Olives and olive oil as functional foods : bioactivity, chemistry and processing

Content: Olives and Olive Oil as Functional Foods
 Contents
 List of Contributors
 Preface
 1 Olive tree history and evolution
 1.1 Introduction
 1.2 The olive culture in the Mediterranean region
 1.3 Evolution of the olive tree from a botanical point of view
 1.3.1 Botanical classification
 1.3.2 Origin and revolution of the olive tree
 1.3.3 Domestication of the olive tree
 1.4 A different approach
 1.5 Conclusion
 References
 2 Botanical characteristics of olive trees: cultivation and growth conditions --
defense mechanisms to various stressors and effects on olive growth and functional compounds 2.1 Introduction2.1.1 Classification --
taxonomic hierarchy
 2.2 Botanical characteristics
 2.2.1 Anatomy --
morphology
 2.2.2 Flowering, pollination, and fruit set
 2.3 Cultivation and growth conditions
 2.3.1 Climatic conditions
 2.3.2 Soil conditions
 2.3.3 Factors affecting olive growth and composition
 2.4 Defense mechanisms against various stresses
 2.4.1 Development of defense mechanisms against drought
 2.4.2 Defense mechanisms against combined stresses (drought, salinity, radiation, and heat)
 2.5 Factors affecting olive growth and functional compounds 2.5.1 Effects of heat, salinity, and irrigation systems on olive growth2.5.2 Effects of various stresses on fruit weight, anatomy, and composition
 2.5.3 Fruit growth, maturation, and ripening physiology
 2.5.4 Changes in fruit composition and functional compounds during fruit development
 2.6 Conclusion
 References
 3 Conventional and organic cultivation and their effect on the functional composition of olive oil
 3.1 Introduction
 3.2 Productivity
 3.3 Environmental impact
 3.4 Pesticide residues
 3.5 Oil composition and quality
 3.6 Conclusion
 References 4 The influence of growing region and cultivar on olives and olive oil characteristics and on their functional constituents4.1 Introduction
 4.2 Overview of olive orchards in some world crop areas
 4.2.1 European Union (EU)
 4.2.2 Maghreb countries
 4.2.3 South America
 4.2.4 Other countries
 4.3 Global olive oil cultivars
 4.3.1 Spanish cultivars
 4.3.2 Italian cultivars
 4.3.3 Greek cultivars
 4.3.4 Israeli cultivar: \'Barnea\'
 4.3.5 Californian cultivar: \'Mission\'
 4.4 Olive oil composition affected by genetic and environmental factors
 4.4.1 Overview of EVOO variability 4.4.2 Effects of growing region and cultivar on EVOO characteristics4.5 Conclusion
 Acknowledgments
 References
 5 Olive fruit and olive oil composition and their functional compounds
 5.1 Introduction
 5.2 The olive fruit
 5.3 Description of olive fruit and olive oil constituents
 5.3.1 Water
 5.3.2 Sugars
 5.3.3 Proteins
 5.4 Olive oil
 5.4.1 Olive oil acylglycerols and fatty acids
 5.5 Pigments
 5.6 Phenols
 5.6.1 Phenol classes present in olives and olive oil
 5.6.2 Contribution of polar phenols to oil quality
 5.7 Hydrocarbons
 5.8 Triterpenoids