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.

Autorentext

Apostolos Kiritsakis, PhD was a Professor in the School of Food Technology and Nutrition, at the Alexander Technological Institute of Thessaloniki, Greece. Dr Kiritsakis is one of the first scientists internationally, to conduct extensive research on olive oil and has lectured in many countries all over the world, on the benefits of quality olive oil on human health.

Fereidoon Shahidi, PhD is a University Research Professor in the Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada. Dr Shahidi has been recognized as one of the world's most highly cited individuals and most productive scientists in the area of food, nutrition and agricultural science.

Inhalt

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

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