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Olive Oil Properties from Technological Aspects to Dietary and Health Claims

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Fruit Oils: Chemistry and Functionality

Abstract

The Mediterranean is tightly bond with Olea europaea var. sativa, the olive tree, endemic in the region. The edible products of the olive tree are the table olives (fermented and processed in many styles) and olive oil. Olive oil can be described as the pure olive juice obtained after a mechanical extraction process under controlled environmental conditions. The popularity of olive oil has been steadily increasing worldwide as its market demand. Since the last century, olive oil production and consumption have increased sharply. Olive oil demands are expanding conquering new markets and reaching new consumers, thanks to the numerous scientific discoveries that have been highlighting their nutritional and therapeutic properties, as well as its role as a key component of a balanced diet. Previously, the nutritional quality of olive oil was only attributed to its high level of oleic acid. However, that is a feature shared with many other oils, which do not display so many beneficial health effects. Recently, key roles have been attributed to the minor components that are thought to make extra virgin olive oil, a fatty substance with exclusive chemical characteristics. Although representing only 2% of the weight of the oil, the minor components’ fraction includes more than 230 substances, belonging to varied chemical categories: tocopherols, polyphenols, squalene, flavors, pigments, sterols, and aroma. Evidence-based scientific outcomes, namely cause-effect relationships, have led competent authorities in many countries to formally recognize the nutritional and health properties of this Mediterranean Diet component.

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Notes

  1. 1.

    DOOR database is the portal of the Department of Agriculture and Rural Development of the European Commission that manages the designations (and corresponding logos) related with intellectual property linked to the regional character of foods: Protected Designation of Origin (PDO), Protected Geographical Indication, and Traditional Specialty Guaranteed (TSG).

  2. 2.

    Appellation of Origin is a form of protecting the intellectual property of a geographical name or a traditional designation used on products which have a specific quality or characteristics that are essentially due to the geographical environment in which they are produced (e.g. Oporto wine, Parmigiano-Regianocheese).

  3. 3.

    The corresponding official market price in this period was 2.95€ per kilo.

  4. 4.

    n-9 or omega 9, means that the first (and this case single) double bound in the FA chain is located in the 9th carbon, counting from the opposite side to the functional group (alfa extremity), which in the case of TAG is the unattachedend of the FA chain (omega extremity).

  5. 5.

    Meaning that the first double bound of the carbon chain is located in the n-6 position, or omega-6 carbon.

  6. 6.

    Alfa-linolenic acid.

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Author information

Authors and Affiliations

  1. Lab-NAFS ‘Nutrition – Functional Food & Vascular Health’, Faculty of Medicine, University of Monastir, Monastir, Tunisia

    Manel Issaoui

  2. Faculty of Science and Technology of Sidi Bouzid, University of Kairouan, Sidi Bouzid, Tunisia

    Manel Issaoui

  3. MeditBio – Centre for Mediterranean Bioresources and Food, University of Algarve, Faro, Portugal

    Amélia M. Delgado

Authors
  1. Manel Issaoui
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  2. Amélia M. Delgado
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  1. Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt

    Mohamed Fawzy Ramadan

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Issaoui, M., Delgado, A.M. (2019). Olive Oil Properties from Technological Aspects to Dietary and Health Claims. In: Ramadan, M. (eds) Fruit Oils: Chemistry and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-030-12473-1_4

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