Preface

Olive oil is an integral component of the dietary pattern known as 'Mediterranean diet', which was first acknowledged almost 40 years ago. Over the years, many investigations (both epidemiological and laboratory) indicated that this diet may be associated with lower levels of systematic inflammation, and lower rates of diseases such as cardiovascular, coronary heart disease, certain types of cancers, diabetes, and others. As a result, olive oil, a staple food for thousands of years for the inhabitants of the Mediterranean region, is now becoming popular among consumers all over the world.

The health effects of olive oil are attributed to its high content of monounsaturated fatty acids and the presence of some minor components, which have become the subject of intensive research over a short period of time. Efforts focus mainly on minor constituents of virgin olive oil with biological importance or on those which affect the organoleptic properties and contribute to its remarkable oxidative stability. Further research is expected to provide new insight into the role of each class of olive oil minor constituents, possible synergism and the magnitude of the contribution of the various bioactive ingredients to the overall positive heath impact in fighting disease.

This book presents some important aspects of the current state of the art in the chemistry, analysis and quality assessment of olive oil and its minor constituents, extraction of olive oil from the fruits, water treatment, and innovative approaches for the production of olive oil based products. It also discusses bioavailabilIty and pharmacological and other properties of bioactive ingredients in the light of new evidence for the composition of olive oil. It also covers also some aspects related to biotechnology and other technologies to retain optimum levels of such bioactive ingredients in the various olive oil forms and to protect the environment from olive mills waste products.

The book, composed of monographic chapters, is organized in five parts.

**Part 1** "**Olive Oil Composition, Analysis and Quality"** discusses broadly non-volatile and volatile components related to flavor (chapters 1and 2), analysis and quality assessment methods (chapters 3-8,10), and traceability of origin (chapter 9). Chapter 11 is an extensive presentation of olive oil produced in Australia - a new country where olive tree was first introduced only two centuries ago and its systematic

#### XIV Preface

cultivation is very recent. Chapter 12 examines olive oil from the point of view of consumers and analyzes the tendencies and preferences in relation to quality and other attributes. Important topics covered in this part are:

Preface XI

**Boskou Dimitrios**

School of Chemistry,

Greece

Aristotle University of Thessaloniki,

**Part 5 "Regional studies"** contains chapter 28 that discusses olive cultivation and olive oil production in Albania. The chapter is an agro-economic study analyzing the structural and constitutional reforms, which followed the transition from a centrally planned to a market economy, and the impact on the growth and perspective of olive

It is hoped that this book will serve as useful source of knowledge recently accumulated and as a comprehensive reference for a broad audience, mainly food scientists, biotechnologists, nutritionists, pharmacologists, researchers in Biosciences, olive growers, olive oil producers, but also members of the general public and consumers who are looking to extract health benefits from the diet of the people living

oil sector in this country.

in the countries surrounding the Mediterranean Sea.

Biosynthesis of volatiles


**Part 2"Olive Oil Extraction and Waste Water Treatment"** describes biotechnological and other methods to improve recovery of olive and olive pomace oil and treatment of mill wastes (chapters 13-17). Chapter 13 proposes an improved hydrothermal treatment to obtain a higher level of microcomponents with biological value in olive pomace oil. Chapters 14-16 are presentations related to genetic improvement of olives, microbial biotechnology applications in olive oil industry, enzymatic extraction, green technology and bioremediation. Specific topics analyzed are: treatments of the solid wastes and wastewaters from the two and three phase extraction systems; anaerobic digestion processes ,energy recovery; production of value added products by microorganisms using oil mills waste as substrate.

**Part 3 "Bioavailability and Biological Properties of Olive Oil Constituents"** presents the chemistry, metabolism, bioavailability (and the different endogenous and exogenous variables involved) and properties of important bioactive compounds such as hydroxytyrosol, oleocanthal, other polar phenols and carotenoids, present in olive oil (chapters 18-21). Emphasis is given to recent research related to anti-inflammatory actions, the role that these compounds may have in the clinical treatment of chronic disease, as well as the possible use of preparations based on olive oil constituents as therapeutic agents. Chapter 22 deals with fatty acids and sensitive neurons involved in the regulation of energy and glucose homeostasis. The research aims at identifying novel pharmacological targets for the prevention and treatment of diabetes and obesity.

**Part 4 "Innovative techniques for the production of olive oil based products"** covers topics such as replacement of animal in meat products by olive oil to obtain products rich in monounsaturated fatty acids (a healthier fatty acid profile, enzymatic production of structured olive oil triacylglycerols and applications in the cocoa butter equivalents and neutraceuticals industry (chapters 23-25). Chapter 26 focuses on the role olive oil may play as an inducer of lipase production. Chapter 27 deals with the incorporation of olive oil into phospholipid membranes of liposomes carrying active cytotoxic agents, in particular, photosensitizers. It reports also on the use of these totally natural and biocompatible olive oil-containing liposomes in ointments and creams for application on skin areas contaminated with bacteria.

**Part 5 "Regional studies"** contains chapter 28 that discusses olive cultivation and olive oil production in Albania. The chapter is an agro-economic study analyzing the structural and constitutional reforms, which followed the transition from a centrally planned to a market economy, and the impact on the growth and perspective of olive oil sector in this country.

X Preface

cultivation is very recent. Chapter 12 examines olive oil from the point of view of consumers and analyzes the tendencies and preferences in relation to quality and

Effect of agronomic and other factors such as storage on quality characteristics

**Part 2"Olive Oil Extraction and Waste Water Treatment"** describes biotechnological and other methods to improve recovery of olive and olive pomace oil and treatment of mill wastes (chapters 13-17). Chapter 13 proposes an improved hydrothermal treatment to obtain a higher level of microcomponents with biological value in olive pomace oil. Chapters 14-16 are presentations related to genetic improvement of olives, microbial biotechnology applications in olive oil industry, enzymatic extraction, green technology and bioremediation. Specific topics analyzed are: treatments of the solid wastes and wastewaters from the two and three phase extraction systems; anaerobic digestion processes ,energy recovery; production of value added products by

**Part 3 "Bioavailability and Biological Properties of Olive Oil Constituents"** presents the chemistry, metabolism, bioavailability (and the different endogenous and exogenous variables involved) and properties of important bioactive compounds such as hydroxytyrosol, oleocanthal, other polar phenols and carotenoids, present in olive oil (chapters 18-21). Emphasis is given to recent research related to anti-inflammatory actions, the role that these compounds may have in the clinical treatment of chronic disease, as well as the possible use of preparations based on olive oil constituents as therapeutic agents. Chapter 22 deals with fatty acids and sensitive neurons involved in the regulation of energy and glucose homeostasis. The research aims at identifying novel

pharmacological targets for the prevention and treatment of diabetes and obesity.

creams for application on skin areas contaminated with bacteria.

**Part 4 "Innovative techniques for the production of olive oil based products"** covers topics such as replacement of animal in meat products by olive oil to obtain products rich in monounsaturated fatty acids (a healthier fatty acid profile, enzymatic production of structured olive oil triacylglycerols and applications in the cocoa butter equivalents and neutraceuticals industry (chapters 23-25). Chapter 26 focuses on the role olive oil may play as an inducer of lipase production. Chapter 27 deals with the incorporation of olive oil into phospholipid membranes of liposomes carrying active cytotoxic agents, in particular, photosensitizers. It reports also on the use of these totally natural and biocompatible olive oil-containing liposomes in ointments and

Conventional methods of analysis and innovative approaches for the determination of trace metals, organoleptic characteristics, and the detection of

other attributes. Important topics covered in this part are:

Taste receptors and bitterness perception

microorganisms using oil mills waste as substrate.

Biosynthesis of volatiles

sensory defects

It is hoped that this book will serve as useful source of knowledge recently accumulated and as a comprehensive reference for a broad audience, mainly food scientists, biotechnologists, nutritionists, pharmacologists, researchers in Biosciences, olive growers, olive oil producers, but also members of the general public and consumers who are looking to extract health benefits from the diet of the people living in the countries surrounding the Mediterranean Sea.

**Boskou Dimitrios** 

Aristotle University of Thessaloniki, School of Chemistry, Greece

**Part 1** 

**Olive Oil Composition, Analysis and Quality** 
