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Virgin olive oil ‐ Chemical implications on quality and health
Author(s) -
GarcíaGonzález Diego L.,
AparicioRuiz Ramón,
Aparicio Ramón
Publication year - 2008
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200700262
Subject(s) - olive oil , quality (philosophy) , authentication (law) , consumption (sociology) , edible oil , food science , microbiology and biotechnology , business , environmental health , biochemical engineering , risk analysis (engineering) , computer science , medicine , chemistry , biology , engineering , computer security , social science , philosophy , epistemology , sociology
Abstract This paper provides a brief review of the most significant characteristics of olive oil. Processing, composition, authentication, sensory quality and health benefits are the examined aspects. In all these issues, the most recent challenges are described, most of them related to new environmental problems, emerging procedures of adulteration and new chemical features to detect them, and a deep knowledge of the relationship between olive oil consumption and the incidence of some diseases other than cardiovascular malfunction.