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

著者

• Kiritsakis, Apostolos
• Shahidi, Fereidoon

書誌事項

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

edited by Apostolos Kiritsakis, Fereidoon Shahidi

（Functional food science and technology series / Fereidoon Shahidi series editor）

Wiley, 2017

注記

Includes bibliographical references and index

内容説明・目次

内容説明

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.

目次

List of Contributors xiii Preface xix 1 Olive tree history and evolution 1 Giorgos Kostelenos and Apostolos Kiritsakis 1.1 Introduction 1 1.2 The olive culture in the Mediterranean region 1 1.3 Evolution of the olive tree from a botanical point of view 3 1.4 A different approach 6 1.5 Conclusion 10 References 11 2 Botanical characteristics of olive trees: cultivation and growth conditions - defense mechanisms to various stressors and effects on olive growth and functional compounds 13 Eleni Tsantili, Evangelos Evangelou, and Apostolos Kiritsakis 2.1 Introduction 13 2.2 Botanical characteristics 15 2.3 Cultivation and growth conditions 18 2.4 Defense mechanisms against various stresses 22 2.5 Factors affecting olive growth and functional compounds 24 2.6 Conclusion 27 References 27 3 Conventional and organic cultivation and their effect on the functional composition of olive oil 35 Nikolaos Volakakis, Emmanouil Kabourakis, and Carlo Leifert 3.1 Introduction 35 3.2 Productivity 36 3.3 Environmental impact 36 3.4 Pesticide residues 37 3.5 Oil composition and quality 37 3.6 Conclusion 40 References 40 4 The influence of growing region and cultivar on olives and olive oil characteristics and on their functional constituents 45 Joan Tous 4.1 Introduction 45 4.2 Overview of olive orchards in some world crop areas 45 4.3 Global olive oil cultivars 53 4.4 Olive oil composition affected by genetic and environmental factors 69 4.5 Conclusion 76 Acknowledgments 76 References 76 5 Olive fruit and olive oil composition and their functional compounds 81 Fatima Paiva-Martins and Apostolos Kiritsakis 5.1 Introduction 81 5.2 The olive fruit 81 5.3 Description of olive fruit and olive oil constituents 82 5.4 Olive oil 83 5.5 Pigments 88 5.6 Phenols 89 5.7 Hydrocarbons 97 5.8 Triterpenoids 98 5.9 Tocopherols 99 5.10 Aliphatic alcohols and waxes 100 5.11 Sterols 100 5.12 Flavor compounds 103 5.13 Conclusion 104 Acknowledgments 105 References 105 6 Mechanical harvesting of olives 117 Sergio Castro-Garcia and Louise Ferguson 6.1 Introduction 117 6.2 Fruit removal from the tree 117 6.3 Collection, cleaning, and transport of fallen fruits 120 6.4 Continuous harvesters 123 6.5 Effects on oil and fruit quality 124 6.6 Conclusion 124 References 124 7 Olive fruit harvest and processing and their effects on oil functional compounds 127 Apostolos Kiritsakis and Nick Sakellaropoulos 7.1 Introduction 127 7.2 Harvest time 127 7.3 Harvest techniques 129 7.4 Olive storage and transportation to the olive oil mill 130 7.5 Processing steps 131 7.6 Pressure process 136 7.7 Centrifugation process 137 7.8 Selective filtration (Sinolea) process 138 7.9 Processing systems 139 7.10 Olive fruit processing by-products and their significance 140 7.11 The effect of enzymes in olive fruit processing and oil composition 141 7.12 Effect of processing systems on olive oil quality and functional properties 141 7.13 Conclusion 142 References 142 8 Application of HACCP and traceability in olive oil mills and packaging units and their effect on quality and functionality 147 Athanasia M. Goula, Konstantinos Kiritsakis, and Apostolos Kiritsakis 8.1 Introduction 147 8.2 The basic HACCP benefits and rules 147 8.3 Description and analysis of the HACCP program in the olive oil mill 149 8.4 Application of the HACCP program in the packaging unit 159 8.5 The context of traceability 162 8.6 Traceability of olive oil 163 8.7 Legislation for olive oil traceability 164 8.8 Compositional markers of traceability 166 8.9 DNA-based markers of traceability 169 8.10 Sensory profile markers of traceability 170 8.11 Conclusion 171 References 172 9 Integrated olive mill waste (OMW) processing toward complete by-product recovery of functional components 177 Athanasia M. Goula and Dimitrios Gerasopoulos 9.1 Introduction 177 9.2 Characterization of olive mill waste 179 9.3 Current technologies for olive mill waste treatment 184 9.4 Recovery of functional components from olive mill waste 187 9.5 Integral recovery and revalorization of olive mill waste 194 9.6 Conclusion 197 References 197 10 Olive oil quality and its relation to the functional bioactives and their properties 205 Apostolos Kiritsakis and Fereidoon Shahidi 10.1 Introduction 205 10.2 Hydrolysis (lipolysis) 205 10.3 Oxidation 206 10.4 Prevention of olive oil autoxidation 208 10.5 Photooxidation 209 10.6 Olive oil quality evaluation with methods other than the official 211 10.7 Behavior of olive oil during frying process 212 10.8 Off flavors of olive oil 213 10.9 Factors affecting the quality of olive oil and its functional activity 214 10.10 Effect of storage on quality and functional constituents of olive oil 216 10.11 Conclusion 216 References 216 11 Optical nondestructive UV-Vis-NIR-MIR spectroscopic tools and chemometrics in the monitoring of olive oil functional compounds 221 Vasiliki Lagouri, Vasiliki Manti, and Thanasis Gimisis 11.1 Introduction: functional compounds in olive oil 221 11.2 An introduction to UV-Vis-NIR-MIR spectroscopy in olive oil analysis 222 11.3 Spectroscopic regions with interest for olive oil analysis 222 11.4 The basics of chemometrics 227 11.5 Spectral preprocessing methods 228 11.6 UV-Vis-NIR-MIR spectroscopy and chemometrics in monitoring olive oil functional compounds 229 11.7 UV-Vis-NIR-MIR spectroscopy and chemometrics in monitoring olive oil oxidation 237 11.8 FTIR spectroscopy and chemometrics in monitoring olive oil functional compounds and antioxidant activity 240 11.9 The use of UV-Vis-NIR-MIR spectroscopy in olive oil industry and trade 241 11.10 Conclusion 244 Acknowledgments 244 References 244 12 Oxidative stability and the role of minor and functional components of olive oil 249 Giuseppe Fregapane and Marya Desamparados Salvador 12.1 Introduction 249 12.2 Olive oil oxidative stability 249 12.3 Accelerated oxidative assays and shelf-life prediction 254 12.4 Stability of olive oil components: fatty acids and minor components 256 12.5 Antioxidant capacity of olive oil functional components 260 12.6 Conclusion 261 References 262 13 Chemical and sensory changes in olive oil during deep frying 267 George Siragakis and Dafni Karamanavi 13.1 Introduction 267 13.2 Alterations of chemical characteristics in frying olive oil 268 13.3 Oxidation of olive oil during frying 270 13.4 Methods for determination of polar compounds and evaluation of the quality of frying olive oil 270 13.5 Evaluation of the quality of frying olive oil 272 13.6 Prediction of oxidative stability under heating conditions 272 13.7 Impact of deep frying on olive oil compared to other oils 273 13.8 Conclusion 274 References 274 14 Olive oil packaging: recent developments 279 Michael G. Kontominas 14.1 Introduction 279 14.2 Migration aspects during packaging 279 14.3 Flavor scalping 280 14.4 Effect of packaging materials on olive oil quality 280 14.5 Conclusions 291 References 292 15 Table olives: processing, nutritional, and health implications 295 Stanley George Kailis and Apostolos Kiritsakis 15.1 Introduction 295 15.2 Olive maturation stages for table olive processing 295 15.3 Olive cultivars suitable for table olive processing 298 15.4 Factors affecting raw olive fruit for table olive processing 299 15.5 Table olive processing 301 15.6 Nutritional, health, and safety aspects of table olives 311 15.7 Quality and safety aspects relating to table olives 315 15.8 Antibiotic aspects of olive polyphenols 320 15.9 Probiotic capability of table olive products 320 15.10 Conclusion 321 References 321 16 Greek-style table olives and their functional value 325 Athena Grounta, Chrysoula C. Tassou, and Efstathios Z. Panagou 16.1 Introduction 325 16.2 Table olive processing in Greece 326 16.3 Functional value of Greek table olives 330 16.4 Conclusion 338 References 338 17 Food hazards and quality control in table olive processing with a special reference to functional compounds 343 Mohamed Rahmani 17.1 Introduction 343 17.2 Table olive processing techniques 345 17.3 New trends in table olive processing and quality control, with a special reference to functional products 347 17.4 Food safety requirements for table olives 348 17.5 Conclusion 350 References 351 18 Improving the quality of processed olives: acrylamide in Californian table olives 353 Charoenprasert Suthawan and Alyson E. Mitchell 18.1 Introduction 353 18.2 Acrylamide formation in food and potential adverse health effects 354 18.3 Regulation of acrylamide in food 359 18.4 Acrylamide levels in olive products 359 18.5 Effects of table olive processing methods on acrylamide formation 360 18.6 Methods to mitigate acrylamide levels in processed table olives 362 18.7 Conclusion 363 References 364 19 Antioxidants of olive oil, olive leaves, and their bioactivity 367 Apostolos Kiritsakis, Fereidoon Shahidi, and Charalampos Anousakis 19.1 Introduction 367 19.2 Synthetic antioxidants 368 19.3 Natural antioxidants 368 19.4 Phenols in table olives 370 19.5 Phenols and other constituents of olive leaves and other olive tree products 370 19.6 Extraction and activities of phenolics 372 19.7 Antioxidant and other properties of olive phenolics 376 19.8 Conclusion 378 References 378 20 Composition and analysis of functional components of olive leaves 383 Celia Rodryguez-Perez, Rosa Quirantes-Pine, Jesus Lozano-Sanchez, Javier Menendez, and Antonio Segura-Carretero 20.1 Introduction 383 20.2 Qualitative and quantitative analysis of olive leaves 383 20.3 Future prospects 395 Acknowledgments 397 References 397 21 Production of phenol-enriched olive oil 401 Kostas Kiritsakis and Dimitrios Gerasopoulos 21.1 Introduction 401 21.2 Olive oil phenolic compounds and their functional properties 401 21.3 Effect of the extraction process on olive oil functional compounds 402 21.4 Enhancement of olive oil's antioxidant content 405 21.5 Conclusion 410 References 410 22 Olives and olive oil: a Mediterranean source of polyphenols 417 Anna Tresserra-Rimbau and Rosa M. Lamuela-Raventos 22.1 Introduction 417 22.2 Phenolic profile of olives and olive oils 417 22.3 Analytical approaches to characterize the phenolic profile of olives and olive oils 420 22.4 Stability of polyphenols: cooking effects 421 22.5 Health effects of olive and olive oil polyphenols 423 22.6 Conclusion 427 Acknowledgments 428 References 428 23 Bioactive components from olive oil as putative epigenetic modulators 435 Tea Bilusic 23.1 Introduction 435 23.2 Epigenetics as a new scientific challenge 435 23.3 Types of epigenetic modifications 437 23.4 Environmental factors and epigenetics (the role of the diet) 439 23.5 Epigenetics and human health 443 23.6 Epigenetics and aging 444 23.7 Olive oil components as dietary epigenetic modulators 446 23.8 Conclusion 449 References 449 24 Phenolic compounds of olives and olive oil and their bioavailability 457 Turkan Mutlu Keceli, Senem Kamiloglu, and Esra Capanoglu 24.1 Introduction 457 24.2 Phenolic compounds of olives and olive oil 458 24.3 Bioavailability of olive and olive oil phenolics 460 24.4 Conclusion 467 References 467 25 Antiatherogenic properties of olive oil glycolipids 471 Haralabos C. Karantonis 25.1 Introduction 471 25.2 The role of inflammation in the development of chronic diseases 471 25.3 The role of diet in inflammation 473 25.4 PAF and its metabolism as a searching tool for functional components with antiatherogenic activity 473 25.5 Functional components of olive oil with antiatherogenic properties 474 25.6 Conclusion 478 References 479 26 Nutritional and health aspects of olive oil and diseases 483 Elizabeth Lenart, Apostolos Kiritsakis, and Walter Willett 26.1 Introduction 483 26.2 Dietary lipids and cardiovascular disease 485 26.3 Fat intake and cancer 490 26.4 Obesity and dietary fat 494 26.5 Conclusion 495 References 496 27 Lipidomics and health: an added value to olive oil 505 Carla Ferreri and Chryssostomos Chatgilialoglu 27.1 Introduction 505 27.2 Lipidomics: an added value to olive oil 505 27.3 Membrane lipidomics and nutrilipidomics: natural oils for a healthy balance 506 27.4 Membrane as relevant site for lipidomic analysis 512 27.5 Conclusion and perspectives 517 Acknowledgments 517 References 517 28 Analysis of olive oil quality 521 Fereidoon Shahidi, Priyatharini Ambigaipalan, and Apostolos Kiritsakis 28.1 Introduction 521 28.2 Fatty acid composition and analysis 522 28.3 Measurement of oxidation 523 28.4 Determination of chlorophylls 529 28.5 Determination of phenols 530 28.6 Cold test 530 28.7 Determination of sterol content 530 28.8 Differential scanning calorimetry (DSC) of olive oil 531 28.9 Authentication and authenticity of olive oil 531 References 531 29 Detection of extra virgin olive oil adulteration 537 Hazem Jabeur, Akram Zribi, and Mohamed Bouaziz 29.1 Introduction 537 29.2 Parameters suitable for authenticity assessment of EVOO 538 29.3 Direct authenticity assessment of EVOO 546 29.4 Conclusion 549 Acknowledgments 550 References 550 30 Authentication of olive oil based on minor components 555 Styliani Christophoridou 30.1 Introduction 555 30.2 Sterols 555 30.3 Vitamin E - tocopherols 556 30.4 Phenols 558 30.5 Volatiles 559 30.6 Olive oil pigments 560 30.7 Conclusion 562 References 562 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 569 Eleni Melliou, Panagiotis Diamantakos, and Prokopios Magiatis 31.1 Introduction 569 31.2 Phenolic compounds of olive oil with special importance 569 31.3 Analysis of table olives 581 31.4 Conclusion 582 References 582 32 DNA fingerprinting as a novel tool for olive and olive oil authentication, traceability, and detection of functional compounds 587 Aliki Xanthopoulou, Ioannis Ganopoulos, Irene Bosmali, Athanasios Tsaftaris, and Panagiotis Madesis 32.1 Introduction 587 32.2 DNA-based fingerprinting 588 32.3 Omics approaches in olive and detection of functional compounds 595 References 596 33 Sensory properties and evaluation of virgin olive oils 603 Emmanuel Salivaras 33.1 Introduction 603 33.2 Description and review of methodology 603 33.3 Chemistry, functionality, and technology behind senses 612 33.4 Positive sensory attributes of virgin olive oil and its consumption 623 References 624 34 International standards and legislative issues concerning olive oil and table olives and the nutritional, functional, and health claims related 629 Stylianos Koulouris 34.1 Introduction 629 34.2 The international perspective 629 34.3 Legislative approach by various countries 632 34.4 The European Union perspective 636 34.5 Nutrition and health claims related to olive oils 638 34.6 Conclusion 644 References 644 35 The functional olive oil market: marketing prospects and opportunities 647 Konstantinos Mattas and Efthimia Tsakiridou 35.1 Introduction 647 35.2 The olive oil market 647 35.3 The influence of certifications of origin and production methods in olive oil 652 35.4 Case study: survey on consumption patterns, labeling, certification, and willingness to pay for olive oil 653 35.5 Promotional strategies 654 35.6 Conclusion 656 References 657 Future Research Needs 659 Index 661

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詳細情報

• NII書誌ID(NCID): BB24636179
• ISBN:
  • 9781119135319
• LCCN: 2017004473
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Hoboken
• ページ数/冊数: xvii, 668 p.
• 大きさ: 26 cm
• 分類:
  • LCC : QP144.F85
  • DC23 : 613.2
• 件名:
  • LCSH : Functional foods
  • LCSH : Olive
  • LCSH : Olive oil
• 親書誌ID:
  • BA90225282