The Role of Dietary Extra Virgin Olive Oil and Corn Oil on the Alteration of Epigenetic Patterns in the Rat DMBA-Induced Breast Cancer Model

This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.

Download Full-text

Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.05.030 ◽

2018 ◽

Vol 84 ◽

pp. 508-514 ◽

Cited By ~ 11

Author(s):

V. Giacintucci ◽

C.D. Di Mattia ◽

G. Sacchetti ◽

F. Flamminii ◽

A.J. Gravelle ◽

...

Keyword(s):

Mechanical Strength ◽

Olive Oil ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Minor Components

Download Full-text

A Social Analysis of the Olive Oil Sector: The Role of Family Business

Resources ◽

10.3390/resources8030151 ◽

2019 ◽

Vol 8 (3) ◽

pp. 151 ◽

Cited By ~ 3

Author(s):

D’Adamo ◽

Falcone ◽

Gastaldi ◽

Morone

Keyword(s):

Olive Oil ◽

Family Business ◽

Virgin Olive Oil ◽

Extra Virgin Olive Oil ◽

Policy Support ◽

Social Analysis ◽

Olive Oil Mills ◽

Oil Sector ◽

Residential Market

Extra-virgin olive oil (EVOO) is one of the most popular products in Mediterranean diet. Spain produces about 52% of olive oil with the presence of larger firms; Italy follows with a share of 9% and a production structure characterized instead by small family businesses. A social analysis, based on a multiple-questionnaire, has analyzed the perspectives of 500 consumers conferring their olives to a family-owned olive oil mills (OOMs). This work aims to assess the role of family business evaluating the opportunities associated with the development of circular economy (CE) models. Results show that Italian consumers’ preferences give attention to the use of natural resource and the olive oil is perceived as a natural product. In addition, family owned-OOMs provide a great sense of trust and the relevant role of family within the entire life cycle of olive oil is demonstrated. OOMs that work for residential market are strongly preferred to industrial ones being able to manage single lots of olives belonging to the same customers’ land. The recovery of some by-products represents an opportunity for OOMs and policy support is required to favor the needed generational change, whose absence is perceived as a serious obstacle to the future development of the sector along circularity principles.

Download Full-text