TY - JOUR
T1 - A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf-life, and Quality Control
AU - Gagour, Jamila
AU - Hallouch, Otmane
AU - Asbbane, Abderrahim
AU - Bijla, Laila
AU - Laknifli, Abdellatif
AU - Lee, Learn Han
AU - Zengin, Gokhan
AU - Bouyahya, Abdelhakim
AU - Sakar, El Hassan
AU - Gharby, Said
N1 - Publisher Copyright:
© 2024 Wiley-VHCA AG, Zurich, Switzerland.
PY - 2024/4
Y1 - 2024/4
N2 - Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health-promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health-promoting properties and increasing demand on its global consumption. OO storage is a critical post-processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.
AB - Olive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health-promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health-promoting properties and increasing demand on its global consumption. OO storage is a critical post-processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.
KW - Adulteration
KW - Composition
KW - Extraction Technology
KW - Health Benefits
KW - Olive Oil
UR - http://www.scopus.com/inward/record.url?scp=85186892952&partnerID=8YFLogxK
U2 - 10.1002/cbdv.202301697
DO - 10.1002/cbdv.202301697
M3 - Review article
C2 - 38345352
AN - SCOPUS:85186892952
SN - 1612-1872
VL - 21
JO - Chemistry and Biodiversity
JF - Chemistry and Biodiversity
IS - 4
M1 - e202301697
ER -