{"product_id":"olives-and-olive-oil-as-functional-foods-9781119135319","title":"Olives and Olive Oil as Functional Foods","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eThe only single-source reference on the science of olives and olive oil nutrition and health benefits\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eOlives and Olive Oil as Functional Foods\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003ePeople 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 oilcontain an ab\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eList of Contributors xiii\u003c\/p\u003e \u003cp\u003ePreface xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Olive tree history and evolution 1\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGiorgos Kostelenos and Apostolos Kiritsakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 The olive culture in the Mediterranean region 1\u003c\/p\u003e \u003cp\u003e1.3 Evolution of the olive tree from a botanical point of view 3\u003c\/p\u003e \u003cp\u003e1.4 A different approach 6\u003c\/p\u003e \u003cp\u003e1.5 Conclusion 10\u003c\/p\u003e \u003cp\u003eReferences 11\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Botanical characteristics of olive trees: cultivation and growth conditions – defense mechanisms to various stressors and effects on olive growth and functional compounds 13\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eEleni Tsantili, Evangelos Evangelou, and Apostolos Kiritsakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 13\u003c\/p\u003e \u003cp\u003e2.2 Botanical characteristics 15\u003c\/p\u003e \u003cp\u003e2.3 Cultivation and growth conditions 18\u003c\/p\u003e \u003cp\u003e2.4 Defense mechanisms against various stresses 22\u003c\/p\u003e \u003cp\u003e2.5 Factors affecting olive growth and functional compounds 24\u003c\/p\u003e \u003cp\u003e2.6 Conclusion 27\u003c\/p\u003e \u003cp\u003eReferences 27\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Conventional and organic cultivation and their effect on the functional composition of olive oil 35\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eNikolaos Volakakis, Emmanouil Kabourakis, and Carlo Leifert\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 35\u003c\/p\u003e \u003cp\u003e3.2 Productivity 36\u003c\/p\u003e \u003cp\u003e3.3 Environmental impact 36\u003c\/p\u003e \u003cp\u003e3.4 Pesticide residues 37\u003c\/p\u003e \u003cp\u003e3.5 Oil composition and quality 37\u003c\/p\u003e \u003cp\u003e3.6 Conclusion 40\u003c\/p\u003e \u003cp\u003eReferences 40\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 The influence of growing region and cultivar on olives and olive oil characteristics and on their functional constituents 45\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJoan Tous\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 45\u003c\/p\u003e \u003cp\u003e4.2 Overview of olive orchards in some world crop areas 45\u003c\/p\u003e \u003cp\u003e4.3 Global olive oil cultivars 53\u003c\/p\u003e \u003cp\u003e4.4 Olive oil composition affected by genetic and environmental factors 69\u003c\/p\u003e \u003cp\u003e4.5 Conclusion 76\u003c\/p\u003e \u003cp\u003eAcknowledgments 76\u003c\/p\u003e \u003cp\u003eReferences 76\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Olive fruit and olive oil composition and their functional compounds 81\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eFatima Paiva-Martins and Apostolos Kiritsakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 81\u003c\/p\u003e \u003cp\u003e5.2 The olive fruit 81\u003c\/p\u003e \u003cp\u003e5.3 Description of olive fruit and olive oil constituents 82\u003c\/p\u003e \u003cp\u003e5.4 Olive oil 83\u003c\/p\u003e \u003cp\u003e5.5 Pigments 88\u003c\/p\u003e \u003cp\u003e5.6 Phenols 89\u003c\/p\u003e \u003cp\u003e5.7 Hydrocarbons 97\u003c\/p\u003e \u003cp\u003e5.8 Triterpenoids 98\u003c\/p\u003e \u003cp\u003e5.9 Tocopherols 99\u003c\/p\u003e \u003cp\u003e5.10 Aliphatic alcohols and waxes 100\u003c\/p\u003e \u003cp\u003e5.11 Sterols 100\u003c\/p\u003e \u003cp\u003e5.12 Flavor compounds 103\u003c\/p\u003e \u003cp\u003e5.13 Conclusion 104\u003c\/p\u003e \u003cp\u003eAcknowledgments 105\u003c\/p\u003e \u003cp\u003eReferences 105\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Mechanical harvesting of olives 117\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSergio Castro-Garcia and Louise Ferguson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 117\u003c\/p\u003e \u003cp\u003e6.2 Fruit removal from the tree 117\u003c\/p\u003e \u003cp\u003e6.3 Collection, cleaning, and transport of fallen fruits 120\u003c\/p\u003e \u003cp\u003e6.4 Continuous harvesters 123\u003c\/p\u003e \u003cp\u003e6.5 Effects on oil and fruit quality 124\u003c\/p\u003e \u003cp\u003e6.6 Conclusion 124\u003c\/p\u003e \u003cp\u003eReferences 124\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Olive fruit harvest and processing and their effects on oil functional compounds 127\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eApostolos Kiritsakis and Nick Sakellaropoulos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 127\u003c\/p\u003e \u003cp\u003e7.2 Harvest time 127\u003c\/p\u003e \u003cp\u003e7.3 Harvest techniques 129\u003c\/p\u003e \u003cp\u003e7.4 Olive storage and transportation to the olive oil mill 130\u003c\/p\u003e \u003cp\u003e7.5 Processing steps 131\u003c\/p\u003e \u003cp\u003e7.6 Pressure process 136\u003c\/p\u003e \u003cp\u003e7.7 Centrifugation process 137\u003c\/p\u003e \u003cp\u003e7.8 Selective filtration (Sinolea) process 138\u003c\/p\u003e \u003cp\u003e7.9 Processing systems 139\u003c\/p\u003e \u003cp\u003e7.10 Olive fruit processing by-products and their significance 140\u003c\/p\u003e \u003cp\u003e7.11 The effect of enzymes in olive fruit processing and oil composition 141\u003c\/p\u003e \u003cp\u003e7.12 Effect of processing systems on olive oil quality and functional properties 141\u003c\/p\u003e \u003cp\u003e7.13 Conclusion 142\u003c\/p\u003e \u003cp\u003eReferences 142\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Application of HACCP and traceability in olive oil mills and packaging units and their effect on quality and functionality 147\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAthanasia M. Goula, Konstantinos Kiritsakis, and Apostolos Kiritsakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 147\u003c\/p\u003e \u003cp\u003e8.2 The basic HACCP benefits and rules 147\u003c\/p\u003e \u003cp\u003e8.3 Description and analysis of the HACCP program in the olive oil mill 149\u003c\/p\u003e \u003cp\u003e8.4 Application of the HACCP program in the packaging unit 159\u003c\/p\u003e \u003cp\u003e8.5 The context of traceability 162\u003c\/p\u003e \u003cp\u003e8.6 Traceability of olive oil 163\u003c\/p\u003e \u003cp\u003e8.7 Legislation for olive oil traceability 164\u003c\/p\u003e \u003cp\u003e8.8 Compositional markers of traceability 166\u003c\/p\u003e \u003cp\u003e8.9 DNA-based markers of traceability 169\u003c\/p\u003e \u003cp\u003e8.10 Sensory profile markers of traceability 170\u003c\/p\u003e \u003cp\u003e8.11 Conclusion 171\u003c\/p\u003e \u003cp\u003eReferences 172\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Integrated olive mill waste (OMW) processing toward complete by-product recovery of functional components 177\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAthanasia M. Goula and Dimitrios Gerasopoulos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 177\u003c\/p\u003e \u003cp\u003e9.2 Characterization of olive mill waste 179\u003c\/p\u003e \u003cp\u003e9.3 Current technologies for olive mill waste treatment 184\u003c\/p\u003e \u003cp\u003e9.4 Recovery of functional components from olive mill waste 187\u003c\/p\u003e \u003cp\u003e9.5 Integral recovery and revalorization of olive mill waste 194\u003c\/p\u003e \u003cp\u003e9.6 Conclusion 197\u003c\/p\u003e \u003cp\u003eReferences 197\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Olive oil quality and its relation to the functional bioactives and their properties 205\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eApostolos Kiritsakis and Fereidoon Shahidi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 205\u003c\/p\u003e \u003cp\u003e10.2 Hydrolysis (lipolysis) 205\u003c\/p\u003e \u003cp\u003e10.3 Oxidation 206\u003c\/p\u003e \u003cp\u003e10.4 Prevention of olive oil autoxidation 208\u003c\/p\u003e \u003cp\u003e10.5 Photooxidation 209\u003c\/p\u003e \u003cp\u003e10.6 Olive oil quality evaluation with methods other than the official 211\u003c\/p\u003e \u003cp\u003e10.7 Behavior of olive oil during frying process 212\u003c\/p\u003e \u003cp\u003e10.8 Off flavors of olive oil 213\u003c\/p\u003e \u003cp\u003e10.9 Factors affecting the quality of olive oil and its functional activity 214\u003c\/p\u003e \u003cp\u003e10.10 Effect of storage on quality and functional constituents of olive oil 216\u003c\/p\u003e \u003cp\u003e10.11 Conclusion 216\u003c\/p\u003e \u003cp\u003eReferences 216\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Optical nondestructive UV-Vis-NIR-MIR spectroscopic tools and chemometrics in the monitoring of olive oil functional compounds 221\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eVasiliki Lagouri, Vasiliki Manti, and Thanasis Gimisis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction: functional compounds in olive oil 221\u003c\/p\u003e \u003cp\u003e11.2 An introduction to UV-Vis-NIR-MIR spectroscopy in olive oil analysis 222\u003c\/p\u003e \u003cp\u003e11.3 Spectroscopic regions with interest for olive oil analysis 222\u003c\/p\u003e \u003cp\u003e11.4 The basics of chemometrics 227\u003c\/p\u003e \u003cp\u003e11.5 Spectral preprocessing methods 228\u003c\/p\u003e \u003cp\u003e11.6 UV-Vis-NIR-MIR spectroscopy and chemometrics in monitoring olive oil functional compounds 229\u003c\/p\u003e \u003cp\u003e11.7 UV-Vis-NIR-MIR spectroscopy and chemometrics in monitoring olive oil oxidation 237\u003c\/p\u003e \u003cp\u003e11.8 FTIR spectroscopy and chemometrics in monitoring olive oil functional compounds and antioxidant activity 240\u003c\/p\u003e \u003cp\u003e11.9 The use of UV-Vis-NIR-MIR spectroscopy in olive oil industry and trade 241\u003c\/p\u003e \u003cp\u003e11.10 Conclusion 244\u003c\/p\u003e \u003cp\u003eAcknowledgments 244\u003c\/p\u003e \u003cp\u003eReferences 244\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Oxidative stability and the role of minor and functional components of olive oil 249\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGiuseppe Fregapane and María Desamparados Salvador\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 249\u003c\/p\u003e \u003cp\u003e12.2 Olive oil oxidative stability 249\u003c\/p\u003e \u003cp\u003e12.3 Accelerated oxidative assays and shelf-life prediction 254\u003c\/p\u003e \u003cp\u003e12.4 Stability of olive oil components: fatty acids and minor components 256\u003c\/p\u003e \u003cp\u003e12.5 Antioxidant capacity of olive oil functional components 260\u003c\/p\u003e \u003cp\u003e12.6 Conclusion 261\u003c\/p\u003e \u003cp\u003eReferences 262\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Chemical and sensory changes in olive oil during deep frying 267\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGeorge Siragakis and Dafni Karamanavi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 267\u003c\/p\u003e \u003cp\u003e13.2 Alterations of chemical characteristics in frying olive oil 268\u003c\/p\u003e \u003cp\u003e13.3 Oxidation of olive oil during frying 270\u003c\/p\u003e \u003cp\u003e13.4 Methods for determination of polar compounds and evaluation of the quality of frying olive oil 270\u003c\/p\u003e \u003cp\u003e13.5 Evaluation of the quality of frying olive oil 272\u003c\/p\u003e \u003cp\u003e13.6 Prediction of oxidative stability under heating conditions 272\u003c\/p\u003e \u003cp\u003e13.7 Impact of deep frying on olive oil compared to other oils 273\u003c\/p\u003e \u003cp\u003e13.8 Conclusion 274\u003c\/p\u003e \u003cp\u003eReferences 274\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Olive oil packaging: recent developments 279\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMichael G. Kontominas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 279\u003c\/p\u003e \u003cp\u003e14.2 Migration aspects during packaging 279\u003c\/p\u003e \u003cp\u003e14.3 Flavor scalping 280\u003c\/p\u003e \u003cp\u003e14.4 Effect of packaging materials on olive oil quality 280\u003c\/p\u003e \u003cp\u003e14.5 Conclusions 291\u003c\/p\u003e \u003cp\u003eReferences 292\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Table olives: processing, nutritional, and health implications 295\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eStanley George Kailis and Apostolos Kiritsakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 295\u003c\/p\u003e \u003cp\u003e15.2 Olive maturation stages for table olive processing 295\u003c\/p\u003e \u003cp\u003e15.3 Olive cultivars suitable for table olive processing 298\u003c\/p\u003e \u003cp\u003e15.4 Factors affecting raw olive fruit for table olive processing 299\u003c\/p\u003e \u003cp\u003e15.5 Table olive processing 301\u003c\/p\u003e \u003cp\u003e15.6 Nutritional, health, and safety aspects of table olives 311\u003c\/p\u003e \u003cp\u003e15.7 Quality and safety aspects relating to table olives 315\u003c\/p\u003e \u003cp\u003e15.8 Antibiotic aspects of olive polyphenols 320\u003c\/p\u003e \u003cp\u003e15.9 Probiotic capability of table olive products 320\u003c\/p\u003e \u003cp\u003e15.10 Conclusion 321\u003c\/p\u003e \u003cp\u003eReferences 321\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Greek-style table olives and their functional value 325\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAthena Grounta, Chrysoula C. Tassou, and Efstathios Z. Panagou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 325\u003c\/p\u003e \u003cp\u003e16.2 Table olive processing in Greece 326\u003c\/p\u003e \u003cp\u003e16.3 Functional value of Greek table olives 330\u003c\/p\u003e \u003cp\u003e16.4 Conclusion 338\u003c\/p\u003e \u003cp\u003eReferences 338\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Food hazards and quality control in table olive processing with a special reference to functional compounds 343\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMohamed Rahmani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 343\u003c\/p\u003e \u003cp\u003e17.2 Table olive processing techniques 345\u003c\/p\u003e \u003cp\u003e17.3 New trends in table olive processing and quality control, with a special reference to functional products 347\u003c\/p\u003e \u003cp\u003e17.4 Food safety requirements for table olives 348\u003c\/p\u003e \u003cp\u003e17.5 Conclusion 350\u003c\/p\u003e \u003cp\u003eReferences 351\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Improving the quality of processed olives: acrylamide in Californian table olives 353\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCharoenprasert Suthawan and Alyson E. Mitchell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 353\u003c\/p\u003e \u003cp\u003e18.2 Acrylamide formation in food and potential adverse health effects 354\u003c\/p\u003e \u003cp\u003e18.3 Regulation of acrylamide in food 359\u003c\/p\u003e \u003cp\u003e18.4 Acrylamide levels in olive products 359\u003c\/p\u003e \u003cp\u003e18.5 Effects of table olive processing methods on acrylamide formation 360\u003c\/p\u003e \u003cp\u003e18.6 Methods to mitigate acrylamide levels in processed table olives 362\u003c\/p\u003e \u003cp\u003e18.7 Conclusion 363\u003c\/p\u003e \u003cp\u003eReferences 364\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Antioxidants of olive oil, olive leaves, and their bioactivity 367\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eApostolos Kiritsakis, Fereidoon Shahidi, and Charalampos Anousakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 367\u003c\/p\u003e \u003cp\u003e19.2 Synthetic antioxidants 368\u003c\/p\u003e \u003cp\u003e19.3 Natural antioxidants 368\u003c\/p\u003e \u003cp\u003e19.4 Phenols in table olives 370\u003c\/p\u003e \u003cp\u003e19.5 Phenols and other constituents of olive leaves and other olive tree products 370\u003c\/p\u003e \u003cp\u003e19.6 Extraction and activities of phenolics 372\u003c\/p\u003e \u003cp\u003e19.7 Antioxidant and other properties of olive phenolics 376\u003c\/p\u003e \u003cp\u003e19.8 Conclusion 378\u003c\/p\u003e \u003cp\u003eReferences 378\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Composition and analysis of functional components of olive leaves 383\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCelia Rodríguez-Pérez, Rosa Quirantes-Piné, Jesús Lozano-Sánchez, Javier Menéndez, and Antonio Segura-Carretero\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 383\u003c\/p\u003e \u003cp\u003e20.2 Qualitative and quantitative analysis of olive leaves 383\u003c\/p\u003e \u003cp\u003e20.3 Future prospects 395\u003c\/p\u003e \u003cp\u003eAcknowledgments 397\u003c\/p\u003e \u003cp\u003eReferences 397\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Production of phenol-enriched olive oil 401\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eKostas Kiritsakis and Dimitrios Gerasopoulos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 401\u003c\/p\u003e \u003cp\u003e21.2 Olive oil phenolic compounds and their functional properties 401\u003c\/p\u003e \u003cp\u003e21.3 Effect of the extraction process on olive oil functional compounds 402\u003c\/p\u003e \u003cp\u003e21.4 Enhancement of olive oil’s antioxidant content 405\u003c\/p\u003e \u003cp\u003e21.5 Conclusion 410\u003c\/p\u003e \u003cp\u003eReferences 410\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Olives and olive oil: a Mediterranean source of polyphenols 417\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAnna Tresserra-Rimbau and Rosa M. Lamuela-Raventós\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 417\u003c\/p\u003e \u003cp\u003e22.2 Phenolic profile of olives and olive oils 417\u003c\/p\u003e \u003cp\u003e22.3 Analytical approaches to characterize the phenolic profile of olives and olive oils 420\u003c\/p\u003e \u003cp\u003e22.4 Stability of polyphenols: cooking effects 421\u003c\/p\u003e \u003cp\u003e22.5 Health effects of olive and olive oil polyphenols 423\u003c\/p\u003e \u003cp\u003e22.6 Conclusion 427\u003c\/p\u003e \u003cp\u003eAcknowledgments 428\u003c\/p\u003e \u003cp\u003eReferences 428\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Bioactive components from olive oil as putative epigenetic modulators 435\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eTea Bilusic\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 435\u003c\/p\u003e \u003cp\u003e23.2 Epigenetics as a new scientific challenge 435\u003c\/p\u003e \u003cp\u003e23.3 Types of epigenetic modifications 437\u003c\/p\u003e \u003cp\u003e23.4 Environmental factors and epigenetics (the role of the diet) 439\u003c\/p\u003e \u003cp\u003e23.5 Epigenetics and human health 443\u003c\/p\u003e \u003cp\u003e23.6 Epigenetics and aging 444\u003c\/p\u003e \u003cp\u003e23.7 Olive oil components as dietary epigenetic modulators 446\u003c\/p\u003e \u003cp\u003e23.8 Conclusion 449\u003c\/p\u003e \u003cp\u003eReferences 449\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Phenolic compounds of olives and olive oil and their bioavailability 457\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eTurkan Mutlu Keceli, Senem Kamiloglu, and Esra Capanoglu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Introduction 457\u003c\/p\u003e \u003cp\u003e24.2 Phenolic compounds of olives and olive oil 458\u003c\/p\u003e \u003cp\u003e24.3 Bioavailability of olive and olive oil phenolics 460\u003c\/p\u003e \u003cp\u003e24.4 Conclusion 467\u003c\/p\u003e \u003cp\u003eReferences 467\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Antiatherogenic properties of olive oil glycolipids 471\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHaralabos C. Karantonis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction 471\u003c\/p\u003e \u003cp\u003e25.2 The role of inflammation in the development of chronic diseases 471\u003c\/p\u003e \u003cp\u003e25.3 The role of diet in inflammation 473\u003c\/p\u003e \u003cp\u003e25.4 PAF and its metabolism as a searching tool for functional components with antiatherogenic activity 473\u003c\/p\u003e \u003cp\u003e25.5 Functional components of olive oil with antiatherogenic properties 474\u003c\/p\u003e \u003cp\u003e25.6 Conclusion 478\u003c\/p\u003e \u003cp\u003eReferences 479\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Nutritional and health aspects of olive oil and diseases 483\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eElizabeth Lenart, Apostolos Kiritsakis, and Walter Willett\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26.1 Introduction 483\u003c\/p\u003e \u003cp\u003e26.2 Dietary lipids and cardiovascular disease 485\u003c\/p\u003e \u003cp\u003e26.3 Fat intake and cancer 490\u003c\/p\u003e \u003cp\u003e26.4 Obesity and dietary fat 494\u003c\/p\u003e \u003cp\u003e26.5 Conclusion 495\u003c\/p\u003e \u003cp\u003eReferences 496\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Lipidomics and health: an added value to olive oil 505\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCarla Ferreri and Chryssostomos Chatgilialoglu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27.1 Introduction 505\u003c\/p\u003e \u003cp\u003e27.2 Lipidomics: an added value to olive oil 505\u003c\/p\u003e \u003cp\u003e27.3 Membrane lipidomics and nutrilipidomics: natural oils for a healthy balance 506\u003c\/p\u003e \u003cp\u003e27.4 Membrane as relevant site for lipidomic analysis 512\u003c\/p\u003e \u003cp\u003e27.5 Conclusion and perspectives 517\u003c\/p\u003e \u003cp\u003eAcknowledgments 517\u003c\/p\u003e \u003cp\u003eReferences 517\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Analysis of olive oil quality 521\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eFereidoon Shahidi, Priyatharini Ambigaipalan, and Apostolos Kiritsakis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28.1 Introduction 521\u003c\/p\u003e \u003cp\u003e28.2 Fatty acid composition and analysis 522\u003c\/p\u003e \u003cp\u003e28.3 Measurement of oxidation 523\u003c\/p\u003e \u003cp\u003e28.4 Determination of chlorophylls 529\u003c\/p\u003e \u003cp\u003e28.5 Determination of phenols 530\u003c\/p\u003e \u003cp\u003e28.6 Cold test 530\u003c\/p\u003e \u003cp\u003e28.7 Determination of sterol content 530\u003c\/p\u003e \u003cp\u003e28.8 Differential scanning calorimetry (DSC) of olive oil 531\u003c\/p\u003e \u003cp\u003e28.9 Authentication and authenticity of olive oil 531\u003c\/p\u003e \u003cp\u003eReferences 531\u003c\/p\u003e \u003cp\u003e\u003cb\u003e29 Detection of extra virgin olive oil adulteration 537\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHazem Jabeur, Akram Zribi, and Mohamed Bouaziz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e29.1 Introduction 537\u003c\/p\u003e \u003cp\u003e29.2 Parameters suitable for authenticity assessment of EVOO 538\u003c\/p\u003e \u003cp\u003e29.3 Direct authenticity assessment of EVOO 546\u003c\/p\u003e \u003cp\u003e29.4 Conclusion 549\u003c\/p\u003e \u003cp\u003eAcknowledgments 550\u003c\/p\u003e \u003cp\u003eReferences 550\u003c\/p\u003e \u003cp\u003e\u003cb\u003e30 Authentication of olive oil based on minor components 555\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eStyliani Christophoridou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e30.1 Introduction 555\u003c\/p\u003e \u003cp\u003e30.2 Sterols 555\u003c\/p\u003e \u003cp\u003e30.3 Vitamin E – tocopherols 556\u003c\/p\u003e \u003cp\u003e30.4 Phenols 558\u003c\/p\u003e \u003cp\u003e30.5 Volatiles 559\u003c\/p\u003e \u003cp\u003e30.6 Olive oil pigments 560\u003c\/p\u003e \u003cp\u003e30.7 Conclusion 562\u003c\/p\u003e \u003cp\u003eReferences 562\u003c\/p\u003e \u003cp\u003e\u003cb\u003e31 New analytical trends for the measurement of phenolic substances of olive oil and olives with significant biological and functional importance related to health claims 569\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eEleni Melliou, Panagiotis Diamantakos, and Prokopios Magiatis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e31.1 Introduction 569\u003c\/p\u003e \u003cp\u003e31.2 Phenolic compounds of olive oil with special importance 569\u003c\/p\u003e \u003cp\u003e31.3 Analysis of table olives 581\u003c\/p\u003e \u003cp\u003e31.4 Conclusion 582\u003c\/p\u003e \u003cp\u003eReferences 582\u003c\/p\u003e \u003cp\u003e\u003cb\u003e32 DNA fingerprinting as a novel tool for olive and olive oil authentication, traceability, and detection of functional compounds 587\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAliki Xanthopoulou, Ioannis Ganopoulos, Irene Bosmali, Athanasios Tsaftaris, and Panagiotis Madesis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e32.1 Introduction 587\u003c\/p\u003e \u003cp\u003e32.2 DNA-based fingerprinting 588\u003c\/p\u003e \u003cp\u003e32.3 Omics approaches in olive and detection of functional compounds 595\u003c\/p\u003e \u003cp\u003eReferences 596\u003c\/p\u003e \u003cp\u003e\u003cb\u003e33 Sensory properties and evaluation of virgin olive oils 603\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eEmmanuel Salivaras\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e33.1 Introduction 603\u003c\/p\u003e \u003cp\u003e33.2 Description and review of methodology 603\u003c\/p\u003e \u003cp\u003e33.3 Chemistry, functionality, and technology behind senses 612\u003c\/p\u003e \u003cp\u003e33.4 Positive sensory attributes of virgin olive oil and its consumption 623\u003c\/p\u003e \u003cp\u003eReferences 624\u003c\/p\u003e \u003cp\u003e\u003cb\u003e34 International standards and legislative issues concerning olive oil and table olives and the nutritional, functional, and health claims related 629\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eStylianos Koulouris\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e34.1 Introduction 629\u003c\/p\u003e \u003cp\u003e34.2 The international perspective 629\u003c\/p\u003e \u003cp\u003e34.3 Legislative approach by various countries 632\u003c\/p\u003e \u003cp\u003e34.4 The European Union perspective 636\u003c\/p\u003e \u003cp\u003e34.5 Nutrition and health claims related to olive oils 638\u003c\/p\u003e \u003cp\u003e34.6 Conclusion 644\u003c\/p\u003e \u003cp\u003eReferences 644\u003c\/p\u003e \u003cp\u003e\u003cb\u003e35 The functional olive oil market: marketing prospects and opportunities 647\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eKonstantinos Mattas and Efthimia Tsakiridou\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e35.1 Introduction 647\u003c\/p\u003e \u003cp\u003e35.2 The olive oil market 647\u003c\/p\u003e \u003cp\u003e35.3 The influence of certifications of origin and production methods in olive oil 652\u003c\/p\u003e \u003cp\u003e35.4 Case study: survey on consumption patterns, labeling, certification, and willingness to pay for olive oil 653\u003c\/p\u003e \u003cp\u003e35.5 Promotional strategies 654\u003c\/p\u003e \u003cp\u003e35.6 Conclusion 656\u003c\/p\u003e \u003cp\u003eReferences 657\u003c\/p\u003e \u003cp\u003eFuture Research Needs 659\u003c\/p\u003e \u003cp\u003eIndex 661\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49406994579799,"sku":"9781119135319","price":154.76,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781119135319.jpg?v=1730497821","url":"https:\/\/bookcurl.com\/products\/olives-and-olive-oil-as-functional-foods-9781119135319","provider":"Book Curl","version":"1.0","type":"link"}