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Extra Virgin Olive Oil: From Composition to “Molecular Gastronomy”

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Advances in Nutrition and Cancer

Part of the book series: Cancer Treatment and Research ((CTAR,volume 159))

Abstract

The aim of this chapter is to provide a brief overview of the recent results of studies on extra virgin olive oil (EVOO) and its interactions with other food ingredients during cooking, to highlight basic molecular aspects of the “magic” of EVOO and its role in Mediterranean gastronomy. The use of raw EVOO added to foods after cooking (or as a salad oil) is the best way to express the original flavour and to maximize the intake of natural antioxidants and compounds related to positive effects on human health (hypotensive, anti-inflammatory, and anti-cancerogenic, among others). EVOO, however, also exhibits its protective properties during/after cooking. Different chemical interactions between biophenolic compounds and other food ingredients (water, milk proteins, carotenoids of tomato, omega-3 polyunsaturated fatty acids in canned-in-oil fish and meat or fish proteins) occur. Even during cooking, EVOO exhibits strong antioxidant properties and influences the overall flavour of cooked foods. The physical (partitioning, emulsion) and chemical (hydrolysis, covalent binding, antioxidant properties) phenomena occurring during cooking of EVOO are discussed with emphasis on the changes in the sensory (bitterness and fruity flavour) and nutritional qualities of some traditional Mediterranean foods. In particular, tomato–oil interactions during cooking, fish canning in EVOO, meat marinated in EVOO before cooking and roasting and frying in EVOO are examined. The interactions between EVOO antioxidants and flavours with milk proteins are also briefly discussed.

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Abbreviations

EFSA:

European food safety authority

EVOO:

Extra virgin olive oil

HA:

Heterocyclic Amine

HPLC:

High-performance liquid chromatography

HPTA:

Hydroxy pentacyclic triterpene acids

LC–MS:

Liquid chromatography–Mass spectrometry

NMR:

Nuclear magnetic resonance

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Author information

Authors and Affiliations

  1. Department of Agriculture, University of Naples Federico II, I-80055, Portici, NA, Italy

    Raffaele Sacchi, Antonello Paduano, Maria Savarese, Paola Vitaglione & Vincenzo Fogliano

  2. Dipartimento di Agraria, via Universita’ 100, 80055, Portici, NA, Italy

    Raffaele Sacchi

Authors
  1. Raffaele Sacchi
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  2. Antonello Paduano
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  3. Maria Savarese
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  4. Paola Vitaglione
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  5. Vincenzo Fogliano
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Corresponding author

Correspondence to Raffaele Sacchi .

Editor information

Editors and Affiliations

  1. Dept. of Biochemistry and Biophysics, Second University of Naples, Naples, Italy

    Vincenzo Zappia

  2. Clinical and Experimental Medicine, University of Naples "Federico II", Naples, Italy

    Salvatore Panico

  3. Institute of Food Sciences National Research Council, Avellino, Italy

    Gian Luigi Russo

  4. Dept. of Experimental Oncology, National Cancer Institute, Naples, Italy

    Alfredo Budillon

  5. Dept. of Biochemistry and Biophysics, Second University of Naples, Naples, Italy

    Fulvio Della Ragione

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© 2014 Springer-Verlag Berlin Heidelberg

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Sacchi, R., Paduano, A., Savarese, M., Vitaglione, P., Fogliano, V. (2014). Extra Virgin Olive Oil: From Composition to “Molecular Gastronomy”. In: Zappia, V., Panico, S., Russo, G., Budillon, A., Della Ragione, F. (eds) Advances in Nutrition and Cancer. Cancer Treatment and Research, vol 159. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-38007-5_19

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  • DOI: https://doi.org/10.1007/978-3-642-38007-5_19

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  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-38006-8

  • Online ISBN: 978-3-642-38007-5

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