Olive Oil: Its Role in the Diet

Rodrigo, Carmen Pérez; Aranceta-Bartrina, Javier

doi:10.1016/b978-0-12-384947-2.00502-x

Cited by 7 publications

(8 citation statements)

References 9 publications

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“…Additionally, EVOO consumption has shown positive effects on gut microbiota [27]. Some studies have researched the bioavailability of phenolic compounds of EVOO and found that 55-60% of them can be absorbed, most of them at small intestine [11]. Moreover, their different compounds have shown other beneficial properties like antimicrobial, antitumor or protective agents against cellular damage [26,28].…”

Section: ≤1 G Per 100 Gmentioning

confidence: 99%

“… Scheme of the beneficial and healthy effects of the olive oil inclusion in the Mediterranean diet. Information adapted from [ 11 , 12 ]. …”

Section: Figurementioning

confidence: 99%

“…Moreover, they are submitted to sensory analysis to asses some requirements [16]. [11,12]. Figure 2 shows a detailed procedure of the extraction of olive oil from Olea europaea L. of different varieties, whose extracting process follows a common line formed by different steps: collection, grading, washing, crushing, malaxing, separation and centrifugation, storage and packaging.…”

Section: Introductionmentioning

confidence: 99%

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Bioactive Compounds and Quality of Extra Virgin Olive Oil

Jiménez-López

Carpena

Gallardo-Gómez

et al. 2020

Foods

311

235

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(1) Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. (2) Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major compounds, especially oleic acid), as well as minor components such as tocopherols or phenolic compounds (which behave as natural antioxidants) must be preserved. (3) Results: Due to the presence of all these compounds, the daily consumption of EVOO entails health benefits such as cardioprotective, antioxidant, anti-inflammatory, anti-tumor properties or acting as regulator of the intestinal microbiota, among others. (4) Conclusions: Taking all together, conserving EVOO chemical composition is essential to preserve its properties, so it is worth to control certain factors during storage like exposure to light, temperature, oxygen presence or the chosen packaging material, to maintain its quality and extend its shelf-life until its consumption.

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Section: ≤1 G Per 100 Gmentioning

confidence: 99%

“… Scheme of the beneficial and healthy effects of the olive oil inclusion in the Mediterranean diet. Information adapted from [ 11 , 12 ]. …”

Section: Figurementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bioactive Compounds and Quality of Extra Virgin Olive Oil

Jiménez-López

Carpena

Gallardo-Gómez

et al. 2020

Foods

311

235

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“…Olive oil is rich in triacylglycerol (99%), containing monounsaturated fatty acids (oleic acid, palmitoleic acid), saturated fatty acid (palmitic acid) and polyunsaturated fatty acids (linoleic acid). It contains smaller amounts (1%) of free fatty acids, monoglycerides, diglycerides, phosphatides, waxes, and sterol esters [ 20 ]. The chemical composition of olive oil depends on a set of factors such as the olive cultivar (characteristics), agronomics (irrigation and fertilization), cultivation practices (harvesting and maturity), technological specifications (storage and extraction system), and geographical features (altitude, latitude, edaphological characteristics) [ 21 , 22 , 23 , 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar

et al. 2020

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Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. Picholine marocaine is the most cultivated variety in Morocco. The present research aims to evaluate the phenolic compounds, vitamin E and fatty acids of commercial Picholine marocaine virgin olive oils (VOOs) from five different North Moroccan provinces (Chefchaouen, Taounate, Errachidia, Beni Mellal and Taza), using HPLC-photodiode array (PDA)/electrospray ionization (ESI)-MS, normal phase (NP)-HPLC/ fluorescence detector (FLD) and GC-flame ionization detector (FID)/MS, respectively. The obtained results showed an average content of 130.0 mg kg−1 of secoiridoids (oleuropein aglycone, 10-hydroxy-oleuropein aglycone and ligstroside aglycone, oleocanthal and oleacein), 108.1 mg kg−1 of phenolic alcohols (tyrosol and hydroxytyrosol), 34.7 mg kg−1 of phenolic acids (caffeic acid, ferulic acid and elenolic acid), and 8.24 mg kg−1 of flavonoids (luteolin, luteolin glucoside, apigenin). With regard to vitamin E, α-tocopherol was the most abundant vitamin E (57.9 mg kg−1), followed by α-tocotrienol (2.5 mg kg−1), γ-tocopherol (4.5 mg kg−1) and β-tocopherol (1.9 mg kg−1), while δ-tocopherol was not detected. Moreover, 14 fatty acids were found and, among them, oleic acid (76.1%), linoleic acid (8.1%) palmitic acid (8.7%) and stearic acid (2.5%) were the major fatty acids detected. Finally, heat map and principal component analysis allowed us to classify the studied provinces in terms of VOO chemical composition: Chefchaouen (tyrosol and hydroxytyrosol), Taounate (oleuropein aglycone), Errachidia (ferulic acid, w-3 and w-6), Beni Mellal (oleocanthal) and Taza (luteolin and oleic acid).

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“…It has been grown in the Mediterranean region for 7000 years with Spain being the largest olive producer worldwide [1], and Egypt being ranked first in the world production of table olives in 2020 [2]. Olive oil is a good source of phenolic compounds which are rich in antioxidant, anti-inflammatory and antithrombotic properties [3]. Such phenolic compounds have superior cardio protective effects.…”

Section: Introductionmentioning

confidence: 99%

YOLO-Based Deep Learning Framework for Olive Fruit Fly Detection and Counting

Mamdouh

Khattab

2021

IEEE Access

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The olive fruit fly can damage up to 100% of the harvested fruit and can cause up to 80% reduction of the value of the resulting olive oil. Therefore, it is important to early detect its presence in the olive orchard to take the appropriate chemical or biological countermeasures as early as possible. Traps filled with attractant pheromones are typically deployed across the orchard to attract and capture the flies. Traditionally, the captured flies were manually counted which is error prone. Recently, the traps are employed with cameras and communication devices to send pictures of the captured flies to experts for analysis which is also error prone and inefficient. Consequently, machine and deep learning have been exploited to develop fully automated and accurate detection that does not include human in the loop. Such a learning problem is challenging due to the small size of the detected object, the differences in the light conditions at which pictures were taken, and the lack of enough data to train the learning model. In this paper, we present a deep learning framework for detecting and counting the number of olive fruit flies that exploits data augmentation to increase the dataset size, includes negative samples in the training to improve the detection accuracy, and normalizes the images to the color of the trap background, i.e., yellow, to unify the illumination conditions. The results of the proposed framework show a precision of 0.84, a recall of 0.97, an F1-score of 0.9 and mean Average Precision (mAP) of 96.68% which significantly outperforms existing pest detection systems.

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Olive Oil: Its Role in the Diet

Cited by 7 publications

References 9 publications

Bioactive Compounds and Quality of Extra Virgin Olive Oil

Bioactive Compounds and Quality of Extra Virgin Olive Oil

Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of “Picholine marocaine” Cultivar

YOLO-Based Deep Learning Framework for Olive Fruit Fly Detection and Counting

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