Olive Oil: Processing Characterization, and Health Benefits

Foods

MariaLisa Clodoveo¹  Dimitrios Boskou² 

[1] Interdisciplinary Department of Medicine, University of Bari, 70121 Bari, Italy;School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;

关键词: extra virgin olive oil;    varietal authentication;    Nuclear Magnetic Resonance spectroscopy;    pigments;    polar lipids;    ultrasound;   

DOI  :  10.3390/foods9111612

来源: DOAJ

【 摘 要 】

The Mediterranean diet is now well known worldwide and recognized as a nutrition reference model by the World Health Organization. Virgin olive oil, prepared from healthy and intact fruits of the olive tree only by mechanical means, is a basic ingredient, a real pillar of this diet. Its positive role in health has now been a topic of universal concern. The virtues of natural olive oil, and especially of extra virgin olive oil, are related to the quality of the fruits, the employment of advanced technologies, and the availability of sophisticated analytical techniques that are used to control the origin of the fruits and guarantee the grade of the final product. With the aim of enriching the recent multidisciplinary scientific information that orbits around this healthy lipid source, a new special issue of Foods journal has been published.

【 授权许可】

Unknown