Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 52, Issue 11, Pages 6870-6878Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-015-1852-x
Keywords
Olive oil; Phenolic components; Fat replacer; Antioxidant property; Functional
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Olive oil is a functional food considered to be the major component of Mediterranean diet widely used in cooking, pharmaceuticals, soaps, and in cosmetics. There are different grades of olive oil based on source of extraction and percentage of Free Fatty Acid (FFA) and it has got wider applications. It is used in the preparation of different food products in order to achieve functional properties as a fat replacer, antioxidant properties, health promoting functions and to improve the fatty acid profile in terms of Saturated: Monounsaturated: Polyunsaturated fatty acids as well as omega-6: omega-3 ratio. Various in vitro and in vivo studies revealed health promoting attributes of olive oil like antimicrobial, antioxidant property, lowering of cardiovascular heart diseases, reduction in cancer risks, anti-inflammatory and other attributes. This review paper presents an overview about different grades of olive oil, functional components and their biological roles and also stress the importance of further research in the development of meat products by using processing techniques with regard to functional foods with maximum quality and shelf life.
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