Analytical Determination of Squalene in Extra Virgin Olive Oil and Olive Processing By-Products, and Its Valorization as an Ingredient in Functional Food—A Critical Review
Laura Barp, Ana Miklavčič Višnjevec, Sabrina Moret · 2024
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Description
Barp, Miklavčič Višnjevec, and Moret review how squalene is measured in extra virgin olive oil and in the leftovers of olive processing, and how the compound could be reused in health foods. Squalene is a natural compound linked to health benefits, richest in olive oil. The review compares lab methods and the sample preparation steps before them, judging how well each counts the compound.
One gap stands out: no official standard method exists, so results across studies are hard to compare. The authors urge a shared, reliable method. They also back recovering squalene from processing waste instead of discarding it, which would cut waste and enrich foods, provided extraction can be made cheap, green, and large-scale enough for industry.
Catalog record
| CREATOR | Laura Barp, Ana Miklavčič Višnjevec, Sabrina Moret |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 55 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |