scholarly journals Olive Oil: Processing Characterization, and Health Benefits

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1612
Author(s):  
Dimitrios Boskou ◽  
Maria Lisa Clodoveo
Keyword(s):  
Olive Oil ◽  
Reference Model ◽  
Scientific Information ◽  
Virgin Olive Oil ◽  
Analytical Techniques ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
World Health ◽  
Positive Role ◽  
Lipid Source

The Mediterranean diet is now well known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient, a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits, the employment of advanced technologies, and the availability of sophisticated analytical techniques that are used to control the origin of the fruits and guarantee the grade of the final product. With the aim of enriching the recent multidisciplinary scientific information that orbits around this healthy lipid source, a new special issue of Foods journal has been published.

scholarly journals Development of Soy Milk Based Functional Fruit Yogurt Fortified with Extra Virgin Olive Oil

2021 ◽  
Vol 3 (4) ◽  
pp. 1-3
Author(s):  
Md. Wadud Ahmed ◽  
Md. Sharifur Rahman
Keyword(s):  
Cardiovascular Diseases ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
World Health ◽  
Cow Milk ◽  
Soy Milk ◽  
Overall Acceptability ◽  
Animal Fat ◽  
Bottom Portion

Cardiovascular diseases (CVD) and obesity are the most increasing world health challenge in recent days. To prevent these health problems, food researchers are intensively focusing to replace animal fat by healthy vegetable item with incorporation of different bioactive compounds. This study was conducted to develop a novel yogurt using different ratio of soy and cow milk. Blueberry pulp, extra virgin olive oil and stevia were used in the bottom portion to enhance functionality of the developed yogurt against CVD. All developed yogurt samples were analyzed for taste, texture and overall acceptability. Sensory analysis showed that, the yogurt developed from 75% soy milk and 25% cow milk had the highest overall acceptability.

scholarly journals New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil

Molecules ◽  
2020 ◽  
Vol 25 (10) ◽  
pp. 2345 ◽  
Author(s):  
Irene Dini ◽  
Giulia Graziani ◽  
Anna Gaspari ◽  
Francesca Luisa Fedele ◽  
Andrea Sicari ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Total Phenolic ◽  
Phenolic Profile ◽  
Antioxidants Activity ◽  
Olive Trees ◽  
New Strategies

The health advantages of extra-virgin olive oil (EVOO) are ascribed mainly to the antioxidant ability of the phenolic compounds. Secoiridoids, hydroxytyrosol, tyrosol, phenolic acid, and flavones, are the main nutraceutical substances of EVOO. Applications of beneficial microbes and/or their metabolites impact the plant metabolome. In this study the effects of application of selected Trichoderma strains or their effectors (secondary metabolites) on the phenolic compounds content and antioxidant potential of the EVOOs have been evaluated. For this purpose, Trichoderma virens (strain GV41) and Trichoderma harzianum (strain T22), well-known biocontrol agents, and two their metabolites harzianic acid (HA) and 6-pentyl-α-pyrone (6PP) were been used to treat plants of Olea europaea var. Leccino and var. Carolea. Then the nutraceutical potential of EVOO was evaluated. Total phenolic content was estimated by Folin–Ciocalteau’s assay, metabolic profile by High-Resolution Mass spectroscopy (HRMS-Orbitrap), and antioxidant activity by DPPH and ABTS assays. Our results showed that in the cultivation of the olive tree, T22 and its metabolites improve the nutraceutical value of the EVOOs modulating the phenolic profile and improving antioxidants activity.

scholarly journals Analysis of the Factors that Influence Olive Oil Demand in the Veneto Region (Italy)

Agriculture ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 154 ◽  
Author(s):  
Tempesta ◽  
Vecchiato
Keyword(s):  
Olive Oil ◽  
Consumer Preferences ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Organic Production ◽  
Veneto Region ◽  
Organic Certification ◽  
Olive Trees ◽  
Heterogeneity Of Preferences

The present study analyzes the demand for extra virgin olive oil of Veneto region consumers in relation to some extrinsic characteristics of the oil, such as the place of production (with particular reference to the Veneto region), the designation of origin, the organic certification, the type of transformation (artisanal or industrial), and the cultivation of olive trees in landscapes that have preserved traditional forms, which are typically the result of irregular plantations or the reduced densities of plants per hectare of cultivated areas. To this aim, a discrete choice experiment was carried out that allowed us to identify the effect of each of the attributes on the choices of the interviewees and to highlight the presence of heterogeneity in consumer preferences. The analysis carried out highlights the presence of a strong segmentation of the extra virgin olive oil (EVOO) market in the Veneto region. In the estimated model, the heterogeneity of preferences is particularly relevant in the case of Protected Denomination of Origin (PDO) production, handicraft milling, and organic production. In contrast, the interviewees' preferences appear to be very homogeneous for the Italian or Veneto EVOO. The results of our research confirm that the place of production is one of the most important clues considered by consumers when buying EVOO. This effect, however, appears to be less important in the areas where olive tree cultivation occupies only a reduced fraction of the cultivated area. In these situations, people tend to prioritize the consumption of EVOO from other regions where production is more widespread. Olive growing that preserves the traditional landscape appears to have a significant effect on consumer behavior, but only for some market segments.

scholarly journals Extra virgin olive oil polyphenolic extracts downregulate inflammatory responses in LPS-activated murine peritoneal macrophages suppressing NFκB and MAPK signalling pathways

2014 ◽  
Vol 5 (6) ◽  
pp. 1270-1277 ◽  
Author(s):  
A. Cárdeno ◽  
M. Sánchez-Hidalgo ◽  
M. Aparicio-Soto ◽  
S. Sánchez-Fidalgo ◽  
C. Alarcón-de-la-Lastra
Keyword(s):  
Olive Oil ◽  
Inflammatory Responses ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Peritoneal Macrophages ◽  
Signalling Pathways ◽  
Mapk Signalling ◽  
Anti Oxidant ◽  
Murine Peritoneal Macrophages

Extra virgin olive oil (EVOO) is obtained from the fruit of the olive treeOlea europaeaL. Phenolic compounds present in EVOO have recognized anti-oxidant and anti-inflammatory properties.

scholarly journals Phenolic Compounds and Triterpenes in Different Olive Tissues and Olive Oil By-Products, and Cytotoxicity on Human Colorectal Cancer Cells: The Case of Frantoio, Moraiolo and Leccino Cultivars (Olea europaea L.)

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2823
Author(s):  
Pujun Xie ◽  
Lorenzo Cecchi ◽  
Maria Bellumori ◽  
Diletta Balli ◽  
Lisa Giovannelli ◽  
...  
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Dry Extract ◽  
Dependent Relationship ◽  
Colorectal Cancer Cells ◽  
Olive Cultivars ◽  
Hct 116 ◽  
Dose Dependent

Phenolic and triterpenoid compounds of the olive tree are recognized as having a key role in health promotion, thanks to their multiple protective actions in humans. To expand the source of these bioactive compounds, the phenolic and triterpenoid profiles of leaf, branch, destoned fruit, destoned pomace, shell, seed, and extra virgin olive oil from the Frantoio, Leccino, and Moraiolo olive cultivars were simultaneously characterized by HPLC-DAD-MS. Overall, 43 molecules were quantitated and expressed on the obtained dry extracts. Oleuropein was mainly concentrated in branches (82.72 g/kg), fruits (55.79 g/kg), leaves (36.71 g/kg), and shells (1.26 g/kg), verbascoside (4.88 g/kg) in pomace, and nüzhenide 11-methyl oleoside (90.91 g/kg) in seeds. Among triterpenoids, which were absent in shells, the highest amount of oleanolic acid was found in olive leaves (11.88 g/kg). HCT-116 colorectal cells were chosen to assess the cytotoxicity of the dry extract, using the phytocomplex from Frantoio, which was the richest in phenols and triterpenoids. The IC50 was also determined for 13 pure molecules (phenols and terpenoids) detected in the extracts. The greatest inhibition on the cell’s proliferation was induced by the branch dry extract (IC50 88.25 μg/mL) and by ursolic acid (IC50 24 μM). A dose-dependent relationship was observed for the tested extracts.

scholarly journals Geographical Origin Assessment of Extra Virgin Olive Oil via NMR and MS Combined with Chemometrics as Analytical Approaches

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 113
Author(s):  
Francesca Calò ◽  
Chiara Roberta Girelli ◽  
Selina C. Wang ◽  
Francesco Paolo Fanizzi
Keyword(s):  
Olive Oil ◽  
Geographical Origin ◽  
Virgin Olive Oil ◽  
Geographic Origin ◽  
Analytical Techniques ◽  
Extra Virgin Olive Oil ◽  
Product Authenticity ◽  
Mature Field ◽  
Analytical Approaches ◽  
Origin Assessment

Geographical origin assessment of extra virgin olive oil (EVOO) is recognised worldwide as raising consumers’ awareness of product authenticity and the need to protect top-quality products. The need for geographical origin assessment is also related to mandatory legislation and/or the obligations of true labelling in some countries. Nevertheless, official methods for such specific authentication of EVOOs are still missing. Among the analytical techniques useful for certification of geographical origin, nuclear magnetic resonance (NMR) and mass spectroscopy (MS), combined with chemometrics, have been widely used. This review considers published works describing the use of these analytical methods, supported by statistical protocols such as multivariate analysis (MVA), for EVOO origin assessment. The research has shown that some specific countries, generally corresponding to the main worldwide producers, are more interested than others in origin assessment and certification. Some specific producers such as Italian EVOO producers may have been focused on this area because of consumers’ interest and/or intrinsic economical value, as testified also by the national concern on the topic. Both NMR- and MS-based approaches represent a mature field where a general validation method for EVOOs geographic origin assessment could be established as a reference recognised procedure.

scholarly journals A genomic data mining pipeline for 15 species of the genus Olea

2019 ◽  
Vol 24 ◽  
pp. e922
Author(s):  
Constantinos Salis ◽  
Eleni Papakonstantinou ◽  
Katerina Pierouli ◽  
Athanasios Mitsis ◽  
Lia Basdeki ◽  
...  
Keyword(s):  
Data Mining ◽  
Olive Oil ◽  
Semantic Annotation ◽  
Virgin Olive Oil ◽  
Genomic Data ◽  
Olive Tree ◽  
Extra Virgin Olive Oil ◽  
Nucleotide Sequence Level ◽  
Age Related ◽  
Tree Data

In the big data era, conventional bioinformatics seems to fail in managing the full extent of the available genomic information. The current study is focused on olive tree species and the collection and analysis of genetic and genomic data, which are fragmented in various depositories. Extra virgin olive oil is classified as a medical food, due to nutraceutical benefits and its protective properties against cancer, cardiovascular diseases, age-related diseases, neurodegenerative disorders, and many other diseases. Extensive studies have reported the benefits of olive oil on human health. However, available data at the nucleotide sequence level are highly unstructured. Towards this aim, we describe an in-silico approach that combines methods from data mining and machine learning pipelines to ontology classification and semantic annotation. Fusing and analysing all available olive tree data is a step of uttermost importance in classifying and characterising the various cultivars, towards a comprehensive approach under the context of food safety and public health.

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