Authors

Mar Garcia-Aloy, Nelli Groff Domenico Masuero, Mauro Nisi, Antonio Franco, Furio Battelini, Urska Vrhovsek and Fulvio Mattivi. 

Abstract

The aim of this survey was to characterize the chemical profiles of 14 commercially available olive-based dietary supplements. As many as 378 compounds were tentatively annotated in the analyzed samples. (…) A targeted method allowed the quantification of 26 selected compounds. A large qualitative and quantitative variability was observed. 

Importance for the Red Tecnomifood

On the market there are a multitude of food supplements whose activity is based on the presence of certain ingredients. However, information about its origin or treatments is often omitted. In this study, omics sciences are applied to delve into the compositional variability of these products, taking olive derivatives as an example.