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E-raamat: Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing

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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.

List of Contributors xiii
Preface xix
1 Olive tree history and evolution 1(12)
Giorgos Kostelenos
Apostolos Kiritsakis
1.1 Introduction
1(1)
1.2 The olive culture in the Mediterranean region
1(2)
1.3 Evolution of the olive tree from a botanical point of view
3(3)
1.4 A different approach
6(4)
1.5 Conclusion
10(1)
References
11(2)
2 Botanical characteristics of olive trees: cultivation and growth conditions-defense mechanisms to various stressors and effects on olive growth and functional compounds 13(22)
Eleni Tsantili
Evangelos Evangelou
Apostolos Kiritsakis
2.1 Introduction
13(2)
2.2 Botanical characteristics
15(3)
2.3 Cultivation and growth conditions
18(4)
2.4 Defense mechanisms against various stresses
22(2)
2.5 Factors affecting olive growth and functional compounds
24(3)
2.6 Conclusion
27(1)
References
27(8)
3 Conventional and organic cultivation and their effect on the functional composition of olive oil 35(10)
Nikolaos Volakakis
Emmanouil Kabourakis
Carlo Leifert
3.1 Introduction
35(1)
3.2 Productivity
36(1)
3.3 Environmental impact
36(1)
3.4 Pesticide residues
37(1)
3.5 Oil composition and quality
37(3)
3.6 Conclusion
40(1)
References
40(5)
4 The influence of growing region and cultivar on olives and olive oil characteristics and on their functional constituents 45(36)
Joan Tous
4.1 Introduction
45(1)
4.2 Overview of olive orchards in some world crop areas
45(8)
4.3 Global olive oil cultivars
53(16)
4.4 Olive oil composition affected by genetic and environmental factors
69(7)
4.5 Conclusion
76(1)
Acknowledgments
76(1)
References
76(5)
5 Olive fruit and olive oil composition and their functional compounds 81(36)
Fatima Paiva-Martins
Apostolos Kiritsakis
5.1 Introduction
81(1)
5.2 The olive fruit
81(1)
5.3 Description of olive fruit and olive oil constituents
82(1)
5.4 Olive oil
83(5)
5.5 Pigments
88(1)
5.6 Phenols
89(8)
5.7 Hydrocarbons
97(1)
5.8 Triterpenoids
98(1)
5.9 Tocopherols
99(1)
5.10 Aliphatic alcohols and waxes
100(1)
5.11 Sterols
100(3)
5.12 Flavor compounds
103(1)
5.13 Conclusion
104(1)
Acknowledgments
105(1)
References
105(12)
6 Mechanical harvesting of olives 117(10)
Sergio Castro-Garcia
Louise Ferguson
6.1 Introduction
117(1)
6.2 Fruit removal from the tree
117(3)
6.3 Collection, cleaning, and transport of fallen fruits
120(3)
6.4 Continuous harvesters
123(1)
6.5 Effects on oil and fruit quality
124(1)
6.6 Conclusion
124(1)
References
124(3)
7 Olive fruit harvest and processing and their effects on oil functional compounds 127(20)
Apostolos Kiritsakis
Nick Sakellaropoulos
7.1 Introduction
127(1)
7.2 Harvest time
127(2)
7.3 Harvest techniques
129(1)
7.4 Olive storage and transportation to the olive oil mill
130(1)
7.5 Processing steps
131(5)
7.6 Pressure process
136(1)
7.7 Centrifugation process
137(1)
7.8 Selective filtration (Sinolea) process
138(1)
7.9 Processing systems
139(1)
7.10 Olive fruit processing by-products and their significance
140(1)
7.11 The effect of enzymes in olive fruit processing and oil composition
141(1)
7.12 Effect of processing systems on olive oil quality and functional properties
141(1)
7.13 Conclusion
142(1)
References
142(5)
8 Application of HACCP and traceability in olive oil mills and packaging units and their effect on quality and functionality 147(30)
Athanasia M. Goula
Konstantinos Kiritsakis
Apostolos Kiritsakis
8.1 Introduction
147(1)
8.2 The basic HACCP benefits and rules
147(2)
8.3 Description and analysis of the HACCP program in the olive oil mill
149(10)
8.4 Application of the HACCP program in the packaging unit
159(3)
8.5 The context of traceability
162(1)
8.6 Traceability of olive oil
163(1)
8.7 Legislation for olive oil traceability
164(2)
8.8 Compositional markers of traceability
166(3)
8.9 DNA-based markers of traceability
169(1)
8.10 Sensory profile markers of traceability
170(1)
8.11 Conclusion
171(1)
References
172(5)
9 Integrated olive mill waste (OMVV) processing toward complete by-product recovery of functional components 177(28)
Athanasia M. Goula
Dimitrios Gerasopoulos
9.1 Introduction
177(2)
9.2 Characterization of olive mill waste
179(5)
9.3 Current technologies for olive mill waste treatment
184(3)
9.4 Recovery of functional components from olive mill waste
187(7)
9.5 Integral recovery and revalorization of olive mill waste
194(3)
9.6 Conclusion
197(1)
References
197(8)
10 Olive oil quality and its relation to the functional bioactives and their properties 205(16)
Apostolos Kiritsakis
Fereidoon Shahidi
10.1 Introduction
205(1)
10.2 Hydrolysis (lipolysis)
205(1)
10.3 Oxidation
206(2)
10.4 Prevention of olive oil autoxidation
208(1)
10.5 Photooxidation
209(2)
10.6 Olive oil quality evaluation with methods other than the official
211(1)
10.7 Behavior of olive oil during frying process
212(1)
10.8 Off flavors of olive oil
213(1)
10.9 Factors affecting the quality of olive oil and its functional activity
214(2)
10.10 Effect of storage on quality and functional constituents of olive oil
216(1)
10.11 Conclusion
216(1)
References
216(5)
11 Optical nondestructive UV-Vis-NIR-MIR spectroscopic tools and chemometrics in the monitoring of olive oil functional compounds 221(28)
Vasiliki Lagouri
Vasiliki Manti
Thanasis Gimisis
11.1 Introduction: functional compounds in olive oil
221(1)
11.2 An introduction to UV-Vis-NIR-MIR spectroscopy in olive oil analysis
222(1)
11.3 Spectroscopic regions with interest for olive oil analysis
222(5)
11.4 The basics of chemometrics
227(1)
11.5 Spectral preprocessing methods
228(1)
11.6 UV-Vis-NIR-MIR spectroscopy and chemometrics in monitoring olive oil functional compounds
229(8)
11.7 UV-Vis-NIR-MIR spectroscopy and chemometrics in monitoring olive oil oxidation
237(3)
11.8 FTIR spectroscopy and chemometrics in monitoring olive oil functional compounds and antioxidant activity
240(1)
11.9 The use of UV-Vis-NIR-MIR spectroscopy in olive oil industry and trade
241(3)
11.10 Conclusion
244(1)
Acknowledgments
244(1)
References
244(5)
12 Oxidative stability and the role of minor and functional components of olive oil 249(18)
Giuseppe Fregapane
Maria Desamparados Salvador
12.1 Introduction
249(1)
12.2 Olive oil oxidative stability
249(5)
12.3 Accelerated oxidative assays and shelf-life prediction
254(2)
12.4 Stability of olive oil components: fatty acids and minor components
256(4)
12.5 Antioxidant capacity of olive oil functional components
260(1)
12.6 Conclusion
261(1)
References
262(5)
13 Chemical and sensory changes in olive oil during deep frying 267(12)
George Siragakis
Dafni Karamanavi
13.1 Introduction
267(1)
13.2 Alterations of chemical characteristics in frying olive oil
268(2)
13.3 Oxidation of olive oil during frying
270(1)
13.4 Methods for determination of polar compounds and evaluation of the quality of frying olive oil
270(2)
13.5 Evaluation of the quality of frying olive oil
272(1)
13.6 Prediction of oxidative stability under heating Conditions
272(1)
13.7 Impact of deep frying on olive oil compared to other oils
273(1)
13.8 Conclusion
274(1)
References
274(5)
14 Olive oil packaging: recent developments 279(16)
Michael G. Kontominas
14.1 Introduction
279(1)
14.2 Migration aspects during packaging
279(1)
14.3 Flavor scalping
280(1)
14.4 Effect of packaging materials on olive oil quality
280(11)
14.5 Conclusions
291(1)
References
292(3)
15 Table olives: processing, nutritional, and health implications 295(30)
Stanley George Kailis
Apostolos Kiritsakis
15.1 Introduction
295(1)
15.2 Olive maturation stages for table olive processing
295(3)
15.3 Olive cultivars suitable for table olive processing
298(1)
15.4 Factors affecting raw olive fruit for table olive processing
299(2)
15.5 Table olive processing
301(10)
15.6 Nutritional, health, and safety aspects of table olives
311(4)
15.7 Quality and safety aspects relating to table olives
315(5)
15.8 Antibiotic aspects of olive polyphenols
320(1)
15.9 Probiotic capability of table olive products
320(1)
15.10 Conclusion
321(1)
References
321(4)
16 Greek-style table olives and their functional value 325(18)
Athena Grounta
Chrysoula C. Tassou
Efstathios Z. Panagou
16.1 Introduction
325(1)
16.2 Table olive processing in Greece
326(4)
16.3 Functional value of Greek table olives
330(8)
16.4 Conclusion
338(1)
References
338(5)
17 Food hazards and quality control in table olive processing with a special reference to functional compounds 343(10)
Mohamed Rahmani
17.1 Introduction
343(2)
17.2 Table olive processing techniques
345(2)
17.3 New trends in table olive processing and quality control, with a special reference to functional products
347(1)
17.4 Food safety requirements for table olives
348(2)
17.5 Conclusion
350(1)
References
351(2)
18 Improving the quality of processed olives: acrylamide in Californian table olives 353(14)
Charoenprasert Suthawan
Alyson E. Mitchell
18.1 Introduction
353(1)
18.2 Acrylamide formation in food and potential adverse health effects
354(5)
18.3 Regulation of acrylamide in food
359(1)
18.4 Acrylamide levels in olive products
359(1)
18.5 Effects of table olive processing methods on acrylamide formation
360(2)
18.6 Methods to mitigate acrylamide levels in processed table olives
362(1)
18.7 Conclusion
363(1)
References
364(3)
19 Antioxidants of olive oil, olive leaves, and their bioactivity 367(16)
Apostolos Kiritsakis
Fereidoon Shahidi
Charalampos Anousakis
19.1 Introduction
367(1)
19.2 Synthetic antioxidants
368(1)
19.3 Natural antioxidants
368(2)
19.4 Phenols in table olives
370(1)
19.5 Phenols and other constituents of olive leaves and other olive tree products
370(2)
19.6 Extraction and activities of phenolics
372(4)
19.7 Antioxidant and other properties of olive phenolics
376(2)
19.8 Conclusion
378(1)
References
378(5)
20 Composition and analysis of functional components of olive leaves 383(18)
Celia Rodriguez-Perez
Rosa Quirantes-Pine
Jesus Lozano-Sanchez
Javier Menendez
Antonio Segura-Carretero
20.1 Introduction
383(1)
20.2 Qualitative and quantitative analysis of olive leaves
383(12)
20.3 Future prospects
395(2)
Acknowledgments
397(1)
References
397(4)
21 Production of phenol-enriched olive oil 401(16)
Kostas Kiritsakis
Dimitrios Gerasopoulos
21.1 Introduction
401(1)
21.2 Olive oil phenolic compounds and their functional properties
401(1)
21.3 Effect of the extraction process on olive oil functional compounds
402(3)
21.4 Enhancement of olive oil's antioxidant content
405(5)
21.5 Conclusion
410(1)
References
410(7)
22 Olives and olive oil: a Mediterranean source of polyphenols 417(18)
Anna Tresserra-Rimbau
Rosa M. Lamuela-Raventos
22.1 Introduction
417(1)
22.2 Phenolic profile of olives and olive oils
417(3)
22.3 Analytical approaches to characterize the phenolic profile of olives and olive oils
420(1)
22.4 Stability of polyphenols: cooking effects
421(2)
22.5 Health effects of olive and olive oil polyphenols
423(4)
22.6 Conclusion
427(1)
Acknowledgments
428(1)
References
428(7)
23 Bioactive components from olive oil as putative epigenetic modulators 435(22)
Tea Bilusic
23.1 Introduction
435(1)
23.2 Epigenetics as a new scientific challenge
435(2)
23.3 Types of epigenetic modifications
437(2)
23.4 Environmental factors and epigenetics (the role of the diet)
439(4)
23.5 Epigenetics and human health
443(1)
23.6 Epigenetics and aging
444(2)
23.7 Olive oil components as dietary epigenetic modulators
446(3)
23.8 Conclusion
449(1)
References
449(8)
24 Phenolic compounds of olives and olive oil and their bioavailability 457(14)
Turkan Mutlu Keceli
Senem Kamiloglu
Esra Capanoglu
24.1 Introduction
457(1)
24.2 Phenolic compounds of olives and olive oil
458(2)
24.3 Bioavailability of olive and olive oil phenolics
460(7)
24.4 Conclusion
467(1)
References
467(4)
25 Antiatherogenic properties of olive oil glycolipids 471(12)
Haralabos C. Karantonis
25.1 Introduction
471(1)
25.2 The role of inflammation in the development of chronic diseases
471(2)
25.3 The role of diet in inflammation
473(1)
25.4 PAF and its metabolism as a searching tool for functional components with antiatherogenic activity
473(1)
25.5 Functional components of olive oil with antiatherogenic properties
474(4)
25.6 Conclusion
478(1)
References
479(4)
26 Nutritional and health aspects of olive oil and diseases 483(22)
Elizabeth Lenart
Apostolos Kiritsakis
Walter Willett
26.1 Introduction
483(2)
26.2 Dietary lipids and cardiovascular disease
485(5)
26.3 Fat intake and cancer
490(4)
26.4 Obesity and dietary fat
494(1)
26.5 Conclusion
495(1)
References
496(9)
27 Lipidomics and health: an added value to olive oil 505(16)
Carla Ferreri
Chryssostomos Chatgilialoglu
27.1 Introduction
505(1)
27.2 Lipidomics: an added value to olive oil
505(1)
27.3 Membrane lipidomics and nutrilipidomics: natural oils for a healthy balance
506(6)
27.4 Membrane as relevant site for lipidomic analysis
512(5)
27.5 Conclusion and perspectives
517(1)
Acknowledgments
517(1)
References
517(4)
28 Analysis of olive oil quality 521(16)
Fereidoon Shahidi
Priyatharini Ambigaipalan
Apostolos Kiritsakis
28.1 Introduction
521(1)
28.2 Fatty acid composition and analysis
522(1)
28.3 Measurement of oxidation
523(6)
28.4 Determination of chlorophylls
529(1)
28.5 Determination of phenols
530(1)
28.6 Cold test
530(1)
28.7 Determination of sterol content
530(1)
28.8 Differential scanning calorimetry (DSC) of olive oil
531(1)
28.9 Authentication and authenticity of olive oil
531(1)
References
531(6)
29 Detection of extra virgin olive oil adulteration 537(18)
Hazem Jabeur
Akram Zribi
Mohamed Bouaziz
29.1 Introduction
537(1)
29.2 Parameters suitable for authenticity assessment of EVOO
538(8)
29.3 Direct authenticity assessment of EVOO
546(3)
29.4 Conclusion
549(1)
Acknowledgments
550(1)
References
550(5)
30 Authentication of olive oil based on minor components 555(14)
Styliani Christophoridou
30.1 Introduction
555(1)
30.2 Sterols
555(1)
30.3 Vitamin E-tocopherols
556(2)
30.4 Phenols
558(1)
30.5 Volatiles
559(1)
30.6 Olive oil pigments
560(2)
30.7 Conclusion
562(1)
References
562(7)
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 569(18)
Eleni Melliou
Panagiotis Diamantakos
Prokopios Magiatis
31.1 Introduction
569(1)
31.2 Phenolic compounds of olive oil with special importance
569(12)
31.3 Analysis of table olives
581(1)
31.4 Conclusion
582(1)
References
582(5)
32 DNA fingerprinting as a novel tool for olive and olive oil authentication, traceability, and detection of functional compounds 587(16)
Aliki Xanthopoulou
Ioannis Ganopoulos
Irene Bosmali
Athanasios Tsaftaris
Panagiotis Madesis
32.1 Introduction
587(1)
32.2 DNA-based fingerprinting
588(7)
32.3 Omics approaches in olive and detection of functional compounds
595(1)
References
596(7)
33 Sensory properties and evaluation of virgin olive oils 603(26)
Emmanuel Salivaras
33.1 Introduction
603(1)
33.2 Description and review of methodology
603(9)
33.3 Chemistry, functionality, and technology behind senses
612(11)
33.4 Positive sensory attributes of virgin olive oil and its consumption
623(1)
References
624(5)
34 International standards and legislative issues concerning olive oil and table olives and the nutritional, functional, and health claims related 629(18)
Stylianos Koulouris
34.1 Introduction
629(1)
34.2 The international perspective
629(3)
34.3 Legislative approach by various countries
632(4)
34.4 The European Union perspective
636(2)
34.5 Nutrition and health claims related to olive oils
638(6)
34.6 Conclusion
644(1)
References
644(3)
35 The functional olive oil market: marketing prospects and opportunities 647(12)
Konstantinos Mattas
Efthimia Tsakiridou
35.1 Introduction
647(1)
35.2 The olive oil market
647(5)
35.3 The influence of certifications of origin and production methods in olive oil
652(1)
35.4 Case study: survey on consumption patterns, labeling, certification, and willingness to pay for olive oil
653(1)
35.5 Promotional strategies
654(2)
35.6 Conclusion
656(1)
References
657(2)
Future Research Needs 659(2)
Index 661
Apostolos Kiritsakis, PhD was a Professor in the School of Food Technology and Nutrition, at the Alexander Technological Institute of Thessaloniki, Greece. Dr Kiritsakis is one of the first scientists internationally, to conduct extensive research on olive oil and has lectured in many countries all over the world, on the benefits of quality olive oil on human health.

Fereidoon Shahidi, PhD is a University Research Professor in the Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada. Dr Shahidi has been recognized as one of the world's most highly cited individuals and most productive scientists in the area of food, nutrition and agricultural science.
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