Olive Oil: Production, Bioactive Properties and Public Health
This chapter begins with a brief historical review of traditional machinery-based extraction of virgin olive oil, followed by an update on the development of some recent processing techniques around the world, including the non-traditional olive oil producing nation, Australia. The effects of produc...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Book Chapter |
| Published: |
Nova Science
2014
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/28556 |
| _version_ | 1848752569145360384 |
|---|---|
| author | Chih, Hui Jun |
| author2 | Antonella De Leonarddis |
| author_facet | Antonella De Leonarddis Chih, Hui Jun |
| author_sort | Chih, Hui Jun |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | This chapter begins with a brief historical review of traditional machinery-based extraction of virgin olive oil, followed by an update on the development of some recent processing techniques around the world, including the non-traditional olive oil producing nation, Australia. The effects of production on the main bioactive properties of the extracted oil such as concentration of total phenolic compounds and antiradical activity, will be presented. The implications of employing these techniques on public health are also mentioned, especially in the context of cardiovascular diseases, metabolic syndrome, cancer, as well as environmental impact. This chapter concludes with suggestions for future research. |
| first_indexed | 2025-11-14T08:10:42Z |
| format | Book Chapter |
| id | curtin-20.500.11937-28556 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T08:10:42Z |
| publishDate | 2014 |
| publisher | Nova Science |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-285562019-05-28T08:36:07Z Olive Oil: Production, Bioactive Properties and Public Health Chih, Hui Jun Antonella De Leonarddis malaxation mechanical extraction bioactive compounds Olive oil processing aids public health This chapter begins with a brief historical review of traditional machinery-based extraction of virgin olive oil, followed by an update on the development of some recent processing techniques around the world, including the non-traditional olive oil producing nation, Australia. The effects of production on the main bioactive properties of the extracted oil such as concentration of total phenolic compounds and antiradical activity, will be presented. The implications of employing these techniques on public health are also mentioned, especially in the context of cardiovascular diseases, metabolic syndrome, cancer, as well as environmental impact. This chapter concludes with suggestions for future research. 2014 Book Chapter http://hdl.handle.net/20.500.11937/28556 Nova Science restricted |
| spellingShingle | malaxation mechanical extraction bioactive compounds Olive oil processing aids public health Chih, Hui Jun Olive Oil: Production, Bioactive Properties and Public Health |
| title | Olive Oil: Production, Bioactive Properties and Public Health |
| title_full | Olive Oil: Production, Bioactive Properties and Public Health |
| title_fullStr | Olive Oil: Production, Bioactive Properties and Public Health |
| title_full_unstemmed | Olive Oil: Production, Bioactive Properties and Public Health |
| title_short | Olive Oil: Production, Bioactive Properties and Public Health |
| title_sort | olive oil: production, bioactive properties and public health |
| topic | malaxation mechanical extraction bioactive compounds Olive oil processing aids public health |
| url | http://hdl.handle.net/20.500.11937/28556 |