Next Article in Journal
Multistep Optimization of β-Glucosidase Extraction from Germinated Soybeans (Glycine max L. Merril) and Recovery of Isoflavone Aglycones
Previous Article in Journal
Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes’ Milk Cheese
Previous Article in Special Issue
Pharma-Nutritional Properties of Olive Oil Phenols. Transfer of New Findings to Human Nutrition
Article Menu
Issue 7 (July) cover image

Export Article

Open AccessReview
Foods 2018, 7(7), 109; https://doi.org/10.3390/foods7070109

Polar Lipids from Olives and Olive Oil: A Review on Their Identification, Significance and Potential Biotechnological Applications

Mass Spectrometry Centre, Department of Chemistry & QOPNA, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
*
Author to whom correspondence should be addressed.
Received: 15 June 2018 / Revised: 5 July 2018 / Accepted: 6 July 2018 / Published: 10 July 2018
(This article belongs to the Special Issue Olive Oil: Processing, Characterization, and Health Benefits)
Full-Text   |   PDF [1362 KB, uploaded 10 July 2018]   |  

Abstract

Polar lipids are minor components of olives and olive oil and include a myriad of molecules such as phospholipids and glycolipids. Even though sensitive and high-resolution analytical approaches have been used to unveil the polar lipidome of these matrices, new insights on their composition are needed. In this review, we will describe the findings on the identification and characterization of polar lipids from olives and olive oil and the underlying analytical challenges. The significance of polar lipids will also be discussed as potential markers of identity and traceability of olives and olive oil and in detecting adulteration of olive oil. Their potential impact on nutrition and health will be presented as a valuable source of bioactive compounds and as promising ingredients for different uses from olive-derived industrial by-products. View Full-Text
Keywords: authentication; bioactive; by-product; glycolipid; lipidomics; mass spectrometry; phospholipid; traceability authentication; bioactive; by-product; glycolipid; lipidomics; mass spectrometry; phospholipid; traceability
Figures

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Alves, E.; Domingues, M.R.M.; Domingues, P. Polar Lipids from Olives and Olive Oil: A Review on Their Identification, Significance and Potential Biotechnological Applications. Foods 2018, 7, 109.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top