hydroxytyrosol and 3,4-DHPEA-EA was found after filtration and storage of the
Italian cv. Ravece. In terms of VOO volatile compounds, 2-methylbutanal,
6-methyl-5-hepten-2-one and heptanol increased after filtration, while t,t-2,4hexadienal, t-2-hexen-1-ol and c-2-penten-1-ol significantly decreased. These results
indicate lower “green grass”, “leaves” and “pungent” notes, with stronger “ripe
fruit” and “malty” odour in the filtered product (Sacchi et al. 2015). However, the
relatively little loss due to filtration might be compensated by the better stability of
the filtered oil compared to the cloudy one; thus, filtration is encouraged.
VOO quality, similar to other vegetable oils, is affected by its storage conditions.
Oxygen and light exposure, high temperatures and presence of traces of metal ions
can accelerate the lipid oxidation and then shorten the shelf life of the product.
Among the saturated aldehydes, nonanal and hexanal suffer a sharp increase as
oxidation rate increases. Some authors suggested the relationship hexanal/nonanal as
an indicator of the oxidation status. Others reported that trans-2-heptenal is associated with the perception of rancid defect. Trans-2-hexenal, the most abundant
volatile compound in VOOs, undergoes similar changes to those of phenolic
compounds.
The type of container where the oil is stored was also reported to influence the
lipid oxidation status and the chemical composition of VOOs under normal retail
storage conditions (Savarese et al. 2013). Therefore, this parameter should be
carefully evaluated to avoid quality loss over storage. Storage and packaging have
been reviewed by Piscopo and Poiana (2012).
9.4 Health Attributes
Scientific evidence for the health beneficial effects of olive oil and in particular of
EVOO have been broadly reported in the literature, especially in terms of its
antimicrobial, antioxidant and anti-inflammatory activity, as well as potential chemopreventive and protective activity on gastric or intestinal cells (Fini et al. 2007;
Sangiovanni et al. 2012; Vitaglione et al. 2015; Preedy & Watson 2010). Most of the
work published is related to the protection against cardiovascular diseases, attributed
to both the fatty acid composition (particularly the high level of oleic acid) and the
presence of beneficial minor compounds such as phenolic compounds. The present
paragraph briefly presents some general evidence without describing specific studies
in detail. It has been pointed out that regular consumption of moderate amount of
olive oil with high phenolic content is associated with a reduced risk or heart
diseases (Covas et al. 2006).
Olive oil health effects are attributed to some major and minor constituents, and
the reader can refer to Boskou (2006, 2015)for a comprehensive review of the recent
finding related to the health effects of olive oil bioactive constituents.
9 Olive (Olea europaea)
229
Italian cv. Ravece. In terms of VOO volatile compounds, 2-methylbutanal,
6-methyl-5-hepten-2-one and heptanol increased after filtration, while t,t-2,4hexadienal, t-2-hexen-1-ol and c-2-penten-1-ol significantly decreased. These results
indicate lower “green grass”, “leaves” and “pungent” notes, with stronger “ripe
fruit” and “malty” odour in the filtered product (Sacchi et al. 2015). However, the
relatively little loss due to filtration might be compensated by the better stability of
the filtered oil compared to the cloudy one; thus, filtration is encouraged.
VOO quality, similar to other vegetable oils, is affected by its storage conditions.
Oxygen and light exposure, high temperatures and presence of traces of metal ions
can accelerate the lipid oxidation and then shorten the shelf life of the product.
Among the saturated aldehydes, nonanal and hexanal suffer a sharp increase as
oxidation rate increases. Some authors suggested the relationship hexanal/nonanal as
an indicator of the oxidation status. Others reported that trans-2-heptenal is associated with the perception of rancid defect. Trans-2-hexenal, the most abundant
volatile compound in VOOs, undergoes similar changes to those of phenolic
compounds.
The type of container where the oil is stored was also reported to influence the
lipid oxidation status and the chemical composition of VOOs under normal retail
storage conditions (Savarese et al. 2013). Therefore, this parameter should be
carefully evaluated to avoid quality loss over storage. Storage and packaging have
been reviewed by Piscopo and Poiana (2012).
9.4 Health Attributes
Scientific evidence for the health beneficial effects of olive oil and in particular of
EVOO have been broadly reported in the literature, especially in terms of its
antimicrobial, antioxidant and anti-inflammatory activity, as well as potential chemopreventive and protective activity on gastric or intestinal cells (Fini et al. 2007;
Sangiovanni et al. 2012; Vitaglione et al. 2015; Preedy & Watson 2010). Most of the
work published is related to the protection against cardiovascular diseases, attributed
to both the fatty acid composition (particularly the high level of oleic acid) and the
presence of beneficial minor compounds such as phenolic compounds. The present
paragraph briefly presents some general evidence without describing specific studies
in detail. It has been pointed out that regular consumption of moderate amount of
olive oil with high phenolic content is associated with a reduced risk or heart
diseases (Covas et al. 2006).
Olive oil health effects are attributed to some major and minor constituents, and
the reader can refer to Boskou (2006, 2015)for a comprehensive review of the recent
finding related to the health effects of olive oil bioactive constituents.
9 Olive (Olea europaea)
229