Olives and Olive Oil as Functional Foods E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: Food Science and Technology
• Sprache: Englisch

Seitenzahl: 1869

Veröffentlichungsjahr: 2017

Beschreibung

The only single-source reference on the science of olives and olive oil nutrition and health benefits

Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more.

People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book:  

• Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health
• Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health
• Provides important information about new findings on olive oil and lipids which reviews the latest research
• Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more 

Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.

Leseprobe

Functional Food Science and Technology Series

Functional foods resemble traditional foods but are designed to confer physiological benefits beyond their nutritional function. Sources, ingredients, product development, processing and international regulatory issues are among the topics addressed in Wiley’s Functional Food Science and Technology book series. Coverage extends to the improvement of traditional foods by cultivation, biotechnological and other means, including novel physical fortification techniques and delivery systems such as nanotechnology. Extraction, isolation, identification and application of bioactives from food and food processing by-products are among other subjects considered for inclusion in the series.

Series Editor: Professor Fereidoon Shahidi, PhD, Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Newfoundland, Canada.

Titles in the series

Nutrigenomics and Proteomics in Health and Disease: Towards a Systems-Level Understanding of Gene–Diet Interactions by Martin Kussmann and Patrick Stover

Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut by Farah Hosseinian, Dave Oomah, and Rocio Campos-Vega

Dried Fruits: Phytochemicals and Health Effects by Cesarettin Alasalvar (Editor) and Fereidoon Shahidi

Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences by Debasis Bagchi (Editor), and Manashi Bagchi, Hiroyoshi Moriyama, and Fereidoon Shahidi

Cereals and Pulses: Nutraceutical Properties and Health Benefits by Liangli L. Yu (Editor), Rong Tsao (Editor), and Fereidoon Shahidi (Editor)

Functional Food Product Development by Jim Smith (Editor) and Edward Charter (Editor)

Nutrigenomics and Proteomics in Health and Disease: Food Factors and Gene Interactions by Yoshinori Mine (Editor), Kazuo Miyashita (Editor), and Fereidoon Shahidi (Editor)

Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing

Edited by

Apostolos Kiritsakis

Department of Food Technology School of Food Technology and Human Nutrition Alexander Technological Educational Institute Thessaloniki Greece

Fereidoon Shahidi

Department of Biochemistry Memorial University of Newfoundland Canada

This edition first published 2017

© 2017 John Wiley & Sons Ltd

Greek language rights to this work are held by the author A. Kiritsakis.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions.

The right of Apostolos Kiritsakis and Fereidoon Shahidi to be identified as the authors of the editorial material in this work has been asserted in accordance with law.

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In view of ongoing research, equipment modifications, changes in governmental regulations, and the constant flow of information relating to the use of experimental reagents, equipment, and devices, the reader is urged to review and evaluate the information provided in the package insert or instructions for each chemical, piece of equipment, reagent, or device for, among other things, any changes in the instructions or indication of usage and for added warnings and precautions. While the publisher and authors have used their best efforts in preparing this work, they make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives, written sales materials or promotional statements for this work. The fact that an organization, website, or product is referred to in this work as a citation and/or potential source of further information does not mean that the publisher and authors endorse the information or services the organization, website, or product may provide or recommendations it may make. This work is sold with the understanding that the publisher is not engaged in rendering professional services. The advice and strategies contained herein may not be suitable for your situation. You should consult with a specialist where appropriate. Further, readers should be aware that websites listed in this work may have changed or disappeared between when this work was written and when it is read. Neither the publisher nor authors shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

Library of Congress Cataloging-in-Publication Data

Names: Kiritsakis, Apostolos, editor. | Shahidi,

 Fereidoon, 1951- editor.

Title: Olives and olive oil as functional foods : bioactivity, chemistry and processing /

 edited by Apostolos Kiritsakis, Fereidoon Shahidi.

Description: Chichester, UK ; Hoboken, NJ : John Wiley & Sons, 2017. | Includes index.

Identifiers: LCCN 2017004473 (print) | LCCN 2017006969 (ebook) | ISBN 9781119135319 |

 ISBN 9781119135326 (Adobe PDF) | ISBN 9781119135333 (ePub)

Subjects: LCSH: Functional foods. | Olive. | Olive oil.

Classification: LCC QP144.F85 O48 2017 (print) | LCC QP144.F85 (ebook) |

 DDC 613.2--dc23

LC record available at https://lccn.loc.gov/2017004473

Cover Design: Wiley

Cover Images: (center) © ac_bnphotos/iStockphoto; (left) © Matteo Colombo/Gettyimages; (right) © Valentyn Volkov/Shutterstock

CONTENTS

List of Contributors

Preface

1: Olive tree history and evolution

1.1 Introduction

1.2 The olive culture in the Mediterranean region

1.3 Evolution of the olive tree from a botanical point of view

1.4 A different approach

1.5 Conclusion

References

2: Botanical characteristics of olive trees: cultivation and growth conditions – defense mechanisms to various stressors and effects on olive growth and functional compounds

2.1 Introduction

2.2 Botanical characteristics

2.3 Cultivation and growth conditions

2.4 Defense mechanisms against various stresses

2.5 Factors affecting olive growth and functional compounds

2.6 Conclusion

References

3: Conventional and organic cultivation and their effect on the functional composition of olive oil

3.1 Introduction

3.2 Productivity

3.3 Environmental impact

3.4 Pesticide residues

3.5 Oil composition and quality

3.6 Conclusion

References

4: The influence of growing region and cultivar on olives and olive oil characteristics and on their functional constituents

4.1 Introduction

4.2 Overview of olive orchards in some world crop areas

4.3 Global olive oil cultivars

4.4 Olive oil composition affected by genetic and environmental factors

4.5 Conclusion

4.6 Acknowledgments

References

5: Olive fruit and olive oil composition and their functional compounds

5.1 Introduction

5.2 The olive fruit

5.3 Description of olive fruit and olive oil constituents

5.4 Olive oil

5.5 Pigments

5.6 Phenols

5.7 Hydrocarbons

5.8 Triterpenoids

5.9 Tocopherols

5.10 Aliphatic alcohols and waxes

5.11 Sterols

5.12 Flavor compounds

5.13 Conclusion

5.14 Acknowledgments

References

6: Mechanical harvesting of olives

6.1 Introduction

6.2 Fruit removal from the tree

6.3 Collection, cleaning, and transport of fallen fruits

6.4 Continuous harvesters

6.5 Effects on oil and fruit quality

6.6 Conclusion

References

7: Olive fruit harvest and processing and their effects on oil functional compounds

7.1 Introduction

7.2 Harvest time

7.3 Harvest techniques

7.4 Olive storage and transportation to the olive oil mill

7.5 Processing steps

7.6 Pressure process

7.7 Centrifugation process

7.8 Selective filtration (Sinolea) process

7.9 Processing systems

7.10 Olive fruit processing by-products and their significance

7.11 The effect of enzymes in olive fruit processing and oil composition

7.12 Effect of processing systems on olive oil quality and functional properties

7.13 Conclusion

References

8: Application of HACCP and traceability in olive oil mills and packaging units and their effect on quality and functionality

8.1 Introduction

8.2 The basic HACCP benefits and rules

8.3 Description and analysis of the HACCP program in the olive oil mill

8.4 Application of the HACCP program in the packaging unit

8.5 The context of traceability

8.6 Traceability of olive oil

8.7 Legislation for olive oil traceability

8.8 Compositional markers of traceability

8.9 DNA-based markers of traceability

8.10 Sensory profile markers of traceability

8.11 Conclusion

References

9: Integrated olive mill waste (OMW) processing toward complete by-product recovery of functional components

9.1 Introduction

9.2 Characterization of olive mill waste

9.3 Current technologies for olive mill waste treatment

9.4 Recovery of functional components from olive mill waste

9.5 Integral recovery and revalorization of olive mill waste

9.6 Conclusion

References

10: Olive oil quality and its relation to the functional bioactives and their properties

10.1 Introduction

10.2 Hydrolysis (lipolysis)

10.3 Oxidation

10.4 Prevention of olive oil autoxidation

10.5 Photooxidation

10.6 Olive oil quality evaluation with methods other than the official

10.7 Behavior of olive oil during frying process

10.8 Off flavors of olive oil

10.9 Factors affecting the quality of olive oil and its functional activity

10.10 Effect of storage on quality and functional constituents of olive oil

10.11 Conclusion

References

11: Optical nondestructive UV-Vis-NIR-MIR spectroscopic tools and chemometrics in the monitoring of olive oil functional compounds

11.1 Introduction: functional compounds in olive oil

11.2 An introduction to UV-Vis-NIR-MIR spectroscopy in olive oil analysis

11.3 Spectroscopic regions with interest for olive oil analysis

11.4 The basics of chemometrics

11.5 Spectral preprocessing methods

11.6 UV-Vis-NIR-MIR spectroscopy and chemometrics in monitoring olive oil functional compounds

11.7 UV-Vis-NIR-MIR spectroscopy and chemometrics in monitoring olive oil oxidation

11.8 FTIR spectroscopy and chemometrics in monitoring olive oil functional compounds and antioxidant activity

11.9 The use of UV-Vis-NIR-MIR spectroscopy in olive oil industry and trade

11.10 Conclusion

11.11 Acknowledgments

References

12: Oxidative stability and the role of minor and functional components of olive oil

12.1 Introduction

12.2 Olive oil oxidative stability

12.3 Accelerated oxidative assays and shelf-life prediction

12.4 Stability of olive oil components: fatty acids and minor components

12.5 Antioxidant capacity of olive oil functional components

12.6 Conclusion

References

13: Chemical and sensory changes in olive oil during deep frying

13.1 Introduction

13.2 Alterations of chemical characteristics in frying olive oil

13.3 Oxidation of olive oil during frying

13.4 Methods for determination of polar compounds and evaluation of the quality of frying olive oil

13.5 Evaluation of the quality of frying olive oil

13.6 Prediction of oxidative stability under heating conditions

13.7 Impact of deep frying on olive oil compared to other oils

13.8 Conclusion

References

14: Olive oil packaging: recent developments

14.1 Introduction

14.2 Migration aspects during packaging

14.3 Flavor scalping

14.4 Effect of packaging materials on olive oil quality

14.5 Conclusions

References

15: Table olives: processing, nutritional, and health implications

15.1 Introduction

15.2 Olive maturation stages for table olive processing

15.3 Olive cultivars suitable for table olive processing

15.4 Factors affecting raw olive fruit for table olive processing

15.5 Table olive processing

15.6 Nutritional, health, and safety aspects of table olives

15.7 Quality and safety aspects relating to table olives

15.8 Antibiotic aspects of olive polyphenols

15.9 Probiotic capability of table olive products

15.10 Conclusion

References

16: Greek-style table olives and their functional value

16.1 Introduction

16.2 Table olives processing in Greece

16.3 Functional value of Greek table olives

16.4 Conclusion

References

17: Food hazards and quality control in table olive processing with a special reference to functional compounds

17.1 Introduction

17.2 Table olive processing techniques

17.3 New trends in table olive processing and quality control, with a special reference to functional products

17.4 Food safety requirements for table olives

17.5 Conclusion

References

18: Improving the quality of processed olives: acrylamide in Californian table olives

18.1 Introduction

18.2 Acrylamide formation in food and potential adverse health effects

18.3 Regulation of acrylamide in food

18.4 Acrylamide levels in olive products

18.5 Effects of table olive processing methods on acrylamide formation

18.6 Methods to mitigate acrylamide levels in processed table olives

18.7 Conclusion

References

19: Antioxidants of olive oil, olive leaves, and their bioactivity

19.1 Introduction

19.2 Synthetic antioxidants

19.3 Natural antioxidants

19.4 Phenols in table olives

19.5 Phenols and other constituents of olive leaves and other olive tree products

19.6 Extraction and activities of phenolics

19.7 Antioxidant and other properties of olive phenolics

19.8 Conclusion

References

20: Composition and analysis of functional components of olive leaves

20.1 Introduction

20.2 Qualitative and quantitative analysis of olive leaves

20.3 Future prospects

20.4 Acknowledgments

References

21: Production of phenol-enriched olive oil

21.1 Introduction

21.2 Olive oil phenolic compounds and their functional properties

21.3 Effect of the extraction process on olive oil functional compounds

21.4 Enhancement of olive oil's antioxidant content

21.5 Conclusion

References

22: Olives and olive oil: a Mediterranean source of polyphenols

22.1 Introduction

22.2 Phenolic profile of olives and olive oils

22.3 Analytical approaches to characterize the phenolic profile of olives and olive oils

22.4 Stability of polyphenols: cooking effects

22.5 Health effects of olive and olive oil polyphenols

22.6 Conclusion

Acknowledgments

References

23: Bioactive components from olive oil as putative epigenetic modulators

23.1 Introduction

23.2 Epigenetics as a new scientific challenge

23.3 Types of epigenetic modifications

23.4 Environmental factors and epigenetics (the role of the diet)

23.5 Epigenetics and human health

23.6 Epigenetics and aging

23.7 Olive oil components as dietary epigenetic modulators

23.8 Conclusion

References

24: Phenolic compounds of olives and olive oil and their bioavailability

24.1 Introduction

24.2 Phenolic compounds of olives and olive oil

24.3 Bioavailability of olive and olive oil phenolics

24.4 Conclusion

References

25: Antiatherogenic properties of olive oil glycolipids

25.1 Introduction

25.2 The role of inflammation in the development of chronic diseases

25.3 The role of diet in inflammation

25.4 PAF and its metabolism as a searching tool for functional components with antiatherogenic activity

25.5 Functional components of olive oil with antiatherogenic properties

25.6 Conclusion

References

26: Nutritional and health aspects of olive oil and diseases

26.1 Introduction

26.2 Dietary lipids and cardiovascular disease

26.3 Fat intake and cancer

26.4 Obesity and dietary fat

26.5 Conclusion

References

27: Lipidomics and health: an added value to olive oil

27.1 Introduction

27.2 Lipidomics: an added value to olive oil

27.3 Membrane lipidomics and nutrilipidomics: natural oils for a healthy balance

27.4 Membrane as relevant site for lipidomic analysis

27.5 Conclusion and perspectives

Acknowledgments

References

28: Analysis of olive oil quality

28.1 Introduction

28.2 Fatty acid composition and analysis

28.3 Measurement of oxidation

28.4 Determination of chlorophylls

28.5 Determination of phenols

28.6 Cold test

28.7 Determination of sterol content

28.8 Differential scanning calorimetry (DSC) of olive oil

28.9 Authentication and authenticity of olive oil

References

29: Detection of extra virgin olive oil adulteration

29.1 Introduction

29.2 Parameters suitable for authenticity assessment of EVOO

29.3 Direct authenticity assessment of EVOO

29.4 Conclusion

Acknowledgments

References

30: Authentication of olive oil based on minor components

30.1 Introduction

30.2 Sterols

30.3 Vitamin E – tocopherols

30.4 Phenols

30.5 Volatiles

30.6 Olive oil pigments

30.7 Conclusion

References

31: New analytical trends for the measurement of phenolic substances of olive oil and olives with significant biological and functional importance related to health claims

31.1 Introduction

31.2 Phenolic compounds of olive oil with special importance

31.3 Analysis of table olives

31.4 Conclusion

References

32: DNA fingerprinting as a novel tool for olive and olive oil authentication, traceability, and detection of functional compounds

32.1 Introduction

32.2 DNA-based fingerprinting

32.3 Omics approaches in olive and detection of functional compounds

References

33: Sensory properties and evaluation of virgin olive oils

33.1 Introduction

33.2 Description and review of methodology

33.3 Chemistry, functionality, and technology behind senses

33.4 Positive sensory attributes of virgin olive oil and its consumption

References

34: International standards and legislative issues concerning olive oil and table olives and the nutritional, functional, and health claims related

34.1 Introduction

34.2 The international perspective

34.3 Legislative approach by various countries

34.4 The European Union perspective

34.5 Nutrition and health claims related to olive oils

34.6 Conclusion

References

35: The functional olive oil market: marketing prospects and opportunities

35.1 Introduction

35.2 The olive oil market

35.3 The influence of certifications of origin and production methods in olive oil

35.4 Case study: survey on consumption patterns, labeling, certification, and willingness to pay for olive oil

35.5 Promotional strategies

35.6 Conclusion

References

Future Research Needs

Index

EULA

List of Tables

Chapter 1

Table 1.1

Chapter 2

Table 2.1

Table 2.2

Chapter 3

Table 3.1

Table 3.2

Table 3.3

Chapter 4

Table 4.1

Table 4.2

Table 4.3

Table 4.4

Table 4.5

Table 4.6

Chapter 5

Table 5.1

Table 5.2

Table 5.3

Table 5.4

Table 5.5

Chapter 6

Table 6.1

Chapter 7

Table 7.1

Chapter 8

Table 8.1

Table 8.2

Table 8.3

Chapter 9

Table 9.1

Table 9.2

Chapter 11

Table 11.1

Chapter 12

Table 12.1

Chapter 13

Table 13.1

Table 13.2

Chapter 15

Table 15.1

Table 15.2

Table 15.3

Table 15.4

Table 15.5

Table 15.6

Table 15.7

Chapter 16

Table 16.1

Table 16.2

Chapter 17

Table 17.1

Chapter 18

Table 18.1

Table 18.2

Table 18.3

Table 18.4

Chapter 19

Table 19.1

Table 19.2

Table 19.3

Chapter 20

Table 20.1

Table 20.2

Table 20.3

Chapter 21

Table 21.1

Table 21.2

Table 21.3

Table 21.4

Chapter 22

Table 22.1

Chapter 24

Table 24.1

Table 24.2

Table 24.3

Table 24.4

Table 24.5

Table 24.6

Chapter 26

Table 26.1

Chapter 27

Table 27.1

Chapter 28

Table 28.1

Table 28.2

Table 28.3

Table 28.4

Table 28.5

Chapter 29

Table 29.1

Table 29.2

Chapter 30

Table 30.1

Chapter 31

Table 31.1

Chapter 32

Table 32.1

Chapter 33

Table 33.1

Table 33.2

Table 33.3

Table 33.4

Table 33.5

Table 33.6

Chapter 34

Table 34.1

Table 34.2

Chapter 35

Table 35.1

Table 35.2

Table 35.3

Table 35.4

Guide

Cover

Table of Contents

Preface

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List of Contributors

Priyatharini Ambigaipalan

Department of Biochemistry

Memorial University of Newfoundland

St. John's, NL

Canada

Charalampos Anousakis

Agricultural Cooperative of Platanos

Crete

Greece

Tea Bilusic

Department of Food Technology

University of Split

Split

Croatia

Irene Bosmali

Institute of Applied Biosciences (CERTH)

Thessaloniki

Greece

Mohamed Bouaziz

Institut Supérieur de Biotechnologie de Sfax

Université de Sfax

Tunisia

Esra Capanoglu

Istanbul Technical University

Department of Food Engineering

Maslak-Istanbul

Turkey

Sergio Castro-Garcia

Escuela Tecnica Superior de Agronomica y de Montes

Universidad de Córdoba

Córdoba

Spain

Chryssostomos Chatgilialoglu

Institute of Nanoscience and Nanotechnology

NCSR “Demokritos,” Athens

Greece

Styliani Christophoridou

Technological Educational Institute of Thessalia

Larissa

Greece

María Desamparados Salvador

Facultad de Ciencias y Tecnologías Químicas

Universidad de Castilla-La Mancha

Ciudad Real

Spain

Panagiotis Diamantakos

Laboratory of Pharmacognosy and Natural Products Chemistry

Faculty of Pharmacy

National and Kapodistrian University of Athens

Panepistimiopolis Zografou

Athens

Greece

Evangelos Evangelou

Wageningen University

Wageningen

The Netherlands

Louise Ferguson

Department of Plant Sciences

University of California

Davis, CA

USA

Carla Ferreri

ISOF

Consiglio Nazionale delle Ricerche

Bologna

Italy

Giuseppe Fregapane

Facultad de Ciencias y Tecnologías Químicas

Universidad de Castilla-La Mancha

Ciudad Real

Spain

Ioannis Ganopoulos

Institute of Applied Biosciences (CERTH)

Thessaloniki

Greece

Dimitrios Gerasopoulos

Laboratory of Food Processing and Engineering

Department of Food Science and Technology

School of Agriculture

Natural Environment and Forestry

Aristotle University of Thessaloniki

Thessaloniki

Greece

Thanasis Gimisis

Department of Chemistry

National and Kapodistrian University of Athens

Panepistimioupolis

Greece

Athanasia M. Goula

Laboratory of Food Processing and Engineering

Department of Food Science and Technology

School of Agriculture

Natural Environment and Forestry

Aristotle University of Thessaloniki

Thessaloniki

Greece

Athena Grounta

Laboratory of Microbiology and Biotechnology of Foods

Department of Food Science and Human Nutrition

Agricultural University of Athens

Athens

Greece

Hazem Jabeur

Laboratoire d'Électrochimie et Environnement

École Nationale d'Ingénieurs de Sfax

Université de Sfax

Sfax

Tunisia

Emmanouil Kabourakis

Institute of Oliviculture

Subtropical Plants and Viticulture

Director of Agricultural Research (NAGREF)

Hellenic Agricultural Organisation (ELGO)

Heraklion, Crete

Greece

Stanley George Kailis

Department of Plant Biology

The University of Western Australia

Crawley

Western Australia

Senem Kamiloglu

Istanbul Technical University

Department of Food Engineering

Maslak-Istanbul

Turkey

Dafni Karamanavi

Food Allergens Lab

Athens

Greece

Haralabos C. Karantonis

Department of Food Science and Nutrition

University of the Aegean

Myrina, Lemnos

Greece

Turkan Mutlu Keceli

The University of Cukurova

Department of Food Engineering

Balcali-Adana

Turkey

Apostolos Kiritsakis

Department of Food Technology

School of Food Technology and Human Nutrition

Alexander Technological Educational Institute

Thessaloniki

Greece

Konstantinos Kiritsakis

Laboratory of Food Processing and Engineering

Department of Food Science and Technology

School of Agriculture

Natural Environment and Forestry

Aristotle University of Thessaloniki

Thessaloniki

Greece

Michael G. Kontominas

Department of Chemistry

University of Ioannina

Greece and Laboratory of Food Chemistry

Department of Chemistry

American University in Cairo

New Cairo

Egypt

Giorgos Kostelenos

Agriculturist and Nursery Owner

Poros, Troizinias

Greece

Stylianos Koulouris

European Food Safety Authority (EFSA)

Parma

Italy

Vasiliki Lagouri

Department of Chemistry

National and Kapodistrian University of Athens

Athens

Greece

Rosa M. Lamuela-Raventós

Nutrition and Food Science Department

XaRTA

INSA School of Pharmacy

University of Barcelona

Barcelona

Spain

Carlo Leifert

School of Agriculture

Food and Rural Development

Newcastle University

Nafferton Farm

Stocksfield

Northumberland

UK

Elizabeth Lenart

Department of Nutrition and Epidemiology

Harvard School of Public Health

Boston, MA

USA

Jesús Lozano-Sánchez

Research and Development Functional Food Centre (CIDAF)

Health Science Technological Park

Edificio BioRegión

Granada

Spain

Panagiotis Madesis

Institute of Applied Biosciences (CERTH)

Thessaloniki

Greece

Prokopios Magiatis

Laboratory of Pharmacognosy and Natural Products Chemistry

Faculty of Pharmacy

National and Kapodistrian University of Athens

Panepistimiopolis Zografou

Athens

Greece

Vasiliki Manti

Department of Chemistry

National and Kapodistrian University of Athens

Athens

Greece

Konstantinos Mattas

Department of Agricultural Economics

Aristotle University of Thessaloniki

Thessaloniki

Greece

Eleni Melliou

Laboratory of Pharmacognosy and Natural Products Chemistry

Faculty of Pharmacy

National and Kapodistrian University of Athens

Panepistimiopolis Zografou

Athens

Greece

Javier Menéndez

Metabolism & Cancer Group

Translational Research Laboratory

Catalan Institute of Oncology and Biomedical Research Institute

Girona

Spain

Alyson E. Mitchell

Department of Food Science and Technology

University of California

Davis, CA

USA

Fatima Paiva-Martins

University of Porto

Porto

Portugal

Efstathios Z. Panagou

Laboratory of Microbiology and Biotechnology of Foods

Department of Food Science and Human Nutrition

Agricultural University of Athens

Athens

Greece

Rosa Quirantes-Piné

Research and Development Functional Food Centre (CIDAF)

Health Science Technological Park

Edificio BioRegión

Granada

Spain

Mohamed Rahmani

Department of Food Science & Nutrition

Section of Food Industries Agronomic and Veterinarian Medicine Hassan II Institute

Rabat, Morocco

Celia Rodríguez-Pérez

Department of Analytical Chemistry

Faculty of Sciences

University of Granada

Granada

Spain

Agusti Romero

IRTA

Mas de Bover

Constantí

Spain

Nikolaos Sakellaropoulos

Chemical Engineer

Organic Farming

Sparti, Lakonias

Greece

Emmanuel Salivaras

Multichrom Lab

Athens

Greece

Antonio Segura-Carretero

Department of Analytical Chemistry

Faculty of Sciences

University of Granada

Granada

Spain

Fereidoon Shahidi

Department of Biochemistry

Memorial University of Newfoundland

St John's, NL

Canada

George Siragakis

Food Allergens Lab

Athens

Greece

Charoenprasert Suthawan

Department of Food Science and Technology

University of California

Davis, CA

USA

Chrysoula C. Tassou

Hellenic Agricultural Organization DEMETER

Institute of Technology of Agricultural Products

Attica

Greece

Joan Tous

Empresas Innovadoras Garrofa

Sta. Bárbara

Tarragona

Spain

Anna Tresserra-Rimbau

Nutrition and Food Science Department

XaRTA

INSA School of Pharmacy

University of Barcelona

Barcelona

Spain

Athanasios Tsaftaris

Aristotle University of Thessaloniki

Thessaloniki

Greece

Efthimia Tsakiridou

Department of Agricultural Economics

Aristotle University of Thessaloniki

Thessaloniki

Greece

Eleni Tsantili

Agricultural University of Athens

Athens

Greece

Nikolaos Volakakis

School of Agriculture

Food and Rural Development

Newcastle University

Nafferton Farm

Stocksfield

Northumberland

UK

Walter Willett

Department of Medicine

Harvard Medical School and Brigham Women's Hospital

Boston, MA

USA

Aliki Xanthopoulou

Institute of Applied Biosciences (CERTH)

Thessaloniki

Greece

Akram Zribi

Laboratoire d'Électrochimie et Environnement

École Nationale d'Ingénieurs de Sfax

Université de Sfax

Sfax

Tunisia

Preface

Olives, olive oil, and the effect of their functional compounds as bioactives on human health have been discussed during the past several years all over the world. This interest is likely to continue for the years to come. People will learn more about the importance of olive oil and its role in reducing oxidative stress, a serious health risk factor.

The book provides thorough information about olives and olive oil, concerning mainly composition, analysis, fruit processing, quality, and use of by-products, and will help the reader to understand the importance of this commodity for the agricultural economy and the relevance of its bioactives to human health.

This book consists of 35 chapters contributed by distinguished authors and industry leaders in the field covering major areas of: production, postharvest handling, physicochemical characteristics, chemistry, processing, nutritional and phenolic composition, significance to human health, lipidomics, fingerprinting and DNA quality authentication, packaging and marketing, waste treatment, and utilization.

The book is probably the first one in the market providing much information for farmers, traders, olive oil mill operators, packaging unit owners, consumers, scientists, health professionals, and students. Readers will be familiarized with the significance of new trends of olive oil for health and economical aspects. It will also serve as a valuable reference text for agricultural scientists, nutritionists, dieticians, physicians, and anybody else related to health. Recent dimensions in scientific knowledge have revealed the importance of bioactive compounds of olives and olive oil for health. There is a great interest in the bioactive constituents of olives and olive oil and their functional properties. These are demonstrated clearly in the book.

The present book provides comprehensive coverage dealing with functional and nutraceutical properties of olive products based on their unique composition. The carefully selected topics of special importance will help the reader find answers to different questions quickly and simply. It is divided into several sections focusing on important issues that concern the scientific community as well as the olive oil industry. The issues are analyzed under separate topics. These topics offer an up-to-date view of not only the present situation of olives and olive oil but also the evolution concerning their functional value.

We trust that this book would meet the requirement for a good text in the field. The editors acknowledge many individuals for their help in conceptualizing and developing the book. Special thanks go to the Librarians of the European Library in Luxembourg, and especially to Mrs Hayat Benaissa, for the material provided. Special thanks are also extended to Nikos Sakellaropoulos for his intensive effort in the preparation of the book, as well as to George Firtinidis for his significant help in editing its bibliography and indexing, and finally to Mrs Eleftheria Karamesinis-Kiritsakis for her great help in proofreading most of the chapters. Our sincere thanks and appreciation to all authors for their outstanding contributions. Last but not least, we are grateful to our family members for their support and understanding.

Apostolos Kiritsakis Fereidoon Shahidi

1Olive tree history and evolution

Giorgos Kostelenos and Apostolos Kiritsakis

1.1 Introduction

The olive tree, Olea, derives its name from the Greek word elea and is one of the oldest known cultivated trees in the world. It seems possible that when man first cut wild olive tree branches to kindle a fire or to use them as a weapon, he noted its potential uses as well. It is possible that when the cut branches were left partly covered on the ground, they sprouted and after a long time grew into wild olive trees. The “taming” of the wild olive and the emergence of the cultivated olive tree represent the triumph of a developing civilization (Kiritsakis, 1998). The olive tree has been cultivated for about 6000 years in the Mediterranean basin. Unquestionably, the cultivation of the olive tree began before the written word was invented.

Archaeological studies indicate that the original centers of olive cultivation were in Syria, Israel, Lebanon, Cyprus, and Crete. Paintings found in the Minoan palace of Knossos on Crete early in the 20th century show people consuming olives and using olive oil for cooking and as fuel in lamps. Huge clay containers (amphoras), used for the storage of olive oil in ancient times, exist even today in Knossos and Phestos. Many archaeologists believe that the wealth of the Cretan Minoan Kingdom (3500–1000 BC) was due to the successful trade in olive oil. Olive tree cultivation was spread from Crete to the rest of Greece. Around 600 BC, the olive tree was brought to Italy and to other Mediterranean countries from Greece or from North Africa. The olive tree was probably introduced to Spain by Greeks, Romans, and Arabs. Rome expanded olive cultivation to the entire Roman Empire under occupation. The olive tree was widely cultivated in southern Europe, and this is where the name Olea europaea comes from.

After the discovery of the North American continent, the olive tree was brought there by the Spanish settlers. Olive trees were first planted in California around 1800 AD, when seeds or cuttings were brought to San Diego by the Franciscan padres. In the earlier days, the cultivar from the San Diego Mission was the leading one in California. Despite the fact that Americans have also developed an olive oil–based cuisine, the local supply is still inadequate. In the 1930s and 1940s, many Californian olive groves were grafted to produce table olives, rather than oil olives. Thus, today California supplies only a small percentage of the olive oil consumed in the United States. Arizona is another state with commercial acreage planted with olive trees.