Olives and Olive Oil in Health and Disease Prevention.
Title:
Olives and Olive Oil in Health and Disease Prevention.
Author:
Preedy, Victor R.
ISBN:
9780080922201
Personal Author:
Physical Description:
1 online resource (1520 pages)
Contents:
Front Cover -- Olives and Olive Oil in Health and Disease Prevention -- Copyright Page -- Contents -- Preface -- List of Contributors -- Abbreviations -- Section 1 General Aspects of Olives and Olive Oil -- 1.1 The Plant, Production, Olives and Olive Oil and Their Detailed Characterization -- Chapter 1. Table Olives: Varieties and Variations -- 1.1 INTRODUCTION -- 1.2 TYPES OF OLIVE ACCORDING TO RIPENESS -- 1.3 TABLE OLIVES ACCORDING TO TRADE PREPARATIONS -- 1.4 MAJOR PROCESSING METHODS -- 1.5 CHARACTERISTICS OF FINAL PRODUCTS -- SUMMARY POINTS -- REFERENCES -- Chapter 2. Olive Genomics -- 2.1 INTRODUCTION -- 2.2 ORIGIN AND SYSTEMATICS OF THE OLIVE -- 2.3 MOLECULAR MARKERS IN OLIVE GENOME ANALYSIS -- 2.4 MOLECULAR MARKER APPLICATIONS -- 2.5 FUNCTIONAL GENOMICS -- 2.6 CONCLUSIONS -- SUMMARY POINTS -- REFERENCES -- Chapter 3. Current Initiatives in Proteomics of the Olive Tree -- 3.1 INTRODUCTION -- 3.2 BOTANICAL FEATURES OF OLIVE TREE -- 3.3 PROTEOMICS -- 3.4 SECONDARY METABOLITES POTENTIALLY AFFECTING PROTEIN EXTRACTION -- 3.5 PROTEIN EXTRACTION FROM OLIVE TISSUES FOR PROTEOMICS ANALYSIS -- 3.6 CURRENT INITIATIVES IN OLIVE PROTEOMICS -- SUMMARY POINTS -- ACKNOWLEDGMENTS -- REFERENCES -- Chapter 4. Chemometric Classification of Cultivars of Olives: Perspectives on Portuguese Olives -- 4.1 INTRODUCTION -- 4.2 FEATURES OF CHEMOMETRIC CLASSIFICATION -- 4.3 OLIVE CULTIVARS DATA -- 4.4 UNSUPERVISED CLASSIFICATION -- 4.5 LINEAR DISCRIMINANT ANALYSIS (LDA) -- 4.6 CONCLUSIONS -- SUMMARY POINTS -- REFERENCES -- Chapter 5. Effect of Climatic Conditions on Quality of Virgin Olive Oil -- 5.1 INTRODUCTION -- 5.2 THE EFFECTS OF CLIMATE CONDITIONS ON QUALITY OF OLIVE OIL -- SUMMARY POINTS -- ACKNOWLEDGMENTS -- REFERENCES -- Chapter 6. Influence of Irrigation Management and Ripening on Virgin Olive Oil Quality and Composition -- 6.1 INTRODUCTION.
6.2 IRRIGATION MANAGEMENT -- 6.3 VIRGIN OLIVE OIL QUALITY INDICES -- 6.4 SENSORY CHARACTERISTICS -- 6.5 FATTY ACID COMPOSITION -- 6.6 NATURAL ANTIOXIDANTS CONTENT -- 6.7 VOLATILE COMPOUNDS -- SUMMARY POINTS -- REFERENCES -- Chapter 7. The Effect of the Ripening Process of the Olive Fruit on the Chlorophyll and Carotenoid Fractions of Drupes and Virgin Oils -- 7.1 INTRODUCTION -- 7.2 EFFECT OF THE RIPENING PROCESS OF THE OLIVE FRUIT ON THE CHLOROPHYLL AND CAROTENOID FRACTIONS OF DRUPES -- 7.3 PIGMENT COMPOSITION OF VIRGIN OLIVE OIL RELATED WITH THE RIPENING STAGE OF THE OLIVE FRUIT OF ORIGIN -- 7.4 EFFECT OF THE OLIVE-RIPENING STAGE ON CHLOROPHYLL AND CAROTENOID PARTITIONING DURING THE OIL EXTRACTION PROCESS -- SUMMARY POINTS -- REFERENCES -- Chapter 8. Influence of the Crushing System: Phenol Content in Virgin Olive Oil Produced from Whole and De- stoned Pastes -- 8.1 INTRODUCTION -- 8.2 MACHINES FOR OLIVE CRUSHING -- 8.3 THE ROLE OF POLYPHENOLS IN VIRGIN OLIVE OIL QUALITY -- 8.4 THE INFLUENCE OF OLIVE PASTE PREPARATION MACHINES ON OLIVE OIL CHARACTERISTICS -- 8.5 EFFECT OF DE-STONING ON OLIVE OIL QUALITY -- SUMMARY POINTS -- REFERENCES -- Chapter 9. The Malaxation Process: Influence on Olive Oil Quality and the Effect of the Control of Oxygen Concentration in Virgin Olive Oil -- 9.1 INTRODUCTION -- 9.2 ENZYMES INVOLVED DURING MALAXATION AND THEIR INFLUENCE ON PHENOLIC CONTENT AND VOLATILE COMPOUNDS -- 9.3 MALAXER MACHINE AND ITS EVOLUTION IN ENHANCING OLIVE OIL QUALITY -- 9.4 MIXING CONDITIONS AND THEIR EFFECT ON THE OLIVE OIL QUALITY -- SUMMARY POINTS -- REFERENCES -- Chapter 10. Influence of Different Centrifugal Extraction Systems on Antioxidant Content and Stability of Virgin Olive Oil -- 10.1 INTRODUCTION -- 10.2 VIRGIN OLIVE OIL EXTRACTION SYSTEMS -- 10.3 DECANTER CENTRIFUGE TECHNOLOGY.
10.4 DIFFERENCES BETWEEN TWO- AND THREE-PHASE CENTRIFUGAL DECANTERS -- 10.5 THREE- AND TWO-PHASE CENTRIFUGAL DECANTERS: OPERATION AND TECHNOLOGICAL INNOVATION -- 10.6 EFFECT OF THREE- AND TWO-PHASE CENTRIFUGAL DECANTERS ON VIRGIN OLIVE OIL QUALITY -- SUMMARY POINTS -- REFERENCES -- Chapter 11. A Marker of Quality of Olive Oils: The Expression of Oleuropein -- 11.1 INTRODUCTION -- 11.2 OLP EXPRESSION -- SUMMARY POINTS -- REFERENCES -- Chapter 12. Olive Oil Authenticity Evaluation by Chemical and Biological Methodologies -- 12.1 INTRODUCTION -- 12.2 CHROMATOGRAPHIC METHODS -- 12.3 SPECTROSCOPIC/SPECTROMETRIC METHODS -- 12.4 DNA-BASED METHODS -- SUMMARY POINTS -- ACKNOWLEDGMENTS -- REFERENCES -- Chapter 13. Ripening of Table Olives: Use of Magnetic Resonance Imaging (MRI) -- 13.1 INTRODUCTION -- 13.2 USE AND ADVANTAGES OF MRI TECHNIQUE -- 13.3 AIM OF THE WORK AND STATE OF THE ART -- 13.4 DESCRIPTION OF THE EXPERIMENTAL WORK -- 13.5 RESULTS OF ANALYTICAL DETERMINATIONS -- 13.6 RESULTS OF [sup(1)]H HR-MAS NMR ANALYSIS -- 13.7 STRUCTURE OF OLIVES -- 13.8 DISCUSSION OF MRI RESULTS -- 13.9 EVOLUTION OF WATER AND OIL DISTRIBUTION IN OLIVE WITH RIPENING -- 13.10 QUANTITATIVE ANALYSIS ON MRI IMAGES -- 13.11 FINAL REMARKS -- SUMMARY POINTS -- REFERENCES -- Chapter 14. NMR and Olive Oils: A Geographical Characterization -- 14.1 INTRODUCTION -- 14.2 PRACTICAL ASPECT OF THE NMR-STATISTICAL PROTOCOL -- 14.3 GEOGRAPHICAL CHARACTERIZATION OF OLIVE OILS -- SUMMARY POINTS -- REFERENCES -- Chapter 15. NMR and Olive Oils: A Characterization According to the Cultivar -- 15.1 INTRODUCTION -- 15.2 [sup(13)]C SPECTRUM OF AN OLIVE OIL -- 15.3 THE EFFECT OF THE CULTIVAR ON OLIVE OIL COMPOSITION -- SUMMARY POINTS -- REFERENCES -- Chapter 16. Geographical Characterization of Olive Oil by Means of Multivariate Classification: Application of CAIMAN -- 16.1 INTRODUCTION.
16.2 INTRODUCTION TO CAIMAN THEORY -- 16.3 EVALUATING THE CLASSIFICATION PERFORMANCES -- 16.4 PARTIAL LEAST SQUARE - DISCRIMINANT ANALYSIS -- 16.5 OLIVE OIL CHEMICAL DATA -- 16.6 EXAMPLE OF CLASSIFICATION WITH CAIMAN: OLIVE OILS FROM SOUTH APULIA -- 16.7 CAIMAN CLASSIFICATION ON THE OTHER CLASSES -- 16.8 CLASSIFICATION WITH PLS-DA -- 16.9 CONCLUSIONS -- SUMMARY POINTS -- REFERENCES -- Chapter 17. Non-conventional Parameters for Quality Evaluation of Refined Olive Oil and Olive Oil Commercial Classes -- 17.1 INTRODUCTION -- 17.2 CONSIDERATIONS ON THE ANALYTICAL METHODOLOGY TO APPLY -- 17.3 EVALUATION OF THE OXIDATION AND POLYMERIZATION SUBSTANCE CLASSES DURING REFINING OF LAMPANTE OLIVE OIL -- 17.4 INVESTIGATION ON THE DEGREE OF OXIDATION AND HYDROLYSIS OF REFINED OLIVE OILS -- 17.5 COMPARISON BETWEEN TRADITIONAL AND RECENT NONCONVENTIONAL PARAMETERS IN THE ASCERTAINMENT OF THE QUALITY OF OLIVE OIL COMMERCIAL CLASS -- 17.6 QUALITY COMPARISON BETWEEN THE OLIVE OIL COMMERCIAL CLASS AND MARKETED REFINED SEED OILS -- SUMMARY POINTS -- REFERENCES -- Chapter 18. Classification of Sicilian Olive Oils According to Heavy Metal and Selenium Levels Using Canonical Discriminant Analysis (CDA) -- 18.1 INTRODUCTION -- 18.2 SICILIAN OLIVE OIL -- 18.3 HEAVY METALS AND SELENIUM: BIOLOGICAL AND TOXICOLOGICAL ASPECTS -- 18.4 TRACE METALS ANALYSIS: DERIVATIVE STRIPPING CHRONOPOTENTIOMETRY -- 18.5 CANONICAL DISCRIMINANT ANALYSIS USED FOR THE CLASSIFICATION OF SICILIAN OLIVE OILS -- SUMMARY POINTS -- REFERENCES -- 1.2 Components of Olives and Olive Plant Product and Uses -- Chapter 19. Polyphenols in Olive Oil: The Importance of Phenolic Compounds in the Chemical Composition of Olive Oil -- 19.1 INTRODUCTION -- 19.2 WHY ARE THE PHENOLIC COMPOUNDS IN VIRGIN OLIVE OIL SO IMPORTANT? -- 19.3 HEALTH ASPECTS LINKED TO PHENOLICS IN VOO.
19.4 PHENOLIC CONTRIBUTION TO THE OXIDATIVE STABILITY OF VOO -- 19.5 SENSORY PROPERTIES AFFECTED BY PHENOLICS IN VOO -- SUMMARY POINTS -- REFERENCES -- Chapter 20. Phenolic Profiles of Portuguese Olives: Cultivar and Geographics -- 20.1 INTRODUCTION -- 20.2 OLEA EUROPAEA CULTIVARS AND THEIR DIFFERENTIATION -- 20.3 PHENOLICS IN OLIVE FRUITS -- 20.4 OLIVES IN PORTUGAL: CULTIVARS AND PRODUCTION -- 20.5 CHARACTERIZATION OF CULTIVARS BY THEIR PHENOLIC PROFILE -- 20.6 PHENOLIC PROFILES OF PORTUGUESE CULTIVARS -- 20.7 CONCLUSION -- SUMMARY POINTS -- REFERENCES -- Chapter 21. Low-level Free Phenols in Sicilian Olive Oils -- 21.1 INTRODUCTION -- 21.2 METHODOLOGICAL CONSIDERATIONS -- 21.3 SELECTED ION ANALYSIS FROM THE FULL SCAN DATA: A POWERFUL AND VERSATILE TOOL TO DETECT AND IDENTIFY PHENOLS -- 21.4 PHENOLIC CONTENTS IN SICILIAN OLIVE OILS -- SUMMARY POINTS -- REFERENCES -- Chapter 22. Volatile Compounds in Australian Olive Oils: How Different Are They From Other Oils -- 22.1 INTRODUCTION -- 22.2 MEASUREMENT OF OLIVE OIL VOLATILES -- 22.3 VOLATILE PROFILES OF OLIVE OILS -- 22.4 COMPARISON WITH AUSTRALIAN OLIVE OILS -- 22.5 HEALTH ASPECTS -- 22.6 CONCLUSION -- SUMMARY POINTS -- REFERENCES -- Chapter 23. Sterols and Non- steroidal Triterpenoids of the Developing Olive Fruit -- 23.1 INTRODUCTION -- 23.2 THE OLIVE FRUIT CONTAINS A VAST ARRAY OF STEROLS AND NON-STEROIDAL TRITERPENOIDS -- 23.3 CHANGES IN THE CONTENT OF FREE AND ESTERIFIED STEROLS AND NON-STEROIDAL TRITERPENOIDS THROUGHOUT FRUIT DEVELOPMENT -- 23.4 HOW IS CARBON FLUX REGULATED BETWEEN BOTH TRITERPENIC PATHWAYS IN THE OLIVE FRUIT? -- SUMMARY POINTS -- REFERENCES -- Chapter 24. A Comparison of the Volatile Compounds, in Spanish-style, Greek-style and Castelvetrano-style Green Olives of the Nocellara del Belice Cultivar: Alcohols, Aldehydes, Ketones, Esters and Acids -- 24.1 INTRODUCTION.
24.2 DIFFERENCES BETWEEN VOLATILE COMPOUNDS IN VIRGIN OLIVE OIL AND IN TABLE OLIVES.
Abstract:
Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles. Key Features: * Explores olives and olive oil from their general aspects to the detailed level of important micro-and micronutrients * Includes coverage of various methodologies for analysis to help scientists and chemists determine the most appropriate option for their own studies, including those of olive-related compounds in other foods * Relates, in a single volume resource, information for food and nutritional chemists, pharmaceutical scientists, nutritionists and dieticians * Presents information in three key categories: General aspects of olives an olive oils;
Nutritional, pharmacological and metabolic properties of olives and olive oil; Specific components of olive oil and their effects on tissue and body systems.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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