Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree

Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by consumers for its specific and distinguishable taste and aroma, as well as its nutritional value. Sterols and triterpene diols are important carriers of bioactive properties of olive oil and are responsible...

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Autores principales:	Marina Lukić, Igor Lukić, Tihomir Moslavac
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	virgin olive oil sterols triterpene diols EU regulation trade standards varietal characterization and differentiation Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/3f83d02004f643ea8bdfb2d35ef960e3
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spelling	oai:doaj.org-article:3f83d02004f643ea8bdfb2d35ef960e32021-11-25T17:47:37ZSterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree10.3390/horticulturae71104932311-7524https://doaj.org/article/3f83d02004f643ea8bdfb2d35ef960e32021-11-01T00:00:00Zhttps://www.mdpi.com/2311-7524/7/11/493https://doaj.org/toc/2311-7524Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by consumers for its specific and distinguishable taste and aroma, as well as its nutritional value. Sterols and triterpene diols are important carriers of bioactive properties of olive oil and are responsible for some of the beneficial effects of its consumption on human health, such as lowering serum LDL-cholesterol levels and significantly reducing the risk of cardiovascular diseases. The concentration of total sterols and the proportions of particular sterols and triterpene diols are among the parameters used to verify and prove the authenticity of olive oil in accordance with the EU and other countries’ regulations. Finally, their composition has been shown to have high discrimination potential for ensuring traceability with respect to variety, geographical origin, harvest date, and other factors. For these reasons, the research on sterols and triterpene diols in olive oil is an ever-growing field of scientific interest with great practical importance. This review focuses on all the important aspects of sterols and triterpene diols in olive oil, from their chemical structure, biosynthesis, occurrence and role in plants, health benefits, and their use in official controls of olive oil purity and authenticity, to a conclusive survey on the recent findings about the effects of different factors of influence on their content and composition, with a detailed comparative analysis of studies that investigated the effects of the two most important factors, variety and ripening degree.Marina LukićIgor LukićTihomir MoslavacMDPI AGarticlevirgin olive oilsterolstriterpene diolsEU regulationtrade standardsvarietal characterization and differentiationPlant cultureSB1-1110ENHorticulturae, Vol 7, Iss 493, p 493 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	virgin olive oil sterols triterpene diols EU regulation trade standards varietal characterization and differentiation Plant culture SB1-1110
spellingShingle	virgin olive oil sterols triterpene diols EU regulation trade standards varietal characterization and differentiation Plant culture SB1-1110 Marina Lukić Igor Lukić Tihomir Moslavac Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree
description	Olive oil is considered one of the most valuable vegetable oils and is highly appreciated by consumers for its specific and distinguishable taste and aroma, as well as its nutritional value. Sterols and triterpene diols are important carriers of bioactive properties of olive oil and are responsible for some of the beneficial effects of its consumption on human health, such as lowering serum LDL-cholesterol levels and significantly reducing the risk of cardiovascular diseases. The concentration of total sterols and the proportions of particular sterols and triterpene diols are among the parameters used to verify and prove the authenticity of olive oil in accordance with the EU and other countries’ regulations. Finally, their composition has been shown to have high discrimination potential for ensuring traceability with respect to variety, geographical origin, harvest date, and other factors. For these reasons, the research on sterols and triterpene diols in olive oil is an ever-growing field of scientific interest with great practical importance. This review focuses on all the important aspects of sterols and triterpene diols in olive oil, from their chemical structure, biosynthesis, occurrence and role in plants, health benefits, and their use in official controls of olive oil purity and authenticity, to a conclusive survey on the recent findings about the effects of different factors of influence on their content and composition, with a detailed comparative analysis of studies that investigated the effects of the two most important factors, variety and ripening degree.
format	article
author	Marina Lukić Igor Lukić Tihomir Moslavac
author_facet	Marina Lukić Igor Lukić Tihomir Moslavac
author_sort	Marina Lukić
title	Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree
title_short	Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree
title_full	Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree
title_fullStr	Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree
title_full_unstemmed	Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree
title_sort	sterols and triterpene diols in virgin olive oil: a comprehensive review on their properties and significance, with a special emphasis on the influence of variety and ripening degree
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/3f83d02004f643ea8bdfb2d35ef960e3
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Sterols and Triterpene Diols in Virgin Olive Oil: A Comprehensive Review on Their Properties and Significance, with a Special Emphasis on the Influence of Variety and Ripening Degree

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