Open access peer-reviewed Edited Volume

Olive Oil

Constituents, Quality, Health Properties and Bioconversions

The health-promoting effects attributed to olive oil, and the development of the olive oil industry have intensified the quest for new information, stimulating wide areas of research. This book is a source of recently accumulated information. It covers a broad range of topics from chemistry, technology, and quality assessment, to bioavailability and function of important molecules, recovery of bioactive compounds, preparation of olive oil-based functional products, and identification of novel pharmacological targets for the prevention and treatment of certain diseases.

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Olive OilConstituents, Quality, Health Properties and BioconversionsEdited by Dimitrios Boskou

Published: February 1st 2012

DOI: 10.5772/1378

ISBN: 978-953-307-921-9

eBook (PDF) ISBN: 978-953-51-4368-0

Copyright year: 2012

Books open for chapter submissions

139101 Total Chapter Downloads

61 Crossref Citations

212 Web of Science Citations

254 Dimensions Citations


Open access peer-reviewed

1. Volatile and Non-Volatile Compounds of Single Cultivar Virgin Olive Oils Produced in Italy and Tunisia with Regard to Different Extraction Systems and Storage Conditions

By Cinzia Benincasa, Kaouther Ben Hassine,Naziha Grati Kammoun and Enzo Perri


Open access peer-reviewed

2. Olive Oil Composition: Volatile Compounds

By Marco D.R. Gomes da Silva, Ana M. Costa Freitas, Maria J. B. Cabrita and Raquel Garcia


Open access peer-reviewed

3. Optical Absorption Spectroscopy for Quality Assessment of Extra Virgin Olive Oil

By Anna Grazia Mignani, Leonardo Ciaccheri,Andrea Azelio Mencaglia and Antonio Cimato


Open access peer-reviewed

4. Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

By Ewa Sikorska, Igor Khmelinskii and Marek Sikorski


Open access peer-reviewed

5. Metal Determinations in Olive Oil

By Sema Bağdat Yaşar, Eda Köse Baran and Mahir Alkan


Open access peer-reviewed

6. Sensory Analysis of Virgin Olive Oil

By Alessandra Bendini, Enrico Valli,Sara Barbieri and Tullia Gallina Toschi


Open access peer-reviewed

7. Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy

By Ivonne Delgadillo, António Barros and Alexandra Nunes


Open access peer-reviewed

8. Innovative Technique Combining Laser Irradiation Effect and Electronic Nose for Determination of Olive Oil Organoleptic Characteristics

By K. Pierpauli, C. Rinaldi, M. L. Azcarate and A. Lamagna


Open access peer-reviewed

9. Traceability of Origin and Authenticity of Olive Oil

By Zohreh Rabiei and Sattar Tahmasebi Enferadi


Open access peer-reviewed

10. Quality Assessment of Olive Oil by 1H-NMR Fingerprinting

By Rosa M. Alonso-Salces, Margaret V. Holland,Claude Guillou and Károly Héberger


Open access peer-reviewed

11. Cultivation of Olives in Australia

By Rodney J. Mailer


Open access peer-reviewed

12. Consumer Preferences for Olive-Oil Attributes: A Review of the Empirical Literature Using a Conjoint Approach

By José Felipe Jiménez-Guerrero, Juan Carlos Gázquez-Abad,Juan Antonio Mondéjar-Jiménez2 and Rubén Huertas-García


Open access peer-reviewed

13. New Olive-Pomace Oil Improved by Hydrothermal Pre-Treatments

By G. Rodríguez-Gutiérrez, A. Lama-Muñoz, M.V. Ruiz-Méndez, F. Rubio-Senent and J. Fernández-Bolaños


Open access peer-reviewed

14. Genetic Improvement of Olives, Enzymatic Extraction and Interesterification of Olive Oil

By Fabiano Jares Contesini, Camilo Barroso Teixeira, Paula Speranza,Danielle Branta Lopes, Patrícia de Oliveira Carvalho,Hélia Harumi Sato and Gabriela Alves Macedo


Open access peer-reviewed

15. Olive Oil Mill Waste Treatment:Improving the Sustainability of the Olive Oil Industry with Anaerobic Digestion Technology

By Bárbara Rincón, Fernando G. Fermoso and Rafael Borja


Open access peer-reviewed

16. Potential Applications of Green Technologies in Olive Oil Industry

By Ozan Nazim Ciftci, Deniz Ciftci and Ehsan Jenab


Open access peer-reviewed

17. Microbial Biotechnology in Olive Oil Industry

By Farshad Darvishi


Open access peer-reviewed

18. Metabolism and Bioavailability of Olive Oil Polyphenols

By María Gómez-Romero, Rocío García-Villalba, Alegría Carrasco-Pancorbo and Alberto Fernández-Gutiérrez


Open access peer-reviewed

19. Oleocanthal: A Naturally Occurring Anti-Inflammatory Agent in Virgin Olive Oil

By S. Cicerale, L. J. Lucas and R. S. J. Keast


Open access peer-reviewed

20. Biological Properties of Hydroxytyrosol and Its Derivatives

By José G. Fernández-Bolaños, Óscar López, M. Ángeles López-García and Azucena Marset


Open access peer-reviewed

21. Differential Effect of Fatty Acids in Nervous Control of Energy Balance

By Christophe Magnan, Hervé Le Stunff and Stéphanie Migrenne


Open access peer-reviewed

22. Meat Products Manufactured with Olive Oil

By S.S. Moon, C. Jo, D.U. Ahn, S.N. Kang, Y.T.Kim1 and I.S. Kim


Open access peer-reviewed

23. Meat Fat Replacement with Olive Oil

By Basem Mohammed Al-Abdullah, Khalid M. Al-Ismail, Khaled Al-Mrazeeq, Malak Angor and Radwan Ajo


Open access peer-reviewed

24. Biocatalyzed Production of Structured Olive Oil Triacylglycerols

By Laura J. Pham and Patrisha J. Pham


Open access peer-reviewed

25. Olive Oil as Inductor of Microbial Lipase

By Marie Zarevúcka


Open access peer-reviewed

26. Olive Oil-Based Delivery of Photosensitizers for Bacterial Eradication

By Faina Nakonechny, Yeshayahu Nitzan and Marina Nisnevitch


Open access peer-reviewed

27. Olive Oil Sector in Albania and Its Perspective

By Ana Mane Kapaj and Ilir Kapaj


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI
  • BKCI
  • BIOSIS Previews

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