Nutritional Properties of Extra Virgin Olive Oils from the Emilia-Romagna Region: Profiles of Phenols, Vitamins and Fatty Acids

Olives and Olive Oil in Health and Disease Prevention

Volumn , Issue , 2010, Pages 725-733

  Rotondi, Annalisa ^a   Lapucci, Chiara ^b  

^a CNR   (Italy)

^b LaMMA Consortium   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 80051792975     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374420-3.00076-0     Document Type: Chapter

References (21)

1. Andrews P., Busch J.L.HC., De Joode T., Groenewegen A., Alexandre H. Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglicon as a key contributor to pungency. J. Agric. Food Chem. 2003, 51:1415-1420.
2. Aparicio R., Luna G. Characterisation of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol. 2002, 104:614-627.
3. Bendini A., Cerretani L., Carrasco-Pancorbo A., Gomez-Caravaca A.M., Segura-Carettero A., Fernàndez-Gutierrez A., Lercker G. Phenolic molecules in virgin olive oil: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Molecules 2007, 12:1679-1719.
4. Brenes M., Garcia A., Rios J.J., Garcia P., Garrido A. Use of acetoxypinoresinol to authenticate Picual olive oils. Int. J. Food Sci. Technol. 2002, 37:615-625.
5. Cerretani L., Bendini A., Rotondi A., Lercker G., Gallina Toschi T. Analytical comparison of monovarietal extravirgin olive oils, obtained by both a continuous industrial plant and a low-scale mill. Eur. J. Lipid Sci. Technol. 2005, 107:93-100.
6. Cerretani L., Bendini A., Rotondi A., Mari M., Lercker G., Gallina Toschi T. Evaluation of the oxidative stability and organoleptic properties of extra-virgin olive oils in relation to olive ripening degree. Prog. Nutr. 2004, 6(1):50-56.
7. Covas M.I., Ruiz-Gutierrez V., De la Torre R., Kafatos A., Lamuela-Raventòs R.M., Osada J., Owen R.W., Visioli F. Minor components of olive oil: evidence to date of health benefits in humans. Nutr. Rev. 2006, 64:20-30.
8. Gimeno E., Castellote A.I., Lamuela-Raventòs R.M., De la Torre M.C., Lòpez-Sabater M.C. The effects of harvest and extraction methods on the antioxidant content in virgin olive oil. Food Chem. 2002, 78:207-211.
9. Gandui-Rojas B.L., Cepero M.R., Minguez-Mosquera I. Use of chlorophyll and carotenoid pigments composition to determine authenticity of virgin olive oil. JAOCS 2000, 77:853-858.
10. Gutièrrez F., Albi M.A., Palma R., Rios J.J., Olias J.M. Bitter taste of virgin olive oil: correlation of sensory evaluation and instrumental HPLC analysis. J. Food Sci. 1989, 54:68-79.
11. Jebe T.A., Matlock M.G., Sleeter R.T. Collaborative study of the oil stability index analysis. J Am. Oil Chem. Soc. 1999, 70:1055-1061.
12. Morellò J.R., Vuorela S., Romero M.P., Motiva M.J., Heinonen M. Antioxidant activity of olive pulp and olive oil phenolic compounds of the Arbequina cultivar. J. Agric. Food Chem. 2004, 53:2002-2008.
13. Pirisi F.M., Cabras P., Falqui Cao C., Migliorini M., Mugelli M. Phenolic compounds in virgin olive oil. 2. Reappraisal of the extraction, HPLC separation and quantification procedures. J. Agric. Food Chem. 2001, 48:1191-1196.
14. Romani A., Pinelli P., Mulinacci N., Galardi C., Vincieri F.F., Liberatore L., Cichelli A. HPLC and HRGC analyses of polyphenols and secoiridoids in olive oil. Chromatographia 2001, 53:279-284.
15. Rotondi A., Bendini A., Cerretani L., Mari M., Lercker G., Gallina Toschi T. Effect of olive ripening degree on the oxidative stability and organoleptic properties of Nostrana di Brisighella extravirgin olive oil. J. Agric. Food Chem. 2004, 52:3649-3654.
16. Rotondi A., Bertazza G., Magli M. Effect of olive fruits quality on the natural antioxidant compounds in extravirgin olive oil of Emilia-Romagna region. Prog. Nutr. 2004, 6:139-145.
17. Rotondi A., Magli M., Ricciolini C., Baldoni L. Morphological and molecular analyses for the characterization of a group of Italian olive cultivars. Euphytica 2003, 132:129-137.
18. Rotondi, A., Rossi, F., Ratti, C., Bianchi, L., Babini, A.R., Rubies Autonell, C., 2006. Genetic and sanitary selection of olive germplasm in Emilia-Romagna region. Olivebioteq- Second International Seminar- Biotechnology and quality of olive tree products around the basin.1, 169-172.
19. Stark A.H., Madar Z. Olive oil as a functional food. Epidemiology and nutritional approaches. Nutr. Rev. 2002, 69:170-176.
20. Tura D., Prenzler P.D., Bedgood D.R., Antonlovich M., Robards K. Varietal and processing effect on the volatile profile of Australian olive oils. Food Chem. 2004, 84:341-349.
21. Uceda M., Hermoso M. La calidad del aceite de oliva. El cultivo del olivo 1998, 547-572. Mundi-Prensa, Madrid. D. Barranco, R. Fernàndez-Escobar, L. Rallo, J. de Andalucía (Eds.).