1
|
Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7110493] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by consumers for its specific and distinguishable taste and aroma, as well as its nutritional value. Sterols and triterpene diols are important carriers of bioactive properties of olive oil and are responsible for some of the beneficial effects of its consumption on human health, such as lowering serum LDL-cholesterol levels and significantly reducing the risk of cardiovascular diseases. The concentration of total sterols and the proportions of particular sterols and triterpene diols are among the parameters used to verify and prove the authenticity of olive oil in accordance with the EU and other countries’ regulations. Finally, their composition has been shown to have high discrimination potential for ensuring traceability with respect to variety, geographical origin, harvest date, and other factors. For these reasons, the research on sterols and triterpene diols in olive oil is an ever-growing field of scientific interest with great practical importance. This review focuses on all the important aspects of sterols and triterpene diols in olive oil, from their chemical structure, biosynthesis, occurrence and role in plants, health benefits, and their use in official controls of olive oil purity and authenticity, to a conclusive survey on the recent findings about the effects of different factors of influence on their content and composition, with a detailed comparative analysis of studies that investigated the effects of the two most important factors, variety and ripening degree.
Collapse
|
2
|
Delta-7-stigmastenol: quantification and isomeric formation during chemical refining of olive pomace oil and optimization of the neutralization step. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3132-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
3
|
Gumus ZP, Ertas H, Yasar E, Gumus O. Classification of olive oils using chromatography, principal component analysis and artificial neural network modelling. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9746-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
4
|
Use of triacylglycerol profiles established by HPLC–UV and ELSD to predict cultivar and maturity of Tunisian olive oils. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2660-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
5
|
Cano MM, Gordillo CDM, Mendoza MF, Vertedor DM, Casas JS. The Sterol and Erythrodiol + Uvaol Content of Virgin Olive Oils Produced in Five Olive-Growing Zones of Extremadura (Spain). J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2758-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
6
|
Abdallah M, Vergara-Barberán M, Lerma-García MJ, Herrero-Martínez JM, Simó-Alfonso EF, Guerfel M. Cultivar discrimination and prediction of mixtures of Tunisian extra virgin olive oils by FTIR. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500041] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Marwa Abdallah
- Laboratoire Biotechnologie de l'Olivier; Centre de Biotechnologie de Borj Cedria; Hammam-Lif Tunisia
| | - María Vergara-Barberán
- Department of Analytical Chemistry; Faculty of Chemistry; University of Valencia; Burjassot Valencia Spain
| | - María Jesús Lerma-García
- Department of Analytical Chemistry; Faculty of Chemistry; University of Valencia; Burjassot Valencia Spain
| | | | - Ernesto F. Simó-Alfonso
- Department of Analytical Chemistry; Faculty of Chemistry; University of Valencia; Burjassot Valencia Spain
| | - Mokhtar Guerfel
- Laboratoire Biotechnologie de l'Olivier; Centre de Biotechnologie de Borj Cedria; Hammam-Lif Tunisia
| |
Collapse
|
7
|
Martín-Vertedor D, Fuentes M, De Miguel C, Ranalli A, Franco MN, Martínez M. Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.0702142] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
8
|
Abu-Alruz K, Afaneh I, Quasem J, Hmidat M, Abbady J, Mazahreh A. Factors Affecting D-7-Stigmastenol in Palestinian Olive Oil. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/jas.2011.797.805] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|