橄榄油并无致癌之虞消费者尽可放心食用

<正> 橄榄油是以鲜橄榄果为原料,采用冷榨工艺提取的油脂,也属天然状态的食用油脂,有着优良的营养价值。橄榄油含有68～85%油酸、5～15%亚油酸、8～16%棕榈酸以及其他脂肪酸,有着完美且平衡的油脂分布。值得一提的是,由于橄榄油中含有高量的18碳单双键不饱和脂肪酸,更容易被人体吸收,又不易在人体内氧化沉淀,因此,营养学者认为油酸含量高的油脂食品适合人体需要。此外,橄榄油一方面不含胆固醇,且食用后能够降低血液中胆固醇的浓度,从而能增加有益脂蛋白的密度;另一方面,橄榄油还能阻止血小板的聚集,减少动脉血栓     

High Power Ultrasound: Impact on Olive Paste Temperature,Malaxation Time,Extraction Efficiency,and Characteristics of Extra Virgin Olive Oil

High power ultrasound (HPU) provides rapid heating of olive paste and disrupts cell walls, helping small oil droplets exit tissue and coalesce. This has been shown to improve oil yield and reduce malaxation time without affecting oil quality. Indirect and direct HPU at different treatment times were examined on Arbequina and Frantoio olive pastes. Olive pastes were mixed at four different malaxation times to evaluate extraction efficiency. Additionally, oil yield and different quality parameters were observed. HPU increased olive paste temperature from 20?±?0.5 to 25.5 °C, achieving the optimum kneading temperature of 29?±?1 °C in less mixing time. HPU significantly (P?<?0.05) improved oil yield by 1% for both varieties. There were no significant differences (P?>?0.05) in oil yield between 35 and 45 min malaxation time, suggesting the possibility to reduce malaxation by 10 min with HPU. No significant differences (P?>?0.05) were observed in any quality parameters observed, except peroxide value, which increased slightly. Significant increases (P?<?0.05) in total tocopherol and pigments with increasing HPU treatment time occurred, while a decrease in total polyphenol and oxidative stability index resulted after 8 min treatment. HPU influenced L, a, and b values causing the oil to become darker. Sensory results showed no differences between commercially available and HPU-treated samples. These results suggest the possibility of using HPU treatment to increase oil extraction capacity and yield without loss of product quality.     

Olive oil and longevity

Several lines of evidence point to olive oil and the olive oil-centered Mediterranean diet as conducive to longevity. The evidence stems from ecological, as well as analytic epidemiological studies assessing olive oil, monounsaturated lipids or the Mediterranean dietary pattern in relation to the incidence of, or mortality from, major common diseases, or overall mortality. Mechanistic considerations are addressed by biochemical studies, whereas randomized clinical trials provide further support to the evidence generated from observational investigations. The content of olive oil in several microcomponents with antioxidant potential, as well as its high content in monounsaturated lipids appear to be essential for the beneficial effect of this food.     

斯里兰卡橄榄制作化皮榄的研究

斯里兰卡橄榄可替代青榄用于化皮榄制作，研究结果初步表明，鲜果成熟度、果胚制作、精制工艺是影响制品品质的三个主要因素。     

Chlorophyll and Carotenoid Composition in Virgin Olive Oils from Various Spanish Olive Varieties

A study of chlorophyll and carotenoid composition of nine single-variety virgin olive oils from the main Spanish producing regions has shown differences depending on variety and ripening degree of the fruits. Pheophytin a was the major pigment in all the oils studied (44–58% total pigments), followed by lutein (18–38%) and β-carotene (6–17%). The chlorophyll pigments group also included pheophytin b and in some cases chlorophylls a and b . The carotenoid fraction also included the xanthophylls neoxanthin, violaxanthin, luteoxanthin, antheraxanthin, mutatoxanthin and β-cryptoxanthin. The mean provitamin A activity of the oils was 260 μg kg⁻¹ expressed as retinol equivalent. cis -α-Carotene (tentative), mono- and di-esterified xanthophylls and pheophorbide a were pigments exclusive to Arbequina variety, a fact that could be used as a chemo-taxonomic differentiator of the oils of this variety. The ratio between the chlorophyll fraction and the carotenoid fraction was maintained in most cases around 1, demonstrating that the green and yellow fractions were in balance, notwithstanding their greater or lesser total pigment content. The considerable range in the lutein/β-carotene ratio (between 1·3 and 5·1 depending on variety) makes this ratio a differentiator of single-variety oils. Despite the different sources of the oils, some general trends have been shown which suggest what chlorophyll and carotenoid pigments should be expected in an olive oil so as to include it within the denomination ‘virgin’.     

大话橄榄

橄榄．早在约西元前3。500年的时候就开始有记载．它主要生长于地中海及欧洲各国。以西班牙、希腊．意大利和法国南部的产量最多。在希腊神话中．众神赠给人类最宝贵的礼物是橄榄树．在雅典这个古代奥运会的发源地。当时获胜者的唯一奖品就是橄榄枝。而《圣经》中记载的灭世洪水过后．也是橄榄枝带给了万物希望与和平之光。而自橄榄果中榨取的橄榄油更是宝中之宝．被称为“液体黄金”。自此．橄榄和人们的生活息息相关．古希腊人将橄榄捣碎食用其果肉和油份．他们通常以此来增强身体的抵抗力．女性更用橄榄油来滋润秀发。[编者按]     

Olive oil and oxidative stress

Oxidative stress is defined as an imbalance between the oxidant and antioxidant systems of the body, in favor of the oxidants. Oxidative stress produced by free radicals has been linked to the development of several diseases such as cardiovascular, cancer, and neurodegenerative diseases Olive oil is the main source of fat of the Mediterranean diet which has been shown to be effective against oxidative stress associated diseases and also with ageing. Besides its richness in monounsaturated fatty acids, the oleic acid, olive oil contains minor components with antioxidant properties. In this review, we summarize the state of the art, and degree of evidence, of the body of knowledge concerning the protective role of the major and minor components of olive oil on oxidative stress.     

Fatty Acids,Sterols, Polyphenols,and Chlorophylls of Olive Oils Obtained from Tunisian Wild Olive Trees (Olea europaea L. Var. Sylvestris)

Olive (Olea europaea L.) includes cultivated olive trees (var. europaea) and wild olive trees or oleaster (var. sylvestris) as two botanical varieties. These olive varieties were widely spread in the Mediterranean Region. The aim of this study was to determine fatty acid compositions, sterols, polyphenols, and chlorophylls of oils obtained from 12 wild olive trees from Northern Tunisia. Two dominated oil cultivars in Tunisia (Chétoui and Chemlali) were also used to compare results. The fatty acid methyl ester and the sterol compositions were analyzed using gas-liquid chromatography and thin layer chromatography methods, respectively. The polyphenols and chlorophylls were determined using the calorimetrical method. Results indicated that oils extracted from wild olives displayed good balanced fatty acid compositions, sterols, polyphenols, and chlorophylls. Qualitatively, for wild and cultivated olive oils, the oil has an identical composition, whereas the quantitative variation showed that some wild trees seem to be interesting oil sources as two Tunisian dominated cultivars. The highest oleic acid and polyphenol contents were 71.55% and 537.6 mg/kg of oil found in wild olives (OIch2, OIch1). The β-sitosterol was the major sterolic fraction and ranged from 84.72 to 75.70% according to the wild olives. Consequently, wild olives would be a new future edible olive oil source, as well as commonly cultivated ones.     

Simultaneous Determination of Chlorophylls, Pheophytins, β-Carotene, Tocopherols, and Tocotrienols in Olive and Soybean Oils by High-performance Liquid Chromatography

A high‐performance liquid chromatographic method is described for the simultaneous measurement of chlorophylls, pheophytins, β‐carotene, tocopherols, and tocotrienols in vegetable oils using 2 spectrophotometers in series and 1 normal‐phase silica column. Oil samples were diluted in the mobile phase, isopropanol‐hexane (1.5:98.5 vol/vol), and injected directly onto the column. A programmable UV/Vis spectrophotometer was used to measure chlorophylls a and b, pheophytins a and b, and β‐carotene at their appropriate absorption maxima (430, 452, 409, 433, and 452 nm, respectively). α‐, γ‐, and δ‐tocopherols and α‐, γ‐, and δ‐tocotrienols were measured by fluorescence at 295‐nm excitation and 330‐nm emission. Samples of virgin olive oil, soybean oil, and palm oil were analyzed.     

橄榄油、葵花籽油和米糠油的氧化稳定性

对橄榄油、葵花籽油和米糠油3种植物油进行氧化稳定性研究。选取在空气、光照、煎炸条件下,测定3种植物油的酸值(AV)、碘值(IV)和过氧化值(POV)。同时,在煎炸条件下,选取阿魏酸、番茄红素、β-胡萝卜素3种天然抗氧化剂对米糠油进行抗氧化性研究。结果表明：过氧化值和酸值在实验条件中上升顺序为煎炸＞光照＞空气,碘值的下降也具有此顺序。3种植物油酸值、碘值和过氧化值变化幅度的顺序为：葵花籽油＞米糠油＞橄榄油。3种天然抗氧化剂氧化速率变化顺序为：阿魏酸＞番茄红素＞β-胡萝卜素。     

Proteins in Olive Fruit and Oil

This paper is a comprehensive review grouping the information on the extraction, characterization, and quantitation of olive and olive oil proteins and providing a practical guide about these proteins. Most characterized olive proteins are located in the fruit, mainly in the seed, where different oleosins and storage proteins have been found. Unlike the seed, the olive pulp contains a lower protein content having been described a polypeptide of 4.6 kDa and a thaumain-like protein. Other important proteins studied in olive fruits have been enzymes which could play important roles in olives characteristics. Part of these proteins is transferred from the fruit to the oil during the manufacturing process of olive oil. In fact, the same polypeptide of 4.6 kDa found in the pulp has been described in the olive oil and, additionally, the presence of other proteins and enzymes have also been described. Protein profiles have recently been proposed as an interesting strategy for the varietal classification of olive fruits and oils. Nevertheless, there is still a lot of knowledge without being explored requiring new studies focused on the determination and characterization of these proteins.     

橄榄油的类型和特性

橄榄油是一种营养价值高却较为昂贵的食用植物油脂，因此，称之为“液体黄金”。本文着重阐述了橄榄油的类型、橄榄油的化学成分及其在医药、保健和美容等方面的功能特性。     

希腊橄榄油与美食

中国橄榄油市场现状与未来中国植物油行业协会秘书长王俊籽先生:中国橄榄油市场现状可以概括为以下几点:国产橄榄油无法满足需求,还需依靠进口;国内需求旺盛,进口量持续增长;橄榄油经营者越来越多,竞争激烈但无序;品牌日趋增多,但无强势品牌;营销策略日趋成熟,营销渠道多元但集中;消费认知日趋扩大;消费方式日趋多样化;商家与消费者日趋理智,推广费用越来越高;橄榄油等级界定及价格混乱;目前市场处于快速成长期,市场潜力巨大。     

Olive oil and the haemostatic system

Interest in the Mediterranean diet (MD) has grown worldwide due to its link with greater longevity and lower cardiovascular disease rate, cancer and age cognitive decline. Despite the high complexity of its nutrients composition, olive oil emerges as its principal food, since it provides the higher percent of energy and a lot of bioactive compounds. In this review we will discuss the benefits of diets enriched in virgin olive oil, whose effects are probably due not only to its oleic acid content but also to its other potentially health-promoting components. Traditionally, the benefits of MD were linked to its effect on lipoprotein metabolism but today we realise that there exists a whole sheaf of other benefits, including the components of haemostasis: platelet function, thrombogenesis and fibrinolysis. A diet enriched in virgin olive oil can reduce the sensitivity of platelets to aggregation, decreasing von Willebrand and tromboxane B2 plasma levels. Moreover a particular interest has arisen about its capacity to decrease fasting Factor VII plasma levels and to avoid or modulate its postprandial activation. Also Tissue Factor expression in mononuclear cells could be reduced with the chronic intake of virgin olive oil and finally, studies performed in different experimental situation have shown that it could also increase fibrinolytic activity, reducing plasma concentration of Plasma Activator Inhibitor type-1.