To meet consumers' demand for natural foods, edible oil producers and food processing
industries are searching for alternatives to synthetic antioxidants to protect oils against …

Background Phenolic compounds from different plant sources, like fruits, vegetables,
cereals, and herbs, have been excessively studied and widely used in different industrial …

Phenolic compounds are well known for their health benefits related to antioxidant activity. In
addition, this kind of compounds can be extracted from natural sources, such as olives …

Oxidation of vegetable oils is a phenomenon that alters the nutritional value of the oil and
produces unpleasant flavors, it is also the main factor limiting the quality of vegetable oils …

Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional
food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy …

Olive leaf was evaluated as antimicrobial/antioxidant ingredient in edible films intended for
cold-smoked fish preservation. Olive leaf powder (OLP) and its water/ethanol extract (OLE) …

The Mediterranean diet includes virgin olive oil (VOO) as the main fat and olives as snacks.
In addition to providing nutritional and organoleptic properties, VOO and the fruits (olives) …

Refined olive oils (ROOs) are commonly enriched with synthetic antioxidants. Antioxidant
extracts obtained from natural products can be used to improve the stability of these oils. In …

Plant-based extracts possess biological potential due to their high content of
phytochemicals. Nevertheless, photosynthetic pigments (eg, chlorophylls) that are also …

In the present work, two approaches for the voltammetric fingerprinting of oils and their
combination with chemometrics were investigated in order to detect the adulteration of extra …