The role of virgin olive oil components in the modulation of endothelial function

This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.

Download Full-text

Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.05.030 ◽

2018 ◽

Vol 84 ◽

pp. 508-514 ◽

Cited By ~ 11

Author(s):

V. Giacintucci ◽

C.D. Di Mattia ◽

G. Sacchetti ◽

F. Flamminii ◽

A.J. Gravelle ◽

...

Keyword(s):

Mechanical Strength ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Minor Components

Download Full-text

A Social Analysis of the Olive Oil Sector: The Role of Family Business

Resources ◽

10.3390/resources8030151 ◽

2019 ◽

Vol 8 (3) ◽

pp. 151 ◽

Cited By ~ 3

Author(s):

D’Adamo ◽

Falcone ◽

Gastaldi ◽

Morone

Keyword(s):

Olive Oil ◽

Family Business ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Policy Support ◽

Social Analysis ◽

Olive Oil Mills ◽

Oil Sector ◽

Residential Market

Extra-virgin olive oil (EVOO) is one of the most popular products in Mediterranean diet. Spain produces about 52% of olive oil with the presence of larger firms; Italy follows with a share of 9% and a production structure characterized instead by small family businesses. A social analysis, based on a multiple-questionnaire, has analyzed the perspectives of 500 consumers conferring their olives to a family-owned olive oil mills (OOMs). This work aims to assess the role of family business evaluating the opportunities associated with the development of circular economy (CE) models. Results show that Italian consumers’ preferences give attention to the use of natural resource and the olive oil is perceived as a natural product. In addition, family owned-OOMs provide a great sense of trust and the relevant role of family within the entire life cycle of olive oil is demonstrated. OOMs that work for residential market are strongly preferred to industrial ones being able to manage single lots of olives belonging to the same customers’ land. The recovery of some by-products represents an opportunity for OOMs and policy support is required to favor the needed generational change, whose absence is perceived as a serious obstacle to the future development of the sector along circularity principles.

Download Full-text

P5319Extra virgin olive oil and apples enriched-dark chocolate consumption and endothelial function: a randomized crossover trial in patients with cardiovascular risk factors

European Heart Journal ◽

10.1093/eurheartj/ehx493.p5319 ◽

2017 ◽

Vol 38 (suppl_1) ◽

Cited By ~ 1

Author(s):

R. Di Stefano ◽

F. Felice ◽

E. Belardinelli ◽

V. Domenici ◽

M. Cifelli ◽

...

Keyword(s):

Risk Factors ◽

Cardiovascular Risk ◽

Endothelial Function ◽

Olive Oil ◽

Cardiovascular Risk Factors ◽

Crossover Trial ◽

Virgin Olive Oil ◽

Dark Chocolate ◽

Randomized Crossover Trial

Download Full-text

Role of minor constituents in the photooxidation of virgin olive oil

Journal of the American Oil Chemists Society ◽

10.1007/s11746-998-0234-1 ◽

1998 ◽

Vol 75 (7) ◽

pp. 837-843 ◽

Cited By ~ 56

Author(s):

M. Rahmani ◽

A. Saari Csallany

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Minor Constituents

Download Full-text

The Role of Individual Knowledge in Functional Olive Oil Preferences: Does Self-Coherence Lead to Different Health Attributes Perception?

Foods ◽

10.3390/foods9101428 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1428 ◽

Cited By ~ 1

Author(s):

Giuseppe Di Vita ◽

Alfio Strano ◽

Giulia Maesano ◽

Giovanni La Via ◽

Mario D’Amico

Keyword(s):

Olive Oil ◽

Logistic Model ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Healthy Foods ◽

Oil Consumption ◽

Individual Knowledge ◽

Research Questions ◽

Econometric Analyses

This study examined whether health cues influence the choices of olive oil consumers with different degrees of knowledge about the nutritional properties of olive oil. To this end, a direct survey on the consumption of healthy extra-virgin olive oil was implemented by examining the stated preferences of a sample of consumers. Two econometric analyses were carried out to identify the drivers of the consumption of olive oil with high polyphenol content. The logistic model was chosen as the most suitable method to answer the research questions. The results revealed a general consensus among consumers regarding the beneficial properties of olive oil consumption. Moreover, the findings show that different degrees of individual knowledge act as distinctive drivers in influencing the health perception of olive oil consumers. Finally, this study verified that, even for healthy foods, consumers’ choices are strongly dependent on their own self-coherence. As a consequence, consumers’ knowledge or beliefs that orientate their attitudes are influenced by different motivations and attributes.

Download Full-text