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Phenolic compounds in Spanish olive oils.
Phenolic compounds in Spanish virgin olive oils were characterized by HPLC and the structure of a new compound was elucidated by MS and NMR as being that of 4-(acetoxyethyl)-1,2-dihydroxybenzene, which increased their concentration in oils with maturation of fruits. Expand
Effect of cultivar and processing method on the contents of polyphenols in table olives.
The results obtained in this work indicate that table olives can be considered a good source of phenolic antioxidants, although their concentration depends on olive cultivar and processing method. Expand
Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.
Virgin olive oils were subjected to simulated common domestic processing, including frying, microwave heating, and boiling with water in a pressure cooker, which resulted in more severe polyphenols losses and oil degradation for Arbequina than for Picual oil, which could be related to the lower content in polyunsaturated fatty acids of the latter olive cultivar. Expand
Triterpenic acids in table olives
An experimental investigation was carried out for the first time on the triterpenic acids in table olives. Maslinic acid was found in a higher concentration than oleanolic acid in the flesh of 17,Expand
Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil
Polyphenols of olive oil show autoprotective, sensory, and nutritional-therapeutic effects. Two new phenolic compounds have been isolated from virgin olive oils by preparative high-performance liquidExpand
Comparison of the concentrations of phenolic compounds in olive oils and other plant oils: correlation with antimicrobial activity.
Results indicate that not all oils classified as "olive oil" had similar bactericidal effects and that this bioactivity depended on their content of certain phenolic compounds. Expand
Acid hydrolysis of secoiridoid aglycons during storage of virgin olive oil.
The main change found in the phenolic composition of virgin olive oils of Arbequina, Hojiblanca, and Picual varieties during storage in darkness at 30 degrees C was the hydrolysis of the secoiridoidExpand
Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system.
A new extraction method, based on the use of N,N-dimethylformamide (DMF) as an extraction solvent, achieved a complete extraction of phenols from oils. Expand
Biochemical Changes in Phenolic Compounds during Spanish-Style Green Olive Processing
Phenolic compounds have been determined by HPLC in the flesh of olives and brines of two cultivars (Manzanilla and Hojiblanca) during Spanish-style green olive processing. The NaOH treatmentExpand
In vitro activity of olive oil polyphenols against Helicobacter pylori.
Virgin olive oil contains phenolic compounds that can diffuse from the oil into the gastric juice and be stable for hours in this acidic environment, and these substances exerted a strong bactericidal activity against eight strains of H. pylori, three of them resistant to some antibiotics. Expand