Olives and Olive Oil in Health and Disease Prevention

1520 Pages·2010·15.94 MB·English

by  Victor R. Preedy

Olives and Olive Oil in Health
and Disease Prevention
This page intentionally left blank
Olives and Olive Oil

in Health and Disease
Prevention

Edited by
Victor R. Preedy
Dept Nutrition and Dietetics,
Nutritional Sciences Division,
School of Biomedical & Health Sciences,
King’s College London,
Franklin-Wilkins Building,
London, UK
Ronald Ross Watson
University of Arizona
Division of Health Promotion Sciences
Mel and Enid Zuckerman College of Public Health, and
School of Medicine, Arizona Health Sciences Center,
Tucson, AZ, USA

AMSTERDAM • BOSTON • HEIDELBERG • LONDON • NEW YORK • OXFORD • PARIS
SAN DIEGO • SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO
Academic Press is an imprint of Elsevier
Academic Press is an imprint of Elsevier
32 Jamestown Road, London NW1 7BY, UK
30 Corporate Drive, Suite 400, Burlington, MA 01803, USA
525 B Street, Suite 1900, San Diego, CA 92101-4495, USA
First edition 2010
Copyright © 2010 Elsevier Inc. All rights reserved with the exception of:
Chapter 68, Crown Copyright © 2009. Published by Elsevier Inc. All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means
electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher
Permissions may be sought directly from Elsevier’s Science & Technology Rights Department in Oxford, UK: phone
( (cid:2) 44) (0) 1865 843830; fax ( (cid:2) 44) (0) 1865 853333; email: [email protected] . Alternatively, visit the Science and
Technology Books website at www.elsevierdirect.com/ rights for further information
Notice
No responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products
liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in
the material herein. Because of rapid advances in the medical sciences, in particular, independent verification of diagnoses
and drug dosages should be made
British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the British Library
Library of Congress Cataloging-in-Publication Data
A catalog record for this book is available from the Library of Congress
ISBN : 978-0-12-374420-3
For information on all Academic Press publications
visit our website at www.elsevierdirect.com
Typeset by Macmillan Publishing Solutions
www.macmillansolutions.com
Printed and bound in United States of America
10 11 12 13 10 9 8 7 6 5 4 3 2 1
Contents
Preface xv 7 . The Effect of the Ripening Process of
List of Contributors xvii the Olive Fruit on the Chlorophyll and
Abbreviations xxix
Carotenoid Fractions of Drupes and
Virgin Oils 59
Maria -Jose Motilva and Maria-Paz Romero
Section 1
General Aspects of Olives and Olives and Olive Oil
Olive Oil 1
8 . Influence of the Crushing System:
Phenol Content in Virgin Olive Oil
1 .1 The Plant, Production, Olives and
Produced from Whole and
Olive Oil and Their Detailed
De-stoned Pastes 69
Characterization 3
Paolo Amirante, Maria Lisa Clodoveo,
Antonia Tamborrino, Alessandro Leone and
The Plant and Production Alistair G. Paice
1 . Table Olives: Varieties and 9 . The Malaxation Process: Influence
Variations 5 on Olive Oil Quality and the Effect
Luis Rejano, Alfredo Monta ñ o, of the Control of Oxygen
Francisco Javier Casado, Antonio Higinio S á nchez Concentration in Virgin
and Antonio de Castro
Olive Oil 77
2 . Olive Genomics 17 A ntonia Tamborrino, Maria Lisa Clodoveo,
Alessandro Leone, Paolo Amirante and
Corrado Fogher, Matteo Busconi, Luca Sebastiani
Alistair G. Paice
and Tania Bracci
3 . Current Initiatives in Proteomics of the 10 . Influence of Different Centrifugal
Olive Tree 25 Extraction Systems on Antioxidant
Wei Wang, Fuju Tai and Xiuli Hu Content and Stability of Virgin
Olive Oil 85
4 . Chemometric Classification of Cultivars
Paolo Amirante, Maria Lisa Clodoveo,
of Olives: Perspectives on Portuguese
Alessandro Leone, Antonia Tamborrino and
Olives 33
Vinood B. Patel
Joaquim C.G. Esteves da Silva
11 . A Marker of Quality of Olive Oils: The
5 . Effect of Climatic Conditions on
Expression of Oleuropein 95
Quality of Virgin Olive Oil 43
Giovanni Sindona
Mar í a -Paz Romero and Mar í a-Jos é Motilva
6 . Influence of Irrigation Management and 12 . Olive Oil Authenticity Evaluation
Ripening on Virgin Olive Oil Quality by Chemical and Biological
and Composition 51 Methodologies 101
Giuseppe Fregapane, Aurora G ó mez-Rico and Miguel A. Faria, Sara C. Cunha, Alistair G. Paice
Maria Desamparados Salvador and Maria Beatriz P.P. Oliveira
v
vi Contents
The Detailed Characterization of Olives and 20 . Phenolic Profiles of Portuguese Olives:
Olive Products Cultivar and Geographics 177
Rosa M. Seabra, Paula B. Andrade,
13 . Ripening of Table Olives: Patr í cia Valent ã o, Miguel Faria, Alistair G. Paice and
Use of Magnetic Resonance Maria Beatriz P.P. Oliveira
Imaging (MRI) 109
21 . Low-level Free Phenols in Sicilian
Maria Antonietta Brescia and Antonio Sacco
Olive Oils 187
14 . NMR and Olive Oils: A Geographical Marcello Saitta, Giuseppa Di Bella,
Characterization 117 Vincenzo Lo Turco, Giovanna Loredana La Torre
Luisa Mannina and Anna Laura Segre † and Giacomo Dugo
15 . NMR and Olive Oils: A Characterization 22 . Volatile Compounds in Australian Olive
According to the Cultivar 125 Oils: How Different Are They From
Luisa Mannina and Anna Laura Segre † Other Oils 201
Curtis Kalua, Paul Prenzler, Danielle Ryan and
16 . Geographical Characterization of Kevin Robards
Olive Oil by Means of Multivariate
Classification: Application of 23 . Sterols and Non-steroidal
CAIMAN 129 Triterpenoids of the Developing
Davide Ballabio and Roberto Todeschini Olive Fruit 211
Na ï m Stiti, Sa ï da Triki and Marie-André e Hartmann
17 . Non-conventional Parameters for
Quality Evaluation of Refined Olive Oil 24 . A Comparison of the Volatile
and Olive Oil Commercial Classes 139 Compounds, in Spanish-style,
Tommaso Gomes, Vito Michele Paradiso and Greek-style and Castelvetrano-style
Debora Delcuratolo
Green Olives of the Nocellara del
Belice Cultivar: Alcohols, Aldehydes,
18 . Classification of Sicilian Olive Oils
Ketones, Esters and Acids 219
According to Heavy Metal and
Nadia Sabatini
Selenium Levels Using Canonical
Discriminant Analysis (CDA) 155
25 . Polyphenol Oxidase and Oleuropein
Lara La Pera, Giacomo Dugo,
in Olives and their Changes During
Vincenzo Lo Turco, Rossana Rando and
Giuseppa Di Bella Olive Ripening 233
Francisca Ortega-Garc í a, Santos Blanco,
M. Á ngeles Peinado and Juan Perag ó n
1 .2 Components of Olives and Olive Plant
Product and Uses 165 26 . Major and Minor Lipid Constituents
of Cornicabra Virgin Olive Oil and the
Lipids , Phenolics and Other Organics and Influence of Crop Season Changes 239
Volatiles M. Desamparados Salvador and Giuseppe Fregapane
19 . Polyphenols in Olive Oil: 27 . Phytosterol Classes in Olive Oils
The Importance of Phenolic and their Analysis by Common
Compounds in the Chemical Chromatographic Methods 249
Composition of Olive Oil 167 Sodeif Azadmard-Damirchi and Paresh C. Dutta
Antonio Segura-Carretero,
Javier Men é ndez-Men é ndez and 28 . Extraction of Oleuropein and Related
Alberto Fern á ndez-Guti é rrez Phenols from Olive Leaves and
Branches 259
†deceased. M .D. Luque de Castro and F. Priego Capote
Contents vii
29 . The Occurrence of the Biogenic Amine 37 . Olive Biophenols and Conventional
Melatonin in Olive Oil: Implications in Biotechnology from Mediterranean
Health and Disease Prevention 275 Aliment Culture 333
Rafael Fern á ndez-Montesinos, Ganapathy Sivakumar and Nicola A. Uccella
Cristina de la Puerta, Pedro P. Garc í a-Luna,
Russel J. Reiter and David Pozo
Non Fruit Aspects Including Mill
Wastewater
30 . Olive Biophenols as Food Supplements
and Additives 283
38 . Production of Triterpene Acids by
Antonella De Leonardis and Vincenzo Macciola
Cell-suspension Cultures of
Olea europaea 341
Metals , Electrolytes and Other Yutaka Orihara and Yutaka Ebizuka
Components
39 . Bioactive Ingredients in Olive
31 . Chemical Composition of Fermented Leaves 349
Green Olives: Acidity, Salt, Moisture, Maria Z. Tsimidou and Vassiliki T. Papoti
Fat, Protein, Ash, Fiber, Sugar, and
40 . Phenolic Compounds in Olive Oil Mill
Polyphenol 291
Wastewater 357
Alfredo Monta ñ o, Antonio Higinio S á nchez,
Jos é S. Torrecilla
Antonio L ó pez-L ó pez, Antonio de Castro and
Luis Rejano
1 .3 Stability, Microbes, Contaminants
32 . Some Metals in Table Olives 299
and Adverse Components and
Yasemin Sahan
Processes 367
33 . Olive Cultivar, Period of Harvest,
and Environmental Pollution on the Bacterial and Fungal and Other Microbial
Contents of Cu, Cd, Pb, and Zn: Italian Aspects
Perspectives 307
41 . Lactic Acid Bacteria in Table Olive
Alberto Angioni
Fermentation 369
34 . Trace Components in Italian Virgin Cinzia L. Randazzo, Rajkumar Rajendram and
Cinzia Caggia
Olive Oils 313
Giovanni Sindona and Antonio Tagarelli
42 . Understanding and Optimizing the
Microbial Degradation of Olive Oil:
35 . Inorganic Anions in Olive Oils:
A Case Study with the Thermophilic
Application of Suppressed Ion
Bacterium Geobacillus thermoleovorans
Exchange Chromatography (IEC) for
IHI-91 377
the Analysis of Olive Oils Produced
Peter Becker
from De-stoned Olives and Traditional
Extraction Methods 317 43 . Degradation of Phenolic Compounds
Lara La Pera, Teresa Maria Pellican ò, Found in Olive Products by
Pellicano Vincenzo Lo Turco, Giuseppa Di Bella
Lactobacillus plantarum Strains 387
and Giacomo Dugo
Jos é María Landete, H é ctor Rodr í guez,
Jos é Antonio Curiel, Blanca de las Rivas,
36 . Purification and Characterization F é lix L ó pez de Felipe and Rosario Mu ñ oz
of Olive ( Olea europaea L.)
Peroxidases 325 44 . Microbial Colonization of Naturally
Jorge A. Saraiva, C.S. Cl á udia, S. Nunes and Fermented Olives 397
Manuel A. Coimbra C .C. Tassou, E.Z. Panagou and G.-J.E. Nychas
viii Contents
45 . O ccurrence of Aflatoxin B in the 54 . P olycyclic Aromatic Hydrocarbons (PAH)
1
Greek Virgin Olive Oil: Estimation of in Olive Oils and Other Vegetable Oils;
the Daily Exposure 407 Potential for Carcinogenesis 489
Panagiota Markaki Isabel Mafra, Joana S. Amaral and
M. Beatriz P.P. Oliveira
Pesticides and Adulterants 55 . M ineral Paraffins in Olives and
Olive Oils 499
46 . Fenthion, Dimethoate and Other Sabrina Moret, Tiziana Populin and
Pesticides in Olive Oils of Organic and Lanfranco S. Conte
Conventional Cultivation 415
Aristidis M. Tsatsakis and Ioannis N. Tsakiris 1 .4 Analytical Methods 507
47 . Residues of Pesticides and Polycyclic
Natural Components
Aromatic Hydrocarbons in Olive
and Olive-Pomace Oils by Gas 56 . A nalytical Determination of
Chromatography/Tandem Mass Polyphenols in Olive Oil 509
Spectrometry 425 Antonio Segura-Carretero, Alegr í a Carrasco-
Evaristo Ballesteros and Natividad Ramos-Martos Pancorbo, Alessandra Bendini, Lorenzo Cerretani
and Alberto Fern á ndez-Guti é rrez
48 . Acephate and Buprofezin Residues in
57 . E lectronic Tongues Purposely Designed
Olives and Olive Oil 437
for the Organoleptic Characterization
Pierluigi Caboni and Paolo Cabras
of Olive Oils 525
Mar í a L. Rodr í guez-M é ndez, C. Apetrei and
49 . O live Oil Adulteration with Hazelnut
Jos é A. De Saja
Oil and Analytical Approaches for Its
Detection 441 58 . D etermination of Olive Oil Parameters
Dimitrios Zabaras by Near Infrared Spectrometry 533
Sergio Armenta, Javier Moros, Salvador Garrigues
50 . O live Oil Adulteration with Sunflower and Miguel de la Guardia Cirugeda
and Corn Oil Using Molecular
59 . D etermination of Olive Oil Acidity 545
Fluorescence Spectroscopy 451
Bet ü l Ö zt ü rk, Aysun Ankan and Durmus ¸ Ö zdemir Marcone Augusto Leal de Oliveira, Manoela
Ruchiga Balesteros, Adriana Ferreira Faria and
Fernando Antonio Simas Vaz
Toxicology and Contaminants
60 . A pplication of the Electronic Nose in
Olive Oil Analyses 553
51 B enzene, Toluene, Ethylbenzene,
M . Stella Cosio, Simona Benedetti, Susanna
(o-, m- and p-) Xylenes and Styrene in
Buratti, Matteo Scampicchio and Saverio Mannino
Olive Oil 463
Silvia L ó pez-Feria, Soledad C á rdenas and 61 . S qualene and Tocopherols in Olive Oil:
Miguel Valcá rcel Importance and Methods of Analysis 561
Maria Z. Tsimidou
52 . T he Toxicity Profile of Hydrolyzed
Aqueous Olive Pulp Extract 471 62 . A n Overview of the Chemometric
Robert M. Diener and Mildred S. Christian Methods for the Authentication of the
Geographical and Varietal Origin of
53 . P lasticizer in Olive Oils 481 Olive Oils 569
Giuseppa Di Bella, Lara La Pera, Vincenzo Lo Turco, Federico Marini, Remo Bucci, Antonio L. Magr ì and
Donatella Pollicino and Giacomo Dugo Andrea D. Magr ì
Contents ix
63 . C haracterization of Three Portuguese 71 . M ultiresidue Analysis of Low- and
Varietal Olive Oils Based on Fatty Medium-polarity Pesticides in Olive Oil
Acids, Triacylglycerols, Phytosterols by GC-MS/MS 667
and Vitamin E Profiles: Application of Alberto Marinas, Fernando Lafont,
Mar í a A. Aramend í a, I.M. Garc í a, Jos é M. Marinas
Chemometrics 581
and Francisco J. Urbano
Joana S. Amaral, Isabel Mafra and
M. Beatriz P.P. Oliveira
64 . L iquid Chromatography-Mass Section 2
Spectrometry Determination of
Nutritional, Pharmacological and
Sterols in Olive Oil 591
Metabolic Properties of Olives and
Roberto Romero-Gonz á lez, Antonia Garrido
Olive Oil 685
Frenich and Jos é Luis Mart í nez Vidal
65 . 13 C Nuclear Magnetic Resonance 2 .1 General Nutrition 687
Spectroscopy as a New Quantitative
General Aspects and Changes in Food
Method for Determining Fatty Acid
Processing
Positional Distribution in Olive Oil
Triacylglycerols: Applications to Olive
72 . T rends in Olive Oil Production, Supply
Oil Authenticity 603
and Consumption in Mediterranean
Giovanna Vlahov
Countries from 1961 to the Present
Day 689
66 . E xtraction Techniques for the Analysis
Genevieve Buckland and Carlos A. Gonz á lez
of Virgin Olive Oil Aroma 615
Stefania Vichi
73 . T he Bioavailability of Olive Oil Phenolic
Compounds 699
67 R apid Assays to Evaluate the Antioxidant
Mar í a -Isabel Covas, Montserrat Fit ó ,
Capacity of Phenols in Virgin
Olha Khymenets and Rafael de la Torre
Olive Oil 625
Lorenzo Cerretani and Alessandra Bendini 74 . N utrient Profiles of Commercial Table
Olives: Proteins and Vitamins 705
68 . P olycyclic Aromatic Hydrocarbons Antonio L ó pez-L ó pez, Alfredo Monta ñ o and
(PAHs) in Olive Oil: Methodological Antonio Garrido-Fern á ndez
Aspects of Analysis 637
75 . N utrient Profiles of Commercial Table
Martin Rose
Olives: Fatty Acids, Sterols, and Fatty
Alcohols 7 15
Adverse Components
Antonio L ó pez-L ó pez, Alfredo Monta ñ o and
Antonio Garrido-Fern á ndez
69 . D etermination of Aflatoxins and
Ochratoxin A in Olive Oil 645 76 . N utritional Properties of Extra Virgin
Chiara Cavaliere, Patrizia Foglia, Roberto Samperi Olive Oils from the Emilia-Romagna
and Aldo Laganà Region: Profiles of Phenols, Vitamins
and Fatty Acids 725
70 . S ample Preparation Approaches for the Annalisa Rotondi and Chiara Lapucci
Analysis of Pesticide Residues in Olives
and Olive Oils 653 77 . T able Olives: A Carrier for Delivering
Sara C. Cunha, Steven J. Lehotay, Probiotic Bacteria to Humans 735
Katerina Mastovska, Jos é O. Fernandes and Paola Lavermicocca, Mauro Rossi, Francesco Russo
M. Beatriz P.P. Oliveira and Rajaventhan Srirajaskanthan