Antioxidants are an important class of food additives playing the fundamental role of
retarding oxidation reactions in food. Although their functional role is well‐established, less …

Phenolic compounds are highly valuable food components due to their potential utilisation
as natural bioactive and antioxidant molecules for the food, cosmetic, chemical, and …

Numerous studies highlighted the beneficial effects of the Mediterranean diet (MD) in
maintaining health, especially during ageing. Even neurodegeneration, which is part of the …

Stability of antioxidant compounds (AC) is always a challenging aspect in the food industry.
AC, by nature, can be easily degraded under exposure of different parameters …

Oleuropein (OLE) and hydroxytyrosol (HT) are olive-derived phenols recognised as health-
promoting agents with antioxidant, anti-inflammatory, cardioprotective, antifungal …

Phenolic compounds are an important group of organic molecules with high radical
scavenging, antimicrobial, anti-inflammatory, and antioxidant properties. The emerging …

The acrylamide content in oxidised black olives and the influence of baking treatments on
the concentrations of acrylamide and phenolic compounds were determined. Twenty …

Acrylamide and phenolic compounds on both fresh and cooked olives were monitored by
HPLC/MS-MS and reversed-phase-HPLC methods along different procedures: elaboration …

Acrylamide was not detected after high hydrostatic pressure (HHP) of four different table
olive varieties (Azeitera, Carrasqueña, Conserva de Elvas, and Morisca). Hydroxytyrosol …

Californian-style black olives require a sterilization treatment that produces a carcinogenic
contaminant, acrylamide. Thus, this compound was evaluated in two different olive cultivars …