{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,30]],"date-time":"2026-10-30T08:54:02Z","timestamp":1793350442089,"version":"4.5.0"},"reference-count":102,"publisher":"MDPI AG","issue":"22","license":[{"start":{"date-parts":[[2025,11,7]],"date-time":"2025-11-07T00:00:00Z","timestamp":1762473600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Phenolic compounds are regarded as one of the components responsible for olive oil\u2019s functional properties and health benefits. These chemicals act as antioxidants and anti-inflammatories, and prevent chronic diseases. The Folin\u2013Ciocalteu reagent or HPLC procedures are commonly used to determine the concentration of total phenolic compounds in olive oil. The use of ethyl lactate or lactic acid ethyl ester (LAEE) instead of methanol (MeOH) was examined in terms of green chemistry. Six extra virgin olive oils (EVOOs) with phenolic content ranging from 20 to 350 mg\/L, were first extracted with 1:4, 2:3, 3:2, 4:1, and 5:0 MeOH or LAEE\/water, (v\/v), to determine total phenolic content (TPC) and antiradical activity (%RSA) using the Folin\u2013Ciocalteu reagent and DPPH assay, respectively. The concentration of extracted phenolics or extracts\u2019 RSA increased as the water content in the organic solvent mixture decreased. Also, TPC values were greater when extracted with LAEE than MeOH, while the differences were modest. The HPLC profiles of EVOO phenolic extracts produced by 4:1 MeOH or LAEE\/water, (v\/v), were indistinguishable in principal component analysis. Simplification of the phenolic profile via acid hydrolysis, resulting in increased hydroxytyrosol and tyrosol content liberated from the corresponding bound forms, showed that both organic solvents equally recovered the predominating phenols of the polar fraction. A noted limitation of LAEE extraction is the need for freeze-drying to remove it prior to HPLC analysis of aqueous extracts. Nonetheless, these findings support LAEE as an effective and environmentally friendly alternative to MeOH for EVOO phenolic extraction in both analytical and industrial contexts.<\/jats:p>","DOI":"10.3390\/foods14223822","type":"journal-article","created":{"date-parts":[[2025,11,7]],"date-time":"2025-11-07T14:55:15Z","timestamp":1762527315000},"page":"3822","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Assessment of the Functional Quality of Extra Virgin Olive Oil: Green Extraction of Phenolic Compounds Using Ethyl Lactate"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-2232-3844","authenticated-orcid":false,"given":"Chrysostomos","family":"Tsitsipas","sequence":"first","affiliation":[{"name":"Laboratory of Food Processing and Engineering, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Athanasios","family":"Gerasopoulos","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4624-0419","authenticated-orcid":false,"given":"Nikolaos","family":"Nenadis","sequence":"additional","affiliation":[{"name":"Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0262-6993","authenticated-orcid":false,"given":"Dimitrios","family":"Gerasopoulos","sequence":"additional","affiliation":[{"name":"Laboratory of Food Processing and Engineering, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1016\/j.talanta.2015.03.034","article-title":"Use of ethyl lactate to extract bioactive compounds from Cytisus scoparius: Comparison of pressurized liquid extraction and medium scale ambient temperature systems","volume":"140","author":"Lores","year":"2015","journal-title":"Talanta"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"8615","DOI":"10.3390\/ijms13078615","article-title":"Green extraction of natural products: Concept and principles","volume":"13","author":"Chemat","year":"2012","journal-title":"Int. J. Mol. Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"2658","DOI":"10.1039\/c1gc15523g","article-title":"Ethyl lactate as a solvent: Properties, applications and production processes\u2014A review","volume":"13","author":"Pereira","year":"2011","journal-title":"Green. Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1006\/rtph.1997.1175","article-title":"Safety assessment of lactate esters","volume":"27","author":"Clary","year":"1998","journal-title":"Regul. Toxicol. Pharmacol."},{"key":"ref_5","first-page":"2928","article-title":"Scientific Opinion on the safety and efficacy of primary aliphatic saturated or unsaturated alcohols\/aldehydes\/acids\/acetals\/esters with a second primary, secondary or tertiary oxygenated functional group including aliphatic lactones (chemical group 9) wh","volume":"10","author":"Opinion","year":"2012","journal-title":"EFSA J."},{"key":"ref_6","unstructured":"Food Additives Permitted for Direct Addition to Food for Human Consumption, and Folic Acid (2016). Final rule. Fed Regist., 81, 22176\u201322183."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.supflu.2007.12.007","article-title":"Three-component phase behavior of the sclareol-ethyl lactate-carbon dioxide system for GAS applications","volume":"45","author":"Tombokan","year":"2008","journal-title":"J. Supercrit. Fluids"},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Rebelo, C.S., Velho, P., and Macedo, E.A. (2024). eNRTL modelling and partition of phenolics in the ATPSs {ethyl lactate (1) + potassium sodium tartrate or disodium succinate (2) + water (3)} at 298.2 K and 0.1 MPa. Fluid. Phase Equilib., 582.","DOI":"10.1016\/j.fluid.2024.114087"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.scp.2016.07.003","article-title":"Ethyl lactate as a potential green solvent to extract hydrophilic (polar) and lipophilic (non-polar) phytonutrients simultaneously from fruit and vegetable by-products","volume":"4","author":"Kua","year":"2016","journal-title":"Sustain. Chem. Pharm."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/j.fluid.2018.01.016","article-title":"Partitioning of amino acids in the novel biphasic systems based on environmentally friendly ethyl lactate","volume":"462","author":"Kamalanathan","year":"2018","journal-title":"Fluid. Phase Equilib."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1080\/14786419.2021.1956922","article-title":"Green ultrasound-assisted extraction of lichen substances from Hypotrachyna cirrhata. Ethyl lactate, a better extracting agent than methanol toxic organic solvent?","volume":"37","author":"Sepulveda","year":"2023","journal-title":"Nat. Prod. Res."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"1051","DOI":"10.1021\/jf8026292","article-title":"Carotenoid extraction from plants using a novel, environmentally friendly solvent","volume":"57","author":"Ishida","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"879","DOI":"10.1016\/j.cej.2011.06.077","article-title":"Liquid-liquid equilibria for separation of tocopherol from olive oil using ethyl lactate","volume":"172","author":"Vicente","year":"2011","journal-title":"Chem. Eng. J."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"176","DOI":"10.1016\/j.aca.2007.09.044","article-title":"Chemical screening of olive biophenol extracts by hyphenated liquid chromatography","volume":"603","author":"Obied","year":"2007","journal-title":"Anal. Chim. Acta"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"633","DOI":"10.1007\/s11745-000-0567-1","article-title":"Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation","volume":"35","author":"Covas","year":"2000","journal-title":"Lipids"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/S0378-5173(98)00018-0","article-title":"\u201cIn vitro\u201d evaluation of the antioxidant activity and biomembrane interaction of the plant phenols oleuropein and hydroxytyrosol","volume":"166","author":"Saija","year":"1998","journal-title":"Int. J. Pharm."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1006\/bbrc.1998.8735","article-title":"Free radical-scavenging properties of olive oil polyphenols","volume":"247","author":"Visioli","year":"1998","journal-title":"Biochem. Biophys. Res. Commun."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"4292","DOI":"10.1021\/jf980049c","article-title":"Olive Oil Phenols and Their Potential Effects on Human Health","volume":"46","author":"Visioli","year":"1998","journal-title":"J. Agric. Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"2221","DOI":"10.1002\/jssc.200600132","article-title":"A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil","volume":"29","author":"Cerretani","year":"2006","journal-title":"J. Sep. Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"11140","DOI":"10.1021\/jf901590n","article-title":"Tentative characterization of novel phenolic compounds in extra virgin olive oils by rapid-resolution liquid chromatography coupled with mass spectrometry","volume":"57","author":"Fu","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"90","DOI":"10.1016\/j.chroma.2008.10.098","article-title":"Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil","volume":"1214","author":"Romero","year":"2008","journal-title":"J. Chromatogr. A."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"4331","DOI":"10.1021\/jf0501948","article-title":"Characterization and quantification of phenolic compounds in olive oils by solid-phase extraction, HPLC-DAD, and HPLC-MS\/MS","volume":"53","author":"Jauregui","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"8177","DOI":"10.1021\/jf0402532","article-title":"Phenolic compounds in olive oils intended for refining: Formation of 4-ethylphenol during olive paste storage","volume":"52","author":"Brenes","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"8054","DOI":"10.1021\/jf051233i","article-title":"Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds","volume":"53","author":"Kalua","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"1571","DOI":"10.1021\/jf00021a019","article-title":"Simple and Hydrolyzable Phenolic Compounds in Virgin Olive Oil. 1. Their Extraction, Separation, and Quantitative and Semiquantitative Evaluation by HPLC","volume":"40","author":"Montedoro","year":"1992","journal-title":"J. Agric. Food Chem."},{"key":"ref_26","first-page":"2295","article-title":"Effect of extraction solvent on total phenolic content, total flavonoid content, and antioxidant activities of Algerian pomace olive oil","volume":"24","author":"Ferhat","year":"2017","journal-title":"Int. Food Res. J."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"2481","DOI":"10.1016\/j.foodchem.2012.04.096","article-title":"Optimisation of olive oil phenol extraction conditions using a high-power probe ultrasonication","volume":"134","author":"Vodopivec","year":"2012","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Liang, F., Li, X., Zhang, Y., Wu, Y., Bai, K., Agusti, R., Soleimani, A., Wang, W., and Yi, S. (2023). Recent Progress on Green New Phase Extraction and Preparation of Polyphenols in Edible Oil. Molecules, 28.","DOI":"10.3390\/molecules28248150"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Palos-Hern\u00e1ndez, A., Gonz\u00e1lez-Param\u00e1s, A.M., and Santos-Buelga, C. (2025). Latest Advances in Green Extraction of Polyphenols from Plants, Foods and Food By-Products. Molecules, 30.","DOI":"10.3390\/molecules30010055"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"352","DOI":"10.1139\/cjc-2012-0381","article-title":"Ethyl lactate as an environmentally friendly HPLC mobile-phase modifier in the analysis of acetaminophen, caffeine, and ASA","volume":"91","author":"Judge","year":"2013","journal-title":"Can. J. Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"14257","DOI":"10.1021\/jp904668e","article-title":"Insights into the ethyl lactate + water mixed solvent","volume":"113","author":"Aparicio","year":"2009","journal-title":"J. Phys. Chem. B"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.cplett.2008.01.068","article-title":"Liquid structure of ethyl lactate, pure and water mixed, as seen by dielectric spectroscopy, solvatochromic and thermophysical studies","volume":"454","author":"Aparicio","year":"2008","journal-title":"Chem. Phys. Lett."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"934","DOI":"10.1002\/cbdv.200800225","article-title":"Effective insect repellent formulation in both surfactantless and classical microemulsions with a long-lasting protection for human beings","volume":"6","author":"Drapeau","year":"2009","journal-title":"Chem. Biodivers."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Guillen, E., Terrones, H., de Terrones, T.C., Simirgiotis, M.J., H\u00e1jek, J., Cheel, J., Sepulveda, B., and Areche, C. (2024). Microwave-Assisted Extraction of Secondary Metabolites Using Ethyl Lactate Green Solvent from Ambrosia arborescens: LC\/ESI-MS\/MS and Antioxidant Activity. Plants, 13.","DOI":"10.3390\/plants13091213"},{"key":"ref_35","unstructured":"European Commission (2022). Commission Delegated Regulation (EU) 2022\/2104 of 29 July 2022 supplementing Regulation (EU) No 1308\/2013 of the European Parliament and of the Council as regards marketing standards for olive oil, and repealing Commission Regulation (EEC) No 2568\/91. Off. J. Eur. Union, L284, 1\u201322."},{"key":"ref_36","unstructured":"International Olive Council (2017). Determination of Biophenols in Olive Oils By HPLC, International Olive Council. Document No. 29."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/S0076-6879(99)99017-1","article-title":"Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent","volume":"299","author":"Singleton","year":"1999","journal-title":"Methods Enzymol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"1324","DOI":"10.1021\/jf00089a026","article-title":"Tannins in Wood: Comparison of Different Estimation Methods","volume":"37","author":"Scalbert","year":"1989","journal-title":"J. Agric. Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","article-title":"Use of a free radical method to evaluate antioxidant activity","volume":"28","author":"Cuvelier","year":"1995","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1191","DOI":"10.1007\/s11746-002-0626-z","article-title":"Observations on the estimation of scavenging activity of phenolic compounds using rapid 1,1-diphenyl-2-picrylhydrazyl (DPPH.) Tests","volume":"79","author":"Nenadis","year":"2002","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"225","DOI":"10.35333\/jrp.2020.139","article-title":"Freeze drying of natural deep eutectic solvent (NADES) extract of green coffee bean (Coffea canephora Pierre ex A. Froehner)","volume":"24","author":"Fitri","year":"2020","journal-title":"J. Res. Pharm."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"757","DOI":"10.1002\/jsfa.2411","article-title":"Evaluation of lignans and free and linked hydroxy-tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes","volume":"86","author":"Mulinacci","year":"2006","journal-title":"J. Sci. Food Agric."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"326","DOI":"10.1007\/s11130-012-0315-z","article-title":"Comprehensive Analysis of Polyphenols in 55 Extra Virgin Olive Oils by HPLC-ECD and Their Correlation with Antioxidant Activities","volume":"67","author":"Bayram","year":"2012","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Pedan, V., Popp, M., Rohn, S., Nyfeler, M., and Bongartz, A. (2019). Characterization of phenolic compounds and their contribution to sensory properties of olive oil. Molecules, 24.","DOI":"10.3390\/molecules24112041"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"1446","DOI":"10.1016\/j.foodres.2009.07.027","article-title":"Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography","volume":"42","author":"Lantano","year":"2009","journal-title":"Food Res. Int."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"711","DOI":"10.1016\/j.jfca.2010.05.003","article-title":"Evaluation of antioxidant activities of phenolic compounds from two extra virgin olive oils","volume":"23","author":"Nakbi","year":"2010","journal-title":"J. Food Compos. Anal."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1197","DOI":"10.1007\/s11746-014-2462-x","article-title":"Phenolic composition and antioxidant activity of monovarietal and commercial portuguese olive oils","volume":"91","author":"Gouvinhas","year":"2014","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Tsolis, T., Kyriakou, D., Sifnaiou, E., Thomos, D., Glykos, D., Tsiafoulis, C.G., and Garoufis, A. (2024). NMR Analysis of Extra Virgin Olive Oil of the Epirus Region of Greece with Emphasis on Selected Phenolic Compounds. Molecules, 29.","DOI":"10.20944\/preprints202402.0840.v1"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"100922","DOI":"10.1016\/j.focha.2025.100922","article-title":"Quantitative estimation of pharmacologically relevant phenolic compounds in olive oils harvested in Jabal Al Akhdar in Oman","volume":"6","author":"Suliman","year":"2025","journal-title":"Food Chem. Adv."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"129","DOI":"10.21608\/bfszu.2022.174886.1206","article-title":"Assesment of Total Polyphenolic Contents in Virgin Olive Oil Consumed","volume":"2023","author":"Albdady","year":"2023","journal-title":"Bull. Fac. Sci. Zagazig Univ."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"111584","DOI":"10.1016\/j.lwt.2021.111584","article-title":"Subcritical treatment of olive oil: Minor phenolic composition and antioxidant properties of the solvent extracts","volume":"147","author":"Wani","year":"2021","journal-title":"LWT"},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Bartella, L., Mazzotti, F., Talarico, I.R., Santoro, I., and Di Donna, L. (2021). Hydroxytyrosol-fortified foods obtained by supercritical fluid extraction of olive oil. Antioxidants, 10.","DOI":"10.3390\/antiox10101619"},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Cuffaro, D., Bertolini, A., Silva, A.M., Rodrigues, F., Gabbia, D., De Martin, S., Saba, A., Bertini, S., Digiacomo, M., and Macchia, M. (2024). Comparative Analysis on Polyphenolic Composition of Different Olive Mill Wastewater and Related Extra Virgin Olive Oil Extracts and Evaluation of Nutraceutical Properties by Cell-Based Studies. Foods, 13.","DOI":"10.3390\/foods13203312"},{"key":"ref_54","first-page":"1800099","article-title":"Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). Extraction Solvent","volume":"120","author":"Nenadis","year":"2018","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Tasioula-Margari, M., and Tsabolatidou, E. (2015). Extraction, separation, and identification of phenolic compounds in virgin olive oil by HPLC-DAD and HPLC-MS. Antioxidants, 4.","DOI":"10.3390\/antiox4030548"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"552","DOI":"10.1007\/s13197-020-04567-3","article-title":"Phenolic compounds from virgin olive oil obtained by natural deep eutectic solvent (NADES): Effect of the extraction and recovery conditions","volume":"58","author":"Florido","year":"2021","journal-title":"J. Food Sci. Technol."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2019.03.139","article-title":"An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis","volume":"291","author":"Paradiso","year":"2019","journal-title":"Food Chem."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1007\/s12161-012-9420-8","article-title":"Comparison of Different Extraction Methods to Determine Phenolic Compounds in Virgin Olive Oil","volume":"6","author":"Pizarro","year":"2013","journal-title":"Food Anal. Methods"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"45","DOI":"10.3989\/gya.010508","article-title":"Comparison of different tests used in mapping the Greek virgin olive oil production for the determination of its total antioxidant capacity","volume":"61","author":"Minioti","year":"2010","journal-title":"Grasas Aceites"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"1627","DOI":"10.1007\/s12161-023-02527-z","article-title":"Effect of the Media in the Folin-Ciocalteu Assay for the Analysis of the Total Phenolic Content of Olive Products","volume":"16","author":"Rizvi","year":"2023","journal-title":"Food Anal. Methods"},{"key":"ref_61","doi-asserted-by":"crossref","unstructured":"L\u00f3pez-Basc\u00f3n, M.A., Moscoso-Ruiz, I., Quirantes-Pin\u00e9, R., del Pino-Garc\u00eda, R., L\u00f3pez-G\u00e1mez, G., Justicia-Rueda, A., Verardo, V., and Quiles, J.L. (2024). Characterization of Phenolic Compounds in Extra Virgin Olive Oil from Granada (Spain) and Evaluation of Its Neuroprotective Action. Int. J. Mol. Sci., 25.","DOI":"10.3390\/ijms25094878"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.chroma.2016.12.020","article-title":"Olive oil polyphenols: A quantitative method by high-performance liquid-chromatography-diode-array detection for their determination and the assessment of the related health claim","volume":"1481","author":"Ricciutelli","year":"2017","journal-title":"J. Chromatogr. A"},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Reichardt, C., and Welton, T. (2010). Subject Index. Solvents Solvent Eff. Org. Chem., 677\u2013692.","DOI":"10.1002\/9783527632220.indsub"},{"key":"ref_64","doi-asserted-by":"crossref","unstructured":"Dolzhenko, A.V. (2020). Ethyl lactate. Green Sustainable Process for Chemical and Environmental Engineering and Science. Plant-Derived Green Solvents: Properties and Applications, Elsevier.","DOI":"10.1016\/B978-0-12-821886-0.00013-0"},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"1391","DOI":"10.1039\/c0gc00797h","article-title":"Searching for green solvents","volume":"13","author":"Jessop","year":"2011","journal-title":"Green. Chem."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"1985","DOI":"10.1021\/acs.jced.1c00909","article-title":"pH Study and Partition of Riboflavin in an Ethyl Lactate-Based Aqueous Two-Phase System with Sodium Citrate","volume":"67","author":"Velho","year":"2022","journal-title":"J. Chem. Eng. Data."},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Benguennouna, N., Benabdelmoumene, D., Dahmouni, S., Bengharbi, Z., Bouzouina, M., Qadi, W.S.M., Dawoud, E.A., Al-Olayan, E., Moreno, A., and Mediani, A. (2025). Impact of diverse irrigation water sources on olive oil quality and its physicochemical, fatty acids, antioxidant, and antibacterial properties. Sci. Rep., 15.","DOI":"10.1038\/s41598-025-99425-7"},{"key":"ref_68","first-page":"52","article-title":"Influence of time of harvest on \u201cAdana Topagi\u201d,\u2019Gemlik\u2019olives, olive oil properties and oxidative stability","volume":"1","author":"Keceli","year":"2013","journal-title":"Acad. Edu."},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Atamyradova, N., \u00d6zk\u0131l\u0131\u00e7, S.Y., and Arslan, D. (2024). Blanching of olive fruits before storage at different conditions: Effects on oil yield, lipase activity and oxidation. J. Agric. Food Res., 18.","DOI":"10.1016\/j.jafr.2024.101509"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"133","DOI":"10.1556\/AAlim.43.2014.1.14","article-title":"Comparison of oxidation stability of virgin olive oils from different locations of Turkey","volume":"43","author":"Bayrak","year":"2014","journal-title":"Acta Aliment."},{"key":"ref_71","first-page":"16698","article-title":"The effects of olive leaf addition and storage conditions on the bioactive components and some quality parameters of \u201cPatos\u201d olive oils","volume":"46","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"222","DOI":"10.1016\/j.scienta.2018.04.059","article-title":"Effect of olive trees density on the quality and composition of olive oil from cv. Arbequina","volume":"238","author":"Rodrigues","year":"2018","journal-title":"Sci. Hortic."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1177\/1082013211428102","article-title":"Quality, stability and radical scavenging activity of olive oils after Ch\u00e9toui olives (Olea europaea L.) storage under modified atmospheres","volume":"18","author":"Yahia","year":"2012","journal-title":"Food Sci. Technol. Int."},{"key":"ref_74","doi-asserted-by":"crossref","unstructured":"Lee, O.H., Lee, B.Y., Kim, Y.C., Shetty, K., and Kim, Y.C. (2008). Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils. J. Food Sci., 73.","DOI":"10.1111\/j.1750-3841.2008.00865.x"},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"1925","DOI":"10.1007\/s00394-017-1475-2","article-title":"Effect of olive cultivar on bioaccessibility and antioxidant activity of phenolic fraction of virgin olive oil","volume":"57","author":"Gaforio","year":"2018","journal-title":"Eur. J. Nutr."},{"key":"ref_76","doi-asserted-by":"crossref","unstructured":"Astolfi, M.L., Marini, F., Frezzini, M.A., Massimi, L., Capriotti, A.L., Montone, C.M., and Canepari, S. (2021). Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils. Front. Chem., 9.","DOI":"10.3389\/fchem.2021.769620"},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"1600425","DOI":"10.1002\/ejlt.201600425","article-title":"Olive oil enrichment in phenolic compounds during malaxation in the presence of olive leaves or olive mill wastewater extracts","volume":"119","author":"Kiritsakis","year":"2017","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"1337","DOI":"10.1002\/ejlt.201000332","article-title":"Quality characteristics of olive leaf-olive oil preparations","volume":"112","author":"Nenadis","year":"2010","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"428","DOI":"10.1002\/ejlt.200700136","article-title":"The olive oil oxygen radical absorbance capacity (DPPH assay) as a quality indicator","volume":"110","author":"Zullo","year":"2008","journal-title":"Eur. J. Lipid Sci Technol."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.ijfoodmicro.2011.03.006","article-title":"Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria","volume":"47","author":"Servili","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"ref_81","doi-asserted-by":"crossref","unstructured":"Fanali, C., Della Posta, S., Vilmercati, A., Dugo, L., Russo, M., Petitti, T., Mondello, L., and De Gara, L. (2018). Extraction, analysis, and antioxidant activity evaluation of phenolic compounds in different Italian extra-virgin olive oils. Molecules, 8.","DOI":"10.3390\/molecules23123249"},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"843","DOI":"10.1007\/s11746-015-2629-0","article-title":"Total phenolics of virgin olive oils highly correlate with the hydrogen atom transfer mechanism of antioxidant capacity","volume":"92","author":"Ballus","year":"2015","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1016\/j.aca.2007.04.037","article-title":"Different radical scavenging tests in virgin olive oil and their relation to the total phenol content","volume":"593","year":"2007","journal-title":"Anal. Chim. Acta."},{"key":"ref_84","doi-asserted-by":"crossref","unstructured":"Negro, C., Aprile, A., Luvisi, A., Nicol\u00ec, F., Nutricati, E., Vergine, M., Miceli, A., Blando, F., Sabella, E., and De Bellis, L. (2019). Phenolic Profile and antioxidant activity of Italian Monovarietal extra virgin olive oils. Antioxidants, 8.","DOI":"10.3390\/antiox8060161"},{"key":"ref_85","doi-asserted-by":"crossref","unstructured":"Rumpf, J., Burger, R., and Schulze, M. (2023). Statistical evaluation of DPPH, ABTS, FRAP, and Folin-Ciocalteu assays to assess the antioxidant capacity of lignins. Int. J. Biol. Macromol.","DOI":"10.1016\/j.ijbiomac.2023.123470"},{"key":"ref_86","doi-asserted-by":"crossref","unstructured":"Lammi, C., Mulinacci, N., Cecchi, L., Bellumori, M., Bollati, C., Bartolomei, M., Franchini, C., Clodoveo, M.L., Corbo, F., and Arnoldi, A. (2020). Virgin olive oil extracts reduce oxidative stress and modulate cholesterol metabolism: Comparison between oils obtained with traditional and innovative processes. Antioxidants, 9.","DOI":"10.3390\/antiox9090798"},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"326","DOI":"10.37349\/eff.2024.00040","article-title":"Metrological aspects of a gas-phase DFT\/B3LYP quantum-chemical approach to prioritize radical scavenging activity among a group of olive oil phenols","volume":"2","author":"Nenadis","year":"2024","journal-title":"Explor. Foods Foodomics"},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"11696","DOI":"10.1021\/jf3032765","article-title":"Direct measurement of oleocanthal and oleacein levels in olive oil by quantitative 1H NMR. Establishment of a new index for the characterization of extra virgin olive oils","volume":"60","author":"Karkoula","year":"2012","journal-title":"J. Agric. Food Chem."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1016\/j.talanta.2016.09.056","article-title":"Quantitative method for determination of oleocanthal and oleacein in virgin olive oils by liquid chromatography\u2013tandem mass spectrometry","volume":"162","author":"Miho","year":"2017","journal-title":"Talanta"},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"503","DOI":"10.17113\/ftb.57.04.19.6401","article-title":"Effect of different clarification methods on volatile aroma compound composition of virgin olive oil","volume":"57","author":"Bubola","year":"2019","journal-title":"Food Technol. Biotechnol."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"1205","DOI":"10.2174\/1381612820666141007141137","article-title":"Oleacein. Translation from Mediterranean diet to potential antiatherosclerotic drug","volume":"21","author":"Naruszewicz","year":"2014","journal-title":"Curr. Pharm. Des."},{"key":"ref_92","doi-asserted-by":"crossref","unstructured":"Gorzynik-Debicka, M., Przychodzen, P., Cappello, F., Kuban-Jankowska, A., Gammazza, A.M., Knap, N., Wozniak, M., and Ponikowska, M.-G. (2018). Potential health benefits of olive oil and plant polyphenols. Int. J. Mol. Sci., 19.","DOI":"10.3390\/ijms19030686"},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"403","DOI":"10.1016\/j.fct.2019.01.016","article-title":"Leandron Comparison survey of EVOO polyphenols and exploration of healthy aging-promoting properties of oleocanthal and oleacein","volume":"125","author":"Nikou","year":"2019","journal-title":"Food Chem. Toxicol."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"387","DOI":"10.3390\/antiox3020387","article-title":"Antioxidants in greek virgin olive oils","volume":"3","author":"Kalogeropoulos","year":"2014","journal-title":"Antioxidants"},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"8918","DOI":"10.1021\/jf0515680","article-title":"Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil","volume":"53","author":"Cerretani","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_96","unstructured":"European Commission (2013). Commission Regulation (EU) No 1018\/2013 of 23 October 2013 amending Regulation (EU) No 432\/2012 establishing a list of permitted health claims made on foods other than those referring to the reduction of disease risk and to children\u2019s development and heal. Off. J. Eur. Union, 56, 43\u201345."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"154","DOI":"10.1016\/j.jfca.2014.12.012","article-title":"Nutritional quality assessment of extra virgin olive oil from the Italian retail market: Do natural antioxidants satisfy EFSA health claims?","volume":"40","author":"Caporaso","year":"2015","journal-title":"J. Food Compos. Anal."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1021\/jf048776x","article-title":"Radical Scavenging Potential of Phenolic Compounds Encountered in O. europaea Products as Indicated by Calculation of Bond Dissociation Enthalpy and Ionization Potential Values","volume":"53","author":"Nenadis","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_99","doi-asserted-by":"crossref","unstructured":"Bellumori, M., Cecchi, L., Innocenti, M., Clodoveo, M.L., Corbo, F., and Mulinacci, N. (2019). The EFSA health claim on olive oil polyphenols: Acid hydrolysis validation and total hydroxytyrosol and tyrosol determination in Italian virgin olive oils. Molecules, 24.","DOI":"10.3390\/molecules24112179"},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"2459","DOI":"10.1021\/jf5005918","article-title":"Addressing analytical requirements to support health claims on \u201cOlive oil polyphenols\u201d (EC Regulation 432\/2012)","volume":"62","author":"Mastralexi","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"ref_101","doi-asserted-by":"crossref","unstructured":"Tsimidou, M.Z., Sotiroglou, M., Mastralexi, A., Nenadis, N., Garc\u00eda-Gonz\u00e1lez, D.L., and Gallina Toschi, T. (2019). In House Validated UHPLC Protocol for the Determination of the Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil Fit for the Purpose of the Health Claim Introduced by the EC Regulation 432\/2012 for \u201cOlive Oil Polyphenols\u201d. Molecules, 24.","DOI":"10.3390\/molecules24061044"},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"81112","DOI":"10.1007\/s11356-022-23337-6","article-title":"Extraction and characterization of phenolic compounds and their potential antioxidant activities","volume":"29","author":"Shi","year":"2022","journal-title":"Environ Sci. Pollut. Res."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/22\/3822\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,7]],"date-time":"2025-11-07T15:24:39Z","timestamp":1762529079000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/22\/3822"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,11,7]]},"references-count":102,"journal-issue":{"issue":"22","published-online":{"date-parts":[[2025,11]]}},"alternative-id":["foods14223822"],"URL":"https:\/\/doi.org\/10.3390\/foods14223822","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,11,7]]}}}