Login frequency of social media platforms, gender, age, and education level.
\\n\\n
Released this past November, the list is based on data collected from the Web of Science and highlights some of the world’s most influential scientific minds by naming the researchers whose publications over the previous decade have included a high number of Highly Cited Papers placing them among the top 1% most-cited.
\\n\\nWe wish to congratulate all of the researchers named and especially our authors on this amazing accomplishment! We are happy and proud to share in their success!
Note: Edited in March 2021
\\n"}]',published:!0,mainMedia:{caption:"Highly Cited",originalUrl:"/media/original/117"}},components:[{type:"htmlEditorComponent",content:'IntechOpen is proud to announce that 191 of our authors have made the Clarivate™ Highly Cited Researchers List for 2020, ranking them among the top 1% most-cited.
\n\nThroughout the years, the list has named a total of 261 IntechOpen authors as Highly Cited. Of those researchers, 69 have been featured on the list multiple times.
\n\n\n\nReleased this past November, the list is based on data collected from the Web of Science and highlights some of the world’s most influential scientific minds by naming the researchers whose publications over the previous decade have included a high number of Highly Cited Papers placing them among the top 1% most-cited.
\n\nWe wish to congratulate all of the researchers named and especially our authors on this amazing accomplishment! We are happy and proud to share in their success!
Note: Edited in March 2021
\n'}],latestNews:[{slug:"webinar-introduction-to-open-science-wednesday-18-may-1-pm-cest-20220518",title:"Webinar: Introduction to Open Science | Wednesday 18 May, 1 PM CEST"},{slug:"step-in-the-right-direction-intechopen-launches-a-portfolio-of-open-science-journals-20220414",title:"Step in the Right Direction: IntechOpen Launches a Portfolio of Open Science Journals"},{slug:"let-s-meet-at-london-book-fair-5-7-april-2022-olympia-london-20220321",title:"Let’s meet at London Book Fair, 5-7 April 2022, Olympia London"},{slug:"50-books-published-as-part-of-intechopen-and-knowledge-unlatched-ku-collaboration-20220316",title:"50 Books published as part of IntechOpen and Knowledge Unlatched (KU) Collaboration"},{slug:"intechopen-joins-the-united-nations-sustainable-development-goals-publishers-compact-20221702",title:"IntechOpen joins the United Nations Sustainable Development Goals Publishers Compact"},{slug:"intechopen-signs-exclusive-representation-agreement-with-lsr-libros-servicios-y-representaciones-s-a-de-c-v-20211123",title:"IntechOpen Signs Exclusive Representation Agreement with LSR Libros Servicios y Representaciones S.A. de C.V"},{slug:"intechopen-expands-partnership-with-research4life-20211110",title:"IntechOpen Expands Partnership with Research4Life"},{slug:"introducing-intechopen-book-series-a-new-publishing-format-for-oa-books-20210915",title:"Introducing IntechOpen Book Series - A New Publishing Format for OA Books"}]},book:{item:{type:"book",id:"7927",leadTitle:null,fullTitle:"Selected Topics in Child and Adolescent Mental Health",title:"Selected Topics in Child and Adolescent Mental Health",subtitle:null,reviewType:"peer-reviewed",abstract:"This book addresses a variety of critical themes that relate to child and adolescent mental health and working memory. It focuses on various theoretical perspectives as well as highlighting implications for practice. The topics contemplated include social media and mental health, parent-child interaction therapy (PCIT), the role of e-learning in mental health, perinatal depression and working memory, language, and reading and behaviour. In focusing on mental ill-health, this book addresses a global concern. The causes of poor mental health are complex and multi-faceted. In acknowledging this complexity, it must be recognized that there is no single ‘magic bullet’ that will solve the problem. A multidisciplinary approach is therefore required for approaching the issues, including a variety of interventions. Finally, the book emphasizes the important contributions that schools, health and social care services and families can provide about addressing the mental health challenges experienced by children and young people.",isbn:"978-1-78985-270-7",printIsbn:"978-1-78985-269-1",pdfIsbn:"978-1-83880-364-3",doi:"10.5772/intechopen.77757",price:100,priceEur:109,priceUsd:129,slug:"selected-topics-in-child-and-adolescent-mental-health",numberOfPages:82,isOpenForSubmission:!1,isInWos:null,isInBkci:!1,hash:"d0afa3f41927509c4a21502c591726b8",bookSignature:"Samuel Stones, Jonathan Glazzard and Maria Rosaria Muzio",publishedDate:"June 24th 2020",coverURL:"https://cdn.intechopen.com/books/images_new/7927.jpg",numberOfDownloads:5764,numberOfWosCitations:0,numberOfCrossrefCitations:3,numberOfCrossrefCitationsByBook:1,numberOfDimensionsCitations:5,numberOfDimensionsCitationsByBook:1,hasAltmetrics:1,numberOfTotalCitations:8,isAvailableForWebshopOrdering:!0,dateEndFirstStepPublish:"January 17th 2019",dateEndSecondStepPublish:"October 8th 2019",dateEndThirdStepPublish:"December 7th 2019",dateEndFourthStepPublish:"February 25th 2020",dateEndFifthStepPublish:"April 25th 2020",currentStepOfPublishingProcess:5,indexedIn:"1,2,3,4,5,6",editedByType:"Edited by",kuFlag:!1,featuredMarkup:null,editors:[{id:"309587",title:"Mr.",name:"Samuel",middleName:"Oliver James",surname:"Stones",slug:"samuel-stones",fullName:"Samuel Stones",profilePictureURL:"https://mts.intechopen.com/storage/users/309587/images/system/309587.jpg",biography:"Samuel Stones is a Lecturer and Researcher at Leeds Beckett University as well as Assistant Headteacher at a secondary school and sixth form located in North Yorkshire, England. He also holds a national training role with a large multi-academy trust. Samuel\\'s research outputs are linked with the Centre for LGBTQ+ Inclusion in Education and the Carnegie Centre of Excellence for Mental Health in Schools at Leeds Beckett University. His research explores the experiences of teachers who identify as Lesbian, Gay, Bisexual and Transgender, with specific emphasis on the impact of sexual orientation on teacher identity and mental health. 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Dr. Muzio graduated in Medicine and Surgery with honors, in 1997, at the Second University of Naples and then undertook postgraduate studies in in Child Neuropsychiatry, magna cum laude, gaining her doctorate in 2002. Currently, she is chief of the multidisciplinary team for the early diagnosis of neuropsychiatric disorders within the first 1000 days of life, Asl Na 3 Sud, Torre del Greco, Naples, Italy. Dr. Muzio acts as an editorial board member for several medical journals. 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At the same time, social media use can be beneficial and have positive effects. This chapter outlines the detrimental and positive effects of social media use for young people. Schools play a critical role in educating young people about how to use social media safely and responsibly. However, schools cannot address all the issues and parents, social media and advertising companies also have a responsibility to protect children and young people from harm. 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We will describe and provide details about PCIT, which is based on both attachment and social learning models, and incorporates an innovative approach to treatment in which therapists coach caregivers “live” via a wireless headset while each caregiver interacts with their child. In addition, we will review research that has examined PCIT with a variety of diverse populations (e.g., children with developmental delay, physical abuse histories, anxiety and depression, and children from underrepresented racial and ethnic minority families), settings (e.g., clinic, home, school) and formats (e.g., individual, group, intensive). Finally, we will present a case study of PCIT with a child younger than 2 years to demonstrate the effectiveness of PCIT and highlight some common challenges and pitfalls that clinicians may face in clinical practice.",signatures:"Perrine Heymann, Brynna H. Heflin and Daniel M. 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Social media capabilities are the birth of platforms such as YouTube, Facebook, Twitter, WhatsApp, and Pinterest [2]. This has become the new and attractive way as the world has become a global entity and wide coverage of information disseminations shared through social media. The modern-day consumers especially millennials are increasingly using online tools, for example, blogs, “Facebook,” and YouTube to share their opinions about products and services they consume [3]. The rise in Internet accessibility and availability of smartphones has led to the new form of what is known as electronic word of mouth (EWOM) which in this research will be referred to as social media. Peters [4] et al. states that “Of the various social media networks, Facebook alone has 750 million users, Twitter has 250 million users, and LinkedIn and Myspace have 115 million and 50 million users respectively.” Social media has become the new growth strategy for any company that wishes to realize growth and have a mark in this new and uptight market. The generation of millennial consumers is now the largest consumers of goods, and getting their attention has shifted from the traditional methods of advertising to now the new platform of social media. According to Whitler [5], the challenge is that for past years the marketer has been focused more on “collecting” instead of “connecting.” In other words Whitler [5] stated that marketers are focusing on having more fans and forgetting the crucial part which is to connect with the fans and create a loyal customer base of those social media fans one has. The marketer tends to forget that social media can be used as a marketing strategy which has an influence on consumer purchase decisions. In this chapter we review research that has been done related to the role of social media in consumer purchase patterns.
Peters et al. [4, 6] eluded to the fact that companies may use social media as a strategy to gain more customers or to chase customers away form a company’s offerings, stating that a company is able to make or break its image through the social media that is made available to its consumers. Furthermore Suresh et al. [7] pointed out that social media has led to a rise in the consumption of service marketing due to its coverage and influence on consumers of different age groups and different lifestyles, based on their affordability and their consumer behavioral patterns. “What the hell is internet based life and what job does it play in promoting? It is the most widely recognized inquiry that has been inquired.”
Online life speaks to minimal effort instruments that are utilized to consolidate innovation and social collaboration with the utilization of words [6]. These instruments are ordinarily web or versatile based. A small number of firms have incorporated social medial innovation such as Twitter, Facebook, and YouTube. Online life gives advertisers a voice and an approach to speak with companions, clients, and potential customers. It customizes the “brand” and encourages the advertisers to spread your message in a loose and conversational way [6, 7]. The Internet-based life, on the off chance that you could call it, will be that it must be a piece of your regular day-to-day existence to keep the energy and consideration you requirement for it to be fruitful. Online networking is not just for the entrepreneurs that are experimenting with an investigation; however it includes bigger organizations all inclusive. The following are a couple of instances of organizations that have turned out to be associated with web-based social networking:
Absolut Vodka—Online video on YouTube and utilizing Facebook to house their Top Bartender fan page.
BMW—They are utilizing Facebook to advance their 1-series road trip, and they have made a Rampenfest page for fans.
Dunkin Donuts—That is correct; they have discovered an incentive in Internet-based life and have set up a microblogging Twitter account.
Donald Trump—In precedents, we cannot forget President Trump. He has taken the utilization of Twitter to an unheard of level. He has managed strategy that impacted the share trading system and by and large utilized Twitter as an approach to convey specifically to the general population, circumventing the customary news media.
In the USA, there is high usage by adult beverage companies, exotic automobile manufacturers, pastry shops, and US President using social media tool; it is not too hard to figure out that there is something to it that is innovative in the marketing discipline.
The section highlighted and availed the importance of social media innovations in relation to consumer behavior and service marketing. A background to the social media network usage is also given. Importantly, the review chapter also highlights how retail companies may use social media as a strategy to gain more customer base. The following subsection gives a discussion on the role and the significance of social media in service marketing and the consumer buying pattern.
Marketing is viewed as a tool that is used to inform consumers about our products and services, revealing the companies’ identity and brands being offered. Social media does that tool [3]. Online life gives a character to our identity, and the items or administrations that we offer make connections utilizing Internet-based life with customers who may not generally think about the organizations’ items or benefit or what the organizations speak to; social media makes us “genuine” to shoppers [1, 6, 8]. “On the off chance that you need buyers to tail you, don’t simply discuss the most recent item news; however, share your identity with them, and social media can also be used as a platform to peers association that may be serving the same target market and also gives facilitation through communication and interaction that consumers look for.” Social media carries with it a lot of value, but how do you do it right?
Marketers cannot just depend on social media but must be integrated with other vehicles of marketing. While social media creates awareness, marketers need to be convinced that in the beginning, it will sell a million dollars’ worth of product and services [1, 6, 8]. That is not to say that one day once the players have built up their social media “stardom” that it would not, but it probably would not happen tomorrow. And there are no written “right” or “wrong” rules when it comes to social media; only the marketers can determine what will work for them [1, 6, 8].
Examples of overcoming adversity are plenteous when it comes to utilizing web-based social networking from talent scouts that secure a position for candidates to new organizations that need to present another item just as officially settled Fortune 500 organizations that need to fortify their image. The job of online life in showcasing is to use it as a specialized device that makes availability to those inspired by item and benefits and realizes mark mindfulness and perceivability to those purchasers that do not know about the advertiser’s brands [1, 6, 8]. Web-based life can utilize it as an instrument that makes an identity behind the advertiser’s image making connections that generally may never have been picked up. It makes rehash purchasers as well as client reliability [1, 6, 8]. The truth of the matter is online life is diversified to the point that it tends to be utilized in the way that best suits the intrigue and the requirements of the business.
Social media is proving to be an effective tool as a marketing strategy; however, most companies are currently dedicating 11% of their marketing budget to social media, and 44% of those company executives were of the opinion that social media has an insignificant impact on the growth of a company and its brand [8, 9]. Many researchers have conducted studies: Social Media and Negative Word of Mouth: Strategies for Handling Unexpected Comment [10], a study on Factors Determining Social Media on Cosmetic Product [11]. Examining the Beauty Industry’s Use of Social Influencers [12], Young adults and ethical consumption: An exploratory study in the cosmetics market [9, 12], Global beauty industry trends in the twenty-first century [12], A study of the impact of social media on consumers [13], Social Media as a Marketing Tool: A Literature Review by [14], and Effectiveness of Advertising on Social Network Sites A Case Study on Facebook [15, 9]. However there has not been much research done on an analysis of the effects of social media on purchasing or consumer buying decision-making.
According to Chivandi et al. and Donovan [9, 16], many small business are not actively utilizing social media to reach consumers in which she stated that 47% of the small business do not actively use social medial and 25% of the small businesses have no plan to use social media at all.
Despite the fact that buying online is spreading and growing fast in short-term period, some regions and countries have very limited volume of online purchasing transactions, such as the Arab world situation. In the past year, Arab has seem a significant evolution of technology which led to many changes in the norms of doing businesses, practicing governance, and carrying out greater growth. With approximately more than 125 million individuals that are using the Internet, the number of social medial active users is very low and in turn makes most marketers not take up social media as an effective marketing channel [17]. Many businesses have noticed the rise in the use of social media consumers; however, many of the bulk of businesses have not yet taken up social media [18] elucidates that of those businesses that are not yet on social media, a significant number plan on establishing a presence within the next year. The study goes on to highlighting that many businesses sense the risk of being left behind; there is still a gap, though, in how frequently consumers are using and engaging with social media as compared to businesses. The social media platform according to [2] is here to stay and is the revolution that has changed our world and time; Ostrow [2] further alluded to the fact that there is one main social media innovation that in all likelihood will not only endure, but thrive, in the decade ahead. This innovation has embodied most of what we have come to define as social media since 2000, and it is not showing any signs of slowing down, and that innovation is YouTube. Deducing from the aforementioned social media is a necessary tool with some form of influence in the growth of a business’s brand cutting across internationally.
This section discussed the social media roles, importance, and its application to consumer buying decision patterns. Section 2 gives a highlight, reviews discussion on the social media platforms, and depicts information on study done by other authors in relation to social media consumption and how innovation aspect has been implemented through the platforms. It also gives a brief discussion on consumer decision-making process in relation to social media platforms.
The start of the century introduced new technology innovations, and social media platforms, which are but to name a few Twitter, Facebook, YouTube, and Pinterest, provide users with a variety of communication tools at their disposal [19]; social media platforms according to [2] are here to stay and are the revolution that has changed our world and time. Ostrow [2] further alluded to the fact that there is one main social media innovation that in all likelihood will not only endure, but thrive, in the decade ahead. This innovation has embodied most of what we have come to define as social media since 2000, and it is not showing any signs of slowing down, and that innovation is YouTube.
The use of social media platform can be described as the new wave of information and communication technology. Social media innovations are tools that are used by the consumers to give out information as well as to receive the information [20]. Manzini [21] stated that “Social innovation is a value-adding outcome that emanates from a variety of ways that involve interactions between people”; deducing from the aforementioned social media innovations is a media platform in which people creatively come together and share information. These innovations has made it possible for companies to be able to have a more intimate relationship with their consumers; there are currently over more than 300 hours of video uploaded on YouTube every hour and over 350 million Facebook loads daily [22]. Through the innovation of social media, many bloggers and vloggers are able to share their brand tips and secrets to their worldwide audiences. Zolkepli and Kamarulzaman [19] alluded to the fact that consumers need to interact on social media so as to gain value, self-discovery, entertainment stratification, and social enhancement and maintain interpersonal connectivity with different people across the world, satisfying the need that is within humans which is a need of interaction. Zolkepli and Kamarulzaman [19] in Chivandi et al. [9] further pointed out that according to former studies, consumers use media to fulfill interpersonal needs, which include the needs derived from offline media gratification, for example, relaxation, surveillance, pastime, and escape, and new online media needs are sociability, popularity, convenience, and companionship.
This social platform creates the opportunity for the provider of content to target a niche market which is focused on their similar interest and need. “Since launching in 2005, YouTube has played a central role in democratizing video distribution; to present anyone can have their own YouTube channel and become a worldwide sensation” (fastcompany.com, 2018). Fortunelords [23] alludes to the fact that more people between the ages of 18 and 49 now rarely watch TV and all their information and news are obtained through social media channels especially YouTube, as these social media innovations are now applications on our mobile devices.
Czinkota and Ronkainen [24] were of the view that Facebook was the most popular site around 2012 and had nearly one billion members worldwide, followed by LinkedIn, Twitter, Myspace, and YouTube. Czinkota and Ronkainen [24] further pointed out that more firms are adopting Facebook and other social media to conduct their marketing functions.
This social media platform enables users to share ideas and thought through pinning pictures on a board they create in the account. The board will be a collection of their favorite things and other users’ comment, like, and re-pin of the pictures or visual images on their own boards [25]. Many users find the boards helpful as they are able to discover new products and different brands from the people they follow on Pinterest.
Twitter is an online platform that uses short messages to communicate with other users; the short messages are called tweets. The messages will only be available to those who follow you on Twitter [26]. Consumers usually use Twitter to discover interesting people and companies, and they are usually influenced by what those people say.
Wang and Fesenmaier [27] was of the view that word of mouth is the oldest way to convey information. This method has been used by marketers as a way to advertise their products, in that consumers share communication about a product. Electronic word of mouth has taken over the traditional word of mouth as an informal Internet-based communication where all consumers are exposed to the social media innovations which make it possible. Consumers around the world can now share information regarding a product, and this information is accessible to both active and passive consumers everywhere [27]. The consumers’ use of technology can have both positive and negative effects to a company, and if it is bad publicity regarding a certain product or service, it can spread to uncontrollable levels in which a company may not be able to contain [3]. Social media according to Ioanăs and Stoica [28] influences the consumers from purchase decisions to post-purchase decision behavior through posts such as dissatisfaction statement on product reviews.
Table 1 depicts information on study done by Chivandi et al. [9] on social medial platforms using haircare products on millennials in South Africa. The table also gives the highly used social media platform.
Login frequency of social media platforms, gender, age, and education level.
Source: Ref. [9]
Table 1 reveals that most of the people who frequented the social media platforms are between the age ranges of 18 and 25. This is 93.2 % searching for hair products and has the postgraduate degrees at a % of 97.6.
The pie chart sub figure (a) illustrates the percentage decomposition of usage on different social media platforms, while the sub figure (b) shows that the mostly used social media platform is YouTube (42.0%) followed by Facebook which is 15.2% and Pinterest which is 10.8% (Table 2).
Social media platforms and their usage %.
Source: Ref. [9]
The decision-making process is affected by external environmental factors that affect the process, and these are environmental influence (social class, family, culture, situation, and personal influence); the environment affects the consumer decision-making process as this forms the consumer’s personal influence from the early stage of information search as they also serve as a source of information which will affect the overall decision-making process; despite the environment helping the consumer to come to a purchase decision, their individual differences and influences affect the type of choices that they will make in the end, as they will be able to conduct an internal information search in regard to their personal values, knowledge, and motivations which will help the filter from the environmental influences to scale down their purchase choices to a more personal level. Individual differences and influences include knowledge, value consumer resources, motivation, knowledge, personality, and values) [29]. Psychological processes enable the consumer to conduct both information search and an evaluation of alternatives as they engage in information processing which may have an outcome of a purchase decision which leads to a learning stage and determines whether the individual will engage in repurchase as they enter the post-purchase stage. This external factor includes learning, behavior change, attitude, and information processing. Online environmental aspects include website quality, website experience, and website satisfaction; the online environment now has a huge impact on the consumer decision-making process as it may trigger the problem recognition stage, through a consumer’s online interactions, and affects the whole process up till the post-purchase stage as it provides both information search, evaluation of alternatives, and purchase options. The online environment even provides the consumer with social interactions which may influence a consumer’s final purchase decision [29]. This process is illustrated in Figure 1.
Consumer decision-making process. The five-stage decision-making process [
According to McGinn [30], the five-stage decision-making process consumer goes through five stages of decision-making which are problem recognition, information search, evaluation of alternatives, purchase decision, and post-purchase behavior.
This is the first stage where the need is recognized; the need can be triggered by internal needs or stimuli which may be thirst and hunger or externally triggered through external factors or stimuli like the environment, friends, and family. The magnitude of information search will be reliant on the type of problem solving to be addressed; when the problem related to consumption is new and complex, it will lead to the buyer being involved in in-depth external information search; simpler problems usual depend on simple internal information search.
The consumer first conducts an internal memory search for information; however, when they fail to get the information they need or do not have enough information internally regarding the problem, they look for information externally. When searching for information about which product to buy, consumers now turn to social media as a reference point on which product best satisfies their needs.
Consumers go through various social media channels to gain information in regard to a particular purchase decision. McGinn [30] stated that social media influencers should be considered by marketers in regard to a company’s products as their opinion in regard to a product can influence most consumers’ purchase decisions. The brand is the symbol of a company; when a consumer is satisfied with a product, they spread information regarding the brand through word of mouth to other consumers, which will lead to others being interested in the brand and choosing the brand [31].
After information gathering the consumer now begins to weigh his or her options in accordance to the information they would have gathered. MacKenzie et al. [32] stated that that “the improvement of criteria part of the model includes a fundamental thought prompting arrangement of an evoked set, and in accordance with this, advancement of the choice criteria that will later be utilized to assess conceivable arrangements offered by the evoked set.” This aforementioned then leads to the consumer to be able to evaluate the evoked set in which alternative would best suit them. Consumers use different rules at this stage in choosing the product or service they will take up; some of the choices may be affected by brand preference, product quality, and price.
The following stage is purchase decision; the consumer will have made an intention to buy a certain brand; however, their final buying decisions will be affected by other people’s attitudes and unforeseen factors that may affect the consumer’s decision, postpone, or even lead to the withdrawal of the decision [33].
The last stage is the satisfaction or dissatisfaction after the purchase decision. This will determine whether the consumer will consider the similar purchase, especially at the stage of need recognition and information search. The consumer will in turn share their experiences on social media as a feedback to peers or the product manufacturer.
The online environment affects the consumer’s decision-making process from the need of recognition to the final stage which is the post purchase. Social media is now an effective tool which marketers have to consider when positioning product in the consumers’ minds as it now part of the influencers in the decision-making process consumers go through [29]. The theory of the consumer decision-making process is the grounding theory for the social media platform as it relates to consumers and their buying behavior patterns. Deducing from the theory, it is seen that aspects of the environment affect the decision process the consumer goes through; in this case the environment includes social media, and social media influences the decision-making process from problem recognition up to post-purchase decision. Delis [33] pointed out that Greek consumers have adopted social media as a reference point in their decision-making process, and it has influenced their choice of products. However due to the lack of physical contact at times, consumers are not fully confident with the product as compared to one they can touch physically. Bruno et al. [34] was of the view that social media Instagram in particular lead to creation of brand awareness by product users which was authentic and a true reflection of the brand and that users of the social media platform would in turn become loyal to a brand that was being used and spoken about by their peers on social media. Section 3 of the review chapter gives a conclusion based on previous studies and other scholarly contributions on social media innovations.
From previous studies, according to Alharbie [35], social media innovation led to consumer preference for certain products as consumers have a tendency to learn from the influence of other individuals in their social networks which would incline them to prefer a particular brand to another. Bruno et al. [34] also pointed out that peers such as the millennials tend to influence consumption patterns and decisions among each other through social media and therefore cause brand preference and brand love for a particular product. These findings meant that as a company increases, their social media presence in various ways through sites like YouTube and Facebook would in turn have an increase in the level of brand awareness for their products and services as most of the respondents indicated that they discovered new and existing brands through social media [34]. Social media, as a marketing tool, created brand awareness for a company’s product as well as got feedback on how companies were able to improve their products from the consumer’s perspective [29]. The first point of call is that they are able to make both their new and existing brands made known to more consumers through using marketing strategies which utilize YouTube, Facebook, and other social media sites, as it was seen that these platforms lead to an increase in brand preference and purchase buying behavior patterns [35]. Brand preference was also seen to be derived from users using brands that their social media contacts or influences used; therefore, a company may choose to identify influencers on these social media sites, to use their products and services, that are mentioning the products they are using to their social media followers. Another marketing implication is that, it is derived from the fact that social media was also a useful tool in creating repeat purchase and building relationships and customer loyalty, as the study highlighted that social media platforms had an impact in how consumer perceived a product and it was social media innovation that led to them being influenced to prefer one brand over another. The study also adds to the limited body of literature which surrounds social media and the consumption of product and services through social medial platforms and forms bases for further study in regard to the variables looked at in this particular study. The discussion of the study was also in line with the consumer decision-making model which stated that a person’s buying behavior was influenced by their social exposure which is made up of their friends, family, and acquaintances and goes through all the stages [29].
For centuries, virgin olive oil represented the foremost source of lipid in the daily cuisine of most populations around the Mediterranean Basin owing to its unique sensory characteristics that naturally flavour dishes. Nowadays, even this vegetable oil is still being extensively appreciated for its organoleptic attributes, being consumed either fresh or as flavouring ingredient in prepared foods; nevertheless, its consumption has gained enormous significance worldwide due to its well-established health benefits. Indeed, over the last few decades, the phytochemical profile and health-promoting properties of virgin olive oil have been extensively explored. There are several studies in which scientists suggest that virgin olive oil intake contributes to improve human’s health and well-being by providing protective effects against a plethora of chronic and cardiovascular diseases, neurodegenerative and ageing-related degenerative disorders. Within the frame of virgin olive oil’s healthy properties investigation, over the past decades, two main research lines have been proposed. In one of them, the stress has been placed on evaluating and proving biological features and bioavailability of several of its bioactive compounds, particularly, phenolics [1]. In the second one, several epidemiological studies and clinical trials (such as EUROLIVE, Predimed and European Prospective Investigation into Cancer and Nutrition (EPIC)) have brought to the fore the effects of regular intake of virgin olive oil on health [2, 3, 4]. Further detailed information about this matter can be found in remarkably interesting manuscripts, which give a deep insight into recent clinical studies, showing the effects of dietary virgin olive oil intake on the human health [5, 6]. Likewise, very stimulating information about the main bioactive compounds which naturally occur in virgin olive oil and their health effects are well detailed in various relevant publications [7, 8].
Even though the nutritional value of virgin olive oil has been attributed to its overall composition involving various chemical substances such as fatty acids, aliphatic and triterpenic alcohols, phytosterols, tocopherols and phenolic compounds, the latter are widely accepted to be the main contributors. Particularly, the bioactivity exerted by these compounds has been associated with their antioxidant activities as indicated by several studies that identified, through
Moreover, whereas the phenolic profile of virgin olive oil depends widely on the cultivated variety, orchard geographical location (edaphoclimatic conditions), olive growing system and cultivation practices, harvesting time, processing technologies and conservation conditions; however, data accrued from both clinical and experimental studies have conclusively shown that the health advantages of these bioactive compounds are based on their bioavailability considered, thereby, as the main precondition for their efficient biological effect [11, 12]. Additionally, since the most abundant phenolic compounds in this foodstuff are not necessarily those who exert the highest biological effects, understanding the bioavailability of each one of these metabolites is thereby of utmost importance to establish convincing evidence for their efficiency in health improvement and disease prevention. Having that in mind, it is clear that collecting as much as possible data about the bioavailability of the ingested virgin olive oil phenolic compounds is essential to understand their real biological effects.
This chapter brings new insights on the phenolic compounds as one of the main virgin olive oil bioactive components. Major attention has been paid on phenolic fraction composition, the genotypic and agro-environmental and technological factors implicated, analytical approaches for its determination, and their potential health benefits and bioavailability.
The positively and highly correlated relationship between virgin olive oil intake and health has increased consumer’s demand for more information related particularly to its content on bioactive metabolites such as phenolic compounds. Virgin olive oil is characterised by a wide diversity of phenolics and high total phenolic content ranging from 110 to 900 mg caffeic acid equivalents per kg depending on varietal and geographical origins among other factors [13]. Likewise, it is widely recognised that the phenolics content of virgin olive oil strongly depends on the initial concentration of these compounds in olive fruit. It was established that these metabolites are present in concentration ranges between 1% and 3% of the weight of the fresh pulp [10]. However, given their hydrophilic nature and their partition coefficient between aqueous and oil phases during oil processing, a large amount of these antioxidants is lost with the olive by-products (olive mill wastewater and pomace). Consequently, only 1–2% of the phenolic amount naturally present in the olive fruit could be found in virgin olive oil [14]. Another key characteristic of these metabolites lies in their chemical structures largely different from those identified in corresponding olive fruit. Indeed, the latter shows a complex and highly diversified phenolic composition where glycosylated forms of oleuropein and ligstroside are the most abundant [15]. They are believed to be the precursors of the main secoiridoids compounds found in virgin olive oil [16]. In this regard, during the mechanical extraction of virgin olive oil (particularly the crushing and malaxation steps), various enzymatic and nonenzymatic hydrolysis and oxidation reactions take place inducing several transformative changes in the chemical structure of olive fruit native phenols resulting on the generation of new phenol derivatives [17, 18]. For instance, during the crushing and malaxation steps some enzymatic reactions occur when enzymes (such as polyphenol oxidase, peroxidase, and lipoxygenase) and glycosylated forms of oleuropein and ligstroside meet. Among these enzymes, β-glucosidase seems to play a significant role in the transformation of these compounds into various secoiridoids derivatives such as dialdehydic forms of decarboxymethyl elenolic acid esterified with tyrosol and hydroxytyrosol (oleocanthal
Keeping in mind the above-mentioned, we can claim that virgin olive oil phenolic fraction encompasses those metabolites originally present in olive fruit and those generated during processing.
Being abundant in the
Chemical structure of the main phenolic compounds found in virgin olive oil.
In a previous metabolomic study of phenolic fraction of virgin olive oil samples obtained from various Mediterranean varieties cultivated in Morocco, a comprehensive analysis was performed by liquid chromatography coupled to mass spectrometry (LC–MS) suggesting that even quantitative differences were observed, the phenolic profiles did not show a significant qualitative differences between studied cultivars [22]. Furthermore, results revealed that secoiridoids prevailed in all analysed samples. A similar result about the phenolic composition of the main cultivated varieties worldwide has also been reported by various authors [23].
The main phenolic alcohols identified in virgin olive oil are hydroxytyrosol (3,4-dihydroxyphenyl-ethanol (3,4-DHPEA)) and tyrosol (
In virgin olive oil, secoiridoids derivatives are the major group of phenolic compounds. Oleocanthal, and oleacein are among the most abundant ones [16]. These secoiridoids together with the aglycon forms of oleuropein (3,4-dihydroxyphenyl-ethanol linked to elenolic acid (3,4-DHPEA-EA)) and ligstroside (
Typically, the term “phenolic acids” refers to the phenolic compounds having one carboxylic acid group. They are mainly divided into two sub-classes: hydroxybenzoic acids (derived from benzoic acid) and hydroxycinnamic acids (derived from cinnamic acid). The most commonly phenolic acids detected in virgin olive oil are: protocatechuic,
Virgin olive oil flavonoids compounds are widely appreciated for their beneficial health-related effects. They possess two aromatic rings linked by a linear three carbon chain. The main identified flavonoids in this product are luteolin, apigenin and also, even at very low concentration, methoxyluteolin [24].
The chemical structure of these metabolites is generally formed by the combination of two units of phenylpropane (carbon 6- carbon 3). (+)-1-acetoxypinoresinol and (+)-1-pinoresinol are the main lignans found in virgin olive oil [30].
They are present at low concentrations, being mainly formed during the malaxation step through the interaction of hydroxytyrosol and aromatic aldehydes [29, 31]. Mainly two hydroxy-Isochroman compounds were detected in virgin olive oil: 1-phenyl-6,7-dihydroxyisochroman and 1-(3′-methoxy-4′-hydroxy)phenyl-6,7-dihydroxyisochroman [31].
Recent attempts to boost virgin olive oil consumption are focusing on the promotion of large range of its quality traits with a specific focus on sensory features and health value. Interestingly, there is huge interest, among producers, in improving organoleptic and nutritional characteristics to meet consumer’s demand for healthy premium quality virgin olive oil. These features are acknowledged as the result of complex interactions between biotic and abiotic factors that regulate the biosynthesis and the amounts of key aroma and bioactive compounds in this matrix. Following that logic, seems to make sense that a first steps towards the development of holistic promising approach to produce high organoleptic quality and healthy virgin olive oil, should start with a deep investigation of the metabolites involved, focusing particularly on their qualitative and quantitative variability in response to endogenous and external factors. Doing so, it could provide crucial information for a better understanding of the mechanisms underlying the content of virgin olive oil on these compounds and, by the way, the impact of various agro-technological factors on virgin olive oil sensory quality and health value.
In this line, for their presumed roles in determining the main virgin olive oil nutritional characteristics along with their implication on enhancing the oxidative stability of this product as well as their great influence on its overall sensory quality (phenolic compounds in combination with volatile constituents are mainly responsible of virgin olive oil’s astringency and bitterness), great attention has been paid to understanding those factors responsible of their qualitative and quantitative variations. Several works have been carried out in this respect with a final goal to modulate the impact of these factors to promote the production of a virgin olive oil with high phenolics content. Undoubtedly these compounds are among the most investigated virgin olive oil constituents during the last two decades.
As mentioned above, precursors of virgin olive oil phenolic compounds are biosynthesised during fruit development, resulting from many interacting fruit’s growth processes and metabolic and enzymatic activities, which are regulated by internal and external factors such as cultivar, edaphoclimatic growing conditions, cultivation techniques, and ripening process. Once harvested, post-harvest processing (crushing, malaxation, centrifugation, filtration, and storage conditions) factors induce the production and/or the loss of different types of phenolic compounds.
A large diversity of olive cultivars is used worldwide to produce virgin olive oils with distinct characteristics. Genotype has been pointed as one of the most important factors which significantly influence the phenolic composition of virgin olive oil [32]. As such, the effect of cultivar on this fraction has been attributed to differences in genetic characteristics. Phenolic profiles of virgin olive oil from different varieties and countries obtained by using different agronomic and technological tools have been extensively studied in the literature. In a recent three years study realised by Miho et al. [33] on mono-varietal virgin olive oil obtained from 44 cultivars, the results showed a great qualitative variability in the phenolic composition among the studied cultivars. The genotype was responsible of the highest proportion of variance (66.79%) while the inter-annual parameter explained only 3.67% of variance. Besides, although it is generally assumed that qualitatively, the phenolic composition of virgin olive oils is the same regardless the variety used, however, the existence of quantitative variation of phenolics among olive cultivars has been cited [22, 23]. These differences are outlined as critical information when dealing with the prediction of virgin olive oil stability against oxidation and its organoleptic features. In this sense, cultivars with high phenolic content are expected to be more bitter taste (high intensity of bitterness and pungency) and show higher shelf life and health value [34]. In this sense, Beltran and co-workers [35] suggest a classification scale of virgin olive oils based on their total phenols content expressed as milligramme of caffeic acid per kilogramme of oil. Accordingly, virgin olive oil with phenols level lower than 220 mg/kg is considered as non-bitter oil or with imperceptible bitterness; a slight bitter oil shows a phenolics content ranging from 220 to 340 mg/kg; bitter oils are characterised by a total phenols content varying between 340 and 410 mg/kg; whereas in bitter or very bitter virgin olive oil, richness on phenolics exceeds 410 mg/kg.
Table 1 contains data on the total phenolic contents and antioxidant activities of virgin olive oils obtained from the major olive cultivars growing in the main virgin olive oil producing countries. Data is taken from selected scientific papers published between 2010 and 2020. To quantify total phenolic contents, all researchers use Folin–Ciocalteu reagent and except a few report, total phenolic contents are reported as gallic acid equivalents (GAE)/kg.
Country | Cultivar | Total phenolic content | ABTS assay | DPPH assay | FRAP assay | References |
---|---|---|---|---|---|---|
Spain | Picual | 419-671a | 3.46c | 0.40c | 1.15c | [36, 37] |
Cornicabra | 317a | 2.62c | 0.60c | 0.94c | [36] | |
Arbequina | 104-302a | 0.2–2.09c | 0.44–1.58c | 0.54–2.22c | [36, 38, 39] | |
Italy | Coratina | 112-532b | 21.37d | 35.82d | 82.32d | [40, 41] |
0.27–0.57e | NA | 0.32–0.63e | ||||
Frantoio | 94.6-256b | 17.9–36.4i | 56.5 - 106d | 91.3 – 156f | [42, 43] | |
Greece | Koroneiki | 116–373.3b | 0.25–0.44e | NA | 0.30–0.54e | [41, 44] |
Tunisia | Chemlali | 4.3–11.52h | 0.7–3.03i | 2.69–25.87d | NA | [45, 46] |
158b | 0.6c | 37.23g | ||||
Chétoui | 3.46–9.24h | 0.25–2.2i | 10.23–184.12d | NA | [45, 46] | |
395b | 2.42c | 78,56g | ||||
Portugal | Galega | 118-137b | 0.33e | NA | 0.42e | [41, 47] |
0.35c | NA | NA | ||||
Turkey | Memecik | 296.24–407.13a | 1.18–1.86c | 0.50–0.81c | NA | [48, 49] |
95.86e | ||||||
Gemlik | 150.92–245.40a | 0.76–1.24c | 0.32–0.44c | NA | [48, 49] | |
42.17e | ||||||
Ayvalik | 93.19e | 1.34–2.26c | 0.53–1.05c | NA | [41, 48] | |
91-130b | 0.16–0.28e | NA | 0.2–0.3e | |||
Morocco | Picholine Marocaine | 216.83–668.67a | NA | NA | NA | [50, 51] |
112-390b |
Total phenolic contents and antioxidant properties of virgin olive oil.
Results are expressed as: a: mg caffeic acid/kg oil; b: mg gallic acid/kg oil; c: mmol de Trolox /kg oil; d: IC 50 μg/mL; e: mg/kg oil; f: μM Fe (II)/g; g: percentage; h: g/kg of fresh olive fruit; i: mmol/L TEAC; NA: not analysed/not reported.
Abbreviations: ABTS: 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid; DPPH: 2,2-diphenyl-1-picrylhydrazyl; FRAP: ferric reducing ability of plasma.
As can be seen from this Table, the levels of phenolics are highly variable. “Picual”, “Koroneiki” and “Picholine Marocaine” are among the main olive varieties with the highest phenolic content compared to the lowest levels recorded in “Arbequina” virgin olive oil. It has been hypothesised that the differences in phenolic content between olive varieties may be attributed to the differences in the expression of genes encoding for enzymes involved in these metabolites biosynthesis’s pathway during olive growth and ripening, and in the activity of these enzymes during oil processing. Thereby, some monovarietal virgin olive oils present peculiar and specific taste induced by their phenolic fraction deriving from olive fruit or generated during processing. As such, phenolic profiles start to be used as effective varietal markers to classify virgin olive oils according to their varietal origin [52, 53]. Moreover, in the current globalised and ever more fiercely competitive global virgin olive oil market, competitiveness can mainly be maintained by investing in differentiation strategies. In this regard, producing monovarietal virgin olive oil with high phenolics content and specific sensory properties is a common differentiation strategy used worldwide. These peculiar characteristics of this kind of virgin olive oil are the major driving forces for their high economic value. However, high priced monovarietal virgin olive oils are frequently subjected to fraud and mislabelling practices, therefore, recently there has been a growing interest in developing analytical approaches to determine the varietal origin of virgin olive oil. To this end, varietal authentication based on phenolic profiling and/or fingerprinting is one of the reliable tools used nowadays [52, 53].
The term “geographical origin” must be taken to include both grown region edaphoclimatic conditions and olive growing agronomic practices. In this respect, it has been elucidated that virgin olive oils obtained from the same cultivar, growing in different geographical locations, show distinctive phenolic profiles. Consequently, various phenolic profiling and fingerprinting approaches were successfully applied to authenticate the geographical origin of this product [54, 55].
Environmental factors may influence widely the phenolic profile of olive fruits before harvesting. Indeed, when it undergoes stressful environmental conditions, olive tree responds by increasing the biosynthesis of antioxidant secondary metabolites such as phenolic compounds to combat oxidative damage induced by stress. It is also proposed that abiotic stress induces profound changes in the expression of endogenous olive fruit enzymes activities which in turn will affect the amount phenolics in the obtained oils. Thus, when dealing with the impact of environmental factors on virgin olive oil phenolic fraction, studies have mainly focused on the effect of edaphoclimatic conditions such as soil type and salinity, altitude, and climatic conditions. Among these factors, water availability has been gaining prominence in the literature due to its influence on olive fruit growth and development, especially in Mediterranean regions where rainfalls and water resources are limited. In this regard, there is ample scientific evidence about the noticeable increase of virgin olive oil total phenols content under drought stress. In this sense, Romero and Motilva [56] reported high total phenols content in oils extracted from olive fruits that have undergone a summer drought stress. Similarly, high phenolics concentration could be expected in virgin olive oil produced in semi-arid and arid region characterised by extremely hot climates during the summer period [57].
Furthermore, cultivation conditions have been shown to influence greatly the levels of virgin olive oil phenolic compounds. Water deficit generates a stress situation that induces the production of phenolics. For instance, by applying a water deficit irrigation strategy (46 to 48% of water requirements calculated from reference evapotranspiration using a crop coefficient of 0.55), Caruso and co-workers [58] reported higher contents of total phenolics and secoiridoids derivatives when compared to oils obtained from fruits of fully irrigated trees [58]. These findings explain why virgin olive oils obtained from fully irrigated trees tend to be less bitter and pungent than those obtained from rainfed olive orchards if bearing in mind the strong correlation between these organoleptic features and phenolics amounts in virgin olive oil.
In addition, by investigating the effect of geographic origin latitude on the phenolic content in Tunisian virgin olive oil, Issaoui and co-authors [59] reported that oils obtained from olive cultivars growing in high altitudes had three times higher phenolic content than oils from the same cultivars grown at low altitudes.
Fertilisation is another cultural practice affecting the biosynthesis of phenolics in olive fruits. The effect of fertiliser application on virgin olive oil’s phenolic fraction has been cited, being strongly depending on the application period, and nutrients type and doses. For instance, previous scientific findings reported a significant decrease in the total phenolics content in virgin olive oil with an increased amount of nitrogen fertilisation supplied even by foliar application during specific fruit development stages or
Besides varietal and geographic origin dependent variations, significant differences in virgin olive oil phenolics content have been observed according to the corresponding olive fruit ripening stage at harvest. In this context, it is important to remember that the predominant phenolic compounds detected in virgin olive oil, i.e. the secoiridoids derivatives, result from the enzymatic hydrolysis of the glycosylated form of oleuropein, demethyloleuropein and ligstroside compounds naturally present in olive fruits. Overall, it can be concluded that the phenolic amount of the olive fruits considerably affects the concentrations and proportions of various phenols of the oil that will be obtained after mechanical extraction [62]. Therefore, olive harvesting at the most appropriate stage of ripening is crucial to maximise the phenolic content of virgin olive oil. Extensive research has been conducted to investigate the evolution of phenolics content and composition in olive fruits and corresponding oils during ripeness [63]. Although many of these previous studies have shown that phenolics concentration decrease sharply during ripening (oils obtained from olive fruits harvested at earlier maturity stages show the highest contents of phenolic antioxidants when compared with those derived from fully ripe olives), contrasting data to such a pattern have been also cited [64]. In this sense, several authors found that the influence of olive ripening stage on virgin olive oil phenolics content is cultivar dependent [65].
The phenolic profile of virgin olive oil depends not only on olive fruits composition at harvest but also on the changes occurring during oil processing. Virgin olive oil extraction mainly involves preliminary operations (fruits reception and cleaning); paste preparation by means of breaking the fruit structure (crushing); the liberation of the oil from the cells and the formation of solid and liquid phases (malaxation); separation of the solid (pomace) and liquid phases (oil and/or wastewater) by pressing or horizontal centrifugation, and separation of the liquid phases (oil and wastewater) by decantation or vertical centrifugation. There are many reports in the literature related to the impact of each one of these steps on virgin olive oil phenolic profile suggesting that the latter is strongly determined by some processing conditions such as crushing method (stone mill or hammer or disk crusher) and conditions (grid holes diameter and rotation speed), the malaxation time and temperature and the presence or absence of oxygen during malaxation. Recent and exhaustive reviews are available in literature for getting more comprehensive detailed information about the impact of processing conditions on virgin olive oil phenolic compounds [66, 67]. It is worth underlining that some of these variables have been studied with the aim of controlling and/or modulating enzymatic process affecting the phenolic fraction, mainly the action of the β-glucosidase, phenoloxidases and esterases, which hydrolyse precursors of oleuropein and ligstroside to produce secoiridoids derivatives, the main phenolic group in virgin olive oil, and therefore the phenolic concentration and the sensory characteristics associated with them. For instance, Antonini et al. [68] revealed that centrifugation by means of a two-phases decanter system produced oils with higher concentrations of oleacein, oleocanthal, oleuropein aglycone, lignans, (+)-pinoresinol and (+)-1-acetoxypinoresinol when compared with three-phases decanters. Similarly, the contents of oleacein and oleocanthal raised linearly with crushing speed [69]. Regarding malaxation conditions, shorter malaxation time (30 to 45 min) was widely associated with higher contents of phenolic compounds regardless of the cultivar [70]. In contrast, rising the malaxation temperature from 27 to 47°C induced higher concentrations of hydroxytyrosol, tyrosol, pinoresinol and
Once virgin olive oil is extracted, storage conditions are the next critical points to be considered for preserving its phenolic fraction. In fact, virgin olive oil shelf life is quite related to its phenolic content being exposed to a significant decline if this product is stored under inappropriate conditions. Lolis and co-workers [72] recently approved the fact that dark glass containers and low temperature would maintain virgin olive oil phenolic composition for up to 9 months while a temperature of 37°C was associated to a rapid deterioration of its quality after only 3 months. The same trend was reported by Li et al. [73] who revealed that cold storage conditions induced a better preservation of hydroxytyrosol, tyrosol and oleuropein contents when compared with optimal temperature (25°C).
To conclude this section, it should be underlined that, even though virgin olive oil phenolic fraction is very complex due to its origin and the large number of factors that influence its amount in this product, it remains one of the most determining factors of health value and organoleptic quality of virgin olive oil. Thereby, understanding the quantitative and qualitative variability of this fraction is of paramount importance when dealing with putting in place an agro-technological strategy to produce a virgin olive oil which phenolic content fulfils the EFSA health claim requirements. Nevertheless, accurate measurement of virgin olive oil phenolics content remains a challenging task since no official analytical method has been yet considered by any regulatory body. To fill this gap, tremendous effort has been put during the last decades and a great variety of analytical methodologies have been developed and implemented so far. Most common methods and recent advancements are succinctly described in the following section. An in-depth discussion of analytical methodologies applied to virgin olive oil phenolic fraction characterisation is beyond the scope of this chapter. We suggest the reading of some interesting reviews book chapters and research articles previously published, where the authors give an exhaustive overview on this topic [9, 74, 75].
The need for highly sensitive and selective analytical methods for the determination of phenolics and checking their content in commercialised virgin olive oils has emerged the development of several analytical methodologies from targeted analysis to metabolomics-based approaches. Thus, substantial developments in research focused on the extraction, separation, identification, and quantification of virgin olive oil phenolic compounds have occurred over the last decades. To date, there is no universal workflow described for all analytical approaches dealing with the characterisation of phenolics in virgin olive oil. However, regardless of the applied approach, a typical analytical method consists of several steps such as sampling, sample preparation, separation, detection, and data analysis.
A carefully samples preparation and extraction of phenolics from virgin olive oil samples is a critical step to avoid the loss of these analytes which can lead to significant errors. Before the extraction and isolation of these components, samples must be collected, preserved, and properly prepared. Commonly, phenolic compounds extraction prior to their identification and quantification is necessary. Currently, the main extraction methods used to this end are liquid–liquid extraction (LLE) and solid-phase extraction (SPE). Even though the first technique is an easy-operating method, it remains quite inefficient and time-consuming. In contrast, SPE is a less solvent-consuming and effective method but considered as labor-intensive. Selecting the most pertinent method depends on the scope of the analysis, the expected concentrations, and the analytical platform to be used.
The recent progress in the so-called “Metabolomics” and the continuous effort towards the development of new high-throughput technologies induced a great advancement in analytical techniques developed for the characterisation of virgin olive oil phenolic fraction. Thus, although the traditional colorimetric assay (also known as Folin–Ciocalteu assay) remains the most widely used technique for the quantitative determination of the total phenolics content in this matrix, a deep characterisation of its phenolic profile requires a prior separation, usually done by reversed phase LC coupled to diode array detector (DAD). For identification purposes, the use of MS is becoming increasingly popular [74]. Other alternatives have also emerged such as ultra-high-performance liquid chromatography (UHPLC) and gaz chromatography (GC) coupled to MS (GC–MS), nuclear magnetic resonance (NMR) and other spectroscopic techniques [75, 76].
Folin–Ciocalteu method is mainly based on the interaction between the functional hydroxyl groups of phenolic compounds and the Folin–Ciocalteu reagent, which consists of a mixture of phosphortungstate and phosphomolybdate. This colorimetric method is simple and offers a great reproducibility and repeatability. However, low specificity is considered as its main drawback [77]. Din et al. [78] recently developed a robust methodology combining SPE and the traditional Folin–Ciocalteu method for the quantification of total phenolic content in virgin olive oil. Phenolic compounds recovery was higher than 95% and the quantification through the colorimetric assay was linear, repeatable, reproducible and precise in 100–500 ppm measuring range.
Otherwise, to overcome these drawbacks, a variety of analytical methodologies have been proposed and successfully applied taking advantage of recent developments in LC and GC instrumentation coupled to different detection systems which in turn allowed increasing the selectivity and sensitivity of virgin olive oil phenolics analysis. In this sense, various MS-based strategies, NMR and vibrational spectroscopy approaches have emerged. NMR spectroscopy is continuously gaining interests as a powerful and robust analytical platform. It offers the ability for a rapid and high screening of the phenolic profile leading to a better detection of all possible changes occurring in response to various factors such as storage, packaging, environmental, agronomic, genetic and processing conditions, etc. Interesting examples to illustrate the application of NMR spectroscopy in virgin olive oil phenolics analysis were reported in a review paper by Dais et al. [79]. Nevertheless, despite its high accuracy, non-destructive nature and limited sample preparation needs, NMR remains an underused technique in virgin olive oil analysis due to its low sensitivity and the need for highly skilled scientists for spectral interpretation [80].
MS based metabolomic approaches (using LC–MS, GC–MS or capillary electrophoresis (CE-MS)) have been largely applied for the quantitative and qualitative analysis of virgin olive oil phenolic fraction [74, 76]. CE offers high resolution, fast analysis speed and relatively low operating cost [81]. However, poor sensitivity and low reproducibility are its main disadvantages, precluding its use for the analysis of phenolic compounds at very low concentrations [82]. In contrast, GC is believed to be one of the most sensitive and reproducible separation technique used in virgin olive oil analysis [76]. GC–MS approaches are widely used for the accurate analysis of volatile and non-volatile organic metabolites. Yet, the need for a derivatisation step is mandatory for non-volatile compounds, including phenolic compounds, which is obviously the major drawback of this analytical platform [76]. This fact has boosted the extensive use of other alternative separation methods mainly LC. This technique is considered as “the workhorse” tool for phenolic compounds separation due to their non-volatile character. Researchers in the field of virgin olive oil analysis seems to steadily adopt LC methodologies owing to their simplicity, rapidity, and high sensitivity [76]. Combined with highly sensitive and selective MS detection, it could provide the simultaneous separation, identification and quantification of different phenolic compounds occurring in virgin olive oil. Thus, various LC–MS phenolic profiling or fingerprinting approaches were developed and successfully applied for quality control and authentication purposes as well as to assess the bioavailability of this product [74].
Phenolics are believed to confer a wide range of benefits to virgin olive oil (Figure 2) due to their powerful antioxidant activity (Table 1). Thus, Since both oxidative stress and inflammation are considered as major contributing factors to neurodegenerative and cardiovascular diseases, virgin olive oil phenolics are thought to exhibit a strong anti-inflammatory effect and directly participate to the redox balance of human cells [28]. For instance, hydroxytryrosol, oleuropein and their derivatives may exert a protective effect against the amyloid plaque generation [83]. Similarly, oleuropein aglycone and oleocanthal have been shown to interact with Aβ aggregation states leading to a better protection against Alzheimer disease [84]. As revealed in Predimed trials, a regular consumption of virgin olive oil induces a significant decrease in risk parameters of developing cardiovascular diseases, namely inflammatory cytokine, the vascular cell adhesion molecule and intercellular adhesion molecule, as well as a rise in high-density lipoprotein (HDL) levels and reduced LDL levels [85]. In particular, the phenolic compounds present in this vegetable oil are related to the inhibition of lipid peroxidation induced by free radicals [86]. It has also been noted that hydroxytyrosol can improve the levels of circulating lipids and repairing oxidative damage which is responsible for numerous cardiovascular issues [87].
Main mechanisms involved in the health properties of virgin olive oil phenolic compounds.
Consumption of virgin olive oil with a high content on phenolic antioxidants may also be effective in cancer prevention. Oleuropein glucosides, hydroxytyrosol, and to a lesser degree tyrosol, were highlighted in an interesting review paper by Casaburi et al. [88] as the most promising chemopreventive agents among olive oil phenols against cancer, mainly for their role in preventing DNA oxidative damage in various human cell types. The same researchers revealed the fact that olive oil phenolic compounds induce anti-tumour effects against various tumour types including leukaemia, colorectal and breast cancer due to their ability to inhibit proliferation and enhance apoptosis.
Another potential therapeutic effect of virgin olive oil phenolics includes the prevention and treatment of type 2 diabetes. This was explained by the capability of these compounds to decrease insulin resistance
Nevertheless, even virgin olive oil functional value is strongly determined by its phenolic content, however, only a percentage of this content can be biologically active in the body, as it must be absorbed through the gastrointestinal tract and reach the bloodstream, which is known as bioavailability. The latter may simply be defined as the fraction that reach the organism where it can pursue its biological effect, may be enhanced or inhibited depending on various factors such as chemical structure, concentration, interaction with other compounds, enzymes activity, host’s age and physical condition, etc. [91].
However, in the case of virgin olive oil most investigations have focused on some specific phenolic compounds such as oleuropein, tyrosol, hydroxytyrosol, and their derivatives as they were associated with the highest bioactivity. Outcomes of selective recent studies of the bioavailability of these compounds are presented in Table 2.
Phenolic compound | Health effect | Dose | Cell type and/or animal model. | Mechanism | Reference |
---|---|---|---|---|---|
Hydroxy-tyrosol | Protection against breast, prostate and colon cancers. | 100 μM. | Breast: MDA and MCF-7; Prostate: LNCap and PC3; Colon: SW480 and HCT116 cancer cells. | ↑ H2O2. | [92] |
Prevention of neurodegenerative diseases. | 50 μM. | N2a neuroblastoma cells. | ↓ NF-κB activity. ↑ GSH (at 100 μM). | [93] | |
Prevention and treatment of metabolic syndrome. | 10 and 50 mg/kg/day. | C57BL/6J mice. | ↓ SREBP-1c/FAS pathway. ↑ Antioxidant enzyme activities. Normalise expression of mitochondrial complex subunits and mitochondrial fission marker Drp1. | [94] | |
Prevention of cardiovascular diseases. | 0.1–10 μg/ml. | H9c2 cells. | ↓Phosphorylation of a transcriptional target c-Jun. ↑ Phosphorylation of extracellular signal-regulated kinase 1/2. ↑ Heat shock proteins (HSP)-27. | [95] | |
Tyrosol | Prevention of neurodegenerative diseases. | 50 μM. | N2a neuroblastoma cells. | ↓ NF-κB activity. | [93] |
Anti-inflammatory effect. | 100 μM ( | Human umbilical vein endothelial cells, a human monocytic cell line THP-1 and male Swiss albino mice. | ↓ ROS. ↓ GSH levels. ↓ GPX1, GCLC subunit, and heme oxygenase-1 genes. | [96] | |
Oleuropein | Prevention of cardiovascular diseases. | 100 μM. | Vascular smooth muscle cells. | ↓ ERK1/2. | [97] |
Anti-cancer effect. | 125 mg of oleuropein /kg of diet. | MCF-7 cells xenograft and female nu/nu athymic 7–8 week old mice. | Unknown. | [98] | |
Prevention of neurodegenerative diseases. | Unknown | — | ↓ Senile plaque formation through amyloid beta peptide (Aβ) aggregation. | [99] | |
Treatment of skin diseases and wounds. | 50 mg of oleuropein /kg/day. | Male Balb/c mice. | ↑ VEGF. | [100] | |
Oleacein | Anti-cancer effect. | 1–100 μM. | Human epidermoid carcinoma cell line A431 and human immortalised keratinocytes. | ↓ Erk and Akt phosphorylation. Suppression of B-Raf expression. | [101] |
Anti-inflammatory effect. | 50–100 μM. | Human monocytes. | ↓ Cox-2. ↓ Superoxide anions production. | [102] | |
Prevention of cardiovascular diseases. | 50–100 μM. | Human isolated neutrophils. | ↓ Neutral endopeptidase activity, elastase, metalloproteinase 9 and IL 8 (100 μM). ↓ CD11b/CD18 expression (50 μM). ↑ CD62L expression (50 μM). | [103] | |
Oleocanthal | Prevention of neurodegenerative diseases. | Ranging between 0.1 and 25 μM. | — | Inducing stable conformational modifications of tau-441 protein secondary structure and interfering with tau aggregation. | [104] |
Anti-cancer effect. | Between 5 and 80 μM for the | Human hepatocellular carcinoma cells and Male BALB/c athymic nude mice. | ↓ Epithelial-mesenchymal transition. ↓ Transcription factor STAT3 nuclear translocation. ↓ DNA binding activity. | [105] | |
1–100 μM. | Human epidermoid carcinoma cell line A431 and human immortalised keratinocytes. | ↓ Erk and Akt phosphorylation. Suppression of B-Raf expression. | [101] | ||
Anti-inflammatory effect. | 50 μM. | ATDC5 murine chondrogenic cells and murine macrophages J774. | ↓ MIP-1α inflammatory mediator at the protein and mRNA level. ↓ IL-6 inflammatory mediator at the protein and mRNA level. | [106] |
Selective studies on bioactivities and potential health benefits of main virgin olive oil phenolic compounds.
Abbreviations. Cox-2: cyclooxygenase2; ERK1/2: extracellular signal-regulated kinase 1/2; GCLC: glutamate-cysteine ligase catalytic; GPX1: glutathione peroxidase 1; GSH: glutathione; IL 8: interleukin 8; NF-κB: nuclear factor kappa-light-chain-enhancer of activated B cells; ROS: reactive oxygen species; VEGF: vascular endothelial growth factor; ↓: decreasing trend; ↑: increasing trend.
Thus, after intake, virgin olive oil forms a micellar solution in the gastrointestinal tract. Most olive oil phenolic compounds pass through the mouth and stomach to reach the small intestine and colon without any modification [89]. Hydroxytyrosol and tyrosol have been demonstrated to be the most absorbed phenolics in the intestinal tract (absorption rate is 40 to 95% approximately) [107]. Also, Corona et al. [108] suggested that the amounts of hydroxytyrosol and tyrosol that reach the small intestine following incubation and passage through the acidic conditions of the stomach are considerably higher than those initially present in ingested virgin olive oil. The recovery of these two phenolic compounds is also widely related to the biological matrix in which they were administrated. Indeed, urinary recovery of hydroxytyrosol was greater after virgin olive oil intake than after the addition of hydroxytyrosol to a yoghurt or to a refined olive oil [109]. The urinary hydroxytyrosol and tyrosol are absorbed from a moderate and sustained dose of virgin olive oil which is similar to that consumed daily in a typical Mediterranean diet [110]. These simple phenols were largely identified in both urine and plasma mainly in glucuronides and sulphate conjugates, while their free forms were not detected in plasma samples. In fact, aglycones and glycosides forms of tyrosol and hydroxytyrosol undergo a prompt hydrolysis phenomenon under gastric conditions together with a substantial rise in the contents of tyrosol and hydroxytyrosol free forms penetrating the small intestine [108]. The intestinal transport of hydroxytyrosol occurs through a bidirectional passive diffusion mechanism as demonstrated in an
Regarding secoiridoids, they remain highly stable in the mouth but suffer significant losses in the gastric, duodenal, and colonic regions, with a recovery rate at the duodenal level ranging between 7% and 34%. Glycosylation and cleavage of glycosidic linkages take part in the secoiridoids absorption, and it is thought that some of them, such as oleacein, are absorbed in the small intestine by passive diffusion through the membrane of intestinal cells [89]. In the case of oleuropein, the mechanism of absorption is still confusing and remains unclear. However, several studies showed that it exerts its biological effects
In the Mediterranean area, the largest virgin olive oil producing region in the world, new agronomic practices and processing technologies are steadily developed and adopted over the past decade. Thereby, virgin olive oil production has achieved outstanding performance both in terms of increasing oil yield and quality. Nevertheless, the future of this sector in a context of globalisation, and the consequent changes in lifestyle and consumers adherence to the Mediterranean diet, has become an important subject of attention for the producers and governmental bodies alike. For instance, in the search for new opportunities to boost virgin olive oil consumption, growing importance is attributed to promote its health value and organoleptic features among consumers, paying special attention to those compounds responsible of these characteristics. In developing such strategies, a central role should clearly be reserved for the phenolic fraction of this product if considering its health-promoting proprieties and its contribution to the oxidative stability and sensory quality of virgin olive oil. Undoubtedly, the recent agro-technological advancements supported by the scientific data available up till now offer promising tools to produce virgin olive oils rich on phenolics; however, the bitter taste of such oils is often not appreciated by consumers. For this reason, what still remains a challenge in this sector is the development of holistic agro-technological approaches to produce virgin olive oils with phenolics content that comply not only with institutional regulations (EFSA health claim for example) but also with consumer preferences. Furthermore, the lack of an official method of determining these compounds in compliance with health claim requirements is an obstacle to be overcome in a not-too-distant future if we want to avoid a lack of credibility of these health claims.
Authors are grateful to the Erasmus+ Programme of the European Union, FoSaMed project (618518-EPP-T-2020-1-PT-EPPKA2-CBHE-JP) for Salah Chaji’s predoctoral fellowship; and to the National Centre for Scientific and Technical Research (CNRST Morocco) for Sanae Moussafir’s predoctoral fellowship (Research Excellence Fellowships Program).
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His studies in robotics lead him not only to a PhD degree but also inspired him to co-found and build the International Journal of Advanced Robotic Systems - world's first Open Access journal in the field of robotics.",institutionString:null,institution:{name:"TU Wien",country:{name:"Austria"}}},{id:"441",title:"Ph.D.",name:"Jaekyu",middleName:null,surname:"Park",slug:"jaekyu-park",fullName:"Jaekyu Park",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/441/images/1881_n.jpg",biography:null,institutionString:null,institution:{name:"LG Corporation (South Korea)",country:{name:"Korea, South"}}},{id:"465",title:"Dr",name:"Christian",middleName:null,surname:"Martens",slug:"christian-martens",fullName:"Christian Martens",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:null},{id:"479",title:"Dr.",name:"Valentina",middleName:null,surname:"Colla",slug:"valentina-colla",fullName:"Valentina Colla",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/479/images/358_n.jpg",biography:null,institutionString:null,institution:{name:"Sant'Anna School of Advanced Studies",country:{name:"Italy"}}},{id:"494",title:"PhD",name:"Loris",middleName:null,surname:"Nanni",slug:"loris-nanni",fullName:"Loris Nanni",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/494/images/system/494.jpg",biography:"Loris Nanni received his Master Degree cum laude on June-2002 from the University of Bologna, and the April 26th 2006 he received his Ph.D. in Computer Engineering at DEIS, University of Bologna. On September, 29th 2006 he has won a post PhD fellowship from the university of Bologna (from October 2006 to October 2008), at the competitive examination he was ranked first in the industrial engineering area. He extensively served as referee for several international journals. He is author/coauthor of more than 100 research papers. He has been involved in some projects supported by MURST and European Community. His research interests include pattern recognition, bioinformatics, and biometric systems (fingerprint classification and recognition, signature verification, face recognition).",institutionString:null,institution:null},{id:"496",title:"Dr.",name:"Carlos",middleName:null,surname:"Leon",slug:"carlos-leon",fullName:"Carlos Leon",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of Seville",country:{name:"Spain"}}},{id:"512",title:"Dr.",name:"Dayang",middleName:null,surname:"Jawawi",slug:"dayang-jawawi",fullName:"Dayang Jawawi",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of Technology Malaysia",country:{name:"Malaysia"}}},{id:"528",title:"Dr.",name:"Kresimir",middleName:null,surname:"Delac",slug:"kresimir-delac",fullName:"Kresimir Delac",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/528/images/system/528.jpg",biography:"K. Delac received his B.Sc.E.E. degree in 2003 and is currentlypursuing a Ph.D. degree at the University of Zagreb, Faculty of Electrical Engineering andComputing. His current research interests are digital image analysis, pattern recognition andbiometrics.",institutionString:null,institution:{name:"University of Zagreb",country:{name:"Croatia"}}},{id:"557",title:"Dr.",name:"Andon",middleName:"Venelinov",surname:"Topalov",slug:"andon-topalov",fullName:"Andon Topalov",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/557/images/1927_n.jpg",biography:"Dr. Andon V. Topalov received the MSc degree in Control Engineering from the Faculty of Information Systems, Technologies, and Automation at Moscow State University of Civil Engineering (MGGU) in 1979. He then received his PhD degree in Control Engineering from the Department of Automation and Remote Control at Moscow State Mining University (MGSU), Moscow, in 1984. From 1985 to 1986, he was a Research Fellow in the Research Institute for Electronic Equipment, ZZU AD, Plovdiv, Bulgaria. In 1986, he joined the Department of Control Systems, Technical University of Sofia at the Plovdiv campus, where he is presently a Full Professor. He has held long-term visiting Professor/Scholar positions at various institutions in South Korea, Turkey, Mexico, Greece, Belgium, UK, and Germany. And he has coauthored one book and authored or coauthored more than 80 research papers in conference proceedings and journals. His current research interests are in the fields of intelligent control and robotics.",institutionString:null,institution:{name:"Technical University of Sofia",country:{name:"Bulgaria"}}},{id:"585",title:"Prof.",name:"Munir",middleName:null,surname:"Merdan",slug:"munir-merdan",fullName:"Munir Merdan",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/585/images/system/585.jpg",biography:"Munir Merdan received the M.Sc. degree in mechanical engineering from the Technical University of Sarajevo, Bosnia and Herzegovina, in 2001, and the Ph.D. degree in electrical engineering from the Vienna University of Technology, Vienna, Austria, in 2009.Since 2005, he has been at the Automation and Control Institute, Vienna University of Technology, where he is currently a Senior Researcher. His research interests include the application of agent technology for achieving agile control in the manufacturing environment.",institutionString:null,institution:null},{id:"605",title:"Prof",name:"Dil",middleName:null,surname:"Hussain",slug:"dil-hussain",fullName:"Dil Hussain",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/605/images/system/605.jpg",biography:"Dr. Dil Muhammad Akbar Hussain is a professor of Electronics Engineering & Computer Science at the Department of Energy Technology, Aalborg University Denmark. Professor Akbar has a Master degree in Digital Electronics from Govt. College University, Lahore Pakistan and a P-hD degree in Control Engineering from the School of Engineering and Applied Sciences, University of Sussex United Kingdom. Aalborg University has Two Satellite Campuses, one in Copenhagen (Aalborg University Copenhagen) and the other in Esbjerg (Aalborg University Esbjerg).\n· He is a member of prestigious IEEE (Institute of Electrical and Electronics Engineers), and IAENG (International Association of Engineers) organizations. \n· He is the chief Editor of the Journal of Software Engineering.\n· He is the member of the Editorial Board of International Journal of Computer Science and Software Technology (IJCSST) and International Journal of Computer Engineering and Information Technology. \n· He is also the Editor of Communication in Computer and Information Science CCIS-20 by Springer.\n· Reviewer For Many Conferences\nHe is the lead person in making collaboration agreements between Aalborg University and many universities of Pakistan, for which the MOU’s (Memorandum of Understanding) have been signed.\nProfessor Akbar is working in Academia since 1990, he started his career as a Lab demonstrator/TA at the University of Sussex. After finishing his P. hD degree in 1992, he served in the Industry as a Scientific Officer and continued his academic career as a visiting scholar for a number of educational institutions. In 1996 he joined National University of Science & Technology Pakistan (NUST) as an Associate Professor; NUST is one of the top few universities in Pakistan. In 1999 he joined an International Company Lineo Inc, Canada as Manager Compiler Group, where he headed the group for developing Compiler Tool Chain and Porting of Operating Systems for the BLACKfin processor. The processor development was a joint venture by Intel and Analog Devices. In 2002 Lineo Inc., was taken over by another company, so he joined Aalborg University Denmark as an Assistant Professor.\nProfessor Akbar has truly a multi-disciplined career and he continued his legacy and making progress in many areas of his interests both in teaching and research. 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Martins Ferreira"},{id:"145815",title:"Dr.",name:"Rodrigo",middleName:null,surname:"De Santis Neves",slug:"rodrigo-de-santis-neves",fullName:"Rodrigo De Santis Neves"},{id:"145816",title:"Dr.",name:"Carlos",middleName:null,surname:"Eduardo Cardoso Galhardo",slug:"carlos-eduardo-cardoso-galhardo",fullName:"Carlos Eduardo Cardoso Galhardo"},{id:"159056",title:"Dr.",name:"Jailton",middleName:null,surname:"Damasceno",slug:"jailton-damasceno",fullName:"Jailton Damasceno"},{id:"191863",title:"Dr.",name:"Daniel",middleName:"Pereira Da Silva",surname:"Fernandes",slug:"daniel-fernandes",fullName:"Daniel Fernandes"},{id:"191865",title:"Dr.",name:"Rafael",middleName:null,surname:"Mello Trommer",slug:"rafael-mello-trommer",fullName:"Rafael Mello Trommer"}]},{id:"53946",title:"The Evolution of Quality Concepts and the Related Quality Management",slug:"the-evolution-of-quality-concepts-and-the-related-quality-management",totalDownloads:4438,totalCrossrefCites:5,totalDimensionsCites:6,abstract:"Enterprises usually adopt some quality practices to control the product quality during the manufacturing process in order to assure the delivery of qualitative good products to customers. The quality practices or quality management systems adopted by industries will further evolve due to the changes of quality concepts as time goes by. This chapter discusses the change of quality concepts and the related revolution of quality management systems in the past century. The quality concepts were gradually changed from the achievement of quality standards, satisfaction of customer needs, and expectations to customer delight. Since merely satisfying customers is not enough to ensure customer loyalty, the enterprises gradually focus on customers’ emotional responses and their delight in order to pursue their loyalty. The emotion of “delight” is composed of “joy” and “surprise,” which can be achieved as the customers’ latent requirements are satisfied. Thus, the concept of “customer delight” and the means to provide the innovative quality so as to meet the unsatisfied customers’ latent needs are elaborated on. Finally, a framework of innovation creation is developed that is based on the mining of customer's latent requirements. This outline will manifest the essential elements of the related operation steps.",book:{id:"5486",slug:"quality-control-and-assurance-an-ancient-greek-term-re-mastered",title:"Quality Control and Assurance",fullTitle:"Quality Control and Assurance - An Ancient Greek Term Re-Mastered"},signatures:"Ching-Chow Yang",authors:[{id:"11862",title:"Prof.",name:"Ching-Chow",middleName:null,surname:"Yang",slug:"ching-chow-yang",fullName:"Ching-Chow Yang"}]},{id:"62915",title:"Advanced Methods of PID Controller Tuning for Specified Performance",slug:"advanced-methods-of-pid-controller-tuning-for-specified-performance",totalDownloads:3476,totalCrossrefCites:10,totalDimensionsCites:16,abstract:"This chapter provides a concise survey, classification and historical perspective of practice-oriented methods for designing proportional-integral-derivative (PID) controllers and autotuners showing the persistent demand for PID tuning algorithms that integrate performance requirements into the tuning algorithm. The proposed frequency-domain PID controller design method guarantees closed-loop performance in terms of commonly used time-domain specifications. One of its major benefits is universal applicability for both slow and fast-controlled plants with unknown mathematical model. Special charts called B-parabolas were developed as a practical design tool that enables consistent and systematic shaping of the closed-loop step response with regard to specified performance and dynamics of the uncertain controlled plant.",book:{id:"6323",slug:"pid-control-for-industrial-processes",title:"PID Control for Industrial Processes",fullTitle:"PID Control for Industrial Processes"},signatures:"Štefan Bucz and Alena Kozáková",authors:[{id:"21933",title:"Ms.",name:"Alena",middleName:null,surname:"Kozakova",slug:"alena-kozakova",fullName:"Alena Kozakova"},{id:"213658",title:"Dr.",name:"Štefan",middleName:null,surname:"Bucz",slug:"stefan-bucz",fullName:"Štefan Bucz"}]},{id:"75699",title:"Data Clustering for Fuzzyfier Value Derivation",slug:"data-clustering-for-fuzzyfier-value-derivation",totalDownloads:292,totalCrossrefCites:0,totalDimensionsCites:0,abstract:"The fuzzifier value m is improving significant factor for achieving the accuracy of data. Therefore, in this chapter, various clustering method is introduced with the definition of important values for clustering. To adaptively calculate the appropriate purge value of the gap type −2 fuzzy c-means, two fuzzy values m1 and m2 are provided by extracting information from individual data points using a histogram scheme. Most of the clustering in this chapter automatically obtains determination of m1 and m2 values that depended on existent repeated experiments. Also, in order to increase efficiency on deriving valid fuzzifier value, we introduce the Interval type-2 possibilistic fuzzy C-means (IT2PFCM), as one of advanced fuzzy clustering method to classify a fixed pattern. In Efficient IT2PFCM method, proper fuzzifier values for each data is obtained from an algorithm including histogram analysis and Gaussian Curve Fitting method. Using the extracted information form fuzzifier values, two modified fuzzifier value m1 and m2 are determined. These updated fuzzifier values are used to calculated the new membership values. Determining these updated values improve not only the clustering accuracy rate of the measured sensor data, but also can be used without additional procedure such as data labeling. It is also efficient at monitoring numerous sensors, managing and verifying sensor data obtained in real time such as smart cities.",book:{id:"9976",slug:"fuzzy-systems-theory-and-applications",title:"Fuzzy Systems",fullTitle:"Fuzzy Systems - Theory and Applications"},signatures:"JaeHyuk Cho",authors:[{id:"329648",title:"Prof.",name:"JaeHyuk",middleName:null,surname:"Cho",slug:"jaehyuk-cho",fullName:"JaeHyuk Cho"}]},{id:"39778",title:"GPS and the One-Way Speed of Light",slug:"gps-and-the-one-way-speed-of-light",totalDownloads:3478,totalCrossrefCites:0,totalDimensionsCites:0,abstract:null,book:{id:"2387",slug:"new-approach-of-indoor-and-outdoor-localization-systems",title:"New Approach of Indoor and Outdoor Localization Systems",fullTitle:"New Approach of Indoor and Outdoor Localization Systems"},signatures:"Stephan J.G. Gift",authors:[{id:"141106",title:"Prof.",name:"Stephan",middleName:null,surname:"Gift",slug:"stephan-gift",fullName:"Stephan Gift"}]}],onlineFirstChaptersFilter:{topicId:"115",limit:6,offset:0},onlineFirstChaptersCollection:[{id:"77466",title:"Optimization of Model Predictive Control Weights for Control of Permanent Magnet Synchronous Motor by Using the Multi Objective Bees Algorithm",slug:"optimization-of-model-predictive-control-weights-for-control-of-permanent-magnet-synchronous-motor-b",totalDownloads:141,totalDimensionsCites:0,doi:"10.5772/intechopen.98810",abstract:"In this study, the model predictive control (MPC) method was used within the scope of the control of the permanent magnet synchronous motor (PMSM). The strongest aspect of the MPC, the ability to control multiple components with a single function, is also one of the most difficult parts of its design. The fact that each component of the function has different effects requires assigning different weight coefficients to these components. In this study, the Bees Algorithm (BA) is used to determine the weights. Using the multi-objective function in BA, it has been tried to determine the weights that reduce the current values together with the speed error. Three different PI controllers have been designed to compare the MPC method. The coefficients of one of these are tuned with BA. Good Gain Method and Tyreus-Luyben Method were used in the other two. As a result of experimental studies, it has been observed that MPC can control PMSM more smoothly and accurately than PI controllers, with weights optimized with BA. With MPC, PMSM has been controlled with 15% settling time than other controllers and also with no overshoot.",book:{id:"10778",title:"Model-Based Control Engineering - Recent Design and Implementations for Varied Applications",coverURL:"https://cdn.intechopen.com/books/images_new/10778.jpg"},signatures:"Murat Sahin"},{id:"78164",title:"Use of Discrete-Time Forecast Modeling to Enhance Feedback Control and Physically Unrealizable Feedforward Control with Applications",slug:"use-of-discrete-time-forecast-modeling-to-enhance-feedback-control-and-physically-unrealizable-feedf",totalDownloads:65,totalDimensionsCites:0,doi:"10.5772/intechopen.99340",abstract:"When the manipulated variable (MV) has significantly large time delay in changing the control variable (CV), use of the currently measured CV in the feedback error can result in very deficient feedback control (FBC). However, control strategies that use forecast modeling to estimate future CV values and use them in the feedback error have the potential to control as well as a feedback controller with no MV deadtime using the measured value of CV. This work evaluates and compares FBC algorithms using discrete-time forecast modeling when MV has a large deadtime. When a feedforward control (FFC) law results in a physically unrealizable (PU) controller, the common approach is to use approximations to obtain a physically realizable feedforward controller. Using a discrete-time forecast modeling method, this work demonstrates an effective approach for PU FFC. The Smith Predictor is a popular control strategy when CV has measurement deadtime but not MV deadtime. The work demonstrates equivalency of this discrete-time forecast modeling approach to the Smith Predictor FBC approach. Thus, this work demonstrates effectiveness of the discrete-time forecast modeling approach for FBC with MV or DV deadtime and PU FFC.",book:{id:"10778",title:"Model-Based Control Engineering - Recent Design and Implementations for Varied Applications",coverURL:"https://cdn.intechopen.com/books/images_new/10778.jpg"},signatures:"Derrick K. Rollins"}],onlineFirstChaptersTotal:2},preDownload:{success:null,errors:{}},subscriptionForm:{success:null,errors:{}},aboutIntechopen:{},privacyPolicy:{},peerReviewing:{},howOpenAccessPublishingWithIntechopenWorks:{},sponsorshipBooks:{sponsorshipBooks:[],offset:8,limit:8,total:0},allSeries:{pteSeriesList:[{id:"14",title:"Artificial Intelligence",numberOfPublishedBooks:9,numberOfPublishedChapters:89,numberOfOpenTopics:6,numberOfUpcomingTopics:0,issn:"2633-1403",doi:"10.5772/intechopen.79920",isOpenForSubmission:!0},{id:"7",title:"Biomedical Engineering",numberOfPublishedBooks:12,numberOfPublishedChapters:104,numberOfOpenTopics:3,numberOfUpcomingTopics:0,issn:"2631-5343",doi:"10.5772/intechopen.71985",isOpenForSubmission:!0}],lsSeriesList:[{id:"11",title:"Biochemistry",numberOfPublishedBooks:32,numberOfPublishedChapters:318,numberOfOpenTopics:4,numberOfUpcomingTopics:0,issn:"2632-0983",doi:"10.5772/intechopen.72877",isOpenForSubmission:!0},{id:"25",title:"Environmental Sciences",numberOfPublishedBooks:1,numberOfPublishedChapters:12,numberOfOpenTopics:4,numberOfUpcomingTopics:0,issn:"2754-6713",doi:"10.5772/intechopen.100362",isOpenForSubmission:!0},{id:"10",title:"Physiology",numberOfPublishedBooks:11,numberOfPublishedChapters:141,numberOfOpenTopics:4,numberOfUpcomingTopics:0,issn:"2631-8261",doi:"10.5772/intechopen.72796",isOpenForSubmission:!0}],hsSeriesList:[{id:"3",title:"Dentistry",numberOfPublishedBooks:8,numberOfPublishedChapters:129,numberOfOpenTopics:2,numberOfUpcomingTopics:0,issn:"2631-6218",doi:"10.5772/intechopen.71199",isOpenForSubmission:!0},{id:"6",title:"Infectious Diseases",numberOfPublishedBooks:13,numberOfPublishedChapters:113,numberOfOpenTopics:3,numberOfUpcomingTopics:1,issn:"2631-6188",doi:"10.5772/intechopen.71852",isOpenForSubmission:!0},{id:"13",title:"Veterinary Medicine and Science",numberOfPublishedBooks:11,numberOfPublishedChapters:106,numberOfOpenTopics:3,numberOfUpcomingTopics:0,issn:"2632-0517",doi:"10.5772/intechopen.73681",isOpenForSubmission:!0}],sshSeriesList:[{id:"22",title:"Business, Management and Economics",numberOfPublishedBooks:1,numberOfPublishedChapters:19,numberOfOpenTopics:3,numberOfUpcomingTopics:0,issn:"2753-894X",doi:"10.5772/intechopen.100359",isOpenForSubmission:!0},{id:"23",title:"Education and Human Development",numberOfPublishedBooks:0,numberOfPublishedChapters:5,numberOfOpenTopics:1,numberOfUpcomingTopics:1,issn:null,doi:"10.5772/intechopen.100360",isOpenForSubmission:!0},{id:"24",title:"Sustainable Development",numberOfPublishedBooks:0,numberOfPublishedChapters:15,numberOfOpenTopics:5,numberOfUpcomingTopics:0,issn:null,doi:"10.5772/intechopen.100361",isOpenForSubmission:!0}],testimonialsList:[{id:"6",text:"It is great to work with the IntechOpen to produce a worthwhile collection of research that also becomes a great educational resource and guide for future research endeavors.",author:{id:"259298",name:"Edward",surname:"Narayan",institutionString:null,profilePictureURL:"https://mts.intechopen.com/storage/users/259298/images/system/259298.jpeg",slug:"edward-narayan",institution:{id:"3",name:"University of Queensland",country:{id:null,name:"Australia"}}}},{id:"13",text:"The collaboration with and support of the technical staff of IntechOpen is fantastic. The whole process of submitting an article and editing of the submitted article goes extremely smooth and fast, the number of reads and downloads of chapters is high, and the contributions are also frequently cited.",author:{id:"55578",name:"Antonio",surname:"Jurado-Navas",institutionString:null,profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRisIQAS/Profile_Picture_1626166543950",slug:"antonio-jurado-navas",institution:{id:"720",name:"University of Malaga",country:{id:null,name:"Spain"}}}}]},series:{item:{id:"11",title:"Biochemistry",doi:"10.5772/intechopen.72877",issn:"2632-0983",scope:"Biochemistry, the study of chemical transformations occurring within living organisms, impacts all areas of life sciences, from molecular crystallography and genetics to ecology, medicine, and population biology. Biochemistry examines macromolecules - proteins, nucleic acids, carbohydrates, and lipids – and their building blocks, structures, functions, and interactions. Much of biochemistry is devoted to enzymes, proteins that catalyze chemical reactions, enzyme structures, mechanisms of action and their roles within cells. Biochemistry also studies small signaling molecules, coenzymes, inhibitors, vitamins, and hormones, which play roles in life processes. Biochemical experimentation, besides coopting classical chemistry methods, e.g., chromatography, adopted new techniques, e.g., X-ray diffraction, electron microscopy, NMR, radioisotopes, and developed sophisticated microbial genetic tools, e.g., auxotroph mutants and their revertants, fermentation, etc. More recently, biochemistry embraced the ‘big data’ omics systems. Initial biochemical studies have been exclusively analytic: dissecting, purifying, and examining individual components of a biological system; in the apt words of Efraim Racker (1913 –1991), “Don’t waste clean thinking on dirty enzymes.” Today, however, biochemistry is becoming more agglomerative and comprehensive, setting out to integrate and describe entirely particular biological systems. The ‘big data’ metabolomics can define the complement of small molecules, e.g., in a soil or biofilm sample; proteomics can distinguish all the comprising proteins, e.g., serum; metagenomics can identify all the genes in a complex environment, e.g., the bovine rumen. This Biochemistry Series will address the current research on biomolecules and the emerging trends with great promise.",coverUrl:"https://cdn.intechopen.com/series/covers/11.jpg",latestPublicationDate:"June 29th, 2022",hasOnlineFirst:!0,numberOfPublishedBooks:32,editor:{id:"31610",title:"Dr.",name:"Miroslav",middleName:null,surname:"Blumenberg",slug:"miroslav-blumenberg",fullName:"Miroslav Blumenberg",profilePictureURL:"https://mts.intechopen.com/storage/users/31610/images/system/31610.jpg",biography:"Miroslav Blumenberg, Ph.D., was born in Subotica and received his BSc in Belgrade, Yugoslavia. He completed his Ph.D. at MIT in Organic Chemistry; he followed up his Ph.D. with two postdoctoral study periods at Stanford University. Since 1983, he has been a faculty member of the RO Perelman Department of Dermatology, NYU School of Medicine, where he is codirector of a training grant in cutaneous biology. Dr. Blumenberg’s research is focused on the epidermis, expression of keratin genes, transcription profiling, keratinocyte differentiation, inflammatory diseases and cancers, and most recently the effects of the microbiome on the skin. He has published more than 100 peer-reviewed research articles and graduated numerous Ph.D. and postdoctoral students.",institutionString:null,institution:{name:"New York University Langone Medical Center",institutionURL:null,country:{name:"United States of America"}}},editorTwo:null,editorThree:null},subseries:{paginationCount:4,paginationItems:[{id:"14",title:"Cell and Molecular Biology",coverUrl:"https://cdn.intechopen.com/series_topics/covers/14.jpg",isOpenForSubmission:!0,editor:{id:"165627",title:"Dr.",name:"Rosa María",middleName:null,surname:"Martínez-Espinosa",slug:"rosa-maria-martinez-espinosa",fullName:"Rosa María Martínez-Espinosa",profilePictureURL:"https://mts.intechopen.com/storage/users/165627/images/system/165627.jpeg",biography:"Dr. Rosa María Martínez-Espinosa has been a Spanish Full Professor since 2020 (Biochemistry and Molecular Biology) and is currently Vice-President of International Relations and Cooperation development and leader of the research group 'Applied Biochemistry” (University of Alicante, Spain). Other positions she has held at the university include Vice-Dean of Master Programs, Vice-Dean of the Degree in Biology and Vice-Dean for Mobility and Enterprise and Engagement at the Faculty of Science (University of Alicante). She received her Bachelor in Biology in 1998 (University of Alicante) and her PhD in 2003 (Biochemistry, University of Alicante). She undertook post-doctoral research at the University of East Anglia (Norwich, U.K. 2004-2005; 2007-2008).\nHer multidisciplinary research focuses on investigating archaea and their potential applications in biotechnology. She has an H-index of 21. She has authored one patent and has published more than 70 indexed papers and around 60 book chapters.\nShe has contributed to more than 150 national and international meetings during the last 15 years. Her research interests include archaea metabolism, enzymes purification and characterization, gene regulation, carotenoids and bioplastics production, antioxidant\ncompounds, waste water treatments, and brines bioremediation.\nRosa María’s other roles include editorial board member for several journals related\nto biochemistry, reviewer for more than 60 journals (biochemistry, molecular biology, biotechnology, chemistry and microbiology) and president of several organizing committees in international meetings related to the N-cycle or respiratory processes.",institutionString:null,institution:{name:"University of Alicante",institutionURL:null,country:{name:"Spain"}}},editorTwo:null,editorThree:null},{id:"15",title:"Chemical Biology",coverUrl:"https://cdn.intechopen.com/series_topics/covers/15.jpg",isOpenForSubmission:!0,editor:{id:"441442",title:"Dr.",name:"Şükrü",middleName:null,surname:"Beydemir",slug:"sukru-beydemir",fullName:"Şükrü Beydemir",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0033Y00003GsUoIQAV/Profile_Picture_1634557147521",biography:"Dr. Şükrü Beydemir obtained a BSc in Chemistry in 1995 from Yüzüncü Yıl University, MSc in Biochemistry in 1998, and PhD in Biochemistry in 2002 from Atatürk University, Turkey. He performed post-doctoral studies at Max-Planck Institute, Germany, and University of Florence, Italy in addition to making several scientific visits abroad. He currently works as a Full Professor of Biochemistry in the Faculty of Pharmacy, Anadolu University, Turkey. Dr. Beydemir has published over a hundred scientific papers spanning protein biochemistry, enzymology and medicinal chemistry, reviews, book chapters and presented several conferences to scientists worldwide. He has received numerous publication awards from various international scientific councils. He serves in the Editorial Board of several international journals. Dr. Beydemir is also Rector of Bilecik Şeyh Edebali University, Turkey.",institutionString:null,institution:{name:"Anadolu University",institutionURL:null,country:{name:"Turkey"}}},editorTwo:{id:"13652",title:"Prof.",name:"Deniz",middleName:null,surname:"Ekinci",slug:"deniz-ekinci",fullName:"Deniz Ekinci",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002aYLT1QAO/Profile_Picture_1634557223079",biography:"Dr. Deniz Ekinci obtained a BSc in Chemistry in 2004, MSc in Biochemistry in 2006, and PhD in Biochemistry in 2009 from Atatürk University, Turkey. He studied at Stetson University, USA, in 2007-2008 and at the Max Planck Institute of Molecular Cell Biology and Genetics, Germany, in 2009-2010. Dr. Ekinci currently works as a Full Professor of Biochemistry in the Faculty of Agriculture and is the Head of the Enzyme and Microbial Biotechnology Division, Ondokuz Mayıs University, Turkey. He is a member of the Turkish Biochemical Society, American Chemical Society, and German Genetics society. Dr. Ekinci published around ninety scientific papers, reviews and book chapters, and presented several conferences to scientists. He has received numerous publication awards from several scientific councils. Dr. Ekinci serves as the Editor in Chief of four international books and is involved in the Editorial Board of several international journals.",institutionString:null,institution:{name:"Ondokuz Mayıs University",institutionURL:null,country:{name:"Turkey"}}},editorThree:null},{id:"17",title:"Metabolism",coverUrl:"https://cdn.intechopen.com/series_topics/covers/17.jpg",isOpenForSubmission:!0,editor:{id:"138626",title:"Dr.",name:"Yannis",middleName:null,surname:"Karamanos",slug:"yannis-karamanos",fullName:"Yannis Karamanos",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002g6Jv2QAE/Profile_Picture_1629356660984",biography:"Yannis Karamanos, born in Greece in 1953, completed his pre-graduate studies at the Université Pierre et Marie Curie, Paris, then his Masters and Doctoral degree at the Université de Lille (1983). He was associate professor at the University of Limoges (1987) before becoming full professor of biochemistry at the Université d’Artois (1996). He worked on the structure-function relationships of glycoconjugates and his main project was the investigations on the biological roles of the de-N-glycosylation enzymes (Endo-N-acetyl-β-D-glucosaminidase and peptide-N4-(N-acetyl-β-glucosaminyl) asparagine amidase). From 2002 he contributes to the understanding of the Blood-brain barrier functioning using proteomics approaches. He has published more than 70 papers. His teaching areas are energy metabolism and regulation, integration and organ specialization and metabolic adaptation.",institutionString:null,institution:{name:"Artois University",institutionURL:null,country:{name:"France"}}},editorTwo:null,editorThree:null},{id:"18",title:"Proteomics",coverUrl:"https://cdn.intechopen.com/series_topics/covers/18.jpg",isOpenForSubmission:!0,editor:{id:"200689",title:"Prof.",name:"Paolo",middleName:null,surname:"Iadarola",slug:"paolo-iadarola",fullName:"Paolo Iadarola",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bSCl8QAG/Profile_Picture_1623568118342",biography:"Paolo Iadarola graduated with a degree in Chemistry from the University of Pavia (Italy) in July 1972. He then worked as an Assistant Professor at the Faculty of Science of the same University until 1984. In 1985, Prof. Iadarola became Associate Professor at the Department of Biology and Biotechnologies of the University of Pavia and retired in October 2017. Since then, he has been working as an Adjunct Professor in the same Department at the University of Pavia. His research activity during the first years was primarily focused on the purification and structural characterization of enzymes from animal and plant sources. During this period, Prof. Iadarola familiarized himself with the conventional techniques used in column chromatography, spectrophotometry, manual Edman degradation, and electrophoresis). Since 1995, he has been working on: i) the determination in biological fluids (serum, urine, bronchoalveolar lavage, sputum) of proteolytic activities involved in the degradation processes of connective tissue matrix, and ii) on the identification of biological markers of lung diseases. In this context, he has developed and validated new methodologies (e.g., Capillary Electrophoresis coupled to Laser-Induced Fluorescence, CE-LIF) whose application enabled him to determine both the amounts of biochemical markers (Desmosines) in urine/serum of patients affected by Chronic Obstructive Pulmonary Disease (COPD) and the activity of proteolytic enzymes (Human Neutrophil Elastase, Cathepsin G, Pseudomonas aeruginosa elastase) in sputa of these patients. More recently, Prof. Iadarola was involved in developing techniques such as two-dimensional electrophoresis coupled to liquid chromatography/mass spectrometry (2DE-LC/MS) for the proteomic analysis of biological fluids aimed at the identification of potential biomarkers of different lung diseases. He is the author of about 150 publications (According to Scopus: H-Index: 23; Total citations: 1568- According to WOS: H-Index: 20; Total Citations: 1296) of peer-reviewed international journals. He is a Consultant Reviewer for several journals, including the Journal of Chromatography A, Journal of Chromatography B, Plos ONE, Proteomes, International Journal of Molecular Science, Biotech, Electrophoresis, and others. He is also Associate Editor of Biotech.",institutionString:null,institution:{name:"University of Pavia",institutionURL:null,country:{name:"Italy"}}},editorTwo:{id:"201414",title:"Dr.",name:"Simona",middleName:null,surname:"Viglio",slug:"simona-viglio",fullName:"Simona Viglio",profilePictureURL:"https://s3.us-east-1.amazonaws.com/intech-files/0030O00002bRKDHQA4/Profile_Picture_1630402531487",biography:"Simona Viglio is an Associate Professor of Biochemistry at the Department of Molecular Medicine at the University of Pavia. She has been working since 1995 on the determination of proteolytic enzymes involved in the degradation process of connective tissue matrix and on the identification of biological markers of lung diseases. She gained considerable experience in developing and validating new methodologies whose applications allowed her to determine both the amount of biomarkers (Desmosine and Isodesmosine) in the urine of patients affected by COPD, and the activity of proteolytic enzymes (HNE, Cathepsin G, Pseudomonas aeruginosa elastase) in the sputa of these patients. Simona Viglio was also involved in research dealing with the supplementation of amino acids in patients with brain injury and chronic heart failure. She is presently engaged in the development of 2-DE and LC-MS techniques for the study of proteomics in biological fluids. The aim of this research is the identification of potential biomarkers of lung diseases. 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