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About this episode

Secoiridoids are a family of healthy compounds found in olive oil. The type, ratio, and amount of the four major secoiridoids in olive oil depends on several factors. These include the olive variety, the region in which it was produced, and the process used to extract the oil. Understanding how to optimise the secoiridoid content in olive oil is a key focus for many food scientists. Towards this aim, Dr Ilario Losito from the University of Bari Aldo Moro and his colleagues extensively analysed 60 different types of olive oils produced in Italy. They used specialist chemistry techniques to determine the secoiridoid content of these olive oils.

Original Article Reference

Summary of the paper ‘Bioactive Secoiridoids in Italian Extra-Virgin Olive Oils: Impact of Olive Plant Cultivars, Cultivation Regions and Processing’, in Molecules. doi.org/10.3390/molecules26030743

For further information, you can connect with Dr Ilario Losito at ilario.losito@uniba.it

Financial support for this video was provided by the SMART Interdepartment Research Center of the University of Bari Aldo Moro, Bari, Italy, and the ‘Progetto VIOLIN, funded by AGER – Fondazioni in Rete per la Ricerca Agroalimentare, Milan, Italy’.

This work is licensed under a Creative Commons Attribution 4.0 International LicenseCreative Commons License

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