{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,8]],"date-time":"2025-11-08T17:54:56Z","timestamp":1762624496025,"version":"build-2065373602"},"reference-count":37,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2020,12,31]],"date-time":"2020-12-31T00:00:00Z","timestamp":1609372800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/50006\/2020","DL 57\/2016 \u2013 Norma transit\u00f3ria","SFRH\/BD\/130131\/2017"],"award-info":[{"award-number":["UIDB\/50006\/2020","DL 57\/2016 \u2013 Norma transit\u00f3ria","SFRH\/BD\/130131\/2017"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100006111","name":"Minist\u00e9rio da Ci\u00eancia, Tecnologia e Ensino Superior","doi-asserted-by":"publisher","award":["UIDB\/50006\/2020","CEECIND\/01120\/2017"],"award-info":[{"award-number":["UIDB\/50006\/2020","CEECIND\/01120\/2017"]}],"id":[{"id":"10.13039\/501100006111","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Food innovation is moving rapidly and comprises new categories of food products and\/or ingredients with a natural and ecological origin. Monocultivar olive pomaces, individually or combined, can be a source of natural bioactive compounds suitable for food or cosmetic applications. This work aimed to assess the phenolics content and antioxidant activity of four monocultivar olive pomaces (Arbosana, Koroneiki, Oliana, and Arbequina) and forty-nine blends prepared with different proportions of each. Additive, synergistic, and antagonistic effects were studied. Among the monocultivar pomaces, Koroneiki and Arbosana were the richest in total phenolics (~15 mg gallic acid eq.\/g). Most of the interactions found in the blends were additive or synergistic, while very few antagonistic effects were observed. The best results were obtained for those blends where the Koroneiki variety predominated: (i) 90% Koroneiki, 4.75% Oliana, 3.75% Arbequina, 1.5% Arbosana; (ii) 65% Koroneiki, 29% Oliana, 3.25% Arbequina, 2.75% Arbosana; and (iii) 85% Koroneiki, 8.75% Arbequina, 3.5% Arbosana, 2.75% Oliana. In sum, these combinations can be advantageous in comparison to the individual use of monocultivar pomaces, presenting a higher potential to be used as functional ingredients or for bioactive compounds extraction, having in view the obtention of natural preservatives or food\/cosmetic formula enhancers.<\/jats:p>","DOI":"10.3390\/molecules26010169","type":"journal-article","created":{"date-parts":[[2020,12,31]],"date-time":"2020-12-31T14:31:49Z","timestamp":1609425109000},"page":"169","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects"],"prefix":"10.3390","volume":"26","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9383-3663","authenticated-orcid":false,"given":"M. Ant\u00f3nia","family":"Nunes","sequence":"first","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of University of Porto, R. Jorge Viterbo Ferreira n\u00b0. 228, 4050-313 Porto, Portugal"}]},{"given":"Filip","family":"Reszczy\u0144ski","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of University of Porto, R. Jorge Viterbo Ferreira n\u00b0. 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2073-7643","authenticated-orcid":false,"given":"Ricardo N. M. J.","family":"P\u00e1scoa","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of University of Porto, R. Jorge Viterbo Ferreira n\u00b0. 228, 4050-313 Porto, Portugal"}]},{"given":"Anabela S. G.","family":"Costa","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of University of Porto, R. Jorge Viterbo Ferreira n\u00b0. 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5053-513X","authenticated-orcid":false,"given":"Rita C.","family":"Alves","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of University of Porto, R. Jorge Viterbo Ferreira n\u00b0. 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6767-6596","authenticated-orcid":false,"given":"Maria Beatriz P. P.","family":"Oliveira","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Department of Chemical Sciences, Faculty of Pharmacy of University of Porto, R. Jorge Viterbo Ferreira n\u00b0. 228, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,12,31]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1111\/soru.12233","article-title":"The politics of digital agricultural technologies: A preliminary review","volume":"59","author":"Rotz","year":"2019","journal-title":"Sociol. Rural."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.foodqual.2015.08.012","article-title":"Consumer segmentation based on food-category attribute importance: The relation with healthiness and sustainability perceptions","volume":"48","author":"Verain","year":"2016","journal-title":"Food Qual. Prefer."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1016\/j.foodqual.2018.06.003","article-title":"Consumers\u2019 categorization of food ingredients: Do consumers perceive them as \u2018clean label\u2019 producers expect? 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