Abstract
Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars—excluding clonal selections—is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin olive oils, produced mainly with traditional, non-intensive cultivation practices, are mostly of exceptional quality. The benefits of consuming virgin olive oil, originally attributed to its high oleic acid content, are now considered to be the combined result of several nutrient and non-nutrient phytochemicals. The present work summarizes available data regarding natural antioxidants in Greek virgin olive oils (VOO) namely, polar phenolic compounds, tocopherols, squalene, and triterpenic acids. The literature survey indicated gaps in information, which should be filled in the near future so that the intrinsic properties of this major agricultural product of Greece will be substantiated on a solid scientific basis.
Highlights
Greece is among the leading olive producing countries of the world, and is ranked third afterSpain and Italy
Consumption models differ in the European Union (EU) three main producing countries, which account for around 80% of EU consumption: in Italy and Greece, the majority of oil consumed is extra virgin, whereas in Spain this category represents less than half of consumption
The goal of this review is to summarize available data on natural antioxidants reported in Greek virgin olive oils (VOO), namely polar phenolic compounds, tocopherols, squalene, and triterpenic acids
Summary
Greece is among the leading olive producing countries of the world, and is ranked third after. The goal of this review is to summarize available data on natural antioxidants reported in Greek VOO, namely polar phenolic compounds, tocopherols, squalene, and triterpenic acids. In this respect, factors affecting their qualitative composition and quantitative levels will be addressed when available data exist. The above mentioned compounds are found in the two edible commercial types of the product, namely the “extra virgin olive oil” (EVOO), and the “virgin olive oil” (VOO) Both products are produced by only physical and mechanical means and are differentiated in legislation in terms of limits in certain quality criteria (free acidity as % oleic acid, peroxide value, UV absorbance K232 and K270 values, organoleptic score) [4]. For the purpose of this review the term VOO is adopted not as a commercial category name, but to describe the product that is mechanically or physically extracted from olive fruits and treated till consumption by only mechanical and physical processes
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