scholarly journals Virgin Olive Oil Phenolic Compounds: Insights on Their Occurrence, Health-Promoting Properties and Bioavailability

2021 ◽  
Author(s):  
El Amine Ajal ◽  
Salah Chaji ◽  
Sanae Moussafir ◽  
Rachid Nejjari ◽  
Abdelmajid Soulaymani ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Edible Oil ◽  
Oil Consumption ◽  
Metabolic Products ◽  
The World ◽  
Health Promoting ◽  
Phenolics Content ◽  
Analytical Approaches

Virgin olive oil is a highly appreciated edible oil, considered as a relevant component of the Mediterranean diet. The spread of this foodstuff all over the world is making, to a certain extent, that new markets and consumers are getting used to this “Mediterranean’s golden treasure”. Currently, there is great momentum in research relating virgin olive oil intake to healthiness, which has been mainly associated with its phenolics content. Phenolics are considered health-promoting compounds due to their multifaceted biochemical actions that can potentially reduce the risk of various health problems. Yet, since the health-promoting effects of various phenolic compounds have been widely attributed to their metabolic products rather than the naturally occurring forms, the assessment of virgin olive oil phenolics bioavailability is still gaining immense attention and considered a great hot topic among researchers. In the first section of this contribution, the main groups of phenolic compounds identified in virgin olive oil are described, their qualitative and quantitative variability is discussed while analytical approaches applied for their determination are highlighted. The second section reports the beneficial health properties of virgin olive oil consumption related to its phenolics content paying special attention to their bioavailability.

scholarly journals Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Catherine Peyrot des Gachons ◽  
Abigail J. O’Keefe ◽  
Louise Slade ◽  
Gary K. Beauchamp
Keyword(s):  
Coronary Heart Disease ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Health Benefits ◽  
Extra Virgin Olive Oil ◽  
Sensory Loss ◽  
Food Protein ◽  
The World ◽  
Egg Yolks

AbstractThe Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefits. These phenolic compounds also contribute to the flavor of EVOO, adding both specific pungency in the throat and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Here, we demonstrate that some food-derived proteins, specifically from egg yolks and whey, when added to pungent and bitter EVOOs, reduce or even eliminate both the throat pungency and bitterness. The sensory loss is proportional to the food protein additions. Thus, when used in various foods recipes (e.g. mayonnaise), pungent and bitter EVOOs may lose their pungent and bitter characteristics thereby rendering them more palatable to many consumers. This sensory reduction might also indicate interaction between the proteins and the phenolic compounds, which, if confirmed, would raise the question of whether the bioactivities of EVOO phenolics remain unchanged when consumed with and without protein-containing foods.

scholarly journals Protein Suppresses Both Bitterness and Oleocanthal-elicited Pungency of Extra Virgin Olive Oil

2021 ◽  
Author(s):  
Catherine Peyrot des Gachons ◽  
Abigail J. O’Keefe ◽  
Louise Slade ◽  
Gary K. Beauchamp
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Health Benefits ◽  
Extra Virgin Olive Oil ◽  
Sensory Loss ◽  
Sensory Receptors ◽  
The World

Abstract The Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefits. These phenolic compounds also contribute to the flavor of EVOO, adding both pungent and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Here, we demonstrate that some food-derived proteins, when added to pungent and bitter EVOOs, reduce or even eliminate both the pungency and bitterness. This sensory loss seems to be caused by the proteins binding the pungent phenolic compound, oleocanthal, as well as bitter tasting phenolics, leaving them unable to activate their respective sensory receptors (TRPA1 and TAS2Rs). Thus, when used in various foods recipes (e.g. mayonnaise), pungent and bitter EVOOs may lose their pungent and bitter characteristics thereby rendering them more palatable to many consumers. These data also raise the question of whether the bioactivities of EVOO phenolics remain unchanged when consumed with and without protein-containing foods.

scholarly journals Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 368
Author(s):  
Paula Garcia-Oliveira ◽  
Cecilia Jimenez-Lopez ◽  
Catarina Lourenço-Lopes ◽  
Franklin Chamorro ◽  
Antia Gonzalez Pereira ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Olive Oil ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Volatile Fraction ◽  
Organoleptic Characteristics ◽  
Olive Variety ◽  
Minor Compounds

Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.

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

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 107
Author(s):  
Maria Antoniadou ◽  
Theodoros Varzakas
Keyword(s):  
Oral Health ◽  
Olive Oil ◽  
Review Paper ◽  
Safety Management ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Biological Properties ◽  
Management Systems ◽  
Health Promoting ◽  
Effect Of Food

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.

scholarly journals Virgin Olive Oil Phenolic Compounds Modulate the HDL Lipidome in Hypercholesterolaemic Subjects: A Lipidomic Analysis of the VOHF Study

2021 ◽  
pp. 2001192 ◽  
Author(s):  
Sara Fernández‐Castillejo ◽  
Anna Pedret ◽  
Úrsula Catalán ◽  
Rosa‐Maria Valls ◽  
Marta Farràs ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Lipidomic Analysis

Olive oil consumption and its repercussions on lipid metabolism

2020 ◽  
Vol 78 (11) ◽  
pp. 952-968 ◽  
Author(s):  
João Tomé-Carneiro ◽  
María Carmen Crespo ◽  
María Carmen López de las Hazas ◽  
Francesco Visioli ◽  
Alberto Dávalos
Keyword(s):  
Lipid Metabolism ◽  
Adverse Effects ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Health Claims ◽  
Oil Consumption ◽  
Trans Fats ◽  
Cardiometabolic Disorders

Abstract Consumption of highly processed foods, such as those high in trans fats and free sugars, coupled with sedentarism and chronic stress increases the risk of obesity and cardiometabolic disorders, while adherence to a Mediterranean diet is inversely associated with the prevalence of such diseases. Olive oil is the main source of fat in the Mediterranean diet. Data accumulated thus far show consumption of extra virgin, (poly)phenol-rich olive oil to be associated with specific health benefits. Of note, recommendations for consumption based on health claims refer to the phenolic content of extra virgin olive oil as beneficial. However, even though foods rich in monounsaturated fatty acids, such as olive oil, are healthier than foods rich in saturated and trans fats, their inordinate use can lead to adverse effects on health. The aim of this review was to summarize the data on olive oil consumption worldwide and to critically examine the literature on the potential adverse effects of olive oil and its main components, particularly any effects on lipid metabolism. As demonstrated by substantial evidence, extra virgin olive oil is healthful and should be preferentially used within the context of a balanced diet, but excessive consumption may lead to adverse consequences.

Antioxidant activity of virgin olive oil phenolic compounds in a micellar system

1999 ◽  
Vol 79 (13) ◽  
pp. 1803-1808 ◽  
Author(s):  
Vincenzo Fogliano ◽  
Alberto Ritieni ◽  
Simona M Monti ◽  
Monica Gallo ◽  
Dorotea Della Medaglia ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Micellar System

Assessment of polar phenolic compounds of virgin olive oil by NIR and mid-IR spectroscopy and their impact on quality

2016 ◽  
Vol 119 (1) ◽  
pp. 1600099 ◽  
Author(s):  
Maria Eugenia Mora-Ruiz ◽  
Patricia Reboredo-Rodríguez ◽  
Maria Desamparados Salvador ◽  
Carmen González-Barreiro ◽  
Beatriz Cancho-Grande ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Ir Spectroscopy ◽  
Olive Oil ◽  
Virgin Olive Oil

scholarly journals 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 ◽  
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.

scholarly journals Variations of phenolic compounds and sensory properties of virgin olive oils from the variety 'Istrska belica'

ACTA IMEKO ◽  
2016 ◽  
Vol 5 (1) ◽  
pp. 22 ◽  
Author(s):  
Milena Bucar-Miklavcic ◽  
Terezija Golob ◽  
Vasilij Valencic ◽  
Erika Bester ◽  
Bojan Butinar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Sensory Properties ◽  
The Other ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Olive Variety ◽  
End Stage ◽  
Positive Properties

The olive variety 'Istrska belica' is well known for its numerous positive properties, such as resistance to low temperature and high oil content. The aim was to determine the variations in the levels of phenolic compounds and sensory properties during storage of 'Istrska belica' virgin olive oil. The profile of the phenolic compounds and sensory properties of 'Istrska belica' olive oil were further compared with those for other varieties, including 'Leccino' and 'Maurino'. The content of phenolic compounds of the olive oils decreased after 1 year and 2 years of storage. After 2 years of storage, the levels of oleuropein and the ligstroside derivates significantly decreased, while the end-stage compounds tyrosol and hydroxytyrosol increased. These data show that after 1 year of storage, the 'Istrska belica' olive oil preserves similar intensities for bitterness and pungency, and similar oleuropein and ligstroside derivates levels. In contrast to the other oils analysed, the intensities of bitterness and pungency of 'Istrska belica' olive oil decreased greatly only after 2 years of storage. Moreover, the phenolic compounds content, and oleuropein and ligstroside derivates levels, and the intensities of bitterness and pungency were the highest in fresh 'Istrska belica' olive oil, compared to the other olive oils analysed. Overall, 'Istrska belica' olive oil has important advantages over olive oil from other varieties that are grown in the Istria region.

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