Olive Oil - Constituents, Quality, Health Properties and Bioconversions

	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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Masia el Altet High Quality- Award Winning Cold Pressed EVOO Extra Virgin Olive Oil, 2010-2011 Harvest, 17-Ounce Black Glass Bottle

Masia el Altet High Quality- Award Winning Cold Pressed EVOO Extra Virgin Olive Oil, 2010-2011 Harvest, 17-Ounce Black Glass Bottle

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Award Winning Extra Virgin Olive Oil Intense Fruity, sweet and aromatic, with great Complexity and Character. It has notes of newly-picked tomato, banana (very pronounced), apple, green almonds, fresh herbs, kiwi, artichoke and aromatic plants. It is a "Coupage" or blend of 5 varieties of olives; approximately 60% Picual, 20% Arbequina and 20% of native varieties: Genovesa, Blanqueta and Alfafarenca which helps to create and oil with great personality- distinct from any other.

Masia el Altet Premium enjoys an unusual low acidity of about 0.08% that makes it a rarity in the olive oil world, this characteristic alone is pursued by many connoisseurs.

The production is limited to the Estate which is comprised of an olive grove situated in a unique environment. Half of the Estate is located in Sierra Mariola Natural Park and the other half in the northern slope of Font Roja Natural Park- this is in the middle of the Alicante Mountains of Spain. The olive grove is at an altitude of 780-830 mts. above sea level and benefits from an uncommon Mediterranean microclimate with a Continental influence that give brief Spring and Autumn seasons, temperate Summers and very cold Winters. The latter makes it difficult for olive trees to grow but has proved to be a positive factor in the quality of the oil.

The influence that Sierra Mariola has on the olive grove is very important- Sierra Mariola has been cataloged as one of the sierras with the largest variety of aromatic and medicinal plants in the world. Empirically, this has proven to have an important effect in the complexity of the aroma and taste of Masia el Altet's olive oils.

Harvested "Pre Envero" in early Autumn 2010 to maximize the content of antioxidants and other health promoting nutrients.

To conserve the health promoting compounds best used cold: dippings, salad dressings or just added cold to a hot dish at the time of serving.

• MASIA EL ALTET MOST RECENT AWARDS:
• TerraOlivo, Jerusalem: Prestige Gold Award, 2010
• The Great Taste Award, United Kingdom: 1 Gold Star, 2010
• Leone D'Oro Award, Italy: Gran Menzioni, 2010
• Montoro Competition, Spain- 1st prize on the Extra Virgin Olive Oil category, 2010
• VEREMA,Spain: 1st prize to the best Olive Oil, 2010
• SIAL, Canada: Olive D'or 1st prize, 2010
• Ministry of Agriculture of Spain: 2nd prize, 2010
• ARMONIA, Pesaro-Italy: 1st prize and Gold Medal, 2010
• Los Angeles International Extra Virgin Olive Oil Competition: Best of Class Robust, 2010
• L'Orciolo D'Oro, Gradara-Italy: 1st prize and Gold Medal
• Sol D'Oro , Verona-Italy: Gran Menzioni, 2010
• Olio Capitale, Trieste-Italy: Gran Menzioni, 2010
• Oil China, Shanghai: Bronze Medal, 2010
• Sial China, Grand Mention, 2010
• Der Feinsmeker, Germany: Mention of Honor
• International Quality Awards, Belgium: 3 stars for "Premium", 2010
• International Quality Awards, Belgium: 2 stars for "High Quality", 2010
• Consejo Oleico Internacional CIU, Bronze Medal, 2010
• Los Angeles Olive Oil Competition, Gold Medal on the Medium Fruity Category, 2011

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