A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf‐life, and Quality Control

Abstract

Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health‐promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health‐promoting properties and increasing demand on its global consumption. OO storage is a critical post‐processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.

Stability of monovarietal Sicilian olive oils under different storage condition: Chemical composition, sensory characteristics, and consumer preference

“…During storage, a significant increase in the peroxide values (PV) ( Table 2 ) and FFA ( Table 3 ) was observed in both cultivars and treatments. However, the levels (max 16 meq O 2 /kg −1 , and 0.5 % oleic acid observed in B sample) was below the maximum level required for EVOO quality standards [ 2 , [22] , [23] , [24] ]. Interesting, the PV in untreated samples (namely ‘Biancolilla’ and ‘Cerasuola’ unfiltered and stored at room temperature, B and C), reached the highest value at 12 months of storage.…”

“…This result highlights the differences in terms of storage stability of the two cultivars. Hence, the relationship between oxidation stability and initial polyphenols content has been demonstrated [ 2 , 9 ]. For instance, El Yamani et al [ 31 ], showcased enhanced stability in olive oil through the incorporation of natural phenols.…”

“…The biological properties of olive oil are also linked to minor components, such as squalene and phytosterols, as well as antioxidant compounds like tocopherols and phenols. Among natural antioxidants, phenolic compounds, α-tocopherol, and β-carotene are recognized for their key role in preventing oxidation, correlating with the storage stability of virgin olive oils (VOO) [ 2 ]. The clear, distinctive taste, aroma, and health-promoting properties as well as the oxidative stability, of EVOO stem from its remarkable and well-balanced chemical composition.…”