Olive Oil and Health Benefits

Medeiros, Denis M.; Hampton, Meghan

doi:10.1201/9780429195594-12

Cited by 7 publications

(4 citation statements)

References 45 publications

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“…Olive oil has established hypolipidemic and antioxidant properties and its regular integration into the diet is said to result in major health benefits, including fewer cardiovascular diseases and neurological issues, and lower rates of breast and colon cancer [ 2 ]. Researchers have argued that these benefits stem from one of two features of olive oil: its high monounsaturated fatty acids (MUFA) content, where the main component is oleic acid, and the existence of minor molecules, for example, phytosterols, carotenoids, tocopherols, and polyphenols [ 3 ]. Oleic acid is the preponderant MUFA component (55.00–83.00%).…”

Section: Introductionmentioning

confidence: 99%

Chemometric Study of Fatty Acid Composition of Virgin Olive Oil from Four Widespread Greek Cultivars

et al. 2021

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Virgin olive oil (VOO) is one of the key components of the Mediterranean diet owing to the presence of monounsaturated fatty acids and various bioactive compounds. These beneficial traits, which are usually associated with the cultivar genotype, are highlighting the demand of identifying characteristics of olive oil that will ensure its authenticity. In this work, the fatty acid (FA) composition of 199 VOO samples from Koroneiki, Megaritiki, Amfissis, and Manaki cultivars was determined and studied by chemometrics. Olive cultivar greatly influenced the FA composition, namely, oleic acid (from 75.36% for Amfissis to 65.81% for Megaritiki) and linoleic acid (from 13.35% for Manaki to 6.70% for Koroneiki). Spearman’s rho correlation coefficients revealed differences and similarities among the olive oil cultivars. The use of the forward stepwise algorithm identified the FAs arachidonic acid, gadoleic acid, linoleic acid, α-linolenic acid, palmitoleic acid, and palmitic acid as the most significant for the differentiation of samples. The application of linear and quadratic cross-validation discriminant analysis resulted in the correct classification of 100.00% and 99.37% of samples, respectively. The findings demonstrated the special characteristics of the VOO samples derived from the four cultivars and their successful botanical differentiation based on FA composition.

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Section: Introductionmentioning

confidence: 99%

Chemometric Study of Fatty Acid Composition of Virgin Olive Oil from Four Widespread Greek Cultivars

et al. 2021

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“…[40,41] Presence of wide array of high-value bioactives in olive fruit support its vital role in promoting human health. [42,43]…”

Section: Numbermentioning

confidence: 99%

“…Literature reports reveal that the consumption of diets containing such phenolic bioactives along with other functionally valuable compounds exert a beneficial effect on human health [40,41] . Presence of wide array of high‐value bioactives in olive fruit support its vital role in promoting human health [42,43] …”

Section: Phytochemicals Characterization In Gof Extract Using Gc/msmentioning

confidence: 99%

Response Surface Methodology‐Based Optimized Ultrasonic‐Assisted Extraction and Characterization of Selected High‐Value Components from Gemlik Olive Fruit

Ullah

Anwar

Rehman

et al. 2023

Chemistry & Biodiversity

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This article presents an optimized ultrasound-assisted ethanolic extraction (UAEE) and characterization of selected high-value components from Gemlik olive fruit (GOF) harvested from Potohar region of Pakistan. Response surface methodology (RSM), involving central composite design (CCD), was applied to optimize the extraction variables i. e., temperature (25-65 °C), extraction time (15-45 min) and aqueous ethanol concentration (60-90 %) for optimal recovery of bioactives extract, total phenolic contents (TPC) and DPPH free radical scavengers. Under the optimized set of conditions such as 43 °C temperature, 32 min extraction time and 80 % aqueous ethanol, the best extract yield (218.82 mg/g), TPC (19.87 mg GAE/g) and DPPH scavenging activity (63.04 %) were recorded. A quadratic polynomial model was found to be reasonably fitted to the observed results for extract yield (p < 0.0001 and R 2 = 0.9941), TPC (p < 0.0001 and R 2 = 0.9891), and DPPH radical scavenging activity (p < 0.0001 and R 2 = 0.9692). Potent phenolic compounds were identified by GC/MS in GOF extract and considerable amount of essential fatty acids were also detected. The current findings support the use of UAEE as an effective green route for optimized recovery of high-value components from GOF and hence its applications can be extended to functional food and nutra-pharmaceutical developments.

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“…Refined olive oil (ROO) is obtained from virgin oils during the refining step without altering the initial glyceride structure, in accordance with Egyptian Standards 49-2/2005 [ 23 ] and Codex Standard [ 24 ]. ROO is widely consumed in Egypt and around the world because it is a reliable source of monounsaturated fatty acids (MUFA), which have health properties [ 25 ]. However, ROO has a short shelf life due to the partial removal of phenols during the refining process [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Profile and Antioxidant Activity of Sesame Seed (Sesamum indicum) By-Products for Stability and Shelf Life Improvement of Refined Olive Oil

et al. 2022

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The by-product of sesame seed coats from the tahini industry was used for the extraction of bioactive compounds as novel antioxidants. This study was designed to evaluate the effect of a natural antioxidant on the quality of refined olive oil (ROO) stored at 60 ± 1 °C for up to 48 days. The lyophilized sesame seed coats extract (LSSCE) was placed into fresh ROO at three levels, i.e., 200, 400, and 600 mg kg−1, and compared with 200 mg kg−1 BHT (reference) and without antioxidant (control). LSSCE exhibited high phenolic (105.9 mg GAE g−1) and lignin (6.3 mg g−1) contents as well as antioxidant activity based on HPLC/DAD. In ROO samples, Including LSSCE, the values of peroxide, p-anisidine, K232, and K270 were remarkably lower than control during storage. The kinetic rate constant (k) of oxidation indicators was the lowest in ROO samples containing BHT and LSSCE 600 mg kg−1compared with other treatments. LSSCE improved the organoleptic acceptability of ROO samples up to 48 days of storage. Moreover, the shelf life (assuming a Q10 value of 2.0 for lipid oxidation) of ROO treated with LSSCE was increased. The findings revealed that LSSCE is a promising natural antioxidant in delaying oxidation, enhancing oil stability, and prolonging the shelf life (~475 days at ambient temperature).

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Olive Oil and Health Benefits

Cited by 7 publications

References 45 publications

Chemometric Study of Fatty Acid Composition of Virgin Olive Oil from Four Widespread Greek Cultivars

Chemometric Study of Fatty Acid Composition of Virgin Olive Oil from Four Widespread Greek Cultivars

Response Surface Methodology‐Based Optimized Ultrasonic‐Assisted Extraction and Characterization of Selected High‐Value Components from Gemlik Olive Fruit

Phytochemical Profile and Antioxidant Activity of Sesame Seed (Sesamum indicum) By-Products for Stability and Shelf Life Improvement of Refined Olive Oil

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