Editorial

2 pages, 170 KiB

Open AccessEditorial

Olive Oil: Processing Characterization, and Health Benefits

by Dimitrios Boskou and Maria Lisa Clodoveo

Foods 2020, 9(11), 1612; https://doi.org/10.3390/foods9111612 - 06 Nov 2020

Cited by 4 | Viewed by 2701

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 [...] Read more.

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. Full article

(This article belongs to the Special Issue Olive Oil: Processing, Characterization, and Health Benefits)

Research

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11 pages, 846 KiB

Open AccessArticle

Varietal Authentication of Extra Virgin Olive Oils by Triacylglycerols and Volatiles Analysis

by Francesca Blasi, Luna Pollini and Lina Cossignani

Foods 2019, 8(2), 58; https://doi.org/10.3390/foods8020058 - 05 Feb 2019

Cited by 37 | Viewed by 4626

Abstract

In recent years, there is an increasing interest in high-quality extra virgin olive oils (EVOOs) produced from local cultivars. They have particular chemical/organoleptic characteristics and are frequently subjected to fraud, whereby the control of quality requires a powerful varietal check. In the present [...] Read more.

In recent years, there is an increasing interest in high-quality extra virgin olive oils (EVOOs) produced from local cultivars. They have particular chemical/organoleptic characteristics and are frequently subjected to fraud, whereby the control of quality requires a powerful varietal check. In the present research, triacylglycerols (TAGs) and volatiles have been studied as chemical markers for the authentication of EVOO samples from four Italian varieties of Olea europea (Dolce Agogia, Frantoio, Leccino, and Moraiolo). The monocultivar EVOO samples have been subjected to a chemical–enzymatic chromatographic method in order to perform a stereospecific analysis, an important procedure for the characterization of TAG of food products. The results, combined with chemometric analysis (linear discriminant analysis, LDA), were elaborated in order to classify Italian EVOO monocultivar samples. In accordance with the total and intrapositional fatty acid (FA) composition of TAG fraction, the results were allowed to carry out a varietal discrimination. In addition, volatile compounds were also determined by solid-phase micro-extraction gas chromatography-mass spectrometry analysis. All EVOO samples were correctly classified when TAG stereospecific data and volatile results were elaborated by the LDA procedure, even if volatile compounds showed a higher discriminant power. Full article

(This article belongs to the Special Issue Olive Oil: Processing, Characterization, and Health Benefits)

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11 pages, 259 KiB

Open AccessArticle

The Effect of Exclusive Olive Oil Consumption on Successful Aging: A Combined Analysis of the ATTICA and MEDIS Epidemiological Studies

by Alexandra Foscolou, Elena Critselis, Stefanos Tyrovolas, Christina Chrysohoou, Labros S. Sidossis, Nenad Naumovski, Antonia-Leda Matalas, Loukianos Rallidis, Evangelos Polychronopoulos, Jose Luis Ayuso-Mateos, Jose Maria Haro and Demosthenes Panagiotakos

Foods 2019, 8(1), 25; https://doi.org/10.3390/foods8010025 - 12 Jan 2019

Cited by 22 | Viewed by 5888

Abstract

The consumption of dietary fats, which occur naturally in various foods, poses important impacts on health. The aim of this study was to elucidate the association of exclusive use of olive oil for culinary purposes with successful aging in adults aged >50 years [...] Read more.

The consumption of dietary fats, which occur naturally in various foods, poses important impacts on health. The aim of this study was to elucidate the association of exclusive use of olive oil for culinary purposes with successful aging in adults aged >50 years old and residing in Greece. Use of olive oil in food preparation and bio-clinical characteristics of the Greek participants enrolled in the ATTICA (n = 1128 adults from Athens metropolitan area) and the MEDiterranean Islands Study (MEDIS) (n = 2221 adults from various Greek islands and Mani) studies, were investigated in relation to successful aging (SA). Participants were divided into the following three categories: (a) no olive oil consumption; (b) combined consumption of olive oil and other dietary fats; and (c) exclusive olive oil consumption. The SA was measured using the previously validated successful aging index (SAI). After adjusting for age, sex, and smoking habits, combined consumption of olive oil and other fats (vs. no olive oil use) was not significantly associated with SAI levels (p = 0.114). However, exclusive olive oil intake (vs. no use of olive oil) was significantly associated with SAI (p = 0.001), particularly among those aged older than 70 years. Therefore, the exclusive consumption of olive oil, as opposed to either combined or no olive oil consumption, beneficially impacts successful aging, particularly among individuals over 70 years of age. Primary public health prevention strategies should seek to encourage the enhanced adoption of such dietary practices in order to promote healthy aging and longevity. Full article

(This article belongs to the Special Issue Olive Oil: Processing, Characterization, and Health Benefits)

13 pages, 2545 KiB

Open AccessArticle

Determination of Pigments in Virgin and Extra-Virgin Olive Oils: A Comparison between Two Near UV-Vis Spectroscopic Techniques

by Eleonora Borello and Valentina Domenici

Foods 2019, 8(1), 18; https://doi.org/10.3390/foods8010018 - 07 Jan 2019

Cited by 46 | Viewed by 9018

Abstract

The colour of olive oil is due to the presence of natural pigments belonging to the class of carotenoids, chlorophylls, and their derivatives. These substances, other than being responsible for the colour, an important qualitative feature of the oil, have antioxidant and, more [...] Read more.

The colour of olive oil is due to the presence of natural pigments belonging to the class of carotenoids, chlorophylls, and their derivatives. These substances, other than being responsible for the colour, an important qualitative feature of the oil, have antioxidant and, more generally, nutraceutical properties and their quantification can be related to the product’s quality and authenticity. In this work, we have quantified the total amount of carotenoids and chlorophylls’ derivatives in several virgin and extra-virgin olive oils produced in Italy, by using two different methods that are based on near-ultraviolet-visible absorption spectroscopy. The first method defines two indexes, K670 and K470, related to absorbance values of oil at wavelengths of 670 and 470 nm, respectively. The second method is based on the mathematical deconvolution of the whole absorption spectrum of the oil to obtain the concentrations of four main pigments present in olive oils: β-carotene, lutein, pheophytin A, and pheophytin B. The concentrations of the total carotenoids and total chlorophylls’ derivatives, as obtained by the two spectroscopic methods, are compared and the results are discussed in view of the practical usefulness of spectroscopic techniques for a fast determination of pigments in olive oil. Full article

(This article belongs to the Special Issue Olive Oil: Processing, Characterization, and Health Benefits)

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1387 KiB

Open AccessArticle

¹H NMR and Multivariate Analysis for Geographic Characterization of Commercial Extra Virgin Olive Oil: A Possible Correlation with Climate Data

by Domenico Rongai, Nadia Sabatini, Laura Del Coco, Enzo Perri, Paolo Del Re, Nicola Simone, Donato Marchegiani and Francesco Paolo Fanizzi

Foods 2017, 6(11), 96; https://doi.org/10.3390/foods6110096 - 07 Nov 2017

Cited by 28 | Viewed by 8398

Abstract

¹H Nuclear Magnetic Resonance (NMR) spectroscopy coupled with multivariate analysis has been applied in order to investigate metabolomic profiles of more than 200 extravirgin olive oils (EVOOs) collected in a period of over four years (2009–2012) from different geographic areas. In particular, [...] Read more.

¹H Nuclear Magnetic Resonance (NMR) spectroscopy coupled with multivariate analysis has been applied in order to investigate metabolomic profiles of more than 200 extravirgin olive oils (EVOOs) collected in a period of over four years (2009–2012) from different geographic areas. In particular, commercially blended EVOO samples originating from different Italian regions (Tuscany, Sicily and Apulia), as well as European (Spain and Portugal) and non-European (Tunisia, Turkey, Chile and Australia) countries. Multivariate statistical analysis (Principal Component Analisys (PCA) and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA)) applied on the NMR data revealed the existence of marked differences between Italian (in particular from Tuscany, Sicily and Apulia regions) and foreign (in particular Tunisian) EVOO samples. A possible correlation with available climate data has been also investigated. These results aim to develop a powerful NMR-based tool able to protect Italian olive oil productions. Full article

(This article belongs to the Special Issue Olive Oil: Processing, Characterization, and Health Benefits)

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Review

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24 pages, 13717 KiB

Open AccessReview

Industrial Ultrasound Applications in the Extra-Virgin Olive Oil Extraction Process: History, Approaches, and Key Questions

by Maria Lisa Clodoveo

Foods 2019, 8(4), 121; https://doi.org/10.3390/foods8040121 - 12 Apr 2019

Cited by 30 | Viewed by 7064

Abstract

Taking an idea from a basic concept to a commercially available product is highly rewarding, but it can be a very long, complex, and difficult journey. Recognizing and understanding the stages of the process and using the right support to help you navigate [...] Read more.

Taking an idea from a basic concept to a commercially available product is highly rewarding, but it can be a very long, complex, and difficult journey. Recognizing and understanding the stages of the process and using the right support to help you navigate through it can mean all the difference between success and failure. The road from concept to market is marred with obstacles, and many businesses fail to pass beyond the development stage. A better understanding of the innovation process is essential from the outset if the pioneers of innovation are to overcome the dangers that they are likely to face along the way and maximize their opportunities for success. In the olive oil sector, the most recent radical innovation is the introduction of ultrasound into the industrial extraction process. Many efforts have been made in order to overcome the Valley of Death. The strategy of designing, implementing, and testing an innovative system that combines the mechanical energy of ultrasound with the possibility of modulating the thermal exchange of olive paste (heating or cooling) has enabled the following: (1) Eliminating malaxation by realizing a real continuous process; (2) raising extraction yields by recovering a further quota of extra-virgin olive oil that is usually lost in the pomace; (3) improving the content of antioxidant molecules simultaneously with yields; and (4) offering a sustainable plant solution that can guarantee the right income for producers. Full article

(This article belongs to the Special Issue Olive Oil: Processing, Characterization, and Health Benefits)

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14 pages, 1362 KiB

Open AccessReview

Polar Lipids from Olives and Olive Oil: A Review on Their Identification, Significance and Potential Biotechnological Applications

by Eliana Alves, M. Rosário M. Domingues and Pedro Domingues

Foods 2018, 7(7), 109; https://doi.org/10.3390/foods7070109 - 10 Jul 2018

Cited by 33 | Viewed by 9661

Abstract

Polar lipids are minor components of olives and olive oil and include a myriad of molecules such as phospholipids and glycolipids. Even though sensitive and high-resolution analytical approaches have been used to unveil the polar lipidome of these matrices, new insights on their [...] Read more.

Polar lipids are minor components of olives and olive oil and include a myriad of molecules such as phospholipids and glycolipids. Even though sensitive and high-resolution analytical approaches have been used to unveil the polar lipidome of these matrices, new insights on their composition are needed. In this review, we will describe the findings on the identification and characterization of polar lipids from olives and olive oil and the underlying analytical challenges. The significance of polar lipids will also be discussed as potential markers of identity and traceability of olives and olive oil and in detecting adulteration of olive oil. Their potential impact on nutrition and health will be presented as a valuable source of bioactive compounds and as promising ingredients for different uses from olive-derived industrial by-products. Full article

(This article belongs to the Special Issue Olive Oil: Processing, Characterization, and Health Benefits)

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29 pages, 1222 KiB

Open AccessReview

Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition

by M. Carmen Crespo, Joao Tomé-Carneiro, Alberto Dávalos and Francesco Visioli

Foods 2018, 7(6), 90; https://doi.org/10.3390/foods7060090 - 11 Jun 2018

Cited by 53 | Viewed by 10433

Abstract

The Mediterranean diet has been long associated with improved cardiovascular prognosis, chemoprevention, and lower incidence of neurodegeneration. Of the multiple components of this diet, olive oil stands out because its use has historically been limited to the Mediterranean basin. The health benefits of [...] Read more.

The Mediterranean diet has been long associated with improved cardiovascular prognosis, chemoprevention, and lower incidence of neurodegeneration. Of the multiple components of this diet, olive oil stands out because its use has historically been limited to the Mediterranean basin. The health benefits of olive oil and some of its components are being rapidly decoded. In this paper we review the most recent pharma-nutritional investigations on olive oil biophenols and their health effects, chiefly focusing on recent findings that elucidate their molecular mechanisms of action. Full article

(This article belongs to the Special Issue Olive Oil: Processing, Characterization, and Health Benefits)

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