Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature

Publication date: Available online 4 May 2018 Source:Trends in Food Science & Technology Author(s): Touseef Ahmed Wani, F.A. Masoodi, Adil Gani, Waqas Nabi Baba, Neda Rahmanian, Idrees Ahmed Wani, Mudasir Ahmad Background Olive (Olea europaea L.) oil is one of the main ingredients of the Mediterranean diets and as such, it is considered responsible for the overall well being of the Mediterranean populations. With European Food Safety Authority (EFSA) approving the health claims of olive oil in part due to the presence of hydroxytyrosol (HT), there is a global upsurge in the exploration of the different health promoting and disease preventing abilities of this bioactive compound. Scope and approach Besides presenting an overview of the fatty acid and phenolic (minor) profiles of olive oil, the present article reviews the nutraceutical properties of olive oil attributed to the presence of HT, health promoting and disease preventing abilities of pure HT, and the synthesis of HT and its metabolic derivatives of biological interests. Key findings and conclusions Olive oil contains high profile fatty acids and phenolics. The fatty acid profile changes with maturation of the olives. Oleic acid predominates throughout the maturation period. Palmitic acid is predominantly found in the unripe stage while as, palmitoleic acid, stearic acid, and linoleic acid are chiefly found in ripe olives. Oleuropein is the predominant secoiridoid in the early stages of olive matura...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research