Bioactive Compounds in Waste By-Products from Olive Oil Production: Applications and Structural Characterization by Mass Spectrometry Techniques

Bioactive Secoiridoids in Italian Extra-Virgin Olive Oils: Impact of Olive Plant Cultivars, Cultivation Regions and Processing

(2021) Ilario Losito et al.   MOLECULES

Influence of Horizontal Centrifugation Processes on the Content of Phenolic Secoiridoids and Their Oxidized Derivatives in Commercial Olive Oils: An Insight by Liquid Chromatography–High-Resolution Mass Spectrometry and Chemometrics

(2020) Cristina De Ceglie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract

(2020) Federica Flamminii et al.   FOOD HYDROCOLLOIDS

Valorisation of olive oil pomace extracts for a functional pear beverage formulation

(2020) Umile Gianfranco Spizzirri et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Distribution of bioactives in entire mill chain from the drupe to the oil and wastes

(2020) Marina Russo et al.   NATURAL PRODUCT RESEARCH

Evaluation of the Environmental Benefits Associated with the Addition of Olive Pomace in the Manufacture of Lightweight Aggregates

(2020) Manuel Uceda-Rodríguez et al.   Materials

Olive Leaves as Biotemplates for Enhanced Solar-Light Harvesting by a Titania-Based Solid

(2020) Jesús Hidalgo-Carrillo et al.   Nanomaterials

Use of olive ( Olea europaea L .) leaves as beer ingredient, and their influence on beer chemical composition and antioxidant activity

(2020) Manfredi Guglielmotti et al.   JOURNAL OF FOOD SCIENCE

Sustainable Environmental Management and Valorization Options for Olive Mill Byproducts in the Middle East and North Africa (MENA) Region

(2020) Adnan Khdair et al.   Processes

Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance

(2020) Flavia Dilucia et al.   Foods

Target and Suspect HRMS Metabolomics for the Determination of Functional Ingredients in 13 Varieties of Olive Leaves and Drupes from Greece

(2020) Evangelia Kritikou et al.   MOLECULES

Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”

(2020) Annamaria Cedola et al.   Foods

Tandem mass spectrometry characterization of a conjugate between oleuropein and hydrated cis -diammineplatinum(II)

(2019) Giovanni Ventura et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Olive Leaf Addition Increases Olive Oil Nutraceutical Properties

(2019) Imen Tarchoune et al.   MOLECULES

Characterization of bioactive and nutraceutical compounds occurring in the olive oil processing wastes

(2019) Giovanni Ventura et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Structural characterization of the ligstroside aglycone isoforms in virgin olive oils by liquid-chromatography-high resolution Fourier-transform mass spectrometry and H/D exchange

(2019) R. Abbattista et al.   JOURNAL OF MASS SPECTROMETRY

Obtaining an Extract Rich in Phenolic Compounds from Olive Pomace by Pressurized Liquid Extraction

(2019) Inés Cea Pavez et al.   MOLECULES

Biowaste Management in Italy: Challenges and Perspectives

(2019) Francesca Demichelis et al.   Sustainability

Supercritical impregnation of olive leaf extract to obtain bioactive films effective in cherry tomato preservation

(2019) C. Cejudo Bastante et al.   Food Packaging and Shelf Life

A selective extraction of hydroxytyrosol rich olive oil from alperujo

(2019) Diego F. Tirado et al.   JOURNAL OF FOOD ENGINEERING

A comprehensive study of oleuropein aglycone isomers in olive oil by enzymatic/chemical processes and liquid chromatography-Fourier transform mass spectrometry integrated by H/D exchange

(2019) Ramona Abbattista et al.   TALANTA

Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects

(2019) Mattia Di Nunzio et al.   FOOD RESEARCH INTERNATIONAL

Residual Olive Paste as a Source of Phenolic Compounds and Triterpenic Acids

(2018) Eduardo Medina et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Development and Validation of an Analytical Methodology Based on Liquid Chromatography–Electrospray Tandem Mass Spectrometry for the Simultaneous Determination of Phenolic Compounds in Olive Leaf Extract

(2018) Mustafa Cittan et al.   JOURNAL OF CHROMATOGRAPHIC SCIENCE

Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components

(2018) M. Antónia Nunes et al.   SCIENCE OF THE TOTAL ENVIRONMENT

OliveNet™: a comprehensive library of compounds from Olea europaea

(2018) Natalie P Bonvino et al.   Database-The Journal of Biological Databases and Curation

“Alperujo” Compost Improves the Ascorbate (Vitamin C) Content in Pepper (Capsicum annuum L.) Fruits and Influences Their Oxidative Metabolism

(2018) Germán Tortosa et al.   Agronomy-Basel

Unravelling the Distribution of Secondary Metabolites in Olea europaea L.: Exhaustive Characterization of Eight Olive-Tree Derived Matrices by Complementary Platforms (LC-ESI/APCI-MS and GC-APCI-MS)

(2018) Lucía Olmo-García et al.   MOLECULES

Hypocholesterolaemic and antioxidant properties of Olea europaea L. leaves from Chlef province, Algeria using in vitro, in vivo and in silico approaches

(2018) M. Cheurfa et al.   FOOD AND CHEMICAL TOXICOLOGY

Olive mill wastewaters: quantitation of the phenolic content and profiling of elenolic acid derivatives using HPLC-DAD and HPLC/MS2 with an embedded polar group stationary phase

(2018) Marco Mattonai et al.   NATURAL PRODUCT RESEARCH

Direct and Rapid Profiling of Biophenols in Olive Pomace by UHPLC-DAD-MS

(2017) Aurélia Malapert et al.   Food Analytical Methods

Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)

(2017) Fátima Rubio-Senent et al.   FOOD CHEMISTRY

A sustainable phenolic compound extraction system from olive oil mill wastewater

(2017) Giada La Scalia et al.   JOURNAL OF CLEANER PRODUCTION

Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: a review

(2017) Selin Şahin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

RP-HPLC-DAD-ESI-QTOF-MS based metabolic profiling of the potential Olea europaea by-product “wood” and its comparison with leaf counterpart

(2017) Sonda Ammar et al.   PHYTOCHEMICAL ANALYSIS

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

(2017) Graziana Difonzo et al.   Journal of Functional Foods

Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining

(2017) Francesca Venturi et al.   Nutrients

Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints

(2016) M. Antónia Nunes et al.   Innovative Food Science & Emerging Technologies

Electron-Transfer Secondary Reaction Matrices for MALDI MS Analysis of Bacteriochlorophyll a in Rhodobacter sphaeroides and Its Zinc and Copper Analogue Pigments

(2016) Cosima Damiana Calvano et al.   JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY

Improvement of chlorophyll identification in foodstuffs by MALDI ToF/ToF mass spectrometry using 1,5-diaminonaphthalene electron transfer secondary reaction matrix

(2015) Cosima Damiana Calvano et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-products

(2015) Fátima Rubio-Senent et al.   FOOD CHEMISTRY

Synthesis of biodiesel from high FFA alperujo oil catalysed by immobilised lipase

(2015) Kírian Bonet-Ragel et al.   FUEL

Phenolic profiling of various olive bark-types and leaves: HPLC–ESI/MS study

(2015) Gergő Tóth et al.   INDUSTRIAL CROPS AND PRODUCTS

Phenolic Profiling of Olives and Olive Oil Process-Derived Matrices Using UPLC-DAD-ESI-QTOF-HRMS Analysis

(2015) Tina Jerman Klen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

UHPLC-DAD-FLD and UHPLC-HRMS/MS based metabolic profiling and characterization of different Olea europaea organs of Koroneiki and Chetoui varieties

(2015) Thomas Michel et al.   Phytochemistry Letters

Nutraceutical oleuropein supplementation prevents high fat diet-induced adiposity in mice

(2015) Inge van der Stelt et al.   Journal of Functional Foods

Biorefinery based on olive biomass. State of the art and future trends

(2014) J.M. Romero-García et al.   BIORESOURCE TECHNOLOGY

Following the olive oil production chain: 1D and 2D NMR study of olive paste, pomace, and oil

(2014) Laura Del Coco et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Polyphenolic characterization of olive mill wastewaters, coming from Italian and Greek olive cultivars, after membrane technology

(2014) Isabella D'Antuono et al.   FOOD RESEARCH INTERNATIONAL

Pharmacological Activities ofOlea europaeaLeaves

(2014) Maryem Ben Salem et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Determination of phenolic compounds of ‘Sikitita’ olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents ‘Arbequina’ and ‘Picual’ olive leaves

(2014) Nassima Talhaoui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of spreading olive mill wastewater on soil properties and crops, a review

(2013) A.C. Barbera et al.   AGRICULTURAL WATER MANAGEMENT

1,8-Bis(dimethylamino)naphthalene/9-aminoacridine: A new binary matrix for lipid fingerprinting of intact bacteria by matrix assisted laser desorption ionization mass spectrometry

(2013) C.D. Calvano et al.   ANALYTICA CHIMICA ACTA

Valorization of solid waste products from olive oil industry as potential adsorbents for water pollution control—a review

(2013) Amit Bhatnagar et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

A study of the precursors of the natural antioxidant phenol 3,4-dihydroxyphenylglycol in olive oil waste

(2013) Antonio Lama-Muñoz et al.   FOOD CHEMISTRY

Structural elucidation of olive pomace fed sea bass (Dicentrarchus labrax) polar lipids with cardioprotective activities

(2013) Constantina Nasopoulou et al.   FOOD CHEMISTRY

Insight into virgin olive oil secoiridoids characterization by high-resolution mass spectrometry and accurate mass measurements

(2013) Stefania Vichi et al.   JOURNAL OF CHROMATOGRAPHY A

Recovery and Removal of Phenolic Compounds from Olive Mill Wastewater

(2013) Neda Rahmanian et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

From Olive Drupes to Olive Oil. An HPLC-Orbitrap-based Qualitative and Quantitative Exploration of Olive Key Metabolites

(2013) Periklis Kanakis et al.   PLANTA MEDICA

Olive mill wastes: Biochemical characterizations and valorization strategies

(2013) S. Dermeche et al.   PROCESS BIOCHEMISTRY

Identification and characterization of a new iridoid compound from two-phase Chemlali olive pomace

(2012) Ghayth Rigane et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review

(2012) Rahele Ghanbari et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Tentative Identification of Phenolic Compounds in Olive Pomace Extracts Using Liquid Chromatography–Tandem Mass Spectrometry with a Quadrupole–Quadrupole-Time-of-Flight Mass Detector

(2012) Ángela Peralbo-Molina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Verbascoside, Isoverbascoside, and Their Derivatives Recovered from Olive Mill Wastewater as Possible Food Antioxidants

(2012) Angela Cardinali et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Olive Leaf Extract as a Hypoglycemic Agent in Both Human Diabetic Subjects and in Rats

(2012) Julio Wainstein et al.   JOURNAL OF MEDICINAL FOOD

HPLC-ESI-QTOF-MS as a Powerful Analytical Tool for Characterising Phenolic Compounds in Olive-leaf Extracts

(2012) Rosa Quirantes-Piné et al.   PHYTOCHEMICAL ANALYSIS

Potential use of olive mill wastewater in the preparation of functional beverages: A review

(2012) Hanaa Zbakh et al.   Journal of Functional Foods

Effects of harvest date, irrigation level, cultivar type and fruit water content on olive mill wastewater generated by a laboratory scale ‘Abencor’ milling system

(2011) I. Aviani et al.   BIORESOURCE TECHNOLOGY

Olive oil mill wastewaters before and after treatment: a critical review from the ecotoxicological point of view

(2011) Celine I. L. Justino et al.   ECOTOXICOLOGY

Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality

(2011) Ricardo Malheiro et al.   Food and Bioprocess Technology

Oleuropein/ligstroside isomers and their derivatives in Portuguese olive mill wastewaters

(2011) Susana M. Cardoso et al.   FOOD CHEMISTRY

Production, characterization and isolation of neutral and pectic oligosaccharides with low molecular weights from olive by-products thermally treated

(2011) Antonio Lama-Muñoz et al.   FOOD HYDROCOLLOIDS

Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds

(2011) Jesus Lozano-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of Microwave-Assisted Extraction for the Characterization of Olive Leaf Phenolic Compounds by Using HPLC-ESI-TOF-MS/IT-MS2

(2011) Amani Taamalli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The concentration of oleocanthal in olive oil waste

(2011) S. Cicerale et al.   NATURAL PRODUCT RESEARCH

New secoiridoid from olive mill wastewater

(2011) Nahla Damak et al.   NATURAL PRODUCT RESEARCH

Cardioprotective and neuroprotective roles of oleuropein in olive

(2011) Syed Haris Omar   SAUDI PHARMACEUTICAL JOURNAL

Qualitative screening of phenolic compounds in olive leaf extracts by hyphenated liquid chromatography and preliminary evaluation of cytotoxic activity against human breast cancer cells

(2010) Shaoping Fu et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment

(2010) Maurizio Servili et al.   FOOD CHEMISTRY

Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during Storage

(2010) G. Gambacorta et al.   JOURNAL OF FOOD SCIENCE

Phenolic compounds in olive oil and olive pomace from Cilento (Campania, Italy) and their antioxidant activity

(2009) Giuseppina Cioffi et al.   FOOD CHEMISTRY

Methods for Preparing Phenolic Extracts from Olive Cake for Potential Application as Food Antioxidants

(2009) Manuel Suárez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Valorisation of wastewater from two-phase olive oil extraction in fired clay brick production

(2009) José A. de la Casa et al.   JOURNAL OF HAZARDOUS MATERIALS

Characterization of Olive-Leaf Phenolics by ESI-MS and Evaluation of their Antioxidant Capacities by the CAT Assay

(2009) Mickaël Laguerre et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Composition and Antioxidant Activity of Olive Leaf Extracts from Greek Olive Cultivars

(2009) Kostas Kiritsakis et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Phytochemicals in olive-leaf extracts and their antiproliferative activity against cancer and endothelial cells

(2009) Vlassios Goulas et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Oleuropein-Specific-β-Glucosidase Activity Marks the Early Response of Olive Fruits (Olea europaea) to Mimed Insect Attack

(2008) Antonia Spadafora et al.   Agricultural Sciences in China

Bioremediation and biovalorisation of olive-mill wastes

(2008) J. A. Morillo et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Investigation of ash deposition in a pilot-scale fluidized bed combustor co-firing biomass with lignite

(2008) Zuhal Gogebakan et al.   BIORESOURCE TECHNOLOGY

Isolation of a powerful antioxidant from Olea europaea fruit-mill waste: 3,4-Dihydroxyphenylglycol

(2008) Guillermo Rodríguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Liquid chromatography/triple quadrupole tandem mass spectrometry with multiple reaction monitoring for optimal selection of transitions to evaluate nutraceuticals from olive-tree materials

(2008) Rafael Japón Luján et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY