Olive Oil as Functional Food

1
Olive Oil as Functional Food

• Dr. Firas S. Al-Azzeh
• PhD in Human Nutrition Food Science
• Umm Al-Qura University
• Department of Clinical Nutrition

2
Introduction

• Olive oil is thought to not only contribute
  nutrients to the diet, but also to have a
  positive impact on health.
• The uniqueness of olive oil lies in the fact that
  it is not produced by solvent extraction, but
  rather by a cold-press mechanical process that
  preserves both the chemical nature of the oil and
  the natural antioxidants that are produced in
  response to environmental stress.

3
The main producing and consuming countries
Country Production Consumption Annual 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
4
Uniqueness of Olive Oil
5
Cold Pressing of Olive Oil
6
CODEX STANDARD FOR OLIVE OILS

• CODEX 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.

7
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.

8
Quality factors of olive oil

• Acidity as oleic acid
• Organoleptic characteristics (odor and taste)
• Peroxide value
• Fatty acids composition

9
Types of olive oil

• Extra virgin olive oil virgin olive oil with a
  free acidity, expressed as oleic acid, of not
  more than 0.8 grams per 100 grams.
• Virgin olive oil virgin olive oil with a free
  acidity, expressed as oleic acid, of not more
  than 2.0 grams per 100 grams.

10
Types of olive oil

• Ordinary virgin olive oil virgin olive oil with
  a free acidity, expressed as oleic acid, of not
  more than 3.3 grams per 100 grams.
• Refined olive oil olive oil obtained from virgin
  olive oils by refining methods which do not lead
  to alterations in the initial glyceridic
  structure. It has a free acidity, expressed as
  oleic acid, of not more than 0.3 grams per 100
  grams.

11
Types of olive oil

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

12

• Olive and Olive oil in Holy Quran and Sunnah

13
?????? ???????? ??????? ???? ?????????? ?????
????????????? ???? ??????? ????? ??????
????????????? ?????? ??????? ????????? ??????
?????? ????????????? ?????? ????????? ???
????????? ????????? ????????? ?????????? ?????
????????? ?????????????? ?????????????
??????????? ???????? ??????????? ????????? ?????
???????? ????? ???????? ?????????? ????? ???
???????? ??????? ????????? ??????????? ???????99
?????? ??????? ??????? ???????? ?????????????
???????? ???????????? ??????????? ???????????
??????????? ???????? ?????????????? ?????????????
???????????? ???????? ??????????? ??????? ???
???????? ????? ???????? ???????? ??????? ??????
????????? ????? ??????????? ??????? ??? ???????
?????????????? ???????141
??????? ????? ???? ????????? ??????????????
???????????? ????????????? ????? ?????
???????????? ????? ??? ?????? ?????? ?????????
?????????????? ?????11
??????? ????? ????????????? ??????????? ??????
??????? ??????????? ?????? ????????? ????????????
??? ????????? ???????????? ?????????? ????????
???????? ??????? ??? ???????? ????????????
??????????? ???? ??????????? ????? ???????????
??????? ????????? ??????? ?????? ???? ??????????
????? ?????? ????? ????? ??????? ???????
????????? ??? ??????? ?????????? ???????
???????????? ????????? ????????? ??????? ??????
??????? ?????35
?????????? ???????? ??? ????? ???????? ???????
??????????? ???????? ????????????? ????????20
???????????? ????????? ???29
?????????? ?????????????? ?????1
14
?????? ??????? ??????? ??? ???? ???? ????
?????? ????????? ???????????? ???? ????????? ????
???????? ???????????..

• ?? ???? ??? ??? ???? ???? ??? ???? ????
  ??????????? ?????? ??????? ??? ???? ?? ????
  ?????????? ???????

15
Olive Oil Composition

• The composition of olive oil is primarily
  triacylglycerols and about 0.5-1.0
  nonglyceridic constituents
• Olive oil is composed of 55 to 85 oleic acid
  (181 n-9), about 9 Linoleic (182 n-6), and up
  to 0-1.5 Linolenic acid (183 n-3)
• Tocopherols (5-25 mg/100 g, 95 a-tocopherol),
  carotenoids (1-2 mg/100g)

16
Olive Oil Composition

• Olive oil is a source of at least 30 phenolic
  compounds.
• phenolic compounds such as oleuropein (20-500
  mg/l), and phytosterols (98-185 mg/100g). Minor
  components include tyrosol, hydroxytyrosol,
  flavonoids, rutin, leuteolin, and squalene.

17
Olive Oil Composition

• The three phenolic compounds in highest
  concentration in olive oil are the oleuropein,
  hydroxytyrosol (3,4-dihydroxyphenyl ethanol) and
  tyrosol.
• It has been found that a linear relationship
  exists between the phenolic content and oxidative
  stability of extra-virgin olive oil.

18
(No Transcript)
19
Olive Oil and Health

• Olive oil and Cardiovascular Disease
• Epidemiologic studies show that Mediterranean
  countries have a low incidence of coronary heart
  disease, which is associated with the
  Mediterranean diet and consumption of olive oil.
• Olive oil has a cardioprotective effect and an
  ability to decrease cardiovascular risk factors.
  The therapeutic properties of olive oil are often
  attributed to its high levels of monounsaturated
  fatty acids (MUFA).

20
Cardiovascular Disease

• Diets rich in olive oil have been shown to be
  more effective in lowering
• (a) Total cholesterol and
• (b) Low density lipoprotein (LDL) cholesterol
• than conventional dietary treatments not
  containing high levels of MUFA.
• Olive oil has been shown to decrease the risk of
  thrombogenesis by lowering the levels of the key
  factors of thrombogenesis (factor VII). Other
  factors in olive oil, rather than MUFA, are
  responsible for this health benefit.

21
Cardiovascular Disease

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

22
Cardiovascular Disease

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

23
Olive oil and Hypertension

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

24
Olive oil and Cancer Prevention

• The evidence to support increased olive oil
  consumption as a means to prevent several
  varieties of cancer is convincing, but it is
  unclear which component of the oil is responsible
  for the chemoprotective effect.
• New evidence suggests that oleic acid may not be
  as important as other components (What do you
  understand from this statement?). Phenolic
  compounds found in extra virgin olive oil have a
  role in the cancer prevention. Furthermore,
  hypotheses regarding squalene as a potent
  inhibitor of carcinogenesis have emerged.

25
Olive oil and Cancer Prevention

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

26
Olive oil and Cancer Prevention

• Breast Cancer The role of fat in carcinogenesis
  is controversial and the association between
  breast cancer and dietary fat has been widely
  investigated.
• Consumption of olive oil has been shown to reduce
  the estimated relative risk of breast cancer in
  Spanish and Greece.
• Diets rich in olive oil have been shown to have
  an antitumor effect in rat models.

27
Olive oil and Cancer Prevention

• Colon Cancer
• Olive oil consumption was negatively associated
  with colorectal cancer incidence.
• Possible mechanisms include the hypothesis that
  olive oil may influence secondary bile acid
  patterns in the colon that, in turn, influence
  polyamine metabolism in colonic enterocytes in a
  way that reduce the progression from normal
  mucosa to adenoma and carcinoma.

28
Olive oil and Cancer Prevention

• It was noticed that the antioxidant phenolic
  compounds present in olive oil are potent
  inhibitors for the free radical generation by
  fecal matrix, suggesting that compounds in olive
  oil act directly in the colon to reduce oxidative
  damage.
• It has been proposed that high squalene content
  of olive oil plays a role in the cancer-risk
  reducing effect of olive oil.

29
Olive oil and Immune Response

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

30
Antimicrobial properties

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