A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf-life, and Quality Control

Jamila Gagour, Otmane Hallouch, Abderrahim Asbbane, Laila Bijla, Abdellatif Laknifli, Learn Han Lee, Gokhan Zengin, Abdelhakim Bouyahya, El Hassan Sakar, Said Gharby

Research output: Journal PublicationReview articlepeer-review

7 Citations (Scopus)

Abstract

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.

Original languageEnglish
Article numbere202301697
JournalChemistry and Biodiversity
Volume21
Issue number4
DOIs
Publication statusPublished - Apr 2024

Keywords

  • Adulteration
  • Composition
  • Extraction Technology
  • Health Benefits
  • Olive Oil

ASJC Scopus subject areas

  • Bioengineering
  • Biochemistry
  • General Chemistry
  • Molecular Medicine
  • Molecular Biology

Fingerprint

Dive into the research topics of 'A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf-life, and Quality Control'. Together they form a unique fingerprint.

Cite this