Page 426 - Biosystems Engineering

Phenolic Substances fr om Olives & Olive Mill Pr oducts 403

Niaounakis, M. and Halvadakis, C. P. 2004. In Olive Mill Waste Management. Literature
Review and Patent Survey, ed. T.-G. Dardanos. Amsterdam: Elsevier.
Owen, R. W., Giacosa, A., Hull, W. E., Haubner, R., Spiegelhalder, B., and Bartsch,
H. 2000. The antioxidant/anticancer potential of phenolic compounds isolated
from olive oil. European Journal of Cancer 36:1235–1247.
Panizzi, L., Scarpati, M. L., and Oriente, E.G. 1960. Structure of oleuropein bitter
glycoside with hypotensive action of olive oil. Note II. Gazzetta Chimica Italiana
90:1449–1485.
Papadopoulos, G. and Boskou, D. 1991. Antioxidant effect of natural phenols on
olive oil. Journal of the American Oil Chemists’ Society 68:669–671.
Pellegrini, N., Visioli, F., Buratti, S., and Brighenti, F. 2001. Direct analysis of total
antioxidant activity of olive oil and studies on the influence of heating. Journal
of Agriculture and Food Chemistry 49:2532–2538.
Petroni, A., Blasevich, M., Salami, M., Papini, N., Montedoro, G. F., and Galli, C.
1995. Inhibition of platelet aggregation end eicosanoid production by phenolic
component of olive oil. Thrombosis Research 78:151–160.
Psomiadou, E. and Tsimidou, A. 2002. Stability of virgin olive oil. 1. Autooxidation
studies. Journal of Agriculture and Food Chemistry 50:716–721.
Ragazzi, E., Veronese, G., and Guiotto, A. 1973. Demethyloleuropein: A new glyco-
side isolated from ripe olives. Annali di Chimica 63:13–20.
Rodis, P. S., Karathanos, V. T., and Mantzavinou, A. 2002. Partitioning of olive
oil antioxidant between oil and water phase. Journal of Agriculture and Food
Chemistry 50:596–601.
Romero, C., Brenes, M., Garcia, P., and Garrido, A. 2002. Hydroxytyrosol-4-β-D-
glucoside:an important phenolic compound in olive fruits and derived prod-
ucts. Journal of Agriculture and Food Chemistry 50:3835–3839.
Rovellini, P. and Cortesi, N. 1998. Identification of three intermediates compounds
in the biosynthesis of secoiridoids as oleoside-type in the different anatomic
parts of Olea europeae L. by HPLC-ESMS. Rivista Italiana Delle Sostanze Grasse
75:543–550.
Ryan, D., Lawrence, H., Prenzler, P. D., Antolovich, M., and Robards, K. 2001. Recovery
of phenolic compounds from Olea europeae. Analytica Chimica Acta 445:67–77.
Saenz, M. T., Garcia, M. D., Ahumada, M. C., and Ruiz, V. 1998. Cytostatic activity
of some compounds from virgin olive oil. II Farmaco 53:448–449.
Salami, M., Galli, C., De Angelis, L., and Visioli F. 1995. Formation of F2-isoprostanes in
oxidized low density lipoprotein: Inhibitory effect of hydroxytyrosol. Pharmacy
Research 31:275–279.
Servili, M., Baldioli, M., Selvaggini, R., Macchioni, A., and Montedoro, G. F. 1999a.
Phenolic compounds of olive fruits one- and two-dimensional nuclear magnetic
resonance characterization of nüzhenide and its distribution in the constitutive
parts of fruits. Journal of Agriculture and Food Chemistry 47:12–18.
Servili, M., Baldioli, M., Selvaggini, R., Miniati, E., Maccioni, A., and Montedoro,
G. 1999b. HPLC evaluation of phenols in olive fruit:virgin olive oil:vegeta-
tion waters and pomace:and 1D– and 2D-NMR characterization. Journal of the
American Oil Chemists’ Society 76:873–882.
Speroni, E., Guerra, M. C., Minghetti, A., Crespi-Perellino, N., Pasini, P., Piazza F.,
and Roda, A. 1998. Oleuropein evaluated in vitro and in vivo as an antioxidant.
Phytotherapy Research 12:98–100.
Soler-Rivas, C., Espín, J. C., and Wichers, H. J. 2000. Oleuropein and related com-
pounds. Journal of Science and Food Agriculture 80:1013–1023.
Solinas, M. 1987. HRGC analysis of phenolic components in virgin olive oils in
relation to the ripening and variety of olive. Rivista Italiana Delle Sostanze Grasse
64:255–261.
Tiscornia, E., Forina, M., and Evangelisti, F. 1982. Composizione chimica dell’olio
di oliva e sue variazioni indotte dal processo di rettificazione. Rivista Italiana
Delle Sostanze Grasse 54:519–575.
Trovato, A., Forestieri, A. M., Lauk, L., Barbera, R., Monforte, M. T., and Galati,
E. M. 1993. Hypoglycemic activity of different extracts of Olea europeae L. in the
rats. Plants in Medical Phytotherapy 26:300–308.