Health effects, Antioxidant Activity and Sensory Properties of Virgin Olive Oil

Virgin olive oil (VOO) is a natural fruit juice obtained directly from olives without any further refining process. If extracted from fresh and healthy olives and properly processed and stored, it is characterized by unique sensory characteristics markedly different from those of other edible fats and oils. Many studies have been developed to clarify the relationships between the sensory attributes in a VOO and its volatile and phenolic profiles, which are responsible for aroma and taste respectively. Moreover, several lines of evidence suggest that the VOO, a basic ingredient of the Mediterranean diet, can play an important role in the prevention of the main immune and inflammatory and degenerative diseases. The health value of VOO has been attributed to its high levels of oleic acid and other minor components such as phytosterols, carotenoids, tocopherols and in particular hydrophilic phenolic molecules. These natural antioxidants, both lipophilic (carotenoids and tocopherols) and hydrophilic (phenol and polyphenols) may exert an effective antiradical activity able to contrast the lipid oxidation. Its health value and pleasant flavour have contributed to an increase in VOO consumption, also outside the traditional olive-oil-producing regions of the Mediterranean basin. In this chapter a survey on the main positive properties of the VOO will be made. Since hydrophilic phenolic molecules have been the subject of intense investigation in recent years, this review will focus on their specific health, antioxidant and sensory effects.