Bioactive Compounds and Quality of Extra Virgin Olive Oil
(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achie...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/8/1014 |
| _version_ | 1797561094874595328 |
|---|---|
| author | Cecilia Jimenez-Lopez Maria Carpena Catarina Lourenço-Lopes Maria Gallardo-Gomez Jose M. Lorenzo Francisco J. Barba Miguel A. Prieto Jesus Simal-Gandara |
| author_facet | Cecilia Jimenez-Lopez Maria Carpena Catarina Lourenço-Lopes Maria Gallardo-Gomez Jose M. Lorenzo Francisco J. Barba Miguel A. Prieto Jesus Simal-Gandara |
| author_sort | Cecilia Jimenez-Lopez |
| collection | DOAJ |
| description | (1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption. |
| first_indexed | 2024-03-10T18:09:26Z |
| format | Article |
| id | doaj.art-b8e832bf6dd94e87a6f1b76fae7bfcd8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T18:09:26Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b8e832bf6dd94e87a6f1b76fae7bfcd82023-11-20T08:13:24ZengMDPI AGFoods2304-81582020-07-0198101410.3390/foods9081014Bioactive Compounds and Quality of Extra Virgin Olive OilCecilia Jimenez-Lopez0Maria Carpena1Catarina Lourenço-Lopes2Maria Gallardo-Gomez3Jose M. Lorenzo4Francisco J. Barba5Miguel A. Prieto6Jesus Simal-Gandara7Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, SpainNutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, SpainNutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, SpainCINBIO, Universidade de Vigo, Department of Biochemistry, Genetics and Immunology, Campus Universitario Lagoas Marcosende, 36310 Vigo, SpainMeat Technology Centre Foundation, 32900 San Cibrao das Viñas, SpainNutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda, Vicent Andrés Estellés, s/n, Burjassot, 46100 València, SpainNutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, SpainNutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.https://www.mdpi.com/2304-8158/9/8/1014extra virgin olive oilchemical compositionbioactive substancesEVOO qualityapplications |
| spellingShingle | Cecilia Jimenez-Lopez Maria Carpena Catarina Lourenço-Lopes Maria Gallardo-Gomez Jose M. Lorenzo Francisco J. Barba Miguel A. Prieto Jesus Simal-Gandara Bioactive Compounds and Quality of Extra Virgin Olive Oil Foods extra virgin olive oil chemical composition bioactive substances EVOO quality applications |
| title | Bioactive Compounds and Quality of Extra Virgin Olive Oil |
| title_full | Bioactive Compounds and Quality of Extra Virgin Olive Oil |
| title_fullStr | Bioactive Compounds and Quality of Extra Virgin Olive Oil |
| title_full_unstemmed | Bioactive Compounds and Quality of Extra Virgin Olive Oil |
| title_short | Bioactive Compounds and Quality of Extra Virgin Olive Oil |
| title_sort | bioactive compounds and quality of extra virgin olive oil |
| topic | extra virgin olive oil chemical composition bioactive substances EVOO quality applications |
| url | https://www.mdpi.com/2304-8158/9/8/1014 |
| work_keys_str_mv | AT ceciliajimenezlopez bioactivecompoundsandqualityofextravirginoliveoil AT mariacarpena bioactivecompoundsandqualityofextravirginoliveoil AT catarinalourencolopes bioactivecompoundsandqualityofextravirginoliveoil AT mariagallardogomez bioactivecompoundsandqualityofextravirginoliveoil AT josemlorenzo bioactivecompoundsandqualityofextravirginoliveoil AT franciscojbarba bioactivecompoundsandqualityofextravirginoliveoil AT miguelaprieto bioactivecompoundsandqualityofextravirginoliveoil AT jesussimalgandara bioactivecompoundsandqualityofextravirginoliveoil |