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dc.contributor.authorChih, Hui Jun
dc.contributor.editorAntonella De Leonarddis
dc.identifier.citationChih, H. 2014. Olive Oil: Production, Bioactive Properties and Public Health. In Virgin Olive Oil: Production, Composition, Uses and Benefits for Man, ed. Antonella De Leonarddis, 15-28. New York: Nova Science.

This chapter begins with a brief historical review of traditional machinery-based extraction of virgin olive oil, followed by an update on the development of some recent processing techniques around the world, including the non-traditional olive oil producing nation, Australia. The effects of production on the main bioactive properties of the extracted oil such as concentration of total phenolic compounds and antiradical activity, will be presented. The implications of employing these techniques on public health are also mentioned, especially in the context of cardiovascular diseases, metabolic syndrome, cancer, as well as environmental impact. This chapter concludes with suggestions for future research.

dc.publisherNova Science
dc.subjectmechanical extraction
dc.subjectbioactive compounds
dc.subjectOlive oil
dc.subjectprocessing aids
dc.subjectpublic health
dc.titleOlive Oil: Production, Bioactive Properties and Public Health
dc.typeBook Chapter
dcterms.source.titleVirgin Olive Oil: Production, Composition, Uses and Benefits for Man
dcterms.source.placeNew York
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available

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