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Journal of Chemistry
Volume 2016, Article ID 8462741, 7 pages
Research Article

Phenolic Compounds, Antioxidant Activity, and Other Characteristics of Extra Virgin Olive Oils from Italian Autochthonous Varieties Tonda di Villacidro, Tonda di Cagliari, Semidana, and Bosana

1Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
2Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, N. Tesle 10/V, 21000 Split, Croatia
3Department of Chemistry and Pharmacy, University of Sassari, Via F. Muroni 23/b, 07100 Sassari, Italy
4Department of Biomedical Sciences, Unit of Experimental Pathology, University of Cagliari, Cittadella Universitaria SS 554, Monserrato, 09042 Cagliari, Italy

Received 3 December 2015; Accepted 2 March 2016

Academic Editor: Maria Roca

Copyright © 2016 Carlo I. G. Tuberoso et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [4 citations]

The following is the list of published articles that have cited the current article.

  • Lucia Morrone, Luisa Neri, Claudio Cantini, Barbara Alfei, and Annalisa Rotondi, “Study of the combined effects of ripeness and production area on Bosana oil’s quality,” Food Chemistry, 2017. View at Publisher · View at Google Scholar
  • Chiara Fanali, Susanna Della Posta, Alessandra Vilmercati, Laura Dugo, Marina Russo, Tommasangelo Petitti, Luigi Mondello, and Laura de Gara, “Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils,” Molecules, vol. 23, no. 12, pp. 3249, 2018. View at Publisher · View at Google Scholar
  • Gabriele Serreli, and Monica Deiana, “Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites,” Antioxidants, vol. 7, no. 12, pp. 170, 2018. View at Publisher · View at Google Scholar
  • Pierfrancesco Deiana, Mario Santona, Sandro Dettori, Maria G. Molinu, Antonio Dore, Nicola Culeddu, Emanuela Azara, Eleni Naziri, and Maria Z. Tsimidou, “Can All the Sardinian Varieties Support the PDO “Sardegna” Virgin Olive Oil?,” European Journal of Lipid Science and Technology, pp. 1800135, 2018. View at Publisher · View at Google Scholar