Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions

Autor: Alexandra Olmo-Cunillera, Enrico Casadei, Enrico Valli, Julián Lozano-Castellón, Eleftherios Miliarakis, Inés Domínguez-López, Antònia Ninot, Agustí Romero-Aroca, Rosa Maria Lamuela-Raventós, Maria Pérez, Anna Vallverdú-Queralt, Alessandra Bendini

Publikováno v: Foods, Vol 11, Iss 21, p 3446 (2022)

The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose formation is affected by the olive variety and matu

Externí odkaz: https://doaj.org/article/f9a3d89284cb46f19d8fb4f6565251c7

Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds

Autor: Alexandra Olmo-Cunillera, Julián Lozano-Castellón, Maria Pérez, Eleftherios Miliarakis, Anna Tresserra-Rimbau, Antònia Ninot, Agustí Romero-Aroca, Rosa Maria Lamuela-Raventós, Anna Vallverdú-Queralt

Publikováno v: Antioxidants, Vol 10, Iss 11, p 1819 (2021)

To meet the growing demand for high-quality extra-virgin olive oil (EVOO) with health-promoting properties and pleasant sensory properties, studies are needed to establish optimal production parameters. Bioactive components of EVOO, including phenoli

Externí odkaz: https://doaj.org/article/d51a19846ed44e99a6830b1cc2329a36

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Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds

Autor: Maria Pérez, Anna Tresserra-Rimbau, Julián Lozano-Castellón, Agustí Romero-Aroca, Alexandra Olmo-Cunillera, Anna Vallverdú-Queralt, Rosa M. Lamuela-Raventós, Antònia Ninot, Eleftherios Miliarakis

Publikováno v: Antioxidants
Volume 10
Issue 11
Dipòsit Digital de la UB
Universidad de Barcelona
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Antioxidants, Vol 10, Iss 1819, p 1819 (2021)

To meet the growing demand for high-quality extra-virgin olive oil (EVOO) with health-promoting properties and pleasant sensory properties, studies are needed to establish optimal production parameters. Bioactive components of EVOO, including phenoli

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e9af1aaf3f2006cef2f27710cc8175b

Oleacein Intestinal Permeation and Metabolism in Rats Using an In Situ Perfusion Technique

Autor: Maria Pérez, Anna Vallverdú-Queralt, Anallely López-Yerena, Elvira Escribano-Ferrer, Eleftherios Miliarakis, Rosa M. Lamuela-Raventós

Publikováno v: Dipòsit Digital de la UB
Universidad de Barcelona
Pharmaceutics, Vol 13, Iss 719, p 719 (2021)
Pharmaceutics
Volume 13
Issue 5

Oleacein (OLEA) is one of the most important phenolic compounds in extra virgin olive oil in terms of concentration and health-promoting properties, yet there are insufficient data on its absorption and metabolism. Several non-human models have been

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd6a8d9d4d26cf23d6c7f51c2313d670
http://hdl.handle.net/2445/177472