Olives and Olive Oil as Functional Foods (eBook)

Bioactivity, Chemistry and Processing

Apostolos Kiritsakis, Fereidoon Shahidi (Herausgeber)

eBook Download: PDF

2017
John Wiley & Sons (Verlag)
978-1-119-13532-6 (ISBN)

Infos

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.

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.

Inhalt

Olives and Olive Oil as Functional Foods 3
Contents 7
List of Contributors 15
Preface 21
1 Olive tree history and evolution 23
1.1 Introduction 23
1.2 The olive culture in the Mediterranean region 23
1.3 Evolution of the olive tree from a botanical point of view 25
1.3.1 Botanical classification 25
1.3.2 Origin and revolution of the olive tree 26
1.3.3 Domestication of the olive tree 28
1.4 A different approach 28
1.5 Conclusion 32
References 33
2 Botanical characteristics of olive trees: cultivation and growth conditions – defense mechanisms to various stressors and effects on olive growth and functional compounds 35
2.1 Introduction 35
2.1.1 Classification – taxonomic hierarchy 36
2.2 Botanical characteristics 37
2.2.1 Anatomy – morphology 37
2.2.2 Flowering, pollination, and fruit set 39
2.3 Cultivation and growth conditions 40
2.3.1 Climatic conditions 40
2.3.2 Soil conditions 40
2.3.3 Factors affecting olive growth and composition 40
2.4 Defense mechanisms against various stresses 44
2.4.1 Development of defense mechanisms against drought 44
2.4.2 Defense mechanisms against combined stresses (drought, salinity, radiation, and heat) 46
2.5 Factors affecting olive growth and functional compounds 46
2.5.1 Effects of heat, salinity, and irrigation systems on olive growth 46
2.5.2 Effects of various stresses on fruit weight, anatomy, and composition 47
2.5.3 Fruit growth, maturation, and ripening physiology 47
2.5.4 Changes in fruit composition and functional compounds during fruit development 48
2.6 Conclusion 49
References 49
3 Conventional and organic cultivation and their effect on the functional composition of olive oil 57
3.1 Introduction 57
3.2 Productivity 58
3.3 Environmental impact 58
3.4 Pesticide residues 59
3.5 Oil composition and quality 59
3.6 Conclusion 62
References 62
4 The influence of growing region and cultivar on olives and olive oil characteristics and on their functional constituents 67
4.1 Introduction 67
4.2 Overview of olive orchards in some world crop areas 67
4.2.1 European Union (EU) 69
4.2.2 Maghreb countries 73
4.2.3 South America 73
4.2.4 Other countries 74
4.3 Global olive oil cultivars 75
4.3.1 Spanish cultivars 85
4.3.2 Italian cultivars 87
4.3.3 Greek cultivars 89
4.3.4 Israeli cultivar: ‘Barnea’ 91
4.3.5 Californian cultivar: ‘Mission’ 91
4.4 Olive oil composition affected by genetic and environmental factors 91
4.4.1 Overview of EVOO variability 91
4.4.2 Effects of growing region and cultivar on EVOO characteristics 93
4.5 Conclusion 98
Acknowledgments 98
References 98
5 Olive fruit and olive oil composition and their functional compounds 103
5.1 Introduction 103
5.2 The olive fruit 103
5.3 Description of olive fruit and olive oil constituents 104
5.3.1 Water 104
5.3.2 Sugars 104
5.3.3 Proteins 104
5.4 Olive oil 105
5.4.1 Olive oil acylglycerols and fatty acids 105
5.5 Pigments 110
5.6 Phenols 111
5.6.1 Phenol classes present in olives and olive oil 111
5.6.2 Contribution of polar phenols to oil quality 117
5.7 Hydrocarbons 119
5.8 Triterpenoids 120
5.8.1 Anticancer activity of triterpenoids 121
5.9 Tocopherols 121
5.10 Aliphatic alcohols and waxes 122
5.11 Sterols 122
5.11.1 Bioactivity of sterols 123
5.12 Flavor compounds 125
5.13 Conclusion 126
Acknowledgments 127
References 127
6 Mechanical harvesting of olives 139
6.1 Introduction 139
6.2 Fruit removal from the tree 139
6.2.1 Fruit-loosening products 139
6.2.2 Mechanical harvest aids 141
6.2.3 Inertia trunk shaker 141
6.2.4 Agronomical factors 142
6.3 Collection, cleaning, and transport of fallen fruits 142
6.4 Continuous harvesters 145
6.5 Effects on oil and fruit quality 146
6.6 Conclusion 146
References 146
7 Olive fruit harvest and processing and their effects on oil functional compounds 149
7.1 Introduction 149
7.2 Harvest time 149
7.3 Harvest techniques 151
7.3.1 Harvest after natural fall 151
7.3.2 Harvest from the tree by hand 151
7.3.3 Harvest from the tree by beating the branches 152
7.3.4 Harvest with shakers 152
7.4 Olive storage and transportation to the olive oil mill 152
7.5 Processing steps 153
7.5.1 Feeding 154
7.5.2 Washing 154
7.5.3 Crushing (milling) 154
7.5.4 Mixing (malaxation) 154
7.5.5 Separation of olive oil from the olive paste 158
7.6 Pressure process 158
7.7 Centrifugation process 159
7.8 Selective filtration (Sinolea) process 160
7.8.1 Final centrifugation of olive oil 160
7.9 Processing systems 161
7.9.1 Centrifugal-type olive oil mills: three-phase and two-phase decanters 161
7.10 Olive fruit processing by-products and their significance 162
7.11 The effect of enzymes in olive fruit processing and oil composition 163
7.12 Effect of processing systems on olive oil quality and functional properties 163
7.13 Conclusion 164
References 164
8 Application of HACCP and traceability in olive oil mills and packaging units and their effect on quality and functionality 169
8.1 Introduction 169
8.2 The basic HACCP benefits and rules 169
8.3 Description and analysis of the HACCP program in the olive oil mill 171
8.4 Application of the HACCP program in the packaging unit 181
8.5 The context of traceability 184
8.6 Traceability of olive oil 185
8.7 Legislation for olive oil traceability 186
8.8 Compositional markers of traceability 188
8.8.1 Fatty acids 188
8.8.2 Phenolic compounds 188
8.8.3 Volatile compounds 189
8.8.4 Pigments 190
8.8.5 Heavy metals 191
8.9 DNA-based markers of traceability 191
8.10 Sensory profile markers of traceability 192
8.11 Conclusion 193
References 194
9 Integrated olive mill waste (OMW) processing toward complete by-product recovery of functional components 199
9.1 Introduction 199
9.2 Characterization of olive mill waste 201
9.2.1 Chemical composition 201
9.2.2 Physical properties 203
9.2.3 Microbial content 205
9.3 Current technologies for olive mill waste treatment 206
9.3.1 Olive mill wastewater (OMWW) treatment 206
9.3.2 Solid olive mill waste treatment 208
9.4 Recovery of functional components from olive mill waste 209
9.4.1 Phenolic compounds 209
9.4.2 Pectins, oligosaccharides, and mannitol 214
9.4.3 Squalene 215
9.5 Integral recovery and revalorization of olive mill waste 216
9.6 Conclusion 219
References 219
10 Olive oil quality and its relation to the functional bioactives and their properties 227
10.1 Introduction 227
10.2 Hydrolysis (lipolysis) 227
10.2.1 Microbial lipolysis 227
10.2.2 Enzymatic lipolysis 227
10.3 Oxidation 228
10.3.1 Autoxidation mechanism 228
10.3.2 Formation and decomposition of hydroperoxides 229
10.3.3 Off-flavor compounds formed during olive oil oxidation 230
10.4 Prevention of olive oil autoxidation 230
10.5 Photooxidation 231
10.5.1 Mechanism of photooxidation 231
10.5.2 Singlet oxygen quenchers 232
10.5.3 Photooxidation of olive oil 232
10.6 Olive oil quality evaluation with methods other than the official 233
10.7 Behavior of olive oil during frying process 234
10.8 Off flavors of olive oil 235
10.9 Factors affecting the quality of olive oil and its functional activity 236
10.9.1 Oxygen 236
10.9.2 Temperature 236
10.9.3 Metals 236
10.9.4 Free fatty acids 236
10.9.5 Light and pigments 236
10.10 Effect of storage on quality and functional constituents of olive oil 238
10.11 Conclusion 238
References 238
11 Optical nondestructive UV-Vis-NIR-MIR spectroscopic tools and chemometrics in the monitoring of olive oil functional compounds 243
11.1 Introduction: functional compounds in olive oil 243
11.2 An introduction to UV-Vis-NIR-MIR spectroscopy in olive oil analysis 244
11.3 Spectroscopic regions with interest for olive oil analysis 244
11.4 The basics of chemometrics 249
11.5 Spectral preprocessing methods 250
11.6 UV-Vis-NIR-MIR spectroscopy and chemometrics in monitoring olive oil functional compounds 251
11.7 UV-Vis-NIR-MIR spectroscopy and chemometrics in monitoring olive oil oxidation 259
11.8 FTIR spectroscopy and chemometrics in monitoring olive oil functional compounds and antioxidant activity 262
11.9 The use of UV-Vis-NIR-MIR spectroscopy in olive oil industry and trade 263
11.10 Conclusion 266
Acknowledgments 266
References 266
12 Oxidative stability and the role of minor and functional components of olive oil 271
12.1 Introduction 271
12.2 Olive oil oxidative stability 271
12.2.1 Effect of oxygen availability on oil stability 273
12.2.2 Effect of oil composition: fatty acids and natural antioxidants 273
12.2.3 Effect of storage temperature 275
12.2.4 Effects of filtration and moisture content 276
12.3 Accelerated oxidative assays and shelf-life prediction 276
12.3.1 Shelf-life prediction from accelerated stability testing 278
12.4 Stability of olive oil components: fatty acids and minor components 278
12.4.1 Changes in fatty acid profile 278
12.4.2 Changes in minor compounds 278
12.4.3 Stability of sensory characteristics 281
12.5 Antioxidant capacity of olive oil functional components 282
12.6 Conclusion 283
References 284
13 Chemical and sensory changes in olive oil during deep frying 289
13.1 Introduction 289
13.2 Alterations of chemical characteristics in frying olive oil 290
13.2.1 Iodine value 290
13.2.2 Peroxide value 290
13.2.3 Viscosity 290
13.2.4 Polar compounds 291
13.2.5 Free fatty acids 291
13.2.6 Fatty acid methyl esters (FAMEs) 291
13.2.7 Tocopherols 291
13.2.8 Conjugated dienes (CDs) 291
13.2.9 Color 291
13.3 Oxidation of olive oil during frying 292
13.4 Methods for determination of polar compounds and evaluation of the quality of frying olive oil 292
13.4.1 Determination of polar compounds 292
13.4.2 Rapid test kit Oleo Test™ 292
13.5 Evaluation of the quality of frying olive oil 294
13.5.1 Viscofrit 294
13.5.2 Food Oil Sensor (FOS) 294
13.6 Prediction of oxidative stability under heating conditions 294
13.6.1 Rancimat method 294
13.7 Impact of deep frying on olive oil compared to otheroils 295
13.8 Conclusion 296
References 296
14 Olive oil packaging: recent developments 301
14.1 Introduction 301
14.2 Migration aspects during packaging 301
14.3 Flavor scalping 302
14.4 Effect of packaging materials on olive oil quality 302
14.4.1 Glass 303
14.4.2 Metals 304
14.4.3 Plastics 306
14.4.4 Composites 309
14.5 Conclusions 313
References 314
15 Table olives: processing, nutritional, and health implications 317
15.1 Introduction 317
15.2 Olive maturation stages for table olive processing 317
15.2.1 Green ripe olive stage 318
15.2.2 Turning-color olive stage 318
15.2.3 Naturally black ripe olive stage 318
15.2.4 Acylglycerols in raw olive fruit during growth, maturation, and ripening 318
15.2.5 Secondary metabolites in raw olive fruit 319
15.3 Olive cultivars suitable for table olive processing 320
15.4 Factors affecting raw olive fruit for table olive processing 321
15.5 Table olive processing 323
15.5.1 Commercial table olive processing methods 324
15.5.2 Olives processed by spontaneous fermentation 324
15.5.3 Greek-style black olives 326
15.5.4 Kalamata-style olives 327
15.5.5 Spanish-style green olives 327
15.5.6 Olives darkened by oxidation (California-style black ripe olives) 328
15.5.7 Table olive processing methods that have limited commercial application 329
15.5.8 Dehydrated table olives 331
15.5.9 Salt-dried olives 331
15.5.10 Naturally dehydrated olives 332
15.5.11 Olives treated with lye 332
15.5.12 Stuffed, seasoned, and marinated table olives 332
15.5.13 Picholine-style olives 332
15.5.14 Castelvetrano-style olives 333
15.6 Nutritional, health, and safety aspects of table olives 333
15.6.1 Mediterranean diet (as per Crete) 333
15.6.2 Health benefits of table olives in the Mediterranean diet 334
15.6.3 Composition of processed table olives 334
15.6.4 Polyphenols in processed table olives 335
15.6.5 Selected non-polyphenol minor components in olive fruit 335
15.7 Quality and safety aspects relating to table olives 337
15.7.1 Salt content of table olives 337
15.7.2 Microbiological safety and quality of table olives 337
15.7.3 Olive softening and shriveling 339
15.7.4 Gaseous spoilage 339
15.7.5 Malodorous fermentations 340
15.7.6 Mold spoilage 340
15.7.7 Preservation of table olive products 341
15.8 Antibiotic aspects of olive polyphenols 342
15.9 Probiotic capability of table olive products 342
15.10 Conclusion 343
References 343
16 Greek-style table olives and their functional value 347
16.1 Introduction 347
16.2 Table olives processing in Greece 348
16.2.1 Natural black olives in brine 348
16.2.2 Dry-salted black olives 350
16.3 Functional value of Greek table olives 352
16.4 Conclusion 360
References 360
17 Food hazards and quality control in table olive processing with a special reference to functional compounds 365
17.1 Introduction 365
17.1.1 Legal requirements of the table olive sector 366
17.2 Table olive processing techniques 367
17.2.1 Raw materials (fresh olives) 367
17.2.2 Processing techniques 367
17.3 New trends in table olive processing and quality control, with a special reference to functional products 369
17.3.1 Debittering methods 369
17.3.2 Enrichment of table olives with polyphenols 370
17.3.3 Selection of starter cultures with a probiotic activity 370
17.4 Food safety requirements for table olives 370
17.4.1 Food hazards in table olives 371
17.4.2 Preventing food hazards in table olives 371
17.5 Conclusion 372
References 373
18 Improving the quality of processed olives: acrylamide in Californian table olives 375
18.1 Introduction 375
18.2 Acrylamide formation in food and potential adverse health effects 376
18.2.1 Acrylamide in heat-treated foods 376
18.2.2 Adverse health effects of acrylamide 378
18.3 Regulation of acrylamide in food 381
18.4 Acrylamide levels in olive products 381
18.5 Effects of table olive processing methods on acrylamide formation 382
18.6 Methods to mitigate acrylamide levels in processed table olives 384
18.6.1 Reduction of acrylamide in California-style black ripe olives using additives 384
18.7 Conclusion 385
References 386
19 Antioxidants of olive oil, olive leaves, and their bioactivity 389
19.1 Introduction 389
19.2 Synthetic antioxidants 390
19.3 Natural antioxidants 390
19.3.1 Tocopherols 391
19.3.2 Phenols 391
19.3.3 Flavonoids 391
19.3.4 Carotenoids 392
19.4 Phenols in table olives 392
19.5 Phenols and other constituents of olive leaves and other olive tree products 392
19.5.1 Oleuropein 394
19.6 Extraction and activities of phenolics 394
19.6.1 Factors affecting the presence of phenolic compounds in olive products 396
19.7 Antioxidant and other properties of olive phenolics 398
19.7.1 Functional activity of olive leaves and olive oil 399
19.8 Conclusion 400
References 400
20 Composition and analysis of functional components of olive leaves 405
20.1 Introduction 405
20.2 Qualitative and quantitative analysis of olive leaves 405
20.2.1 Liquid chromatography (LC) 405
20.2.2 Gas chromatography (GC) 413
20.2.3 Nuclear magnetic resonance (NMR) 417
20.2.4 Other techniques 417
20.3 Future prospects 417
Acknowledgments 419
References 419
21 Production of phenol-enriched olive oil 423
21.1 Introduction 423
21.2 Olive oil phenolic compounds and their functional properties 423
21.3 Effect of the extraction process on olive oil functional compounds 424
21.3.1 Crushing 426
21.3.2 Malaxation 426
21.3.3 Decantation 427
21.4 Enhancement of olive oils antioxidant content 427
21.4.1 Sources and methods of olive oil enrichment in natural antioxidants 428
21.5 Conclusion 432
References 432
22 Olives and olive oil: a Mediterranean source of polyphenols 439
22.1 Introduction 439
22.2 Phenolic profile of olives and olive oils 439
22.3 Analytical approaches to characterize the phenolic profile of olives and olive oils 442
22.3.1 Sensory properties of VOO linked to polyphenols 442
22.4 Stability of polyphenols: cooking effects 443
22.4.1 Nutritional effects of cooking 444
22.5 Health effects of olive and olive oil polyphenols 445
22.5.1 Bioavailability of olive oil polyphenols 446
22.5.2 Protection against oxidative damage and inflammation 446
22.5.3 Cardiovascular diseases, LDL, HDL, and endothelial function 447
22.5.4 Protection against cancer 448
22.5.5 Neuroprotective effect 449
22.5.6 Other effects 449
22.6 Conclusion 449
Acknowledgments 450
References 450
23 Bioactive components from olive oil as putative epigenetic modulators 457
23.1 Introduction 457
23.2 Epigenetics as a new scientific challenge 457
23.3 Types of epigenetic modifications 459
23.3.1 DNA methylation 459
23.3.2 Histone modifications 460
23.3.3 MicroRNAs 461
23.4 Environmental factors and epigenetics (the role of the diet) 461
23.4.1 Nutritional factors 463
23.5 Epigenetics and human health 465
23.6 Epigenetics and aging 466
23.7 Olive oil components as dietary epigenetic modulators 468
23.8 Conclusion 471
References 471
24 Phenolic compounds of olives and olive oil and their bioavailability 479
24.1 Introduction 479
24.2 Phenolic compounds of olives and olive oil 480
24.2.1 Phenolic compounds in olives 480
24.2.2 Phenolic compounds in olive oil 481
24.3 Bioavailability of olive and olive oil phenolics 482
24.3.1 In vivo studies 482
24.3.2 In vitro studies 483
24.4 Conclusion 489
References 489
25 Antiatherogenic properties of olive oil glycolipids 493
25.1 Introduction 493
25.2 The role of inflammation in the development of chronic diseases 493
25.3 The role of diet in inflammation 495
25.4 PAF and its metabolism as a searching tool for functional components with antiatherogenic activity 495
25.5 Functional components of olive oil with antiatherogenic properties 496
25.5.1 Glycolipids of olive oil as functional components with antiatherogenic properties 496
25.6 Conclusion 500
References 501
26 Nutritional and health aspects of olive oil and diseases 505
26.1 Introduction 505
26.2 Dietary lipids and cardiovascular disease 507
26.3 Fat intake and cancer 512
26.3.1 Prostate cancer 512
26.3.2 Colorectal cancer 513
26.3.3 Breast cancer 514
26.3.4 Overall cancer rates 516
26.4 Obesity and dietary fat 516
26.5 Conclusion 517
References 518
27 Lipidomics and health: an added value to olive oil 527
27.1 Introduction 527
27.2 Lipidomics: an added value to olive oil 527
27.3 Membrane lipidomics and nutrilipidomics: natural oils for a healthy balance 528
27.3.1 Effects of fatty acids on membrane properties and biological roles of oleic acid 530
27.3.2 Lipidomics of oleic acid in health and disease 531
27.4 Membrane as relevant site for lipidomic analysis 534
27.4.1 Oleic acid as biomarker in lipidomics 535
27.4.2 The birth of nutrilipidomics and the role of olive oil 538
27.5 Conclusion and perspectives 539
Acknowledgments 539
References 539
28 Analysis of olive oil quality 543
28.1 Introduction 543
28.2 Fatty acid composition and analysis 544
28.2.1 Acidity 545
28.3 Measurement of oxidation 545
28.3.1 Peroxide value 547
28.3.2 Conjugated dienes and trienes 548
28.3.3 Thiobarbituric acid reactive substances assay 549
28.3.4 p-Anisidine value (p-AnV) 550
28.3.5 Total carbonyls 550
28.3.6 Polar value 551
28.3.7 Electrical conductivity method 551
28.3.8 Nuclear magnetic resonance (NMR) spectroscopy 551
28.4 Determination of chlorophylls 551
28.5 Determination of phenols 552
28.6 Cold test 552
28.7 Determination of sterol content 552
28.8 Differential scanning calorimetry (DSC) of olive oil 553
28.9 Authentication and authenticity of olive oil 553
References 553
29 Detection of extra virgin olive oil adulteration 559
29.1 Introduction 559
29.2 Parameters suitable for authenticity assessment of EVOO 560
29.2.1 Adulteration within fatty acids 560
29.2.2 Triacylglycerols 562
29.2.3 Sterols 564
29.2.4 Stigmasta-3,5-diene 566
29.2.5 Fatty acid alkyl esters 567
29.2.6 Adulteration with copper–chlorophyll 568
29.3 Direct authenticity assessment of EVOO 568
29.4 Conclusion 571
Acknowledgments 572
References 572
30 Authentication of olive oil based on minor components 577
30.1 Introduction 577
30.2 Sterols 577
30.2.1 Adulteration tracing 578
30.2.2 Cultivar determination 578
30.2.3 Geographical discrimination 578
30.3 Vitamin E – tocopherols 578
30.3.1 Adulteration tracing 579
30.3.2 Cultivar determination 580
30.3.3 Geographical discrimination 580
30.4 Phenols 580
30.4.1 Adulteration tracing 580
30.4.2 Cultivar determination 580
30.4.3 Geographical discrimination 581
30.5 Volatiles 581
30.5.1 Adulteration tracing 582
30.5.2 Cultivar determination 582
30.5.3 Geographical discrimination 582
30.6 Olive oil pigments 582
30.6.1 Adulteration tracing 582
30.6.2 Cultivar determination 584
30.6.3 Geographical discrimination 584
30.7 Conclusion 584
References 584
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 591
31.1 Introduction 591
31.2 Phenolic compounds of olive oil with special importance 591
31.2.1 Extraction methods of phenolic compounds from olive oil 593
31.2.2 Quantitative measurement of phenolic compounds in olive oil 594
31.2.3 The problems related to chromatographic measurement 596
31.2.4 Quantification using 1D qNMR 597
31.2.5 Colorimetric quantitation of oleocanthal and oleacein 600
31.3 Analysis of table olives 603
31.4 Conclusion 604
References 604
32 DNA fingerprinting as a novel tool for olive and olive oil authentication, traceability, and detection of functional compounds 609
32.1 Introduction 609
32.2 DNA-based fingerprinting 610
32.2.1 Amplified fragment length polymorphisms 612
32.2.2 Random amplified polymorphic DNA 612
32.2.3 Microsatellites 613
32.2.4 Inter-simple sequence repeat markers 614
32.2.5 Single nucleotide polymorphisms 614
32.2.6 Chloroplast genome sequencing 615
32.2.7 Real-time PCR 615
32.2.8 Taqman probe 616
32.2.9 High resolution melting (HRM) analysis 616
32.2.10 Microarrays 617
32.3 Omics approaches in olive and detection of functional compounds 617
References 618
33 Sensory properties and evaluation of virgin olive oils 625
33.1 Introduction 625
33.2 Description and review of methodology 625
33.2.1 Positive attributes 628
33.2.2 Negative attributes 630
33.2.3 Sensorial terms for labeling purposes 633
33.2.4 Organoleptic assessment of extra virgin olive oil applying to use a designation of origin (DO) 633
33.3 Chemistry, functionality, and technology behind senses 634
33.3.1 Saponifiable matter 634
33.3.2 Unsaponifiable matter 634
33.4 Positive sensory attributes of virgin olive oil and its consumption 645
References 646
34 International standards and legislative issues concerning olive oil and table olives and the nutritional, functional, and health claims related 651
34.1 Introduction 651
34.2 The international perspective 651
34.3 Legislative approach by various countries 654
34.3.1 The USA and Canada 655
34.3.2 Australia and New Zealand 658
34.4 The European Union perspective 658
34.4.1 Packaging 659
34.4.2 Labeling 659
34.4.3 Blends of olive oil 660
34.4.4 Designation of origin 660
34.5 Nutrition and health claims related to olive oils 660
34.6 Conclusion 666
References 666
35 The functional olive oil market: marketing prospects and opportunities 669
35.1 Introduction 669
35.2 The olive oil market 669
35.2.1 World production 669
35.2.2 World consumption 670
35.2.3 Global trade 671
35.2.4 New markets for olive oil 673
35.3 The influence of certifications of origin and production methods in olive oil 674
35.4 Case study: survey on consumption patterns, labeling, certification, and willingness to pay for olive oil 675
35.4.1 Demographic characteristics and olive oil consumption 675
35.4.2 Willingness to pay for certified olive oil 676
35.5 Promotional strategies 676
35.5.1 Extended summary 677
35.6 Conclusion 678
References 679
Future Research Needs 681
Index 683
EULA 691

Produkt-Details

• Erscheint lt. Verlag: 15.6.2017
• Reihe/Serie: Food Science and Technology
• Reihe/Serie: Food Science and Technology
• Reihe/Serie: Hui: Food Science and Technology
• Sprache: englisch
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Food Science & Technology • Functional Food, Nutraceuticals • Functional Foods & Nutraceuticals • Gesundheits- u. Sozialwesen • Health & Social Care • history of olive oil • history of olives • Lebensmittelforschung u. -technologie • Metabolism & Biochemistry of Nutrition • Oils & Fats • Öle u. Fette • olive oil and heart health • olive oil health benefits • olive oil nutrition • olives and hearth health • olives and olive oil analysis • olives and olive oil and cancer risk • olives and olive oil anti-oxidants • olives and olive oil bioactivity • olives and olive oil biochemistry • olives and olive oil cancer prevention • olives and olive oil chemical composition • olives and olive oil fatty acids • olives and olive oil phenolic antioxidants • olives and olive oil? processing • olives and olive oil quality control • olives and olive oil safety considerations • olives and olive oil squalene content • olives and olive oil terpenoid content • olives health benefits • Olives nutrition • Stoffwechsel u. Biochemie der Ernährung
• ISBN-10: 1-119-13532-X / 111913532X
• ISBN-13: 978-1-119-13532-6 / 9781119135326