Oleuropein and hydroxytyrosol inhibit MCF‐7 breast cancer cell proliferation interfering with ERK1/2 activation

The growth of many breast tumors is stimulated by estradiol (E2), which activates a classic mechanism of regulation of gene expression and signal transduction pathways inducing cell proliferation. Polyphenols of natural origin with chemical similarity to estrogen have been shown to interfere with tumor cell proliferation. The aim of this study was to investigate whether hydroxytyrosol (HT) and oleuropein (OL), two polyphenols contained in extra‐virgin olive oil, can affect breast cancer cell proliferation interfering with E2‐induced molecular mechanisms. Both HT and OL inhibited proliferation of MCF‐7 breast cancer cells. Luciferase gene reporter experiments, using a construct containing estrogen responsive elements able to bind estrogen receptor alpha (ERα) and the study of the effects of HT or OL on ERα expression, demonstrated that HT and OL are not involved in ERα‐mediated regulation of gene expression. However, further experiments pointed out that both OL and HT determined a clear inhibition of E2‐dependent activation of extracellular regulated kinase1/2 belonging to the mitogen activating protein kinase family. Our study demonstrated that HT and OL can have a chemo‐preventive role in breast cancer cell proliferation through the inhibition of estrogen‐dependent rapid signals involved in uncontrolled tumor cell growth.     

Radical Scavenging,Total Antioxidant Capacity,and Antiproliferative Activity of Phenolic Extracts from Extra Virgin Olive Oil by Cultivar ‘Frantoio’

The beneficial health effects of extra virgin olive oil are due to both its high content of monounsaturated fatty acids and its high content of phenolic compounds, which have recently attracted research interest. In this context, the aim of this work was to examine the in vitro antioxidant and antiproliferative activities of the phenolic extract obtained from extra virgin olive oil from O. europea cultivar ‘Frantoio’ (samples 1–4), one of the main varieties cultivated in Italy. The total phenolic content was determined by Folin–Ciocalteu method and instead the phenolic profile was obtained by HPLC coupled to a diode array detector and mass spectrometry. Extra virgin olive oil extracts exhibited high antioxidant activity through different mechanisms of action and these activities are related to the phenolic content. Sample 3 demonstrated the strongest free radical scavenging activity with IC₅₀ value of 56.5 μg/mL. The reducing ability measured with FRAP assay revealed that samples ranged from 91.3 to 156 μM Fe(II)/g. The same interesting trend was observed with Trolox equivalent antioxidant capacity value. Moreover, the virgin olive oils showed a good oxidative stability ranging between 19 to 32 h. Antiproliferative activity evaluated by SRB assay revealed that phenolic extracts from the cultivar ‘Frantoio’ showed a strong antiproliferative activity against CORL-23 cell line with an IC₅₀ value of 14.5 and 55.9 μg/mL for samples 3 and 1, respectively, and these results are comparable to the positive control vinblastine. Overall, these results showed that extra virgin olive oils from the cultivar ‘Frantoio’, may represent an interesting source of phenolic compounds as functional components that could be consumed in diets and/or used for the elaboration of functional food and pharmaceutical industries.     

Dose effect on the uptake and accumulation of hydroxytyrosol and its metabolites in target tissues in rats

Hydroxytyrosol (HT) is the most prominent phenolic compound of virgin olive oil and due to its scientifically validated biological activities it is entering to the market as a potentially useful supplement for cardiovascular disease prevention. The aim of the present study was to investigate the relationship between the HT dose intake and its tissue uptake in rats, and thus, providing complementary information in relation to the target‐dose relationship. Rats were given a refined olive oil enriched with HT at different doses (1, 10, and 100 mg/kg) and they were sacrificed after 5 h to ensure the cell tissue uptake of HT and its metabolites. Plasma samples and different organs as liver, kidney, heart and brain were obtained, and HT metabolites were analyzed by UPLC‐MS/MS. The results showed that HT and its metabolites could be accumulated in a dose‐dependent manner basically in the liver, kidney, and brain and were detected in these tissues even at nutritionally relevant human doses. The detection of free HT in liver and kidney was noteworthy. To date, this appears to be the only biologically active form, and thus, it provides relevant information for optimizing the potential applications of HT to prevent certain hepatic and renal diseases. In recent years, HT and its derivatives have led to a great interest from the virgin olive oil producers and manufacturers of nutraceutical supplements. The increasing interest in HT is mainly due to the European Food Safety Agency (EFSA) Panel on Dietetic Products, Nutrition, and Allergies (NDA) scientific opinion that established a cause‐and‐effect relationship between the consumption of olive oil polyphenols and protection of LDL particles from oxidative damage 1 . Based on this positive opinion, the health claim “Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress” was included in the list of health claims 2 , being the only authorized health claim in the European Union regarding polyphenols and health.     

Involvement of ERK,Akt and JNK signalling in H2O2‐induced cell injury and protection by hydroxytyrosol and its metabolite homovanillic alcohol

The olive oil polyphenol, hydroxytyrosol (HT), is believed to be capable of exerting protection against oxidative kidney injury. In this study we have investigated the ability of HT and its O‐methylated metabolite, homovanillic alcohol (HVA) to protect renal cells against oxidative damage induced by hydrogen peroxide. We show that both compounds were capable of inhibiting hydrogen peroxide‐induced kidney cell injury via an ability to interact with both MAP kinase and PI3 kinase signalling pathways, albeit at different concentrations. HT strongly inhibited death and prevented peroxide‐induced increases in ERK1/2 and JNK1/2/3 phosphorylation at 0.3 μM, whilst HVA was effective at 10 μM. At similar concentrations, both compounds also prevented peroxide‐induced reductions in Akt phosphorylation. We suggest that one potential protective effect exerted by olive oil polyphenols against oxidative kidney cell injury may be attributed to the interactions of HT and HVA with these important intracellular signalling pathways.     

Monounsaturated fatty acid oligomerization is responsible for the agglutination activity of heated virgin olive oil

The present study focuses on the isolation, purification and characterization of a molecule formed when virgin olive oil is heated at 130 °C for 24 h in air, that is found to be a strong agglutinin. The hemagglutinating activity of the novel molecule isolated from the heated olive oil was evaluated against human red blood cells (RBCs). Thin layer chromatography (TLC) of the oil mixture showed appearance of high molecular weight molecules, dimers and polymers. ¹³C nuclear magnetic resonance (NMR) and mass chromatography–mass spectroscopy (GC–MS) were used for structure elucidation. A linear oligomerization of monounsaturated fatty acids is involved. Light microscopy and electron microscopy were used to characterize and visualize the agglutination process. Agglutination without lysis or fusion was observed. The unheated olive oil and the isolated compound were also tested in-vitro against normal and malignant colon and breast cells. The results showed the highest reduction of tumor cells with the isolated novel compound. We conclude that virgin olive oil when heated in air produces oligomerization/polymerization of free unsaturated fatty acid possibly oleic acid (OA) that is a strong hemagglutinin against human RBCs with possible anti-cancer properties but with unknown nutritional effects on human health.     

Influence of the different oils used in dough formulation on the lipid fraction of taralli

Abstract: An experimental investigation was carried out to evaluate the quality of taralli as a function of the type of oil used in their dough formulation. To this end, 4 types of oil (extra virgin olive oil, olive oil, olive‐pomace oil, and refined palm oil) were utilized to prepare taralli to investigate on the lipid fraction degradation and evaluate the taralli acceptability by consumers. The data obtained pointed out that taralli manufactured with extra virgin olive oil were significantly more appreciated than those made with refined oils due to their visual appearance and odor. Moreover, with respect to the other kinds of oil, the use of extra virgin olive oil led to significantly lower values (P < 0.05) of specific absorption at 232 and 270 nm (K₂₃₂ and K₂₇₀, respectively) and of triacylglycerol oligopolymers. It also proved to present a much lower content in oxidized triacylglycerols and diacylglycerols than olive‐pomace oil and refined palm oil, respectively. Furthermore, trans fatty acid isomers were absent in taralli made with extra virgin olive oil but were constantly present in those produced with refined oils.     

Modulation of the superoxide anion production and MMP-9 expression in PMA stimulated THP-1 cells by olive oil minor components: Tyrosol and hydroxytyrosol

Extra virgin olive oil has been associated with a reduced incidence of risk factors for coronary heart disease also owing to the presence of antioxidant biophenols. Reactive oxygen species (ROS) and matrix metalloproteinase-9 (MMP-9) have been implicated in numerous somatic illnesses, including cardiovascular disorders and cancer. The aim of this work was to study the capacity of virgin olive oil tyrosol (T) and hydroxytyrosol (HT) at impairing superoxide production and MMP-9 expressions in monocyte cells (THP-1) conveniently differentiated into adherent macrophages, taken as a model of human macrophages implicated in atheroma.O₂⁻ production was evaluated in THP-1 cells by using lucigenin as a specific chemiluminescent probe. Cells, after differentiation for 72 h, were preincubated in the presence of HT and T at increasing concentrations for 4, 15 and 24 h, and then, monocyte-like cells were stimulated by phorbol myristate acetate (PMA) and the O₂⁻-dependent luminescence was immediately recorded at 37 °C by means of a Luminometer. Enzymatic activity of MMP-9 derived from a medium of cells preincubated, or not, with T or HT was tested by zymography.As compared to the cells without treatment, cells preincubated with HT, showed a decrease of O₂⁻ production (50%) at 1 ??M for 15 h of preincubation time. Tyrosol fully prevented ROS overproduction at 15 h and, like HT displayed a high degree of protection but at higher concentrations and later time points (24 h). Gelatin zymograms revealed a reduction of the expression of MMP-9 in conditioned medium derived from T and HT-treated cells. These findings give further evidence in favour of olive oil consumption to counteract cardiovascular diseases.     

Extra‐virgin and refined olive oils decrease plasma triglyceride,moderately affect lipoprotein oxidation susceptibility and increase bone density in growing pigs

The objective of this study was to determine the health benefits of extra‐virgin and refined olive oils, which are high in mono‐unsaturated fatty acids (MUFAs) and polyphenolic compounds using the pig as a model. Thirty‐two cross‐bred pigs were individually penned, allocated to one of four dietary treatments and fed ad libitum for 28 days. Two of the experimental diets consisted of a basal diet containing 12% tallow and either 7% sunflower oil (TSO) or 7% extra‐virgin olive oil (TEVO) on a w/w basis. The remaining diets contained 19% extra‐virgin olive oil (EVO) or 19% of refined olive oil (RO). On days 7, 14 and 28 fasted and 3‐h post‐prandial blood samples were taken. Body composition was measured at the beginning and end of the study using dual energy X‐ray absorptiometry. Daily gain, feed intake and lean and fat deposition were not significantly different between the treatments. However, the daily increase in bone mineral density was higher in pigs fed diets containing olive oil (1.23 vs 2.54, 6.28, 5.20 mg cm^?2 per day for TSO, TEVO, EVO and RO, respectively, P = 0.050). Both fasting and non‐fasting plasma triglycerides were lower (P = 0.003) in pigs fed MUFA‐rich diets, while the cholesterol profile was not significantly different between the treatments. The results from in vitro copper‐induced lipid peroxidation, expressed in terms of conjugated dienes, showed that low density lipoprotein (LDL) particles in postprandial serum from pigs fed olive oil were moderately more resistant to oxidative modification. In conclusion, these data demonstrate that both extra‐virgin and refined olive oils attenuate postprandial hypertriglyceridaemia, moderately affect oxidation susceptibility and increase bone mineral density in growing pigs. Copyright © 2006 Society of Chemical Industry     

Cranberry extract and quercetin modulate the expression of cyclooxygenase‐2 (COX‐2) and IκBα in human colon cancer cells

BACKGROUND: Cranberry (Vaccinium marcocarpon) fruit and quercetin, a major flavonoid found in cranberries, are likely contributors to chemoprevention, and their anti‐inflammatory activities may play a potential role in colon cancer prevention. The aim of this study was to examine the effect of cranberry extract and quercetin on basal expression of cyclooxygenase‐2 (COX‐2) and IκBα as well as the effect on phorbol 12‐myristate 13‐acetate (PMA)‐induced COX‐2 expression in colon cancer cells. RESULTS: HT‐29 human colon adenocarcinoma cells were treated with various concentrations of cranberry extract or quercetin and/or PMA, and the protein expression of COX‐2 and IκBα was determined. The results indicated that cranberry extract and quercetin decreased COX‐2 expression and suppressed degradation of IκBα in unstimulated cells. In PMA‐stimulated cells, cranberry extract was also able to decrease COX‐2 expression and suppress degradation of IκBα. CONCLUSION: The results suggest that a possible mechanism involved in the anti‐cancer activity of cranberry and quercetin is partly mediated through its anti‐inflammatory action. These findings indicate that cranberry and quercetin may reduce the risk of colon cancer possibly by suppressing inflammatory responses. Copyright © 2008 Society of Chemical Industry     

A comparison between olive oil and extra-virgin olive oil used as covering liquids in canned dried tomatoes: hydrolytic and oxidative degradation during storage

The hydrolytic and oxidative degradation of olive oil and extra‐virgin olive oil, used as covering liquids in canned dried tomatoes, was studied during storage by means of conventional (acidity, peroxide value, p‐anisidine value) and non conventional (polar compounds) analyses. The effects of the addition of spices were also considered. The hydrolysis and oxidation of olive oil increased faster and was higher than that of extra‐virgin olive oil in terms of absolute values but some other indices, such as percentage of oligopolymers and percentage of oxidized triglycerides, increased faster in extra‐virgin olive oil than in olive oil. The antioxidant effect given by a higher concentration of polyphenols in the extra‐virgin olive oil was shown by a reduced amount of secondary oxidation. However, olive oil and extra‐virgin olive oils showed similar behaviour in terms of peroxide formation.     

Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness

BACKGROUND: Recently, diets rich in natural foods and food‐derived components, such as phenolic compounds, have received a great deal of attention because they are perceived as ‘safe’ and ‘non‐medicinal’. In fact, some are known to function as chemopreventive agents against oxidative damage, cerebrovascular disease, and aging. RESULTS: Phenolic compounds, natural antioxidants present in virgin olive oil, play an important role in oil quality by contributing significantly to protecting oil stability against oxidation. In addition, polyphenols are the main contributors to olive oil bitterness, astringency and pungency. The data were fit by linear regression, giving Rancimat stability (h) = 0.18× Total polyphenols (mg L^?1) in the virgin olive oil. CONCLUSIONS: The practice of harvesting ripe olives as soon as possible to produce oils of high phenolic contents and thus high oxidative stability implies bitter and piquant oils, this being admissible for oils of some varieties but detrimental to others appreciated in the market for being more fruity and sweeter. Copyright © 2010 Society of Chemical Industry     

Antitumor Perspectives of Oleuropein and Its Metabolite Hydroxytyrosol: Recent Updates

Olive fruit is a significant and promising source of potential bioactive compounds such as oleuropein and hydroxytyrosol. Oleuropein is the ester of elenolic acid and 3,4‐dihydroxyphenyl ethanol (HT). It is the main glycoside in olives, the degradation of which results in the formation of hydroxytyrosol in olive oil. Both plays a significant role in the reduction of coronary heart diseases and a certain type of cancers. Both olive oil phenols have an effective role counter to cell proliferation, cell growth, migration, invasion, and angiogenesis. They down regulate the expression of BCL‐2 and COX‐2 proteins, and reduced DNA damage. Hydroxytyrosol and oleuropein inhibited the multiple stages in colon carcinogenesis; initiation, promotion, and metastasis. They also provide protection against various human cancers including colorectal, skin, breast, thyroid, digestive, lung, brain, blood, and cervical. This review article discusses the anticancer perspectives and mechanisms of oleuropein and hydroxytyrosol in cell cultures and animal and human studies.     

Volatile compounds characterising Tunisian virgin olive oils: the influence of cultivar

In this work, the volatile profiles of four Tunisian virgin olive oils were established by headspace‐solid phase microextraction and gas chromatography, using flame ionisation and mass spectrometer detectors. More than eighty compounds were isolated and characterised, representing 97–99% of the total GC area. The main volatile compounds present in the oil samples were determined quantitatively, the major constituents were often aldehydes, particularly (E)‐2‐hexenal (48–90%). Significant differences in the content of volatile constituents were observed. These quantitative differences were used to distinguish between virgin olive oils from different varieties.     

Induction of apoptosis by tomato using space mutation breeding in human colon cancer SW480 and HT‐29 cells

BACKGROUND: As far as we know, there have been no reports concerning the functional characteristics of tomatoes using space mutation breeding. The aim of this study was to evaluate the anti‐colon cancer effect of tomatoes M1 and M2 using space mutation breeding. RESULTS: In the present study, obvious anti‐cancer activity was shown with tomato juice of M1 and M2 and their parent CK treatment in colon cancer cell lines SW480 and HT‐29 in cell growth inhibition. In addition, SW480 cells were more sensitive to M1 and M2 than HT‐29 cells in cell apoptosis. Furthermore, M1 and M2 induced cell cycle arrest both in G0–G1 and G2/M phases. CONCLUSION: These data suggest that consumption of tomato using space mutation breeding may provide benefits to inhibit growth of colon cancer cells. Therefore, tomato production using space mutation breeding may be a good candidate for development as a dietary supplement in drug therapy for colon cancer. Copyright © 2010 Society of Chemical Industry     

PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS

ABSTRACT

A rapid Fourier transform infrared (FTIR) attenuated total reflectance spectroscopic method was applied to determine qualitative parameters such as free fatty acid (FFA) content and the peroxide value (POV) in virgin olive oils. Calibration models were constructed using partial least squares regression on a large number of virgin olive oil samples. The best results (R² = 0.955, root mean square error in cross validation [RMSECV] = 0.15) to evaluate FFA content expressed in oleic acid % (w/w) were obtained considering a calibration range from 0.2 to 9.2% of FFA relative to 190 samples. For POV determination, the result obtained, built on 80 olive oil samples with a calibration range from 11.1 to 49.7 meq O₂/kg of oil, was not satisfactory (R² = 0.855, RMSECV = 3.96). We also investigated the capability of FTIR spectroscopy, in combination with multivariate analysis, to distinguish virgin olive oils based on geographic origin. The spectra of 84 monovarietal virgin olive oil samples from eight Italian regions were collected and elaborated by principal component analysis (PCA), considering the fingerprint region. The results were satisfactory and could successfully discriminate the majority of samples coming from the Emilia Romagna, Sardinian and Sicilian regions. Moreover, the explained variance from this PCA was higher than 96%.

PRACTICAL APPLICATIONS

The verification of the declared origin or the determination of the origin of an unidentified virgin olive oil is a challenging problem. In this work, we have studied the applicability of Fourier transform infrared coupled with multivariate statistical analysis to discriminate the geographic origin of virgin olive oil samples from different Italian regions.

     

Antioxidant,immunomodulatory and antiproliferative effects of gelatin hydrolysates from seabass (Lates calcarifer) skins

This study investigated the antioxidant, immunomodulatory and antiproliferative potentials of gelatin hydrolysates from seabass skins in cell model systems. Gelatin hydrolysates were extracted from seabass skins using different processes and enzyme concentrations. The ability of the hydrolysates to protect against H₂O₂‐induced DNA damage was assessed on U937 cells using the Comet assay, and one of the samples showed DNA protective effects. All samples showed immunomodulatory potential by significantly (P < 0.05) reducing interleukin‐6 (IL‐6) and IL‐1β production in lipopolysaccharide (LPS)‐stimulated RAW 264.7 macrophage cells. Antiproliferative activities of seabass skin hydrolysates were measured using human colon cancer (Caco‐2) and liver cancer (HepG2) cell lines as the model cell cultures. The inhibition of cell proliferation of Caco‐2 and HepG2 cancer cells occurred in a dose‐dependent manner at concentrations of 1–25 mg mL^?1. Therefore, seabass skin hydrolysates prepared using an appropriate process could serve as a potential functional food ingredient with various health benefits.     

基于光谱法的特级初榨橄榄油快速鉴伪技术

本文研究了特级初榨橄榄油中掺入不同比例橄榄果榨油(精炼橄榄油)、菜籽油、玉米油和大豆油的光谱特征,采用荧光光谱和紫外光谱,对掺假样品及纯油样品进行了快速检测。结果表明,特级初榨橄榄油的光谱特征与其他植物油之间差异较大,且掺假体积与吸光度之间存在良好的线性关系(R²>0.89),实现了特级初榨橄榄油的定性鉴别与定量检测,建立了特级初榨橄榄油质量控制体系及其掺假检测分析技术,最低检出限为1%,线性范围为5%～100%(v/v)。系统聚类分析将所有特级初榨橄榄油准确地分为一个亚类,也佐证了此方法的稳定性与可靠性。这种简单快捷的检测技术,有助于特级初榨橄榄油实时、在线橄榄油检测分析技术的研发,为我国橄榄油品质鉴定及产业发展提供有利的技术保障。     

TOTAL QUALITY INDEXES FOR EXTRA-VIRGIN OLIVE OILS

ABSTRACT

In this article, we propose a new and functional mathematical index, able to describe and compare the nutritional, safety and process quality in extra‐virgin olive oil, introducing a definition of “optimal” oil, through the use of appropriate distances in a N‐dimensional parameter space. Our index does not pretend to be the unique answer to the need of a “quality index,” but it presents a way through which we can establish if an extra‐virgin olive oil can be considered of high, medium or low quality. The main goal of our index is to link oil chemical quality to its commercial price; furthermore, it can be, in perspective, useful to detect the critical points (such as harvest time, drupe storage, processes and finally oil storage) during all the production chain, and to show how to increase nutritional, safety and technological quality.

PRACTICAL APPLICATIONS

The index could be mainly helpful for consumers because the only indication that they can use today, in order to operate a choice, is in general the price of the oil, which is not necessarily related to its quality. In fact, it is possible to relate our index to the oil price. This tool can also be addressed to producers, to help them to detect the critical points along the whole food production chain and eventually operate the needed corrections to obtain a high‐quality extra‐virgin olive oil, as stated in the Discussion.

     

国内初榨橄榄油品质特性研究

以国内种植的油橄榄为原料,研究了油橄榄品种、成熟度以及堆放时间对初榨橄榄油脂肪酸组成、酸值、过氧化值及风味的影响。结果表明：不同品种油橄榄的初榨橄榄油中油酸和亚油酸含量差异较大,油酸含量范围65.85%~80.08%,亚油酸含量范围2.61%~17.18%;初榨橄榄油的酸值随油橄榄成熟度的升高而降低,其中鄂植8号酸值（KOH）从0.35 mg/g下降到0.26 mg/g;紫果的初榨橄榄油过氧化值低于青红果和红果;油橄榄堆放时间延长会使初榨橄榄油的过氧化值略有增加,而酸值的增加程度因品种而异。不同形式的油橄榄初榨橄榄油在风味上均能很好地区分。     

Luminescence spectroscopic observation of singlet oxygen formation in extra virgin olive oil as affected by irradiation light wavelengths, 1,4-diazabicyclo[2.2.2]octane, irradiation time, and oxygen bubbling

A spectrofluorometer equipped with a highly sensitive near-IR InGaAs detector was used for the direct visualization of singlet oxygen emission at 1268 nm in olive oil during light irradiation with various different wavelengths. The virgin olive oil in methylene chloride (20% w/v, oxygen saturated) was irradiated at the 301, 417, 454, 483, and 668 nm, then the emission at 1268 nm, singlet oxygen dimole decaying was observed. The result showed the highest production of (1)O(2) with light irradiation at 417 nm, and followed by at 668 nm in virgin olive oil, indicating that pheophytin a and chlorophyll a were the most responsible components for the production of singlet oxygen. The UV light irradiations at the wavelength of 200, 250, and 300 nm did not induce any detectable luminescence emission at 1268 nm, but 350 nm produced weak emission at 1269 nm. The quantity of (1)O(2) produced with excitation at 350 nm was about 1/6 of that of irradiation at 417 nm. Addition of an efficient (1)O(2) quencher, 1,4-diazabicyclo[2.2.2]octane, in virgin olive oil in methylene chloride greatly decreased the luminescence emission at 1268 nm, confirming the singlet oxygen production in olive oil. Singlet oxygen production was more efficient in oxygen-purged virgin olive oil than in oxygen non-purged olive oil. This represents first report on the direct observation of singlet oxygen formation in olive oil as well as in real-food system after visible light illumination. Practical Application: The present results show the positive evidence of the singlet oxygen involvement in rapid oxidative deterioration of virgin olive oil under visible light. This paper also shows the effects of different wavelength of light irradiation on the formation of singlet oxygen in olive oil. The present results would provide important information for the understanding of the mechanism involved in rapid oxidative quality deterioration of virgin olive oil under light illumination and for searching the preventive methods of deterioration of olive oil quality under light.