Olives and olive oil as functional foods : bioactivity, chemistry and processing PDF
Preview Olives and olive oil as functional foods : bioactivity, chemistry and processing
Olives and Olive Oil as Functional Foods Bioactivity, Chemistry and Processing FunctionalFoodScienceandTechnologySeries Functionalfoodsresembletraditionalfoodsbutaredesignedtoconferphysiologicalbenefitsbeyondtheir nutritionalfunction.Sources,ingredients,productdevelopment,processingandinternationalregulatory issuesareamongthetopicsaddressedinWiley’sFunctionalFoodScienceandTechnologybookseries. Coverageextendstotheimprovementoftraditionalfoodsbycultivation,biotechnologicalandother means,includingnovelphysicalfortificationtechniquesanddeliverysystemssuchasnanotechnology. Extraction,isolation,identificationandapplicationofbioactivesfromfoodandfoodprocessing by-productsareamongothersubjectsconsideredforinclusionintheseries. SeriesEditor:ProfessorFereidoonShahidi,PhD,DepartmentofBiochemistry,Memorial UniversityofNewfoundland,St.John’s,Newfoundland,Canada. Titlesintheseries NutrigenomicsandProteomicsinHealthandDisease:TowardsaSystems-LevelUnderstandingofGene– DietInteractions byMartinKussmannandPatrickStover DietaryFibreFunctionalityinFoodandNutraceuticals:FromPlanttoGut byFarahHosseinian,DaveOomah,andRocioCampos-Vega DriedFruits:PhytochemicalsandHealthEffects byCesarettinAlasalvar(Editor)andFereidoonShahidi Bio-Nanotechnology:ARevolutioninFood,BiomedicalandHealthSciences byDebasisBagchi(Editor),andManashiBagchi,HiroyoshiMoriyama,andFereidoonShahidi CerealsandPulses:NutraceuticalPropertiesandHealthBenefits byLiangliL.Yu(Editor),RongTsao(Editor),andFereidoonShahidi(Editor) FunctionalFoodProductDevelopment byJimSmith(Editor)andEdwardCharter(Editor) NutrigenomicsandProteomicsinHealthandDisease:FoodFactorsandGeneInteractions byYoshinoriMine(Editor),KazuoMiyashita(Editor),andFereidoonShahidi(Editor) Olives and Olive Oil as Functional Foods Bioactivity, Chemistry and Processing Edited by Apostolos Kiritsakis Department of Food Technology School of Food Technology and Human Nutrition Alexander Technological Educational Institute Thessaloniki Greece Fereidoon Shahidi Department of Biochemistry Memorial University of Newfoundland Canada Thiseditionfirstpublished2017 ©2017JohnWiley&SonsLtd GreeklanguagerightstothisworkareheldbytheauthorA.Kiritsakis. Allrightsreserved.Nopartofthispublicationmaybereproduced,storedinaretrievalsystem,ortransmitted,inany formorbyanymeans,electronic,mechanical,photocopying,recordingorotherwise,exceptaspermittedbylaw.Advice onhowtoobtainpermissiontoreusematerialfromthistitleisavailableathttp://www.wiley.com/go/permissions. TherightofApostolosKiritsakisandFereidoonShahiditobeidentifiedastheauthorsoftheeditorialmaterialinthis workhasbeenassertedinaccordancewithlaw. RegisteredOffice(s) JohnWiley&Sons,Inc.,111RiverStreet,Hoboken,NJ07030,USA JohnWiley&SonsLtd,TheAtrium,SouthernGate,Chichester,WestSussex,PO198SQ,UK EditorialOffice 9600GarsingtonRoad,Oxford,OX42DQ,UK Fordetailsofourglobaleditorialoffices,customerservices,andmoreinformationaboutWileyproductsvisitusat www.wiley.com. Wileyalsopublishesitsbooksinavarietyofelectronicformatsandbyprint-on-demand.Somecontentthatappearsin standardprintversionsofthisbookmaynotbeavailableinotherformats. 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LibraryofCongressCataloging-in-PublicationData Names:Kiritsakis,Apostolos,editor.|Shahidi, Fereidoon,1951-editor. Title:Olivesandoliveoilasfunctionalfoods:bioactivity,chemistryandprocessing/ editedbyApostolosKiritsakis,FereidoonShahidi. Description:Chichester,UK;Hoboken,NJ:JohnWiley&Sons,2017.|Includesindex. Identifiers:LCCN2017004473(print)|LCCN2017006969(ebook)|ISBN9781119135319| ISBN9781119135326(AdobePDF)|ISBN9781119135333(ePub) Subjects:LCSH:Functionalfoods.|Olive.|Oliveoil. Classification:LCCQP144.F85O482017(print)|LCCQP144.F85(ebook)| DDC613.2–dc23 LCrecordavailableathttps://lccn.loc.gov/2017004473 CoverDesign:Wiley CoverImages:(center)©ac_bnphotos/iStockphoto;(left)©MatteoColombo/Gettyimages;(right)©Valentyn Volkov/Shutterstock Setin9/11ptTimesNewRomanbyAptaraInc.,NewDelhi,India 10 9 8 7 6 5 4 3 2 1 Contents ListofContributors xiii Preface xix 1 Olivetreehistoryandevolution 1 GiorgosKostelenosandApostolosKiritsakis 1.1 Introduction 1 1.2 TheolivecultureintheMediterraneanregion 1 1.3 Evolutionoftheolivetreefromabotanicalpointofview 3 1.4 Adifferentapproach 6 1.5 Conclusion 10 References 11 2 Botanicalcharacteristicsofolivetrees:cultivationandgrowthconditions–defense mechanismstovariousstressorsandeffectsonolivegrowthandfunctionalcompounds 13 EleniTsantili,EvangelosEvangelou,andApostolosKiritsakis 2.1 Introduction 13 2.2 Botanicalcharacteristics 15 2.3 Cultivationandgrowthconditions 18 2.4 Defensemechanismsagainstvariousstresses 22 2.5 Factorsaffectingolivegrowthandfunctionalcompounds 24 2.6 Conclusion 27 References 27 3 Conventionalandorganiccultivationandtheireffectonthefunctionalcomposition ofoliveoil 35 NikolaosVolakakis,EmmanouilKabourakis,andCarloLeifert 3.1 Introduction 35 3.2 Productivity 36 3.3 Environmentalimpact 36 3.4 Pesticideresidues 37 3.5 Oilcompositionandquality 37 3.6 Conclusion 40 References 40 4 Theinfluenceofgrowingregionandcultivaronolivesandoliveoilcharacteristicsandon theirfunctionalconstituents 45 JoanTous 4.1 Introduction 45 4.2 Overviewofoliveorchardsinsomeworldcropareas 45 4.3 Globaloliveoilcultivars 53 4.4 Oliveoilcompositionaffectedbygeneticandenvironmentalfactors 69 4.5 Conclusion 76 vi Contents Acknowledgments 76 References 76 5 Olivefruitandoliveoilcompositionandtheirfunctionalcompounds 81 FatimaPaiva-MartinsandApostolosKiritsakis 5.1 Introduction 81 5.2 Theolivefruit 81 5.3 Descriptionofolivefruitandoliveoilconstituents 82 5.4 Oliveoil 83 5.5 Pigments 88 5.6 Phenols 89 5.7 Hydrocarbons 97 5.8 Triterpenoids 98 5.9 Tocopherols 99 5.10 Aliphaticalcoholsandwaxes 100 5.11 Sterols 100 5.12 Flavorcompounds 103 5.13 Conclusion 104 Acknowledgments 105 References 105 6 Mechanicalharvestingofolives 117 SergioCastro-GarciaandLouiseFerguson 6.1 Introduction 117 6.2 Fruitremovalfromthetree 117 6.3 Collection,cleaning,andtransportoffallenfruits 120 6.4 Continuousharvesters 123 6.5 Effectsonoilandfruitquality 124 6.6 Conclusion 124 References 124 7 Olivefruitharvestandprocessingandtheireffectsonoilfunctionalcompounds 127 ApostolosKiritsakisandNickSakellaropoulos 7.1 Introduction 127 7.2 Harvesttime 127 7.3 Harvesttechniques 129 7.4 Olivestorageandtransportationtotheoliveoilmill 130 7.5 Processingsteps 131 7.6 Pressureprocess 136 7.7 Centrifugationprocess 137 7.8 Selectivefiltration(Sinolea)process 138 7.9 Processingsystems 139 7.10 Olivefruitprocessingby-productsandtheirsignificance 140 7.11 Theeffectofenzymesinolivefruitprocessingandoilcomposition 141 7.12 Effectofprocessingsystemsonoliveoilqualityandfunctionalproperties 141 7.13 Conclusion 142 References 142 8 ApplicationofHACCPandtraceabilityinoliveoilmillsandpackagingunitsandtheir effectonqualityandfunctionality 147 AthanasiaM.Goula,KonstantinosKiritsakis,andApostolosKiritsakis 8.1 Introduction 147 8.2 ThebasicHACCPbenefitsandrules 147 Contents vii 8.3 DescriptionandanalysisoftheHACCPprogramintheoliveoilmill 149 8.4 ApplicationoftheHACCPprograminthepackagingunit 159 8.5 Thecontextoftraceability 162 8.6 Traceabilityofoliveoil 163 8.7 Legislationforoliveoiltraceability 164 8.8 Compositionalmarkersoftraceability 166 8.9 DNA-basedmarkersoftraceability 169 8.10 Sensoryprofilemarkersoftraceability 170 8.11 Conclusion 171 References 172 9 Integratedolivemillwaste(OMW)processingtowardcompleteby-productrecoveryof functionalcomponents 177 AthanasiaM.GoulaandDimitriosGerasopoulos 9.1 Introduction 177 9.2 Characterizationofolivemillwaste 179 9.3 Currenttechnologiesforolivemillwastetreatment 184 9.4 Recoveryoffunctionalcomponentsfromolivemillwaste 187 9.5 Integralrecoveryandrevalorizationofolivemillwaste 194 9.6 Conclusion 197 References 197 10 Oliveoilqualityanditsrelationtothefunctionalbioactivesandtheirproperties 205 ApostolosKiritsakisandFereidoonShahidi 10.1 Introduction 205 10.2 Hydrolysis(lipolysis) 205 10.3 Oxidation 206 10.4 Preventionofoliveoilautoxidation 208 10.5 Photooxidation 209 10.6 Oliveoilqualityevaluationwithmethodsotherthantheofficial 211 10.7 Behaviorofoliveoilduringfryingprocess 212 10.8 Offflavorsofoliveoil 213 10.9 Factorsaffectingthequalityofoliveoilanditsfunctionalactivity 214 10.10 Effectofstorageonqualityandfunctionalconstituentsofoliveoil 216 10.11 Conclusion 216 References 216 11 OpticalnondestructiveUV-Vis-NIR-MIRspectroscopictoolsandchemometricsinthe monitoringofoliveoilfunctionalcompounds 221 VasilikiLagouri,VasilikiManti,andThanasisGimisis 11.1 Introduction:functionalcompoundsinoliveoil 221 11.2 AnintroductiontoUV-Vis-NIR-MIRspectroscopyinoliveoilanalysis 222 11.3 Spectroscopicregionswithinterestforoliveoilanalysis 222 11.4 Thebasicsofchemometrics 227 11.5 Spectralpreprocessingmethods 228 11.6 UV-Vis-NIR-MIRspectroscopyandchemometricsinmonitoringoliveoilfunctional compounds 229 11.7 UV-Vis-NIR-MIRspectroscopyandchemometricsinmonitoringoliveoiloxidation 237 11.8 FTIRspectroscopyandchemometricsinmonitoringoliveoilfunctionalcompounds andantioxidantactivity 240 11.9 TheuseofUV-Vis-NIR-MIRspectroscopyinoliveoilindustryandtrade 241 11.10 Conclusion 244 Acknowledgments 244 References 244 viii Contents 12 Oxidativestabilityandtheroleofminorandfunctionalcomponentsofoliveoil 249 GiuseppeFregapaneandMar´ıaDesamparadosSalvador 12.1 Introduction 249 12.2 Oliveoiloxidativestability 249 12.3 Acceleratedoxidativeassaysandshelf-lifeprediction 254 12.4 Stabilityofoliveoilcomponents:fattyacidsandminorcomponents 256 12.5 Antioxidantcapacityofoliveoilfunctionalcomponents 260 12.6 Conclusion 261 References 262 13 Chemicalandsensorychangesinoliveoilduringdeepfrying 267 GeorgeSiragakisandDafniKaramanavi 13.1 Introduction 267 13.2 Alterationsofchemicalcharacteristicsinfryingoliveoil 268 13.3 Oxidationofoliveoilduringfrying 270 13.4 Methodsfordeterminationofpolarcompoundsandevaluationofthequalityof fryingoliveoil 270 13.5 Evaluationofthequalityoffryingoliveoil 272 13.6 Predictionofoxidativestabilityunderheatingconditions 272 13.7 Impactofdeepfryingonoliveoilcomparedtootheroils 273 13.8 Conclusion 274 References 274 14 Oliveoilpackaging:recentdevelopments 279 MichaelG.Kontominas 14.1 Introduction 279 14.2 Migrationaspectsduringpackaging 279 14.3 Flavorscalping 280 14.4 Effectofpackagingmaterialsonoliveoilquality 280 14.5 Conclusions 291 References 292 15 Tableolives:processing,nutritional,andhealthimplications 295 StanleyGeorgeKailisandApostolosKiritsakis 15.1 Introduction 295 15.2 Olivematurationstagesfortableoliveprocessing 295 15.3 Olivecultivarssuitablefortableoliveprocessing 298 15.4 Factorsaffectingrawolivefruitfortableoliveprocessing 299 15.5 Tableoliveprocessing 301 15.6 Nutritional,health,andsafetyaspectsoftableolives 311 15.7 Qualityandsafetyaspectsrelatingtotableolives 315 15.8 Antibioticaspectsofolivepolyphenols 320 15.9 Probioticcapabilityoftableoliveproducts 320 15.10 Conclusion 321 References 321 16 Greek-styletableolivesandtheirfunctionalvalue 325 AthenaGrounta,ChrysoulaC.Tassou,andEfstathiosZ.Panagou 16.1 Introduction 325 16.2 TableoliveprocessinginGreece 326 16.3 FunctionalvalueofGreektableolives 330 16.4 Conclusion 338 References 338 Contents ix 17 Foodhazardsandqualitycontrolintableoliveprocessingwithaspecialreferenceto functionalcompounds 343 MohamedRahmani 17.1 Introduction 343 17.2 Tableoliveprocessingtechniques 345 17.3 Newtrendsintableoliveprocessingandqualitycontrol,withaspecialreferenceto functionalproducts 347 17.4 Foodsafetyrequirementsfortableolives 348 17.5 Conclusion 350 References 351 18 Improvingthequalityofprocessedolives:acrylamideinCaliforniantableolives 353 CharoenprasertSuthawanandAlysonE.Mitchell 18.1 Introduction 353 18.2 Acrylamideformationinfoodandpotentialadversehealtheffects 354 18.3 Regulationofacrylamideinfood 359 18.4 Acrylamidelevelsinoliveproducts 359 18.5 Effectsoftableoliveprocessingmethodsonacrylamideformation 360 18.6 Methodstomitigateacrylamidelevelsinprocessedtableolives 362 18.7 Conclusion 363 References 364 19 Antioxidantsofoliveoil,oliveleaves,andtheirbioactivity 367 ApostolosKiritsakis,FereidoonShahidi,andCharalamposAnousakis 19.1 Introduction 367 19.2 Syntheticantioxidants 368 19.3 Naturalantioxidants 368 19.4 Phenolsintableolives 370 19.5 Phenolsandotherconstituentsofoliveleavesandotherolivetreeproducts 370 19.6 Extractionandactivitiesofphenolics 372 19.7 Antioxidantandotherpropertiesofolivephenolics 376 19.8 Conclusion 378 References 378 20 Compositionandanalysisoffunctionalcomponentsofoliveleaves 383 CeliaRodr´ıguez-Pe´rez,RosaQuirantes-Pine´,Jesu´sLozano-Sa´nchez,JavierMene´ndez,and AntonioSegura-Carretero 20.1 Introduction 383 20.2 Qualitativeandquantitativeanalysisofoliveleaves 383 20.3 Futureprospects 395 Acknowledgments 397 References 397 21 Productionofphenol-enrichedoliveoil 401 KostasKiritsakisandDimitriosGerasopoulos 21.1 Introduction 401 21.2 Oliveoilphenoliccompoundsandtheirfunctionalproperties 401 21.3 Effectoftheextractionprocessonoliveoilfunctionalcompounds 402 21.4 Enhancementofoliveoil’santioxidantcontent 405 21.5 Conclusion 410 References 410 x Contents 22 Olivesandoliveoil:aMediterraneansourceofpolyphenols 417 AnnaTresserra-RimbauandRosaM.Lamuela-Ravento´s 22.1 Introduction 417 22.2 Phenolicprofileofolivesandoliveoils 417 22.3 Analyticalapproachestocharacterizethephenolicprofileofolivesandoliveoils 420 22.4 Stabilityofpolyphenols:cookingeffects 421 22.5 Healtheffectsofoliveandoliveoilpolyphenols 423 22.6 Conclusion 427 Acknowledgments 428 References 428 23 Bioactivecomponentsfromoliveoilasputativeepigeneticmodulators 435 TeaBilusic 23.1 Introduction 435 23.2 Epigeneticsasanewscientificchallenge 435 23.3 Typesofepigeneticmodifications 437 23.4 Environmentalfactorsandepigenetics(theroleofthediet) 439 23.5 Epigeneticsandhumanhealth 443 23.6 Epigeneticsandaging 444 23.7 Oliveoilcomponentsasdietaryepigeneticmodulators 446 23.8 Conclusion 449 References 449 24 Phenoliccompoundsofolivesandoliveoilandtheirbioavailability 457 TurkanMutluKeceli,SenemKamiloglu,andEsraCapanoglu 24.1 Introduction 457 24.2 Phenoliccompoundsofolivesandoliveoil 458 24.3 Bioavailabilityofoliveandoliveoilphenolics 460 24.4 Conclusion 467 References 467 25 Antiatherogenicpropertiesofoliveoilglycolipids 471 HaralabosC.Karantonis 25.1 Introduction 471 25.2 Theroleofinflammationinthedevelopmentofchronicdiseases 471 25.3 Theroleofdietininflammation 473 25.4 PAFanditsmetabolismasasearchingtoolforfunctionalcomponentswith antiatherogenicactivity 473 25.5 Functionalcomponentsofoliveoilwithantiatherogenicproperties 474 25.6 Conclusion 478 References 479 26 Nutritionalandhealthaspectsofoliveoilanddiseases 483 ElizabethLenart,ApostolosKiritsakis,andWalterWillett 26.1 Introduction 483 26.2 Dietarylipidsandcardiovasculardisease 485 26.3 Fatintakeandcancer 490 26.4 Obesityanddietaryfat 494 26.5 Conclusion 495 References 496
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