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This study aims to identify the effect of selected agro-industrial factors associated with the olive oil phenolic composition, total phenolic content (TPC), antioxidant capacity and oxidative stability index (OSI). The study also aims to assess the relationship between the quality indices and each of the individual phenol, TPC, antioxidant capacity and OSI.

Olive oil samples (n=108) were collected from Lebanese northern (Akkar and Zgharta-Koura) and southern (Hasbaya and Jezzine) regions, at three harvesting times (early, intermediate, late) and using different types of mills (traditional, sinolea, two- and three-phase decanters). The samples were analyzed using official standard methods.

The highest TPC, antioxidant capacity and OSI were obtained in early harvested olive oil, using two-phase decanters for TPC and three-phase decanters for antioxidant capacity and OSI. A prediction model, including the free acidity, K232, TPC, C18:2, C18:0, tyrosol and apigenin, was obtained; it allowed to predict very highly significantly the OSI (p < 0.001). Apigenin, tyrosol and C18:2 recorded the highest standardized coefficients (ß^+= 0.35) and thus had the highest influence on OSI. As per antioxidant capacity of olive oil, another very highly statistically significant prediction model was constructed (p < 0.001). It included only two predictors, oleacein and TPC, with the latter having the most influence (ß^+= 0.37).

The overall results highlighted the detrimental effects of agro-industrial factors on olive oil chemical composition, and this contributes significantly to improve olive oil’s quality and characteristics, which are important for the product economical and nutritional values.

The purpose of this paper is to build a class model to confirm the authenticity of olives from Bi'r al Malluli, Tunisian region, in order to obtain the Designation of Origin (DO).

In total, ten orchards of Chemlali olive oil variety were chosen, in Sfax region, characterized by the same applied cultural techniques. Pomological characters of olives, fatty acids composition and organoleptic analysis of olive oil were conducted.

Results showed that the pomological characters were specific of the Chemlali variety: the olive weight ranged from 0.9 to 1.10 g in all studied orchards and the water content (WC) ranged from 41.45 to 57.68 per cent. All analysed oils showed good fatty acids balance. Chemlali olive oil contains high amounts of oleic acid and a smaller amount of linoleic acid. The oleic acid content ranged from 57.96 to 63.52 per cent according to the orchards. All oils having oleic acid higher than 55 per cent are categorized as extra virgin olive oil based on International Olive Oil Council (IOOC) Norma. Based on the organoleptic analysis, all the analysed oils were classified as an extra virgin olive oil. The principal component analysis applied separately on olive characters and fatty acids contents do not indicate any group's structure.

An objective approach based on pomologic, sensory and acidic composition analyses would be used to delimitate Protected Designation of Origin (PDOs) in olive oil from the Bi'r al Malluli area and better protect their markets.

Particles are of the controlled release delivery systems. Also, topically applied olive oil has a protective effect against ultraviolet B (UVB) exposure. Due to its sensitivity to oxidation, various studies have investigated the production of olive oil particles. The purpose of this study was to use chitosan and sodium alginate as the vehicle polymers for olive oil.

The gelation method used to prepare the sodium alginate miliparticles containing olive oil and particles were coated with chitosan. Morphology and size, zeta potential, infrared spectrum of olive oil miliparticles, encapsulation efficiency and oil release profile were investigated. Among 12 primary fabricated formulations, formulations F₅ (olive oil loaded alginate miliparticles) and F₁₁ (olive oil loaded alginate miliparticles + chitosan coat) were selected for further evaluations.

The size of the miliparticles was in the range of 1,100–1,600 µm. Particles had a spherical appearance, and chitosan coat made a smoother surface according to the scanning electron microscopy. The zeta potential of miliparticles were −30 mV for F₅ and +2.7 mV for F₁₁. Fourier transform infrared analysis showed that there was no interaction between olive oil and other excipients. Encapsulation efficiency showed the highest value of 85% in 1:4 (olive oil:alginate solution) miliparticles in F₁₁. Release study indicated a maximum release of 68.22% for F₅ and 60.68% for F₁₁ in 24 h (p-value < 0.016). Therefore, coating with chitosan had a marked effect on slowing the release of olive oil. These results indicated that olive oil in various amounts can be successfully encapsulated into the sodium-alginate capsules cross-linked with glutaraldehyde.

To the best of the authors’ knowledge, no study has used chitosan and sodium alginate as the vehicle polymers for microencapsulation of olive oil.

Coronary Heart Disease I and II are the titles in the latest of the National Dairy Council's fact files. They are comprehensive guides to current issues and the latest research in this important area of health. The fact files include a review of the likely risk factors, including dietary components and lifestyle, evidence that CHD begins in childhood, regional differences, free radicals and lipid peroxidation, the effects of environment and psychosocial factors. Free copies of these fact files are available to health professionals in return for an SAE, 6 × 9 inches, from CHD Fact Files, Education Dept, National Dairy Council, 5–7 John Princes Street, London W1M 0AP.

The aim of this study was to investigate the antibacterial activity of original extra virgin olive oil in Iran on some food borne pathogens.

Microbial analysis tests including disk diffusion and detections of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were used. Also the chemical composition analysis of the oil was determined by GC-MS. Results of disk diffusion test confirmed antimicrobial activity for the oil in which S.aureus and E. coli were more resistant than L. innocua.

The MIC and MBC of organic extra virgin olive oil on the studied pathogens were in the range of 12.5-25 and 100 per cent v/v, respectively. The GC-MS analysis showed Z-9-Octadecenal (32.75 per cent), Oleic acid (15.78 per cent), Squalene (11.856 per cent), Phenol (8.392 per cent), Palmitic acid (1.884 per cent) as the main compounds (>0.7 per cent) in organic extra virgin olive oil, which have functional role in the biological activities.

This is the first study on organic extra virgin olive oil from Iran. According to the results, extra virgin olive oil has antimicrobial activity on foodborne pathogens.

The purpose of this study is to compare the effect of olive or salmon oil on the hepatic storage and transport of fatty acids by very-low-density lipoproteins (VLDL).

In all, 24 male Wistar rats (80 ± 5 g) were fed a 0.5 per cent cholesterol-enriched diet with either 20 per cent casein (C) or chickpea (CP) proteins with 10 per cent olive (O) or salmon (S) oil for 28 days.

In VLDL-triacyglycerols fatty acids, oleic acid content was higher in CPS as compared to that in CS or CPO and lower in CS and CPO than that in CO; linoleic acid content was higher in all groups; arachidonic acid content was higher in CS and CPO as compared to that in CO. In the liver, TG fatty acids content was lower in CPO or CPS as compared to that in CO or CS; oleic and arachidonic acid contents were lower in CPS than that in CPO; linoleic acid content was lower in CS, CPS and CPO than that in CO, CPO and CO. In liver, phospholipid fatty acid, oleic and arachidonic acid contents were lower in CPS than that in CS; oleic, linoleic and arachidonic acid contents were lower in CPO compared to that in CO. In liver, cholesteryl esters fatty acids, oleic, linoleic and arachidonic acids contents were higher in CPS as compared to that in CS; oleic, linoleic and arachidonic acid contents were lower in CS as compared to that in CO; linoleic and arachidonic acid contents were lower in CPS than that in CPO.

A cholesterol-enriched diet containing casein or chickpea proteins combined with olive or salmon oil affects the hepatic storage and transport of polyunsaturated and monounsaturated fatty acids by VLDL.

The purpose of this paper is to guide the choice of consumers, putting on the label an additional claim, which can provide more information on the sensory profile and the nutritional and preservation features of the marketed extra virgin olive oil.

In order to define the concept of global quality, the following parameters were considered: fruity, bitter, pungency, 1-penten-3-one, phenolic substances, tocopherols, peroxide value, free acidity, palmitic acid, stearic acid oleic acid linoleic acid, and the campesterol/stigmasterol ratio. The study was carried out on 143 commercial extra virgin olive oils.

The Global Quality Index was calculated as the square root of the sum of the squares of the individual local indices, according to three different algorithms. The computation obtained was recognised by chemometric analysis.

A legislative amendment on the labelling could be proposed through an additional claim that safeguards the consumers on the health profile, inducing them to a more targeted purchase.

Three different global quality levels “excellent”, “good”, and “sufficient” have been determined. This clustering has also been recognised with a statistical approach. Since in the market, consumers can find extra virgin olive oils of different overall quality levels, it is possible to guide the choice of customers through an additional claim on the label, able to give more information on the sensory profile and the nutritional and preservation features of the product.

The purpose of this paper is to analyse the relationship between the price of extra virgin olive (EVO) oil and its main quality attributes, in the specific case of business-to-consumers electronic commerce (B2C EC) channel. The final objective is to provide useful insights for small and medium-sized enterprises (SMEs) interested in online selling of EVO.

A hedonic price model was estimated considering the following attributes: packaging, cultivar composition, organic certification, oil extraction method, origin certification and localization of selling firms. A survey was performed in 2012 considering 169 virtual stores of SMEs (farms, mills and bottlers) located in all the main Italian olive-growing areas. A data set of 667 references was used to estimate the implicit prices of considered attributes.

The EVOs sold through virtual stores are highly differentiated on the basis of several quality attributes among which the most important is the certification of origin (protected denominations of origin/protected geographical indication). Therefore the firm location could generate considerable advantages or disadvantages in adopting a B2C EC strategy.

Future researches should develop a comparison between the premium prices and costs associated to each attribute in order to find the best product differentiation strategy. An accurate analysis about the implementation and management costs of EC systems as well as an examination of interactions between online and offline sale channels is needed. It would be useful to compare the manufacturer direct sell business model with other business model.

Few studies applied the hedonic price model to analyse the retail olive oil market. Nevertheless, no studies have analysed the market of EVO sold in virtual shops.

This paper aims to evaluate effects of the fortification of polyphenolic compound mixtures of quercetin, caffeic acid, tryrosol and hydroxytyrosol in olive oil oxidation.

The authors measured olive oxidation initiated by copper using thiobarbituric acid reactive substance, as an indicator of lipid peroxidation.

Overall, most mixture combinations exhibited oxidation similar to olive oil alone. Some mixture combinations of polyphenolic compounds acted as antioxidants; however, as the concentrations were changed, they became prooxidant in nature.

In vitro studies have limitations for extrapolation to in vivo and clinical studies.

Such information will be useful in determining optimal concentrations and combinations of antioxidants for reducing rancidity and perhaps as models that could be used to modulate various chronic diseases that are associated with oxidative stress.

Olive oil, along with fruits, vegetables and fish, are important constituents of health promoting diets, such as the Mediterranean diet. Active ingredients include monounsaturated fatty acids, oleic acid and a variety of antioxidants including various polyphenolic compounds.

The purpose of this paper is to translate consumer requirements regarding olive-oil quality attributes into specific olive-growing practices that most contribute to satisfy these attributes.

After identifying consumer requirements or needs regarding different attributes of olive-oil quality, through a survey of 439 olive-oil consumers, the authors determine the olive-growing practices that optimally satisfy consumer needs through expert opinions. Finally, the use of expert knowledge to construct the House of Quality or the first matrix of quality function deployment allow the authors to define the relative contribution of the various olive-farming practices to the satisfaction of consumer requirements.

The findings have shown that the olive-oil quality attributes most requested by consumers incorporate organoleptic (e.g. acidity, flavour, colour), sociocultural (e.g. creating employment in rural areas, maintenance of the rural population) and environmental ones (environmental externalities). The “separation of olives collected from ground and trees” (separation), “timing of harvesting” (according to a fruit-ripeness index), the “method of the ground harvest” (no picking from the ground), and the “method of tree harvest” (handpicking) were some of the most commonly identified olive-farming practices that contribute the most to meeting consumers’ needs with regard to olive-oil quality.

The study suggests detailed analyses of the relationships between customer requirements and other agents practices involved in the olive sector (processing industries: mills, distribution, and marketing management, etc.) to more fully investigate the impact of all these practices on consumers’ perceived olive-oil quality attributes. This is the most reliable way to guarantee that the most sought-after quality characteristics are taken into account, not only in the farming stage but also in the various different stages of the olive agri-food chain.

Findings represent an opportunity in the market value chain to develop a quality olive oil which is more oriented towards the consumer and able to face future segmentations in the market. This is one of the main innovative features of this study, as it offers “good practice” guidelines to agents of the olive-oil sector from the consumer perspective.

This study provides positive implications to consumers, providing them important tools to make an informed choice, and producers and marketers helping the design of production strategies to optimally satisfy the consumer preference with regard to olive-oil quality, and attain a competitive advantage by adding value to the product.

This paper is regarded as the pioneer in the literature translating the “consumer voice” regarding olive-oil quality into specific olive-growing practices “good-practices guidelines”. Thus, the relevant required quality olive-oil attributes should be clearly described on the label, to enable consumers to identify the quality features and make an informed choice. Furthermore, to meet consumers’ needs, the olive-oil sector should focus on the olive-growing practices that optimally satisfy consumer requirements concerning olive-oil quality attributes. This would help to improve legitimacy and boost public support for the Common Agricultural Policy subsidies for the agricultural sector in general, and the olive sector in particular. The findings are particularly valuable in helping policy makers to design marketing strategies to improve the sustainability and competitiveness of Spanish olive oil.