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Olive Oil - Constituents, Quality, Health Properties and Bioconversions
The health effects of olive oil are attributed to its high content of monounsaturated
fatty acids and the presence of some minor components, which have become the
subject of intensive research over a short period of time. Efforts focus mainly on minor
constituents of virgin olive oil with biological importance or on those which affect the
organoleptic properties and contribute to its remarkable oxidative stability. Further
research is expected to provide new insight into the role of each class of olive oil minor
constituents, possible synergism and the magnitude of the contribution of the various
bioactive ingredients to the overall positive heath impact in fighting disease.
This book presents some important aspects of the current state of the art in the
chemistry, analysis and quality assessment of olive oil and its minor constituents,
extraction of olive oil from the fruits, water treatment, and innovative approaches for
the production of olive oil based products. It also discusses bioavailabilIty and
pharmacological and other properties of bioactive ingredients in the light of new
evidence for the composition of olive oil. It also covers also some aspects related to
biotechnology and other technologies to retain optimum levels of such bioactive
ingredients in the various olive oil forms and to protect the environment from olive
mills waste products.
Part 1 Olive Oil Composition, Analysis and Quality 1
Chapter 1 Volatile and Non-Volatile Compounds of Single Cultivar Virgin Olive Oils Produced in Italy and Tunisia with Regard to Different Extraction Systems and Storage Conditions 3
Chapter 2 Olive Oil Composition: Volatile Compounds 17
Chapter 3 Optical Absorption Spectroscopy for Quality Assessment of Extra Virgin Olive Oil 47
Chapter 4 Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications 63
Chapter 5 Metal Determinations in Olive Oil 89
Chapter 6 Sensory Analysis of Virgin Olive Oil 109
Chapter 7 Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy 131
Chapter 8 Innovative Technique Combining Laser Irradiation Effect and Electronic Nose for Determination of Olive Oil Organoleptic Characteristics 147
Chapter 9 Traceability of Origin and Authenticity of Olive Oil 163
Chapter 10 Quality Assessment of Olive Oil by 1H-NMR Fingerprinting 185
Chapter 11 Cultivation of Olives in Australia 211
Chapter 12 Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach 233
Part 2 Olive Oil Extraction and Waste
Water Treatment – Biotechnological
and Other Applications 247
Chapter 13 New Olive-Pomace Oil Improved by
Hydrothermal Pre-Treatments 249
Chapter 14 Genetic Improvement of Olives, Enzymatic
Extraction and Interesterification of Olive Oil 267
Chapter 15 Olive Oil Mill Waste Treatment: Improving
the Sustainability of the Olive Oil Industry
with Anaerobic Digestion Technology 275
Chapter 16 Potential Applications of Green Technologies
in Olive Oil Industry 293
Chapter 17 Microbial Biotechnology in Olive Oil Industry 309
Part 3 Bioavailability and Biological Properties of Olive Oil Constituents 331
Chapter 18 Metabolism and Bioavailability
of Olive Oil Polyphenols 333
Chapter 19 Oleocanthal: A Naturally Occurring Anti-Inflammatory
Agent in Virgin Olive Oil 357
Chapter 20 Biological Properties of Hydroxytyrosol
and Its Derivatives 375
Chapter 21 Differential Effect of Fatty Acids
in Nervous Control of Energy Balance 397
Part 4 Innovative Techniques for the Production of Olive Oil Based Products 419
Chapter 22 Meat Products Manufactured with Olive Oil 421
Chapter 23 Meat Fat Replacement with Olive Oil 437
Chapter 24 Biocatalyzed Production of Structured
Olive Oil Triacylglycerols 447
Chapter 25 Olive Oil as Inductor of Microbial Lipase 457
Chapter 26 Olive Oil-Based Delivery of Photosensitizers
for Bacterial Eradication 471
Part 5 Regional Studies 493
Chapter 27 Olive Oil Sector in Albania and Its Perspec
[else]
The health effects of olive oil are attributed to its high content of monounsaturated
fatty acids and the presence of some minor components, which have become the
subject of intensive research over a short period of time. Efforts focus mainly on minor
constituents of virgin olive oil with biological importance or on those which affect the
organoleptic properties and contribute to its remarkable oxidative stability. Further
research is expected to provide new insight into the role of each class of olive oil minor
constituents, possible synergism and the magnitude of the contribution of the various
bioactive ingredients to the overall positive heath impact in fighting disease.
This book presents some important aspects of the current state of the art in the
chemistry, analysis and quality assessment of olive oil and its minor constituents,
extraction of olive oil from the fruits, water treatment, and innovative approaches for
the production of olive oil based products. It also discusses bioavailabilIty and
pharmacological and other properties of bioactive ingredients in the light of new
evidence for the composition of olive oil. It also covers also some aspects related to
biotechnology and other technologies to retain optimum levels of such bioactive
ingredients in the various olive oil forms and to protect the environment from olive
mills waste products.
Part 1 Olive Oil Composition, Analysis and Quality 1
Chapter 1 Volatile and Non-Volatile Compounds of Single Cultivar Virgin Olive Oils Produced in Italy and Tunisia with Regard to Different Extraction Systems and Storage Conditions 3
Chapter 2 Olive Oil Composition: Volatile Compounds 17
Chapter 3 Optical Absorption Spectroscopy for Quality Assessment of Extra Virgin Olive Oil 47
Chapter 4 Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications 63
Chapter 5 Metal Determinations in Olive Oil 89
Chapter 6 Sensory Analysis of Virgin Olive Oil 109
Chapter 7 Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy 131
Chapter 8 Innovative Technique Combining Laser Irradiation Effect and Electronic Nose for Determination of Olive Oil Organoleptic Characteristics 147
Chapter 9 Traceability of Origin and Authenticity of Olive Oil 163
Chapter 10 Quality Assessment of Olive Oil by 1H-NMR Fingerprinting 185
Chapter 11 Cultivation of Olives in Australia 211
Chapter 12 Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach 233
Part 2 Olive Oil Extraction and Waste
Water Treatment – Biotechnological
and Other Applications 247
Chapter 13 New Olive-Pomace Oil Improved by
Hydrothermal Pre-Treatments 249
Chapter 14 Genetic Improvement of Olives, Enzymatic
Extraction and Interesterification of Olive Oil 267
Chapter 15 Olive Oil Mill Waste Treatment: Improving
the Sustainability of the Olive Oil Industry
with Anaerobic Digestion Technology 275
Chapter 16 Potential Applications of Green Technologies
in Olive Oil Industry 293
Chapter 17 Microbial Biotechnology in Olive Oil Industry 309
Part 3 Bioavailability and Biological Properties of Olive Oil Constituents 331
Chapter 18 Metabolism and Bioavailability
of Olive Oil Polyphenols 333
Chapter 19 Oleocanthal: A Naturally Occurring Anti-Inflammatory
Agent in Virgin Olive Oil 357
Chapter 20 Biological Properties of Hydroxytyrosol
and Its Derivatives 375
Chapter 21 Differential Effect of Fatty Acids
in Nervous Control of Energy Balance 397
Part 4 Innovative Techniques for the Production of Olive Oil Based Products 419
Chapter 22 Meat Products Manufactured with Olive Oil 421
Chapter 23 Meat Fat Replacement with Olive Oil 437
Chapter 24 Biocatalyzed Production of Structured
Olive Oil Triacylglycerols 447
Chapter 25 Olive Oil as Inductor of Microbial Lipase 457
Chapter 26 Olive Oil-Based Delivery of Photosensitizers
for Bacterial Eradication 471
Part 5 Regional Studies 493
Chapter 27 Olive Oil Sector in Albania and Its Perspec
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