Advances in Processing, Quality, Safety, Authenticity, Nutrition, Health, and Oral Health of Extra Virgin Olive Oil

Olive fruit exerts great socioeconomic impact. Many studies have shown the multiple benefits of healthy olive oil for the human body. The increase in consumption of extra virgin olive oil is mainly due to its unique sensory, nutritive qualities, biological properties, and health-promoting effects. In this review paper recent advances in quality, safety, authenticity, processing, nutrition, health, and oral health of extra virgin olive oil (EVOO) have been discussed and outlined. Regarding safety, the effect of food safety management systems in EVOO has been reported along with the use of different tools such as FMEA and Ishikawa.

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Extra Virgin Olive Oil Extracts Modulate the Inflammatory Ability of Murine Dendritic Cells Based on Their Polyphenols Pattern: Correlation between Chemical Composition and Biological Function

Antioxidants ◽

10.3390/antiox10071016 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1016

Author(s):

Stefania De Santis ◽

Marina Liso ◽

Giulio Verna ◽

Francesca Curci ◽

Gualtiero Milani ◽

...

Keyword(s):

Dendritic Cells ◽

Olive Oil ◽

Virgin Olive Oil ◽

Adaptive Immune Response ◽

Extra Virgin Olive Oil ◽

Pattern Correlation ◽

Important Health ◽

Health Promoting ◽

Anti Inflammatory ◽

Inflammatory Profile

Extra virgin olive oil (EVOO) represents one of the most important health-promoting foods whose antioxidant and anti-inflammatory activities are mainly associated to its polyphenols content. To date, studies exploring the effect of EVOO polyphenols on dendritic cells (DCs), acting as a crosstalk between the innate and the adaptive immune response, are scanty. Therefore, we studied the ability of three EVOO extracts (cv. Coratina, Cima di Mola/Coratina, and Casaliva), characterized by different polyphenols amount, to regulate DCs maturation in resting conditions or after an inflammatory stimulus. Cima di Mola/Coratina and Casaliva extracts were demonstrated to be the most effective in modulating DCs toward an anti-inflammatory profile by reduction of TNF and IL-6 secretion and CD86 expression, along with a down-modulation of Il-1β and iNOS expression. From factorial analysis results, 9 polyphenols were tentatively established to play a synergistic role in modulating DCs inflammatory ability, thus reducing the risk of chronic inflammation.

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Tyrosol and Hydroxytyrosol Determination in Extra Virgin Olive Oil with Direct Liquid Electron Ionization–Tandem Mass Spectrometry

Separations ◽

10.3390/separations8100173 ◽

2021 ◽

Vol 8 (10) ◽

pp. 173

Author(s):

Veronica Termopoli ◽

Maurizio Piergiovanni ◽

Achille Cappiello ◽

Pierangela Palma ◽

Giorgio Famiglini

Keyword(s):

Olive Oil ◽

Matrix Effects ◽

Multiple Reaction Monitoring ◽

Virgin Olive Oil ◽

Standard Addition ◽

Extra Virgin Olive Oil ◽

Electron Ionization ◽

Free Form ◽

Multiple Reaction Monitoring Mode ◽

Health Promoting

Extra virgin olive oil (EVOO) is one of the main ingredients of the Mediterranean diet. It is claimed as a functional food for its unique content of health-promoting compounds. Tyrosol (Tyr), Hydroxytyrosol (Htyr), and their phenolic derivatives present in EVOO show beneficial properties, and their identification and quantification, both in their free form and after the hydrolysis of more complex precursors, are important to certify its quality. An alternative method for quantifying free and total Tyr and Htyr in EVOO is presented using an LC–MS interface based on electron ionization (EI), called liquid electron ionization (LEI). This method requires neither sample preparation nor chromatography; the sample is diluted and injected. The selectivity and sensitivity were assessed in multiple reaction monitoring mode (MRM), obtaining confirmation and quantification in actual samples ranging from 5 to 11 mg/Kg for the free forms and from 32 to 80 mg/Kg for their total amount after hydrolysis. Two MS/MS transitions were acquired for both compounds using the Q/q ratios as confirmatory parameters. Standard addition calibration curves demonstrated optimal linearity and negligible matrix effects, allowing a correct quantification even without expensive and difficult to find labeled internal standards. After several weeks of operation, the system’s repeatability was excellent, with an intraday RSD (%) spanning from five to nine and an interday RSD (%) spanning from 9 to 11.

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The Protective Effects of Extra Virgin Olive Oil on Immune-mediated Inflammatory Responses

Endocrine Metabolic & Immune Disorders - Drug Targets ◽

10.2174/1871530317666171114115632 ◽

2017 ◽

Vol 18 (1) ◽

pp. 23-35 ◽

Cited By ~ 23

Author(s):

Rosa Casas ◽

Ramon Estruch ◽

Emilio Sacanella

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Inflammatory Responses ◽

Current Knowledge ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Biological Properties ◽

Protective Effects ◽

Beneficial Effects ◽

Immune Mediated

Background and Objective: The increasing interest in the Mediterranean diet (MeDiet) hinges on the relevant role it plays in inflammatory diseases. Several clinical, epidemiological and experimental evidences suggest that consumption of the MeDiet reduces the incidence of certain pathologies related to oxidative stress, chronic inflammation and immune system diseases such as cancer, atherosclerosis and cardiovascular disease (CVD). These reductions can be partially attributed to extra virgin olive oil (EVOO) consumption which has been described as a key bioactive food because of its high nutritional quality and its particular composition of fatty acids, vitamins and polyphenols. Indeed, the beneficial effects of EVOO have been linked to its fatty acid composition, which is very rich in monounsaturated fatty acids (MUFA), and has moderate saturated and polyunsaturated fatty acids (PUFA). The current knowledge available on the beneficial effects of EVOO and its phenolic compounds, specifically its biological properties and antioxidant capacity against immune-mediated inflammatory responses (atherosclerosis, rheumatoid arthritis, diabetes, obesity, cancer, inflammatory bowel disease or neurodegenerative disease, among others) in addition to its potential clinical applications. Conclusion: The increasing body of studies carried out provides compelling evidence that olive polyphenols are potential candidates to combat chronic inflammatory states.

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Nutritional and Biological Properties of Extra Virgin Olive Oil

Journal of Agricultural and Food Chemistry ◽

10.1021/jf103813t ◽

2011 ◽

Vol 59 (3) ◽

pp. 785-792 ◽

Cited By ~ 84

Author(s):

Edwin N. Frankel

Keyword(s):

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Biological Properties

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Extra-Virgin Olive Oil from Apulian Cultivars and Intestinal Inflammation

Nutrients ◽

10.3390/nu12041084 ◽

2020 ◽

Vol 12 (4) ◽

pp. 1084 ◽

Cited By ~ 6

Author(s):

Marica Cariello ◽

Annalisa Contursi ◽

Raffaella Maria Gadaleta ◽

Elena Piccinin ◽

Stefania De Santis ◽

...

Keyword(s):

Olive Oil ◽

Chronic Inflammation ◽

Intestinal Inflammation ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Biological Properties ◽

Central Component ◽

Colon Cells ◽

Positive Effects ◽

Chronic Intestinal Inflammation

Inflammatory bowel disease (IBD) is a multifactorial intestinal disorder characterized by chronic intestinal inflammation. The etiology of IBD is still unclear, although genetic, environmental and host factors have been associated to the disease. Extra-virgin olive oil (EVO) is a central component of the Mediterranean diet and it decreases chronic inflammation by interfering with arachidonic acid and NF-κB signaling pathways. Specifically, the different components of EVO are able to confer advantages in terms of health in their site of action. For instance, oleic acid displays a protective effect in liver dysfunction and gut inflammation, whereas phenolic compounds protect colon cells against oxidative damage and improve the symptoms of chronic inflammation in IBD. Given the biological properties of EVO, we investigated whether its administration is able to confer protection in a mouse model of dextrane sodium sulfate (DSS)-induced colitis. Four EVO cultivars from the Apulian Region of Italy, namely Ogliarola (Cima di Bitonto), Coratina, Peranzana and Cima di Mola, respectively, were used. Administration of EVO resulted in reduced body weight loss in our colitis model. Furthermore, mice treated with Ogliarola, Coratina and Cima di Mola EVO displayed a reduction of rectal bleeding and IL-1β, TGFβ, IL-6 gene expression levels. Furthermore, Ogliarola, Coratina and Peranzana EVO administration ameliorated intestinal permeability and histopathological features of inflammation. Our data further validate the well-known positive effects of EVO supplementation in promoting human health and suggest the bona fide contribution of EVO in preventing onset and reducing progression of intestinal inflammation.

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Olive-oil Phenolics and Health: Potential Biological Properties

Natural Product Communications ◽

10.1177/1934578x0800301227 ◽

2008 ◽

Vol 3 (12) ◽

pp. 1934578X0800301 ◽

Cited By ~ 2

Author(s):

Francesco Visioli ◽

Francesca Ieri ◽

Nadia Mulinacci ◽

Franco F. Vincieri ◽

Annalisa Romani

Keyword(s):

Phenolic Compounds ◽

Olive Oil ◽

Virgin Olive Oil ◽

Primary Source ◽

Human Monocyte ◽

Extra Virgin Olive Oil ◽

Biological Properties ◽

Dietary Lipids

Extra virgin olive oil, the primary source of oil in the Mediterranean diet, differs significantly in composition from dietary lipids that are consumed by other populations. The several minor constituents of virgin olive oil include vitamins such as alpha-and gamma-tocopherols (around 200 ppm) and beta-carotene, phytosterols, pigments, terpenic acids, flavonoids, squalene, and a number of phenolic compounds, such as hydroxytyrosol, usually grouped under the rubric “polyphenols”. The antioxidant and enzyme-modulating activities of extra virgin olive oil phenolics, such as their ability to inhibit NF-kB activation in human monocyte/macrophages has been demonstrated in vitro. There is also solid evidence that extra virgin olive oil phenolic compounds are absorbed and their human metabolism has been elucidated. Several activities that might be associated with cardiovascular protection, such as inhibition of platelet aggregation and reduction of plasma rHcy have been demonstrated in vivo. The biologically relevant properties of olive phenolics are described, although further investigations in controlled clinical trials are needed to support the hypothesis that virgin olive oil consumption may contribute to lower cardiovascular mortality.

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Extra virgin olive oil polyphenols: biological properties and antioxidant activity

Pathology ◽

10.1016/b978-0-12-815972-9.00022-6 ◽

2020 ◽

pp. 225-233

Author(s):

Annalisa Silenzi ◽

Claudio Giovannini ◽

Beatrice Scazzocchio ◽

Rosaria Varì ◽

Massimo D’Archivio ◽

...

Keyword(s):

Antioxidant Activity ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Biological Properties

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Direct determination of phenolic secoiridoids in olive oil by ultra-high performance liquid chromatography-triple quadruple mass spectrometry analysis

Scientific Reports ◽

10.1038/s41598-019-52060-5 ◽

2019 ◽

Vol 9 (1) ◽

Cited By ~ 3

Author(s):

Antonio Luque-Muñoz ◽

Ruben Tapia ◽

Ali Haidour ◽

Jose Justicia ◽

Juan M. Cuerva

Keyword(s):

Olive Oil ◽

Analytical Method ◽

High Performance ◽

Virgin Olive Oil ◽

Direct Determination ◽

Extra Virgin Olive Oil ◽

Biological Properties ◽

Mass Spectrometry Analysis ◽

Spectrometry Analysis ◽

Organoleptic Characteristics

Abstract In recent years, a large number of biological properties and an important role in the organoleptic characteristics of olive oil have been attributed to phenolic secoiridoids, such as oleacein, oleocanthal, oleuropein aglycone and ligstroside aglycone. Consequently, quantifying them is of great interest for the olive oil sector. Currently, there is no consensus in which analytical method must be use to accurately determine these compounds in olive oil, mainly owing to the lack of reference standards for calibration. In this work, analytical standards of phenolic secoiridoids have been used to develop a quantitative and rapid analytical method by UHPLC-MS/MS, in which sample extraction is not carried out. Simple dilutions of the sample with dry tetrahydrofuran and dry acetonitrile were performed before analysing them. It is worth noting that under these conditions the generation of artefacts such as acetals and hemiacetals of the aldehydic forms is highly reduced. The detection and quantification was performed with a Xevo TQS tandem quadrupole mass spectrometer. The method was validated at four concentration levels and finally applied to six samples of extra virgin olive oil.

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