Olive Oil as Functional

Food

Dr. Firas S. Al-AzzehPhD in Human Nutrition & Food Science

Umm Al-Qura University Department of Clinical Nutrition

Introduction

Olive oil is thought to not only Olive oil is thought to not only contribute nutrients to the diet, but also contribute nutrients to the diet, but also to have a positive impact on health. to have a positive impact on health.

The uniqueness of olive oil lies in the The uniqueness of olive oil lies in the fact that it is not produced by solvent fact that it is not produced by solvent extraction, but rather by a cold-press extraction, but rather by a cold-press mechanical process that preserves both mechanical process that preserves both the chemical nature of the oil and the the chemical nature of the oil and the natural antioxidants that are produced natural antioxidants that are produced in response to environmental stress.in response to environmental stress.

Country Production ConsumptionAnnual per capita consumption (kg)

Spain 20% 20% 13.62

Italy 15% 30% 12.35

Greece 51% 9% 23.7

Tunisia 8% 2% 11.1

Turkey 10% 12% 15

Syria 4% 3% 7

Morocco 3% 2% 1.8

Portugal 1% 2% 7.1

United States 0% 8% 0.56

France 0% 4% 1.34

Lebanon N/A 3% 1.18

The main producing and consuming countries

Uniqueness of Olive Oil

Cold Pressing of Olive Oil

CODEX STANDARD FOR OLIVE OILS

CODEX STAN 33-1981CODEX STAN 33-1981 Olive oil is the oil obtained solely from the fruit of

the olive tree (Olea europaea L.), to the exclusion of oils obtained using solvents or re-esterification processes and of any mixture with oils of other kinds.

Virgin olive oils are the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decanting, centrifuging and filtration.

CODEX STANDARD FOR OLIVE OILS

Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds.

Quality factors of olive oil

1.1. Acidity as oleic acidAcidity as oleic acid

2.2. Organoleptic characteristics (odor Organoleptic characteristics (odor and taste)and taste)

3.3. Peroxide value Peroxide value

4.4. Fatty acids composition Fatty acids composition

Extra virgin olive oil: Extra virgin olive oil: virgin olive oil with virgin olive oil with a free acidity, expressed as oleic acid, a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 of not more than 0.8 grams per 100 grams. grams.

Virgin olive oil: Virgin olive oil: virgin olive oil with a virgin olive oil with a free acidity, expressed as oleic acid, of free acidity, expressed as oleic acid, of not more than 2.0 grams per 100 grams. not more than 2.0 grams per 100 grams.

Types of olive oil

Types of olive oil

Ordinary virgin olive oil: Ordinary virgin olive oil: virgin olive oil virgin olive oil with a free acidity, expressed as oleic with a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 acid, of not more than 3.3 grams per 100 grams. grams.

Refined olive oil: Refined olive oil: olive oil obtained from olive oil obtained from virgin olive oils by refining methods virgin olive oils by refining methods which do not lead to alterations in the which do not lead to alterations in the initial glyceridic structure. It has a free initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams. more than 0.3 grams per 100 grams.

Types of olive oil

Olive oil: Olive oil: oil consisting of a blend of oil consisting of a blend of refined olive oil and virgin olive oils refined olive oil and virgin olive oils suitable for human consumption. It has a suitable for human consumption. It has a free acidity, expressed as oleic acid, of free acidity, expressed as oleic acid, of not more than 1 gram per 100. not more than 1 gram per 100.

Olive-pomace oil: Olive-pomace oil: oil consisting of a oil consisting of a blend of refined olive-pomace oil and blend of refined olive-pomace oil and virgin olive oils. It has a free acidity, virgin olive oils. It has a free acidity, expressed as oleic acid, of not more than expressed as oleic acid, of not more than 1 gram per 100 grams.1 gram per 100 grams.

Olive and Olive oil in Olive and Olive oil in Holy Quran and Holy Quran and

SunnahSunnah

(ه' } م+ن .ا ن ج( .خ(ر. ف.أ ي(ء4 ش. 'ل8 ك .ات. .ب ن +ه+ ب .ا ن ج( .خ(ر. ف.أ م.اء? م.اء+ Aالس م+ن. ل. .نز. أ Aذ+ي. ال و.ه'و.م8ن( Aات4 ن و.ج. Nة. +ي د.ان Nو.ان) ق+ن (ع+ه.ا ط.ل م+ن Aخ(ل+ الن و.م+ن. ? +با اك .ر. مZت ? ]ا ب ح. (ه' م+ن Zخ(ر+ج' ن ? خ.ض+را

(م.ر. .ث أ +ذ.ا إ .م.ر+ه+ ث +ل+ى إ ) وا انظ'ر' +ه4 اب .ش. م'ت (ر. و.غ.ي ? +ها .ب ت م'ش( مAان. Zو.الر 'ون. (ت ي Aو.الز .اب4 .ع(ن أاألنعام { 'ون. 'ؤ(م+ن ي 4 8ق.و(م ل .ات4 آلي 'م( +ك ذ.ل ف+ي Aن+ إ (ع+ه+ .ن 99و.ي

ع. } ر( Aو.الز Aخ(ل. و.الن ات4 وش. م.ع(ر' (ر. و.غ.ي ات4 وش. مAع(ر' Aات4 ن ج.. أ .نش. أ Aذ+ي ال و.ه'و.

+ذ.ا إ .م.ر+ه+ ث م+ن ) 'وا 'ل ك +ه4 اب .ش. م'ت (ر. و.غ.ي ? +ها اب .ش. م'ت مAان. Zو.الر 'ون. (ت ي Aو.الز 'ه' 'ل ك' أ ? +فا .ل ت م'خ(

Zح+ب' ي . ال Aه' +ن إ ) ر+ف'وا 'س( ت . و.ال ح.ص.اد+ه+ .و(م. ي ح.قAه' ) 'وا و.آت (م.ر. .ث أاألنعام { ر+ف+ين. (م'س( 141ال

{ Aن+ إ ات+ Aم.ر. الث 'ل8 ك و.م+ن .اب. .ع(ن و.األ Aخ+يل. و.الن 'ون. (ت ي Aو.الز ع. ر( Aالز +ه+ ب 'م .ك ل +ت' 'نب يون. Aر' .ف.ك .ت ي 4 8ق.و(م ل .ة? آلي ذ.ل+ك. { ف+ي 11النحل

ف+ي } .اح' (م+ص(ب ال Nاح. م+ص(ب ف+يه.ا .اة4 ك .م+ش( ك 'ور+ه+ ن .ل' م.ث ر(ض+. و.األ( م.او.ات+ Aالس 'ور' ن Aه' الل

Aة4 ق+ي ر( ش. Aال +ة4 'ون (ت ي ز. .ة4 ك .ار. مZب ة4 ج.ر. ش. م+ن 'وق.د' ي ي� د'ر8 Nب. .و(ك ك Aه.ا ن. .أ ك ج.اج.ة' Zالز ج.اج.ة4 ز'

Aه' الل .ه(د+ي ي 'ور4 ن ع.ل.ى NورZ ن Nار. ن ه' .م(س.س( ت .م( ل .و( و.ل 'ض+يء' ي 'ه.ا (ت ي ز. .اد' .ك ي Aة4 +ي ب غ.ر( و.ال.النور { Nيم+ ع.ل ي(ء4 ش. 'ل8 +ك ب Aه' و.الل Aاس+ +لن ل .ال. .م(ث األ( Aه' الل .ض(ر+ب' و.ي اء' .ش. ي م.ن 'ور+ه+ +ن 35ل

عبس { } ? .خ(ال و.ن ? 'ونا (ت ي 29و.ز.

التين { } 'ون+ (ت ي Aو.الز 8ين+ 1و.الت

.اء } (ن ي س. ط'ور+ م+ن ج' .خ(ر' ت ة? ج.ر. و.ش.(غ4 و.ص+ب +الدZه(ن+ ب 'ت' .نب ت

المؤمنون { +ين. +ل ك 8آل( 20ل

: صلى الله رسول قال قال عمر؛ : عن صلى الله رسول قال قال عمر؛ عنوسلم عليه وسلم الله عليه وادهنوا :“:“الله بالزيت وادهنوا ائتدموا بالزيت ائتدموا

مباركة شجرة من فإنه مباركة به، شجرة من فإنه البيهقي ””به، البيهقي رواه رواه

عليه الله صلى الل@ه? Aول Aس Eر Eال Eعليه وق الله صلى الل@ه? Aول Aس Eر Eال Eوقم+ن( وسلم :“ وسلم :“ Aه' +ن ف.إ +ه+ ب 'وا و.ادAه+ن (ت. ي Aالز 'وا 'ل م+ن( ك Aه' +ن ف.إ +ه+ ب 'وا و.ادAه+ن (ت. ي Aالز 'وا 'ل ك

.ة4 ك .ار. م'ب ة4 ج.ر. .ة4 ش. ك .ار. م'ب ة4 ج.ر. ..““ش...

Olive Oil Composition

The composition of olive oil is primarily The composition of olive oil is primarily triacylglycerols and about 0.5%-1.0% triacylglycerols and about 0.5%-1.0% nonglyceridic constituentsnonglyceridic constituents

Olive oil is composed of 55 to 85% Olive oil is composed of 55 to 85% oleic acid (18:1oleic acid (18:1 n n-9), about 9% Linoleic -9), about 9% Linoleic (18:2(18:2 n n-6), and up to 0-1.5% Linolenic -6), and up to 0-1.5% Linolenic acid (18:3acid (18:3 n n-3) -3)

Tocopherols (5-25 mg/100 g, 95% α-Tocopherols (5-25 mg/100 g, 95% α-tocopherol), carotenoids (1-2 mg/100g) tocopherol), carotenoids (1-2 mg/100g)

Olive Oil Composition

Olive oil is a source of at least 30 Olive oil is a source of at least 30 phenolic compounds.phenolic compounds.

phenolic compounds such as phenolic compounds such as oleuropein (20-500 mg/l), and oleuropein (20-500 mg/l), and phytosterols (98-185 mg/100g). phytosterols (98-185 mg/100g). Minor components include tyrosol, Minor components include tyrosol, hydroxytyrosol, flavonoids, rutin, hydroxytyrosol, flavonoids, rutin, leuteolin, and squalene.leuteolin, and squalene.

Olive Oil Composition

The three phenolic compounds in The three phenolic compounds in highest concentration in olive oil are highest concentration in olive oil are the oleuropein, hydroxytyrosol (3,4-the oleuropein, hydroxytyrosol (3,4-dihydroxyphenyl ethanol) and tyrosol.dihydroxyphenyl ethanol) and tyrosol.

It has been found that a linear It has been found that a linear relationship exists between the relationship exists between the phenolic content and oxidative phenolic content and oxidative stability of extra-virgin olive oil.stability of extra-virgin olive oil.

Olive Oil and Health

Olive oil and Cardiovascular DiseaseOlive oil and Cardiovascular Disease Epidemiologic studies show that Epidemiologic studies show that

Mediterranean countries have a low Mediterranean countries have a low incidence of coronary heart disease, which incidence of coronary heart disease, which is associated with the Mediterranean diet is associated with the Mediterranean diet and consumption of olive oil. and consumption of olive oil.

Olive oil has a cardioprotective effect and Olive oil has a cardioprotective effect and an ability to decrease cardiovascular risk an ability to decrease cardiovascular risk factors. The therapeutic properties of olive factors. The therapeutic properties of olive oil are often attributed to oil are often attributed to its high levels of its high levels of monounsaturated fatty acids (MUFA).monounsaturated fatty acids (MUFA).

Cardiovascular Disease

Diets rich in olive oil have been shown to Diets rich in olive oil have been shown to be more effective in be more effective in loweringlowering

(a) Total cholesterol and(a) Total cholesterol and(b) Low density lipoprotein (LDL) cholesterol (b) Low density lipoprotein (LDL) cholesterol than conventional dietary treatments not than conventional dietary treatments not

containing high levels of MUFA. containing high levels of MUFA. Olive oil has been shown to decrease the Olive oil has been shown to decrease the

risk of thrombogenesis by risk of thrombogenesis by lowering the lowering the levels of the key factors of thrombogenesis levels of the key factors of thrombogenesis (factor VII)(factor VII). Other factors in olive oil, rather . Other factors in olive oil, rather than MUFA, are responsible for this health than MUFA, are responsible for this health benefit.benefit.

Cardiovascular Disease

Oxidation of lipoproteins, in particular Oxidation of lipoproteins, in particular LDL, plays a fundamental role in the LDL, plays a fundamental role in the pathogenesis of arteriosclerosis. pathogenesis of arteriosclerosis. Studies show that diets rich in olive Studies show that diets rich in olive oil oil decrease human LDL oxidative decrease human LDL oxidative susceptibilitysusceptibility. The LDL resistance to . The LDL resistance to oxidation was shown by a reduction oxidation was shown by a reduction in its in its peroxide, melanodialdehyde, peroxide, melanodialdehyde, and conjugated diene contentand conjugated diene content. .

Cardiovascular Disease

Polyphenols isolated from olive oil Polyphenols isolated from olive oil include include oleuropeinoleuropein and and hydroxytyrosolhydroxytyrosol are potent are potent scavengers for superoxide radicals scavengers for superoxide radicals and exert a potent antioxidant and exert a potent antioxidant activity in activity in in vitroin vitro models of LDL models of LDL oxidation. In addition, oxidation. In addition, α-tocopherol α-tocopherol has an antioxidanthas an antioxidant activity that activity that protects against LDL oxidation.protects against LDL oxidation.

Olive oil and Hypertension

Olive oil has been shown to have Olive oil has been shown to have beneficial effects on blood pressure. beneficial effects on blood pressure. Olive oil Olive oil reduced both the systolic and reduced both the systolic and diastolic pressures diastolic pressures by approximately by approximately 8 mm Hg after 4 weeks of 8 mm Hg after 4 weeks of consumption, and consumption, and rendered rendered medication less necessary.medication less necessary.

Olive oil and Cancer Prevention

The evidence to support increased olive oil The evidence to support increased olive oil consumption as a means to prevent several consumption as a means to prevent several varieties of cancer is convincing, but it is varieties of cancer is convincing, but it is unclear which component of the oil is unclear which component of the oil is responsible for the chemoprotective effect.responsible for the chemoprotective effect.

New evidence suggests that New evidence suggests that oleic acidoleic acid may may not be as important as other components not be as important as other components (What do you understand from this (What do you understand from this statement?). statement?). Phenolic compoundsPhenolic compounds found in found in extra virgin olive oil have a role in the cancer extra virgin olive oil have a role in the cancer prevention. Furthermore, hypotheses prevention. Furthermore, hypotheses regarding regarding squalene as a potent inhibitor of squalene as a potent inhibitor of carcinogenesiscarcinogenesis have emerged. have emerged.

Olive oil and Cancer Prevention

The strong protective associations The strong protective associations reported for olive oil intake may reported for olive oil intake may not be exclusively related to its not be exclusively related to its fatty acid composition fatty acid composition but rather but rather attributed to attributed to its high levels of its high levels of antioxidants and other antioxidants and other constituents.constituents.

Olive oil and Cancer Prevention

Breast Cancer: Breast Cancer: The role of fat in The role of fat in carcinogenesis is controversial and the carcinogenesis is controversial and the association between breast cancer and association between breast cancer and dietary fat has been widely investigated. dietary fat has been widely investigated.

Consumption of olive oil has been shown Consumption of olive oil has been shown to to reduce the estimated relative risk of breast reduce the estimated relative risk of breast cancercancer in Spanish and Greece. in Spanish and Greece.

Diets rich in olive oil have been shown to Diets rich in olive oil have been shown to have have an antitumor effect in rat modelsan antitumor effect in rat models..

Olive oil and Cancer Prevention

Colon Cancer: Colon Cancer: Olive oil consumption was Olive oil consumption was negatively negatively

associated with colorectal cancerassociated with colorectal cancer incidence.incidence.

Possible mechanisms include the Possible mechanisms include the hypothesis that hypothesis that olive oil may influence olive oil may influence secondary bile acid patterns in the colon secondary bile acid patterns in the colon that, in turn, influence polyamine that, in turn, influence polyamine metabolism in colonic enterocytes in a way metabolism in colonic enterocytes in a way that reduce the progression from normal that reduce the progression from normal mucosa to adenoma and carcinoma.mucosa to adenoma and carcinoma.

Olive oil and Cancer Prevention

It was noticed that the It was noticed that the antioxidant antioxidant phenolic compounds present in olive oil phenolic compounds present in olive oil are potent inhibitorsare potent inhibitors for the free radical for the free radical generation by fecal matrix, suggesting generation by fecal matrix, suggesting that compounds in olive oil act directly that compounds in olive oil act directly in the colon to reduce oxidative damage.in the colon to reduce oxidative damage.

It has been proposed that It has been proposed that high squalene high squalene contentcontent of olive oil plays a role in the of olive oil plays a role in the cancer-risk reducing effect of olive oil. cancer-risk reducing effect of olive oil.

Olive oil and Immune Response

Research investigating the effects of Research investigating the effects of olive oil on the immune system is olive oil on the immune system is sparse, and the evidence is sparse, and the evidence is unequivocal, but available data unequivocal, but available data indicated it may be a potent mediator indicated it may be a potent mediator of the immune response and modify of the immune response and modify inflammatory cytokine production. inflammatory cytokine production. Olive oil has repeatedly been shown Olive oil has repeatedly been shown to be an immunomodulatory agent. to be an immunomodulatory agent.

Antimicrobial properties

Oleuropein and hydroxytyrosol both Oleuropein and hydroxytyrosol both have antimicrobial effects against have antimicrobial effects against several bacterial strains which were several bacterial strains which were causal agents of intestinal or causal agents of intestinal or respiratory tract infections in humans, respiratory tract infections in humans, such assuch as• Salmonella typhiSalmonella typhi• Vibrio parahaemolyticusVibrio parahaemolyticus• Staphylococcus aureusStaphylococcus aureus• Moraxwlla catarrhalisMoraxwlla catarrhalis