquid chromatography coupled with atmospheric pressure chemical ionization mass spectrometry.

  2013cites this paper
• An Overview of the Authentication of Olive Tree and Oil

  2013cites this paper
• Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia

  2013cites this paper
• Effect of Olive Leaves Addition before Extraction of Turkish Olive Cultivars on Olive Oil Minor Components and Antioxidant Activity

  2013cites this paper
• Online profiling of triacylglycerols in plant oils by two-dimensional liquid chromatography using a single column coupled with atmospheric pressure chemical ionization mass spectrometry.

  2013cites this paper
• Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality

  2012cites this paper
• Ispitivanje fenolnih spojeva i senzorski profil dalmatinskih djevičanskih maslinovih ulja

  2012cites this paper
• Combining chromatography and chemometrics for the characterization and authentication of fats and oils from triacylglycerol compositional data--a review.

  2012cites this paper
• Chemical characteristics and antioxidant activity of olive oils from Turkish varieties grown in Hatay province

  2012cites this paper
• A straightforward quantification of triacylglycerols (and fatty acids) in monovarietal extra virgin olive oils by high-temperature GC

  2012cites this paper
• Traceability of Origin and Authenticity of Olive Oil

  2012influential citation
• Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil

  2011cites this paper
• Multivariate analysis of HT/GC-(IT)MS chromatographic profiles of triacylglycerol for classification of olive oil varieties

  2011cites this paper
• Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences

  2011influential citation
• Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC-ESI-TOF MS method.

  2011cites this paper
• Antioxidant capacity of Tunisian virgin olive oils from different olive cultivars

  2011cites this paper
• Biochemical characterization of Memecik olive oils.

  2011cites this paper
• Genotyping and evaluation of local olive varieties of a climatically disfavoured region through molecular, morphological and oil quality parameters

  2011cites this paper
• Application of ESI and MALDI-TOF MS for triacylglycerols analysis in edible oils

  2011cites this paper
• Effects of microcapsule constitution on the quality of microencapsulated walnut oil

  2011cites this paper
• Easy Ambient Sonic-Spray Ionization Mass Spectrometric of Olive Oils: Quality Control and Certification of Geographical Origin

  2011cites this paper
• Some compositional characteristics of Turkish monovarietal olive oils from South Anatolia

  2011cites this paper
• Determination of apolar and minor polar compounds and other chemical parameters for the discrimination of six different varieties of Tunisian extra-virgin olive oil cultivated in their traditional growing area

  2010cites this paper
• Fatty Acids Composition and Pigments Changing of Virgin Olive Oil (Olea Europea L.) in Five Cultivars Grown in Iran

  2010influential citation
• Characterization of Three Portuguese Varietal Olive Oils Based on Fatty Acids, Triacylglycerols, Phytosterols and Vitamin E Profiles: Application of Chemometrics

  2010influential citation
• PDO virgin olive oil quality—Minor components and organoleptic evaluation

  2010cites this paper
• Separation of proteins from olive oil by CE: An approximation to the differentiation of monovarietal olive oils

  2010cites this paper
• Microencapsulation of extra‐virgin olive oil by spray‐drying: Influence of wall material and olive quality

  2010cites this paper
• Characterization of Virgin Olive Oils (Olea Europaea L.) from Three Main Iranian Cultivars, ‘Zard’, ‘Roghani’ and ‘Mari’ in Kazeroon Region

  2010cites this paper
• Rapid FTIR determination of water, phenolics and antioxidant activity of olive oil

  2010cites this paper
• Influence of chemical composition of olive oil on the development of volatile compounds during frying

  2009cites this paper
• Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography

  2009cites this paper
• Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years

  2009cites this paper
• Phenolic Fraction of Virgin Olive Oil : An Overview on Identified Compounds and Analytical Methods for their Determination

  2009cites this paper
• Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening.

  2008cites this paper
• Phenolic Compounds in Olives and Olive Oil

  2008cites this paper
• CHEMOMETRIC CHARACTERIZATION OF FIVE TUNISIAN VARIETALS OF OLEA EUROPAEA L. OLIVE FRUIT ACCORDING TO DIFFERENT MATURATION INDICES

  2008cites this paper
• Relationship Between Sensory Evaluation Performed by Italian and Spanish Official Panels and Volatile and Phenolic Profiles of Virgin Olive Oils

  2008cites this paper
• Classification of Turkish virgin olive oils based on their phenolic profiles

  2008cites this paper