Page 414 - Biosystems Engineering

CHAPTER 14

Phenolic Substances

from Olives

(Olea europeae)

and Related

Olive Mill Products

Antonella De Leonardis and Vincenzo Macciola
Department of Agricultural, Food, Environmental and
Microbiological Science and Technologies (DiSTAAM)
University of Molise, Campobasso, Italy

Ahindra Nag
Department of Chemistry
Indian Institute of Technology
Karagpur, India

14.1 Introduction
Epidemiological evidence shows that the Mediterranean diet is asso-
ciated with a lower incidence of coronary heart disease and some
cancers. Virgin olive oil is considered to be one of the best edible lip-
ids, and it is the primary fat used in Mediterranean countries.
Several researchers demonstrate that the beneficial effect of eat-
ing olive oil is due to favorable fatty acid composition and also to the
presence of minor components. Among the minor components, very
important are the polyphenols that prevent lipid autoxidation and
give unique flavor and taste to extra-virgin olive oil.

391