Olive Oil Quality and its Relation to the Functional Bioactives and their Properties

Kiritsakis, Apostolos; Shahidi, Fereidoon

doi:10.1002/9781119135340.ch10

Cited by 8 publications

(9 citation statements)

References 53 publications

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“…The reason is the fact that during the fermentation stage of table olive production, water‐soluble compounds in olive such as polyphenols, fermentable substrates and other nutrients pass from olives to brine. Almost 60%–80% of total polyphenols, sugars and flavonoids are lost from olive fruit at the end of the fermentation (Kiritsakis & Shahidi, 2017). Therefore, the result that black and green olive had lower antioxidant capacity than raw olive fruit is consistent with the previous studies (Kiai & Hafedi, 2014).…”

Section: Resultsmentioning

confidence: 99%

“…Volatile constituents and phenolic compounds may have been lost due to the high temperature. It is also possible that water‐soluble substances having phenolic compounds could have diffused from olive to the water during grinding and microfluidization steps (Kiritsakis & Shahidi, 2017).…”

Section: Resultsmentioning

confidence: 99%

“…Olive is an important crop in edible oil production ranking 6th place in all over the world. It is one of the most significant crops in Mediterranean countries, particularly Spain, Italy, Tunisia, Greece, Morocco and Turkey (Kiritsakis & Shahidi, 2017). Olive fruit is a rich source of oil and phenolic compounds.…”

Section: Introductionmentioning

confidence: 99%

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Production and characterisation of microfluidized olive powder

Sinem,

Behiç,

Mecit

et al. 2024

Int J of Food Sci Tech

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SummaryMicrofluidization has been gaining popularity as a size reduction process in recent years. In this study, microfluidization technique was used for olives to change the cell wall structure and decrease the size of oil droplets. Olive powders were produced from green, black and raw olives using freeze drying following microfluidization at 1200 bar. Antioxidant activity was not affected significantly for all powders while total phenolic content decreased for green and raw olive powders with microfluidization. Among all olive powders, the one raw olive gave the highest antioxidant activity and phenolic content. In microscopic analysis, Scanning Electron Microscope images revealed that microfluidization results in finer particles which are self‐encapsulated by trapping the oil droplets. Stability analysis through Turbi Scan and rheological measurements of the powder suspensions showed that microfluidization process enables more stable suspensions having higher water holding capacity. Herschel–Bulkley model was found for the flow behaviours of the olive powder suspensions.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Production and characterisation of microfluidized olive powder

Sinem,

Behiç,

Mecit

et al. 2024

Int J of Food Sci Tech

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“…Its well-balanced fatty acid composition, with a higher proportion of oleic acid ( Contreras et al., 2020 ), contributes to reducing the risk of cardiovascular diseases, moreover, the presence of antioxidant compounds such as phenolic compounds (e.g. oleuropein), vitamin E and w-3 fatty acids (α–linolenic acid), makes olive oil a valuable product to introduce in the diet ( Conde et al., 2008 ; Kiritsakis and Shadini, 2017 ). Today, olive remains the most economically important oil tree crop in temperate areas worldwide, with 12.7 million ha under cultivation ( FAOSTAT, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of heterologous expression of FT gene from Medicago truncatula in growth and flowering behavior of olive plants

Guerrero,

Cerezo,

Feito

et al. 2024

Front. Plant Sci.

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Olive (Olea europaea L. subsp. europaea) is one of the most important crops of the Mediterranean Basin and temperate areas worldwide. Obtaining new olive varieties adapted to climatic changing conditions and to modern agricultural practices, as well as other traits such as biotic and abiotic stress resistance and increased oil quality, is currently required; however, the long juvenile phase, as in most woody plants, is the bottleneck in olive breeding programs. Overexpression of genes encoding the ‘florigen’ Flowering Locus T (FT), can cause the loss of the juvenile phase in many perennials including olives. In this investigation, further characterization of three transgenic olive lines containing an FT encoding gene from Medicago truncatula, MtFTa1, under the 35S CaMV promoter, was carried out. While all three lines flowered under in vitro conditions, one of the lines stopped flowering after acclimatisation. In soil, all three lines exhibited a modified plant architecture; e.g., a continuous branching behaviour and a dwarfing growth habit. Gene expression and hormone content in shoot tips, containing the meristems from which this phenotype emerged, were examined. Higher levels of OeTFL1, a gene encoding the flowering repressor TERMINAL FLOWER 1, correlated with lack of flowering. The branching phenotype correlated with higher content of salicylic acid, indole-3-acetic acid and isopentenyl adenosine, and lower content of abscisic acid. The results obtained confirm that heterologous expression of MtFTa1 in olive induced continuous flowering independently of environmental factors, but also modified plant architecture. These phenotypical changes could be related to the altered hormonal content in transgenic plants.

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“…Extra virgin olive oil (EVOO) is a highly valued product in the Mediterranean Diet (MED), and its consumption is increasing around the world, including in countries far from the Mediterranean basin [ 1 , 2 , 3 ]. In MED, EVOO is the main source of fat since it is composed of a major fatty acid fraction (98–99%), which comprises oleic acid (55–83%) and linoleic acid (2.5–21%) predominantly, and certain minor constituents that include phenolic and volatile compounds, which offer both a multitude of bioactive functions and distinctive organoleptic properties [ 4 , 5 , 6 , 7 , 8 ]. In order to be classified in commercial categories, a sensory analysis of each EVOO is mandatory.…”

Section: Introductionmentioning

confidence: 99%

Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors

Mariotti

Núñez-Carmona

Genzardi

et al. 2022

Sensors

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Extra virgin olive oil (EVOO) is the best vegetable oil worldwide but, at the same time, is one of the product victims of fraud in the agri-food sector, and the differences about quality within the extra-virgin olive oil category are often missed. Several scientific techniques were applied in order to guarantee the authenticity and quality of this EVOO. In the present study, the volatile compounds (VOCs) by gas chromatography–mass spectrometry with solid-phase micro-extraction detection (GC–MS SPME), organoleptic analysis by the official Slow Food panel and the detection by a Small Sensor System (S3) were applied. Ten EVOOs from Umbria, a central Italian region, were selected from the 2021 Slow Food Italian extra virgin olive oil official guide, which includes hundreds of high-quality olive oils. The results demonstrated the possibility to discriminate the ten EVOOs, even if they belong to the same Italian region, by all three techniques. The result of GC–MS SPME detection was comparable at the discrimination level to the organoleptic test with few exceptions, while the S3 was able to better separate some EVOOs, which were not discriminated perfectly by the other two methods. The correlation analysis performed among and between the three methodologies allowed us to identify 388 strong associations with a p value less than 0.05. This study has highlighted how much the mix of VOCs was different even among few and localized EVOOs. The correlation with the sensor detection, which is faster and chipper compared to the other two techniques, elucidated the similarities and discrepancies between the applied methods.

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Olive Oil Quality and its Relation to the Functional Bioactives and their Properties

Cited by 8 publications

References 53 publications

Production and characterisation of microfluidized olive powder

Production and characterisation of microfluidized olive powder

Effect of heterologous expression of FT gene from Medicago truncatula in growth and flowering behavior of olive plants

Volatile Olfactory Profiles of Umbrian Extra Virgin Olive Oils and Their Discrimination through MOX Chemical Sensors

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