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Mature ‘Chondrolia Chalkidikis’ olives were processed in an industrial olive oil mill equipped with a three-phase decanter. Water was added to the decanter at a 1:2 water-to-paste ratio. Olive mill waste water (ΟΜWW) was used to replace the added water at a rate of 50 or 100%. Following the final separation, the obtained oil was used for chemical analysis and sensory evaluation. All oils had similar...
Oleocanthal and oleacein, two key secoiridoid derivatives present in virgin olive oil (VOO), are gaining clinical and nutritional interest thanks to their proved bioactivity; therefore, the determination of both phenols is a growing demanded application to increase the value of VOO. The main problem of previously reported liquid chromatography-based methods for oleocanthal and oleacein measurement...
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