Abstract
This review focuses on the conditions required to increase and maintain the antioxidant nutrients in both extra virgin olive oil (EVOO) and table olives (TOs) from the agronomic and technological practices to the gastronomy. The main antioxidants of TOs and EVOO are phenol alcohols and acids, secoiridoids, lignans and flavones, all of which possess the ability to prolong the oil’s shelf-life and exhibit healthy properties for humans. The precise detection of secoiridoid derivatives remains the breakthrough for the nutritional and health quality certification of extra virgin olive oils (EVOOs) required for EFSA health claims. To attain the necessary antioxidant quality in both EVOO and TOs, it is necessary to hard focus on the several steps in the production chain, including olive cultivar, agronomic conditions, harvesting methods, and transformation technology. The quality level is maintained if the storage conditions aim to minimize the oxidative processes that occur due to oxygen and light. In terms of minor polar biophenols, there is disagreement on which between the organic or conventional EVOOs show higher concentration values. The strict disciplinary of production of protected designation EVOOs does not ensure higher phenol values in comparison to the artisanal EVOOs. In gastronomy, the EVOOs are preferable to seed oils, particularly during frying vegetable. The EVOOs show higher heat stability, linked both to the fatty acid composition and the phenol content, that is important for preventing fatty acids oxidation. Concerning TOs, the commercial presentation includes olives and olive paste. Both products show a remarkable loss of natural antioxidants after pasteurization and during storage as the thermal treatment mostly impacts on TOs secoiridoids.
Highlights
Extra virgin olive oil (EVOO) and table olives (TOs) are central foods in the Mediterranean diet [1,2]
The beneficial properties of EVOO phenolic compounds may be potentially provided to a greater extent by TOs, due to their very high content of secoiridoids in comparison with EVOO
This review focuses on the EVOO and TOs nutritional quality and the conditions able to increase and maintain the antioxidant nutrients, with particular attention to agronomic and technological practices as well as to the gastronomy
Summary
Extra virgin olive oil (EVOO) and table olives (TOs) are central foods in the Mediterranean diet [1,2]. The lipidome analysis may reveal which lipids are used in the diet from the detection of the lipids enclosed in the lipid bi-layer of the erythrocyte membranes [5] Those having a high dietary intake of animal fats or hydrogenated seed oils shows a lipid pattern significantly different from those consuming EVOO or TOs [6]. Maturation and it may derived be considered as an indicator of the maturation The 3,4-DHPEA-EDA, from oleuropein, is responsible for phenolic the bitter taste, of the olives. The beneficial properties of EVOO phenolic compounds may be potentially provided to a greater extent by TOs, due to their very high content of secoiridoids in comparison with EVOO. The main phenolic compounds found in table olives are: simple phenols (phenolic alcohols and acids); secoiridoids such as oleuropein, demethyloleuropein, ligstroside, and derivatives such as 3,4-DHPEA-EDA and p-HPEA-EDA; hydroxycinnamic acid derivatives as verbascoside and iso-verbascoside; lignans; flavonoids. Analytical methods, adopted to provide the concentrations of the antioxidants are discussed as well
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