Contents

#### **Preface XIII**


X Contents


Chapter 9 **Traceability of Origin and Authenticity of** *Olive Oil* **163**  Zohreh Rabiei and Sattar Tahmasebi Enferadi

Contents VII

**Part 3 Bioavailability and Biological** 

Chapter 18 **Metabolism and Bioavailability** 

**of Olive Oil Polyphenols 333** 

**Agent in Virgin Olive Oil 357**  S. Cicerale, L. J. Lucas and R. S. J. Keast

Chapter 20 **Biological Properties of Hydroxytyrosol and Its Derivatives 375**

Chapter 21 **Differential Effect of Fatty Acids**

**Properties of Olive Oil Constituents 331**

María Gómez-Romero, Rocío García-Villalba,

Chapter 19 **Oleocanthal: A Naturally Occurring Anti-Inflammatory** 

José G. Fernández-Bolaños, Óscar López, M. Ángeles López-García and Azucena Marset

**Part 4 Innovative Techniques for the Production of Olive Oil Based Products 419** 

Chapter 22 **Meat Products Manufactured with Olive Oil 421** 

Chapter 23 **Meat Fat Replacement with Olive Oil 437** 

Chapter 25 **Olive Oil as Inductor of Microbial Lipase 457** 

Chapter 26 **Olive Oil-Based Delivery of Photosensitizers for Bacterial Eradication 471**

Ana Mane Kapaj and Ilir Kapaj

Chapter 27 **Olive Oil Sector in Albania and Its Perspective 495**

Chapter 24 **Biocatalyzed Production of Structured Olive Oil Triacylglycerols 447**  Laura J. Pham and Patrisha J. Pham

Marie Zarevúcka

**Part 5 Regional Studies 493** 

**in Nervous Control of Energy Balance 397** 

Christophe Magnan, Hervé Le Stunff and Stéphanie Migrenne

S.S. Moon, C. Jo, D.U. Ahn, S.N. Kang, Y.T.Kim and I.S. Kim

Faina Nakonechny, Yeshayahu Nitzan and Marina Nisnevitch

Basem Mohammed Al-Abdullah, Khalid M. Al-Ismail, Khaled Al-Mrazeeq, Malak Angor and Radwan Ajo

Alegría Carrasco-Pancorbo and Alberto Fernández-Gutiérrez

	- **Part 2 Olive Oil Extraction and Waste Water Treatment – Biotechnological and Other Applications 247**


VI Contents

Chapter 8 **Innovative Technique Combining Laser Irradiation** 

Chapter 10 **Quality Assessment of Olive Oil by 1 H-NMR Fingerprinting 185** 

Chapter 11 **Cultivation of Olives in Australia 211** 

**a Conjoint Approach 233** 

**Part 2 Olive Oil Extraction and Waste** 

Chapter 13 **New Olive-Pomace Oil Improved by** 

Rodney J. Mailer

**Effect and Electronic Nose for Determination of Olive Oil Organoleptic Characteristics 147**  K. Pierpauli, C. Rinaldi, M. L. Azcarate and A. Lamagna

Chapter 9 **Traceability of Origin and Authenticity of** *Olive Oil* **163**  Zohreh Rabiei and Sattar Tahmasebi Enferadi

Rosa M. Alonso-Salces, Margaret V. Holland,

**A Review of the Empirical Literature Using** 

José Felipe Jiménez-Guerrero, Juan Carlos Gázquez-Abad, Juan Antonio Mondéjar-Jiménez and Rubén Huertas-García

M.V. Ruiz-Méndez, F. Rubio-Senent and J. Fernández-Bolaños

**Extraction and Interesterification of Olive Oil 267**  Fabiano Jares Contesini, Camilo Barroso Teixeira,

Claude Guillou and Károly Héberger

Chapter 12 **Consumer Preferences for Olive-Oil Attributes:** 

**Water Treatment – Biotechnological and Other Applications 247** 

**Hydrothermal Pre-Treatments 249** G. Rodríguez-Gutiérrez, A. Lama-Muñoz,

Paula Speranza, Danielle Branta Lopes,

Patrícia de Oliveira Carvalho, Hélia Harumi Sato

**the Sustainability of the Olive Oil Industry with Anaerobic Digestion Technology 275**  Bárbara Rincón, Fernando G. Fermoso and Rafael Borja

Ozan Nazim Ciftci, Deniz Ciftci and Ehsan Jenab

Chapter 17 **Microbial Biotechnology in Olive Oil Industry 309** 

Chapter 14 **Genetic Improvement of Olives, Enzymatic**

and Gabriela Alves Macedo

Chapter 15 **Olive Oil Mill Waste Treatment: Improving** 

Chapter 16 **Potential Applications of Green Technologies in Olive Oil Industry 293** 

Farshad Darvishi

Chapter 27 **Olive Oil Sector in Albania and Its Perspective 495**  Ana Mane Kapaj and Ilir Kapaj

Preface

mills waste products.

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

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

**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

bioactive ingredients to the overall positive heath impact in fighting disease.

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