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| Fat concomitants of olive oil and their functional characteristics |
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| DOI： |
| KeyWord:olive oil fat concomitant functional characteristics |
| FundProject:国家重点研发计划项目(2019YFD1002400，2019YFD1002403) |
| Author Name | Affiliation | | CAI Jingwei1,2, WU Limei1,2, ZHANG Yuhuan1,2, LI Jianke1,2 | (1.College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi′an 710119, China
2.Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization,
Shaanxi Normal University, Xi′an 710119, China |
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| Abstract: |
| Olive oil is rich in nutrients, including a large amount of unsaturated fatty acids, high oleic acid content, as well as some unique fat concomitants. In order to promote the development and utilization of olive oil, the classification, physical properties and fatty acid composition of olive oil were introduced, and the fat concomitants in olive oil and their functional characteristics were reviewed. Olive oil contains squalene, oleuropein, hydroxytyrosol, α-tocopherol, β-sitosterol, cycloartenol and other functional active components. These functional active components endow olive oil with unique flavor and health functional characteristics such as skin protection, prevention of cardiovascular and cerebrovascular diseases, promotion of bone growth and development, anti-tumor, radiation protection, and prevention of diabetes. |
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