Olive oil is the most studied edible oil due to its numerous health benefits and unique chemical composition. (Extra) Virgin olive oil is made through solely mechanical means, without high temperature or solvents, resulting in a product that is rich in antioxidants and flavors. Many studies have shown the consumption of olive oil improves cardiovascular health (Olive oil as medicine 1; PDF 112 KB), (Olive oil as medicine 2; PDF 104 KB), cancer prevention and inflammation reduction.
Publications
Some of our research findings are listed below:
Caló, F.; Girelli, C. R.; Wang, S. C.; Fanizzi, F. P. Foods, 2022, 11, 113 “Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches”
Polari, J. J.; Crawford, L. M.; Wang, S. C. Agronomy, 2021, 11(2), 313: “Cultivar determines fatty acids and phenolics dynamics for olive fruit and oil in super-high-density orchards”
Polari, J. J.; Mori, M.; Wang, S. C. Eur. J. Lipid Sci. Technol, 2021, 123(3), 2000180: “Virgin olive oils from super-high-density orchards in California: impact of cultivar, harvest time, and crop season on quality and chemical composition”
Polari, J. J.; Mori, M.; Wang, S. C. J. Am. Oil Chem. Soc., 2020, 97(11), 1179: “Olive oil from “sikitita” under Super-high-density planting system in California: Impact of harvest time and crop season”
Green, H. S.; Li, X.; De Pra, M.; Lovejoy, K. S.; Steiner, F.; Acworth. I. N.; Wang, S. C. Food Control, 2020, 107, 106773: “A Rapid Method for the Detection of Extra Virgin Olive Oil Adulteration using UHPLC-CAD Profiling of Triacylglycerols and PCA"
Olmo-Garcia, L.; Polari J. J.; Li, X.; Bajoub, A.; Fernandez-Gutiereez, A.; Wang, S. C.; Carrasco-Pancorbo, A. Food Res Int. 2019, 125, 108649: “Study of the minor fraction of virgin olive oil by a multi-class GC-MS approach: comprehensive quantitative characterization and varietal discrimination potential”
Grilo, F. S.; Caruso, T.; Wang, S. C. J. Sci. Food and Ag., 2019, 99, 4319-4330: “Influence of fruit canopy position and maturity on yield determinants and chemical composition of virgin olive oil”
Li, X.; Flynn, J. D.; Wang, S. C. J. Am. Oil Chem. Soc., 2019, 96, 215-230: “The effects of variety, growing region and drought stress on fatty acid and sterol compositions of California olive oil”
Azizzian, H.; Wang, S. C.; Li, X.; Kramer, J. K. G. Lipids, 2019, 53(11-12), 1097-1112: “Improvement of the Fourier Transform Near Infrared Method to Evaluate Extra Virgin Olive Oils by Analyzing 1,2-Diacylglycerols and 1,3-Diacylglycerols and Adding Unesterfied Fatty Acids”
Lee, C.; Polari, J. J.; Kramer, K. E.; Wang, S. C. ACS Omega, 2018, 3(11), 16081–16088: “Near-Infrared (NIR) Spectrometry as a Fast and Reliable Tool for Fat and Moisture Analyses in Olives”
Olmo-Garcia, L.; Polari J. J.; Li, X.; Bajoub, A.; Fernandez-Gutiereez, A.; Wang, S. C.; Carrasco-Pancorbo, A. Food Chem. 2018, 261, 184-193: “Deep Insight into the Minor Fraction of Virgin Olive Oil by Using LC-MS and GC-MS Multi-class Methodologies”
Agrawal, K.; Melliou, E.; Li, X.; Pedersen, T. L.; Wang, S. C.; Magiatis, P.; Newman, J. W.; Holt, R. R. J. Funct. Foods 2017, 36, 84-93: “Oleocanthal-rich extra virgin olive oil demonstrates acute anti-platelet effects in healthy men in a randomized trial”
Li, X.; Grant, B. C; Connell, K. N.; Ngai, C.; Pham, Q. A. T.; Wang, S.; Flynn, M.; Ravetti, L.; Guillaume, C.; Wang, Y.; Wang, S. C. J. Food Chem and Nut. 2016: “Changes in Chemical Compositions of Olive Oil Under Different Heating Temperatures Similar to Home Cooking”
Zhu, H; Wang, S. C.; Shoemaker, C. F. Flavour Fragr. J. 2016, 31, 22-30: “Volatile Constituents in Sensory Defective Virgin Olive Oils”
Torrecilla, J. S.; Vidal, S.; Aroca-Santos, R.; Wang, S. C.; Cancilla, J. C. Talanta 2015, 144, 363-368: “Spectroscopic Determination of the Photodegradation of Monovarietal Extra Virgin Olive Oils and their Binary Mixtures through Intelligent Systems”
Tena, N.; Wang, S. C.; Aparicio-Ruiz R.; Garcia-González, D. L.; Aparicio, R. J. Agric. Food Chem. 2015, 63(18), 4509-4526: “An In-Depth Assessment of Analytical Methods for Olive Oil Purity, Safety and Quality Characterization”
Li, X.; Woodman, M.; Wang, S. C. J. Sep. Science 2015, 38(16), 2813-2818: “High-performance Liquid Chromatography with Fluorescence Detection for the Rapid Analysis of Pheophytins and Pryopheophytins in Virgin Olive Oil”
Zhu, H.; Tang, S.; Shoemaker, C. F.; Wang, S. C. J. Am. Oil Chem. Soc. 2014, 92, 77-85: “Characterization of volatile of virgin olive oil originated in the United States”
Cancilla, J.; Wang, S. C.; Rodriguez P.; Matute, G.; Cancilla, J. D.; Flynn, D.; Torrecilla, J. S. J. Agric. and Food Chem. 2014, 62(44), 10661-10665: “Linking Chemical Parameters to Sensory Panel Results through Neutral Networks to Distinguish Olive Oil Quality”
Zhu, H.; Li, X.; Shoemaker, C. F.; Wang, S. C. J. Agric. and Food Chem. 2013, 61, 12253-12259: “Ultra-high Performance Liquid Chromatography Analysis of Volatile Carbonyl Compounds in Virgin Olive Oils”
Zhu, H.; Clegg M. S.; Shoemaker, C. F.; Wang, S. C. J. of Chrom. A. 2013, 1304, 194-202: “Characterization of Diacylglycerol Isomers in Edible Oils using Gas Chromatography–Ion Trap Mass Spectrometry”