Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China-Reference-Cited by-同舟云学术

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Quality Characteristics and Antioxidant Activity during Fruit Ripening of Three Monovarietal Olive Oils Cultivated in China

Published:2021-01-11 Issue:3 Volume:98 Page:229-240
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Wang Yongjin¹²,Yu Le¹²,Zhao Anni¹²,Karrar Emad¹²^ORCID,Zhang Hui¹²,Jin Qingzhe¹²,Wu Gangcheng¹²^ORCID,Yang Xiaoyan³,Chen Li⁴,Wang Xingguo¹²^ORCID

Affiliation:

1. Collaborative Innovation Center of Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University 1800 Lihu Road Wuxi 214122 China

2. National Engineering Research Center for Functional Food, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China

3. Shandong Provincial Key Laboratory of Oil and Fat Processing Technology Binzhou Shandong 256500 China

4. Hubei Provincial Institute for Food Supervision and Test Wuhan Hubei 430000 China

Funder

Jiangsu Planned Projects for Postdoctoral Research Funds

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12449

Reference44 articles.

1. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

2. Total Phenolics of Virgin Olive Oils Highly Correlate with the Hydrogen Atom Transfer Mechanism of Antioxidant Capacity

3. Characterization of rare virgin olive oils cultivated in southern Tunisia during fruits development process: major compounds and oxidative state in tandem with chemometrics;Ben‐Brahim S.;European Food Research and Technology,2019

4. LC–MS phenolic profiling combined with multivariate analysis as an approach for the characterization of extra virgin olive oils of four rare Tunisian cultivars during ripening;Ben‐Brahim S.;Food Chemistry,2017

5. Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

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1. Does ‘Chetoui’ Olive Cultivar Change Fruit and Oil Characteristics When Grown Outside Its Geographical Origin?;Applied Fruit Science;2024-06-18

2. The Management of Irrigation and Potassium Fertilization to Mitigate the Effect of Light Frosts on the Phenolic and Volatile Compounds in Virgin Olive Oils;Antioxidants;2024-05-01

3. Oleuropein and its hydrolysate from extra virgin olive oil inhibit breast cancer cells proliferation interfering with the PI3K-AKT signal pathway;Journal of Functional Foods;2023-11

4. Properties and chemical compositions of monovarietal virgin olive oil at different ripening stages: A study on olive cultivation in Northwest China;Agronomy Journal;2023-03-23

5. Comparative study on quality characteristics of Bischofia polycarpa seed oil by different solvents: Lipid composition, phytochemicals, and antioxidant activity;Food Chemistry: X;2023-03

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