Olive Oil Chemistry and Technology

Dimitrios Boskou189399788X, 9781893997882

A staple food for thousands of years in the Mediterranean region, olive oil is now becoming popular all over the world. Olive oil has several unique characteristics that set it apart from other vegetable oils. Recent research suggests that olive oil produces many healthful benefits, including reduced risk of coronary heart disease. This second edition of Olive Oil includes new material from contributors and additional chapters that explore the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected will provide the reader with a solid background that will inspire and facilitate future research.

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Table of contents :
Olive Oil: Chemistry and Technology, Second Edition……Page 1
Preface……Page 3
Contributors……Page 6
Contents……Page 10
Table of Contents……Page 0
Part 1: Overview and Economics……Page 11
Myths and the History of the Olive Tree……Page 12
Nutrition……Page 16
Treatment — Medicine……Page 18
Cosmetics……Page 19
Religion and Worship……Page 20
Methods of Olive Oil Measurement……Page 21
References……Page 22
Bibliography……Page 23
History of the Olive Tree……Page 24
Varieties……Page 26
References……Page 29
Introduction……Page 31
World Olive Oil Production……Page 32
World Olive Oil Consumption……Page 35
Imports, Exports, and Balances……Page 39
Prices……Page 43
European Agricultural Policies in the Olive Oil Sector……Page 47
References……Page 49
Part 2: Chemistry, Properties, Health Effects……Page 50
Fatty Acids, Triacylglycerols, and Partial Glycerides……Page 51
Hydrocarbons……Page 53
Pigments……Page 54
Aliphatic and Aromatic Alcohols……Page 55
Sterols……Page 57
Triterpene Acids……Page 66
Volatile and Aroma Compounds……Page 67
Other Minor Constituents……Page 73
References……Page 74
Chemistry, Analysis, and Levels……Page 83
Influence of Agronomic and Technological Factors……Page 90
Bitter Index……Page 93
Antioxidant Properties with Biological Importance……Page 94
Recovery of Phenols from Milling Wastes……Page 95
References……Page 96
Introduction……Page 103
Virgin Olive Oil Shelf Life……Page 104
Changes in the Lipid Substrate……Page 105
Changes and Effect of Polar Phenols……Page 107
Changes and Effect of Tocopherols, Squalene, Pigments, and Other Minor Components……Page 108
Storage Under Light Exposure……Page 109
Alterations Due to Enzymatic Activity……Page 111
Olive Oil Quality Indices……Page 112
Consumer Preference……Page 113
Instead of an Epilogue……Page 114
References……Page 115
Introduction……Page 122
Definitions……Page 123
Quality Parameters……Page 124
Free Fatty Acids (Free Acidity)……Page 125
Absorbances in Ultraviolet Region……Page 126
Organoleptic Assessment of Virgin Olive Oil……Page 127
Metals……Page 128
alpha-Tocopherol……Page 129
Not Included in International Standards……Page 130
Phenolic Compounds……Page 131
Volatile Compounds……Page 132
Partial Glycerides……Page 133
Pigments……Page 135
Contaminants……Page 136
Included in International Standards……Page 137
Fatty Acid Composition……Page 138
Trans Unsaturated Fatty Acids……Page 139
Fatty Acid in the 2-Position of Triacylglycerol……Page 140
DeltaECN42 Values……Page 142
Sterol Composition……Page 143
Erythrodiol and Uvaol……Page 146
Wax Content……Page 147
Aliphatic Alcohol Content……Page 148
Spectrophotometric Analysis in the Ultraviolet Region……Page 149
Triacylglycerols……Page 150
Alcoholic Fraction……Page 152
Authentication……Page 153
Adulteration……Page 154
Current Problems……Page 156
Addition of Hazelnut Oil……Page 157
Olive Oils Subjected to Forbidden Deodorization in Mild Conditions……Page 158
Varietal Characterization……Page 159
Characterization of Virgin Olive Oils by Geographical Origin……Page 163
References……Page 164
Introduction……Page 182
Olive Oil Minor Constituents–Role in Human Health?……Page 183
Evaluation of the Role of Olive Oil Phenols in Human Health – Methodological Caveats……Page 184
1. Antioxidant Activities……Page 185
2. Activities on Enzymes……Page 187
In Vivo Studies……Page 188
References……Page 192
Part 3: Processing and Application……Page 200
Introduction……Page 201
Olive Ripening……Page 202
Olive Oil Extraction……Page 203
Crushing……Page 204
Malaxation……Page 206
Pressing……Page 207
Centrifugation……Page 209
Percolation (or Selective Filtration) in Combination with Centrifugation……Page 212
Separation of the Liquid Phases……Page 213
Main Manufactures of Olive Oil Extraction Plants……Page 214
Quality Characteristics of Oils Obtained by Different Extraction Systems……Page 215
Coadjuvants Used for Olive Oil Extraction……Page 220
Destoning……Page 221
Particle Size and Decanters……Page 223
Agricultural Aspects……Page 224
Olive Oil Extraction……Page 225
Extraction of Crude Olive Pomace Oil and Refining……Page 226
References……Page 228
Introduction……Page 234
Mild Purification……Page 235
Interesterification and Glycerolysis……Page 236
Formation of Geometrical Isomers……Page 237
Losses of Sterols and Formation of Steroid Hydrocarbons……Page 238
Triacylglycerols……Page 239
References……Page 240
Packaging……Page 242
Container Filling Tolerance……Page 244
1.4 Country of origin……Page 245
2. On Forwarding Packs of Oils Intended for Human Consumption……Page 246
3.4 Country of origin……Page 247
Cloudy and Unfiltered Olive Oil……Page 248
References……Page 249
Domestic and Other Uses……Page 251
Olive Oil in Frying……Page 253
Heating and Phenolic Compounds……Page 254
References……Page 255
Glossary……Page 257