Advances in Vibrational Spectroscopic Techniques for the Detection of Bio-Active Compounds in Virgin Olive Oils: A Comprehensive Review DOI Creative Commons
Fangchen Ding, Sebastián Sánchez, Leiqing Pan

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3894 - 3894

Published: Dec. 3, 2024

Vibrational spectroscopic techniques have gained significant attention in recent years for their potential the rapid and efficient analysis of virgin olive oils, offering a distinct advantage over traditional methods. These are particularly valuable detecting quantifying bio-active compounds that contribute to nutritional health benefits oils. This comprehensive review explores latest advancements vibrational applied focusing on detection measurement key such as unsaturated fatty acids, phenolic compounds, other antioxidant compounds. The highlights improvements spectroscopy, data processing, chemometric significantly enhanced ability accurately identify these compared conventional analytical Additionally, it addresses current challenges, including need standardized methodologies integrating spectroscopy with improve accuracy reliability. Finally, findings last two decades, which were effectively used detailed characterization discussed.

Language: Английский

Integrating Biodiversity Information into Consumer Preferences for Extra Virgin Olive Oil: Evidence from a Real Choice Experiment in France DOI Creative Commons

Ivana Radić Jean,

Maurizio Canavari, Claire Cerdán

et al.

Journal of Cleaner Production, Journal Year: 2025, Volume and Issue: unknown, P. 145121 - 145121

Published: Feb. 1, 2025

Language: Английский

Citations

0
Tradition, Origin, and Family Food Habits: College Students’ Opinions of Extra Virgin Olive Oil DOI Creative Commons
Maria Bonaventura Forleo

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101950 - 101950

Published: April 1, 2025

Language: Английский

Citations

0
Cardio-Protective-Promoting Properties of Functional Foods Inducing HDL-Cholesterol Levels and Functionality DOI Creative Commons

Athina Velissaridou,

Ellie Panoutsopoulou,

Vasileios Prokopiou

et al.

Nutraceuticals, Journal Year: 2024, Volume and Issue: 4(4), P. 469 - 502

Published: Sept. 30, 2024

High-density lipoprotein (HDL) has been proposed to provide cardio-protective properties through the functionality of its anti-inflammatory and antioxidant enzymatic machinery. Within this article, beneficial effects several functional foods on HDL levels for cardio-protection are thoroughly reviewed. Emphasis is given their health-promoting cardiovascular system benefits HDL, which act either solely or synergistically as an adjuvant approach with well-established anti-atherogenic therapies. Promising outcomes from both in vitro vivo studies animal models clinical trials, outline such functionality, discussed. The mechanisms obtained antioxidant, anti-inflammatory, antithrombotic, activities containing natural bioactives also outlined. Limitations future perspectives overall that these bioactive compounds exert important ingredients induce HDL-related strengthen health

Language: Английский

Citations

3
Consumers’ Acceptance and Willingness to Pay for Olive Oil with Reduced Pesticide Use in EU Mediterranean Region: A Reference-Dependent Contingent Valuation Approach DOI Creative Commons
Noah Larvoe,

Yasmina Baba,

Zein Kallas

et al.

Journal of Agriculture and Food Research, Journal Year: 2024, Volume and Issue: unknown, P. 101629 - 101629

Published: Dec. 1, 2024

Language: Английский

Citations

2
CONSUMER’S WILLINGNESS TO TRY NEW MICROALGAE-BASED FOOD IN INDONESIA DOI Creative Commons
Agustina Shinta Hartati Wahyuningtyas, Zainal Abidin, Widya Dwi Rukmi Putri

et al.

Journal of Agriculture and Food Research, Journal Year: 2024, Volume and Issue: 18, P. 101367 - 101367

Published: Aug. 23, 2024

Language: Английский

Citations

1
Advances in Vibrational Spectroscopic Techniques for the Detection of Bio-Active Compounds in Virgin Olive Oils: A Comprehensive Review DOI Creative Commons
Fangchen Ding, Sebastián Sánchez, Leiqing Pan

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3894 - 3894

Published: Dec. 3, 2024

Vibrational spectroscopic techniques have gained significant attention in recent years for their potential the rapid and efficient analysis of virgin olive oils, offering a distinct advantage over traditional methods. These are particularly valuable detecting quantifying bio-active compounds that contribute to nutritional health benefits oils. This comprehensive review explores latest advancements vibrational applied focusing on detection measurement key such as unsaturated fatty acids, phenolic compounds, other antioxidant compounds. The highlights improvements spectroscopy, data processing, chemometric significantly enhanced ability accurately identify these compared conventional analytical Additionally, it addresses current challenges, including need standardized methodologies integrating spectroscopy with improve accuracy reliability. Finally, findings last two decades, which were effectively used detailed characterization discussed.

Language: Английский

Citations

0