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aparicio r handbook olive oil analysis properties 2ed 2013 rep

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Textbook in PDF format Olive oil, which is perhaps the oldest reported crop in history, is the major edible oil of the Mediterranean countries and an important commodity in other countries such as New Zealand, Chile, and the USA. Olive oil is much prized for its nutritional benefits, but the highest-quality olive oil, which is obtained from fresh and healthy fruits without solvent extraction, is also appreciated because of its delicate and unique flavor. In this book, we provide a wealth of detail about all aspects of olive oil in some 20 chapters. After an introduction to olive oil by the International Olive Council, the book focuses the attention on the new agricultural practices that have spread to olive orchards all over the world and increased olive oil yield per hectare with no loss of sensory and nutritional properties. This revolution in agricultural techniques is partly due to Mediterranean crossbreeding programs to obtain new cultivars that combine an optimal adaptation to high-density plantations and irrigation regimes with a juvenile behavior and resistance to diseases. This section of the book is followed by an updated chapter about olive oil processing. Today, modern olive mills extract virgin olive oil (VOO) by means of centrifugation systems because this allows high-quality oils to be obtained with less production cost and energy consumption. This environmentally friendly olive oil production, when combined with the simultaneous availability of olive by-products, is demanded by a society that is conscious of the need for environmental protection. Few recent agricultural and industrial advances would not have been possible without a better knowledge of biochemical, genetic, and molecular aspects of the olives that are analyzed in the following two chapters. The consequence is that VOO’s unique chemical composition is made not only of well-balanced fatty acids but also of a plethora of minor compounds, which allows chemical characterization and explains the huge variety of aromas, tastes, and colors that VOO can offer to consumers. Prior to describing the sensory assessment of VOO and the most updated developments in traceability, the book analyzes, with practical examples and descriptive tables, the instrumental advances for the identification and quantifi cation of VOO chemical composition by means of separative and non-separative techniques (e.g. chromatography vs. spectroscopy). Despite the numerous in-house and official methods described in the previous chapters, which make olive oil one of the most strictly regulated food products, it is still a preferred target for defrauders because of its high price and reputation among consumers. In the current context of the olive oil authenticity, to which a chapter is devoted, the purpose is to detect whether an olive oil is genuine not only to confirm that it has not been spiked with cheaper edible oils, according to established limits for analytical parameters, but also to validate that the geographical origin and botanical variety are as described on the label. The demand for olive oil has increased significantly due to the discovery that olive oil can be used as an “everyday” cooking oil by consumers. Thus, understanding consumer attitudes to olive oil is crucial for the success of this market in the future. The acceptability depends on sensory properties, but it is also affected by cognitive, social, and cultural variables. The chapter about consumers is intended to introduce the most appropriate methods to understand how they perceive olive oil, and gives clues to revise opinions and consumption strategies for market prospects in the next decade. The chemical characteristics of olive oil, one of the main ingredients of the Mediterranean diet, also support the unquestionable healthy food claim as a consequence of the balance between mono- and polyunsaturated fatty acids and the bioactivity of minor compounds such as phenols, squalene, and triterpenic alcohols. Two chapters point out facts and perspectives regarding the protective effect of olive oil intake on cardiovascular diseases and other pathologies, although further research is needed within the emergent discipline of nutrigenomics that may help in explaining those properties that give health benefits. The penultimate chapter describes different steps of the refining process for making olive oil fi t for consumption. The refining process allows the removal of color, odor, or flavor of those oils that are unacceptable to consumers or the removal of chemical compounds that might affect olive oil stability. There is a need to devise possible alternative uses of the by-products obtained from the refining process. Global trends show that green products and technologies are needed and more efforts should be carried out in that direction. The book ends with a description of the chemical composition of virgin olive oils from diverse cultivars that are harvested all over the world. The intention is to provide the average values of the main chemical compounds of olive oils from diverse olive oil–productive regions and countries and also to point out possible changes in the chemical composition of the same varietal olive oil when cultivated in different geographical regions. We have strived, through the recruitment of world experts in the field, to ensure that the book is authoritative and up to date. The importance of edible oils throughout the world is predicted to increase steadily, and olive oil is no exception. Moreover, with the increasing perception of developed nations regarding the high quality of olive oil as well as its nutritional desirability, there undoubtedly will be more interest in its analysis. We hope that this book will prove to have widespread utility for such analyses and will contribute to a popular appreciation of the unique properties of olive oil. Introduction. Jean-Louis Barjol Growing Olives for Oil. Paul Vossen Technological Aspects. Luciano Di Giovacchino Lipid Metabolism in Olive: Biosynthesis of Triacylglycerols and Aroma Components. Joaquín J. Salas, John Harwood, and Enrique Martínez-Force Genetics and Molecular Biology of Olives. Georgios Banilas and Polydefkis Hatzopoulos Chromatographic Methodologies: Compounds for Olive Oil. Traceability Issues. Manuel León-Camacho, Maria T. Morales, and Ramón Aparicio Chromatographic Methodologies: Compounds for Olive Oil. Color Issues. Beatriz Gandul-Rojas, Lourdes Gallardo-Guerrero, María Roca, and Ramón Aparicio-Ruiz Chromatographic Methodologies: Compounds for Olive Oil. Odor Issues. Maria T. Morales, Ramón Aparicio-Ruiz, and Ramón Aparicio Analytical Methodologies: Phenolic Compounds Related to Olive Oil Taste Issues. Maria Z. Tsimidou Infrared, Raman, and Fluorescence Spectroscopies: Methodologies and Applications. Diego L. García-González, Vincent Baeten, Juan A. Fernández Pierna, and Noelia Tena Nuclear Magnetic Resonance: Methodologies and Applications. Photis Dais Olive Oil Characterization and Traceability. Ramón Aparicio and Diego L. García-González Olive Oil Oxidation. Maria T. Morales and Roman Przybylski Sensory Quality: Methodologies and Applications. Franca Angerosa and Cristina Campestre Olive Oil Consumer Research: Methods and Key Learnings. Claudia Delgado, Metta Santosa, and Jean-Xavier Guinard Olive Oil Authentication. Ramón Aparicio, Lanfranco S. Conte, and H.-Jochen Fiebig Role of Lipids in Human Nutrition. Parveen Yaqoob Olive Oil as a Functional Food: Nutritional and Health Benefits. Javier S. Perona and Kathleen M. Botham Olive Oil Refining Process. M. Victoria Ruiz-Méndez, Marta R. Aguirre-González, and Susana Marmesat Tables of Olive Oil Chemical Data. Diego L. García-González, Carmen Infante-Domínguez, and Ramón Aparicio Index

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aparicio r handbook olive oil analysis properties 2ed 2013 rep

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