A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf‐life, and Quality Control

Author:

Gagour Jamila1ORCID,Hallouch Otmane1ORCID,Asbbane Abderrahim1ORCID,Bijla Laila1ORCID,Laknifli Abdellatif1ORCID,Lee Learn‐Han23ORCID,Zengin Gokhan4ORCID,Bouyahya Abdelhakim5ORCID,Sakar El Hassan6ORCID,Gharby Said1ORCID

Affiliation:

1. Biotechnology Analytical Sciences and Quality Control Team Polydisciplinary Faculty of Taroudant Ibn-Zohr University 83000 Taroudant Morocco

2. Research Center for Life Science and Healthcare Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute (CBI) University of Nottingham Ningbo China Ningbo 315100> China

3. Novel Bacteria and Drug Discovery Research Group (NBDD) Microbiome and Bioresource Research Strength (MBRS) Jeffrey Cheah School of Medicine and Health Sciences Monash University Malaysia 47500 Subang Jaya Selangor Malaysia

4. Department of Biology Science Faculty Selcuk University 42130 > Konya Turkey

5. Laboratory of Human Pathologies Biology Department of Biology Faculty of Sciences Mohammed V University in Rabat Rabat 10090> Morocco

6. Laboratory of Biology, Ecology, and Health, FS Abdelmalek Essaadi University 93002 Tetouan Morocco

Abstract

AbstractOlive oil (OO) is widely recognized as a main component in the Mediterranean diet owing to its unique chemical composition and associated health‐promoting properties. This review aimed at providing readers with recent results on OO physicochemical profiling, extraction technology, and quality parameters specified by regulations to ensure authentic products for consumers. Recent research progress on OO adulteration were outlined through a bibliometric analysis mapping using Vosviewer software. As revealed by bibliometric analysis, richness in terms of fatty acids, pigments, polar phenolic compounds, tocopherols, squalene, sterols, and triterpenic compounds justify OO health‐promoting properties and increasing demand on its global consumption. OO storage is a critical post‐processing operation that must be optimized to avoid oxidation. Owing to its great commercial value on markets, OO is a target to adulteration with other vegetable oils. In this context, different chemometric tools were developed to deal with this problem. To conclude, increasing demand and consumption of OO on the global market is justified by its unique composition. Challenges such as oxidation and adulteration stand out as the main issues affecting the OO market.

Publisher

Wiley

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