Main description:

The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk.
Bringing together contributions from some of the world s foremost experts on the subject, this book: * Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health * Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health * Provides important information about new findings on olive oil and lipids which reviews the latest research * Explores topics of interest to producers, processors, and researchers, including the fruit s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.

Contents:

List of contributors Preface Chapter 1: Olive Tree History and Evolution 1.1. Introduction 1.2. The Olive Culture in the Mediterranean Region 1.3. Evolution of the Olive Tree from a Botanical Point of View 1.4. A Different Approach 1.5. Conclusion References Chapter 2: Botanical Characteristics of Olive Tree: Cultivation and Growth Conditions - Defence Mechanisms to Various Stressors and Effects on Olive Growth and Functional Compounds 2.1 Introduction 2.2. Botanical Characteristics 2.3 Cultivation and Growth Conditions 2.4. Defense Mechanisms Against Various Stresses 2.5. Factors Affecting Olive Growth and Functional Compounds 2.6. Conclusion References Chapter 3: Conventional and Organic Cultivation and their Effect on Functional Composition of Olive Oil 3.1 Introduction 3.2 Productivity 3.3 Environmental Impact 3.4 Pesticide Residues 3.5 Oil Composition and Quality 3.6 Conclusion References Chapter 4: The Influence of Growing Region and Cultivar on Olives and Olive Oil Characteristics and on their Functional Constituents 4.1 Introduction 4.2 Overview of Olive Orchards in some World Crop Areas 4.3 Global Olive Oil Cultivars 4.4 Olive Oil Composition Affected by Genetic and Environmental Factors 4.5 Conclusions References Chapter 5: Olive Fruit and Olive Oil Composition and Their Functional Compounds 5.1. Introduction 5.2. The Olive Fruit 5.3. Description of Olive Fruit and Olive Oil Constituents 5.4. Olive Oil 5.5. Pigments 5.6. Phenols 5.7. Hydrocarbons 5.8. Triterpenoids 5.9. Tocopherols 5.10. Aliphatic Alcohols and Waxes 5.11. Sterols 5.12. Flavor Compounds 5.13. Conclusion References Chapter 6: Mechanical Harvesting of Olives 6. 1. Introduction 6. 2. Fruit Removal from the Tree 6. 3. Collection, Cleaning, and Transport of Fallen Fruits 6.4. Continuous Harvesters 6. 5. Effects on Oil and Fruit Quality 6. 6. Conclusion References Chapter 7: Olive Fruit Harvest and Processing and their Effect on Oil Functional Compounds 7.1. Introduction 7.2. Harvest Time 7.3. Harvest Techniques 7.4. Olive Storage and Transportation to the Olive Oil Mill 7.5. Processing Steps 7.6. Pressure Process 7.7. Centrifugation Process 7.8. Selective Filtration (Sinolea) Process 7.9. Processing Systems 7.10. Olive Fruit Processing by-Products and their Significance 7.11. The Effect of Enzymes in Olive Fruit Processing and Oil Composition 7.12. Effect of Processing Systems on Olive Oil Quality and Functional Properties 7.13. Conclusion References Chapter 8: Application of HACCP and Traceability in Olive Oil Mills and Packaging Units and their Effect on Quality and Functionality 8.1. Introduction 8.2. The Basic HACCP Benefits and Rules 8.3. Description and Analysis of the HACCP Program in the Olive Oil Mill 8.4. Application of the HACCP Program in the Packaging Unit 8.5. The Context of Traceability 8.6. Traceability of Olive Oil 8.7. Legislation for Olive Oil Traceability 8.8. Compositional Markers of Traceability 8.9. DNA-Based Markers of Traceability 8.10. Sensory Profile Markers of Traceability 8.11. Conclusions References Chapter 9: Integrated Olive Mill Waste (OMW) Processing towards Complete by-Product Recovery of Functional Components 9.1. Introduction 9.2. Characterization of Olive Mill Waste 9.3. Current Technologies for Olive Mill Waste Treatment 9.4. Recovery of Functional Components from Olive Mill Waste 9.5. Integral Recovery and Revalorization of Olive Mill Waste 9.6. Conclusion References Chapter 10: Olive Oil Quality and its Relation to the Functional Bioactives and their Properties 10.1. Introduction 10.2. Hydrolysis (Lipolysis) 10.3. Oxidation 10.4. Prevention of Olive Oil Autoxidation 10.5. Photooxidation 10.6. Olive Oil Quality Evaluation with Methods other than the Official 10.7. Behavior of Olive Oil During Frying Process 10.8. Off Flavors of Olive Oil 10.9. Factors Affecting the Quality of Olive Oil and its Functional Activity 10.10. Effect of Storage on Quality and Functional Constituents of Olive Oil 10.11. Conclusion References Chapter 11: Optical non-Destructive UV-VIS-NIR-MIR Spectroscopic Tools and Chemometrics in the Monitoring of Olive Oil Functional Compounds 11.1. Introduction- Functional Compounds in Olive Oil 11.2. An Introduction to UV-VIS-NIR-MIR Spectroscopy in Olive Oil Analysis 11.3. Spectroscopic Regions with Interest for Olive Oil Analysis 11.4. The Basics of Chemometrics 11.5. Spectra Preprocessing Methods 11.6. UV-VIS-NIR-MIR Spectroscopy and Chemometrics in Monitoring Olive Oil Functional Compounds 11.7. UV-VIS-NIR-MIR Spectroscopy and Chemometrics in Monitoring Olive Oil Oxidation 11.8. FT-IR Spectroscopy and Chemometrics in Monitoring Olive Oil Functional Compounds and Antioxidant Activity 11.9. The Use of UV-VIS-NIR-MIR Spectroscopy in Olive Oil Industry and Trade 11.10. Conclusion References Chapter 12: Oxidative Stability and the Role of Minor and Functional Components of Olive Oil 12. 1. Introduction 12.2. Olive Oil Oxidative Stability 12.3. Accelerated Oxidative Assays and Shelf Life Prediction 12.4. Stability of Olive Oil Components: Fatty Acids and Minor Components 12.5. Antioxidant Capacity of Olive Oil Functional Components 12.6. Conclusion References Chapter 13: Chemical and Sensory Changes in Olive Oil during Deep Frying 13.1. Introduction 13.2. Alterations of Chemical Characteristics in Frying Olive Oil 13.3. Oxidation of Olive Oil during Frying 13.4. Methods for Determination of Polar Compounds (PC) and Evaluation of the Quality of Frying Olive Oil 13.5. Evaluation of the Quality of Frying Olive Oil 13.6. Prediction of Oxidative Stability under Heating Conditions 13.7. Impact of Deep Frying on Olive Oil Compared to Other Oils 13.8. Conclusions References Chapter 14: Olive Oil Packaging : Recent Developments 14.1. Introduction 14.2. Migration Aspects during Packaging 14. 3. Flavor Scalping 14.4. Effect of Packaging Materials on Olive Oil Quality 14. 5. Conclusions References Chapter 15: Table Olives, Processing, Nutritional and Health Implications 15.1 Introduction 15.2 Olive Maturation Stages for Table Olive Processing 15.3 Olive Cultivars Suitable for Table Olive Processing 15.4 Factors Affecting Raw Olive Fruit for Table Olive Processing 15.5 Table Olive Processing 15.6 Nutritional, Health and Safety Aspects of Table Olives 15.7 Quality and Safety Aspects Relating to Table Olives 15.8 Antibiotic Aspects of Olive Polyphenols 15.9 Probiotic Capability of Table Olive Products 15.10 Conclusion References Chapter 16:Greek Style Table Olives and their Functional Value 16.1. Introduction 16.2. Table Olive Processing in Greece 16.3 Functional Value of Greek Table Olives 16.4. Conclusion References Chapter 17 :Food Hazards and Quality Control in Table Olive Processing with a Special Reference to Functional Compounds 17.1. Introduction 17.2. Table Olive Processing Techniques 17.3. New Trends in Table Olive Processing and Quality Control, with a Special Reference to Functional Products 17.4. Food Safety Requirements for Table Olives 17.5. Conclusions References Chapter 18: Improving the Quality of Processed Olives: Acrylamide in Californian Table Olives 18.1. Introduction 18.2. Acrylamide Formation in Food and Potential Adverse Health Effects 18.3. Regulation of Acrylamide in Food 18. 4. Acrylamide Levels in Olive Products 18.5. Effects of Table Olive Processing Methods on Acrylamide Formation 18.6. Methods to Mitigate Acrylamide Levels in Processed Table Olives 18.7. Conclusions References Chapter 19: Antioxidants of olive oil, olive leaves and their bioactivity 19.1. Introduction 19.2. Synthetic Antioxidants 19.3. Natural Antioxidants 19.4. Phenols in Table Olives 19.5. Phenols and Other Constituents of Olive Leaves and Other Olive Tree Products 19.6. Extraction and Activities of Phenolics 19.7. Antioxidant and Other Properties of Olive Phenolics 19.8. Conclusion References Chapter 20: Composition and analysis of functional components of olive leaves 20.1. Introduction 20.2. Olive leaves: qualitative and quantitative analysis 20.3. Future prospects References Chapter 21: Production of Phenol -Enriched Olive Oil 21.1. Introduction 21.2. Olive Oil Phenolic Compounds and their Functional Properties 21.3. Effect of the Extraction Process in Olive Oil Functional Compounds 21.4. Enhancement of Olive Oil's Antioxidant Content 21.5. Conclusion References Chapter 22: Olives and Olive Oil: A Mediterranean Source of Polyphenols 22.1. Introduction 22.2. Phenolic Profile of Olives and Olive Oils 22.3. Analytical Approaches to Characterize the Phenolic Profile of Olives and Olive Oils 22.4. Stability of Polyphenols: Cooking Effects 22.5. Health Effects of Olive and Olive Oil Polyphenols 22.6. Conclusions References Chapter 23: Bioactive Components from Olive Oil as Putative Epigenetic Modulators 23.1. Introduction 23.2. Epigenetics as a New Scientific Challenge 23.3. Types of Epigenetic Modifications 23.4. Environmental Factors and Epigenetics (the Role of the Diet) 23.5. Epigenetics and Human Health 23.6. Epigenetics and Aging 23.7. Olive Oil Components as Dietary Epigenetic Modulators 23.8. Conclusion References Chapter 24: Phenolic Compounds of Olives and Olive Oil and their Bioavailability 24.1. Introduction 24.2. Phenolic Compounds of Olives and Olive Oil 24.3. Bioavailability of Olive and Olive Oil Phenolics 24.4. Conclusion References Chapter 25: Antiatherogenic Properties of Olive Oil Glycolipids 25.1. Introduction 25.2. The Role of Inflammation in the Development of Chronic Diseases 25.3. The Role of Diet in Inflammation 25.4. PAF and its Metabolism as a Searching Tool for Functional Components with Antiatherogenic Activity 25.5. Functional Components of Olive Oil with Antiatherogenic Properties 25.6. Conclusion References Chapter 26 :Nutritional and Health Aspects of Olive Oil and Diseases 26.1. Introduction 26.2. Dietary Lipids and Cardiovascular Disease 26.3. Fat Intake and Cancer 26.4. Obesity and Dietary Fat 26.5. Conclusion References Chapter 27 :Lipidomics and Health: An Added Value to Olive Oil 27.1. Introduction 27.2. Lipidomics: an Added Value to Olive Oil 27.3. Membrane Lipidomics and Nutrilipidomics: Natural Oils for a Healthy Balance 27.4. Membrane as Relevant Site for Lipidomic Analysis 27.5. Conclusion and Perspectives References Chapter 28: Analysis of Olive Oil Quality Fereidoon Shahidi, Priyatharini Ambigaipalan and Apostolos Paul Kiritsakis 28.1. Introduction 28.2. Fatty Acid Composition and Analysis 28.3. Measurement of Oxidation 28.4. Determination of Chlorophylls 28.5. Determination of Phenols 28.6. Cold Test 28.7. Determination of Sterol Content 28.8. Differential Scanning Calorimetry (DSC) of Olive Oil 28.9. Authentication and Authenticity of Olive Oil References Chapter 29: Detection of Extra-Virgin Olive Oil Adulteration 29.1. Introduction 29.2. Parameters Suitable for Authenticity Assessment of EVOO 29.3. Direct Authenticity Assessment of EVOO 29.4. Conclusion References Chapter 30. Authentication of Olive Oil Based on Minor Components 30.1. Introduction 30.2. Sterols 30.3. Vitamin E - Tocopherols 30.4. Phenols 30.5. Volatiles 30.6. Olive Oil Pigments 30.7. Conclusions References Chapter 31: New Analytical Trends for the Measurement of Phenolic Substances of Olive Oil and Olives with Significant Biological and Functional Importance Related to Health Claims 31.1 Introduction 31.2 Phenolic Compounds of Olive Oil with Special Importance 31.3 Analysis of Table Olives 31.4 Conclusion References Chapter 32: DNA Fingerprinting as a Novel Tool for Olive and Olive Oil Authentication, Traceability and Detection of Functional Compounds 32.1. Introduction 32.2. DNA-Based Fingerprinting 32.3. Omics Approaches in Olive and Detection of Functional Compounds References Chapter 33: Sensory Properties and Evaluation of Virgin Olive Oils 33.1. Introduction 33.2. Description and Review of methodology 33.3. Chemistry, Functionality and Technology behind Senses 33.4. Positive Attributes of Virgin Olive Oil and Consumption References CHAPTER 34: International Standards and Legislative Issues Concerning Olive Oil and Table Olives and the Nutritional, Functional and Health Claims Related 34.1. Introduction 34.2. The International Perspective 34.3. Legislative Approach by Various Countries 34.4. The European Union Perspective 34.5. Nutrition and Health Claims Related to Olive Oils Conclusions Chapter 35: The Functional Olive Oil Market: Marketing Prospects and Opportunities 35.1. Introduction 35.2. The Olive Oil Market 35.3. The Influence of Certifications of Origin and Production Methods in Olive Oil 35.4. Case Study - Survey on Consumption Patterns, Labeling, Certification and Willingness to Pay for Olive Oil 35.5.1. Promotional Strategies 35.6. Conclusion References