Olive Biophenols and Conventional Biotechnology from Mediterranean Aliment Culture

Publisher Summary The Mediterranean diet is a sort of therapeutic way to reduce developing cardio- and cerebro-vascular pathologies and degenerative diseases, cancer and aging, but does not reflect the eating habits of the Mediterranean population. The Portulaca oleracea used in salads, omelettes and potato dumplings contains eicosapentaenoic acid, a ω-3 fatty acid, in extraordinary amounts relative to other plant sources and normally found in fish and algae. Evoo and otos biomolecules are vital to Mediterranean culture for nutritional benefit and excellent eating quality, within the hedonic-sensory descriptors of modern functional food for aroma, odor, taste, texture, and convenience. The evoo and otos phytomolecules are influenced by agronomics, genomics, proteomics, pre- and post-harvest techniques, and processing, before reaching the table as Mediterranean traditional recipes. Complex bio - and techno -molecules in olive functional products are significant in determining cru and cuvee characteristics of evoos and otos . Some are largely responsible for the strong, fragrant, bitter, and pungent character of Mediterranean dishes, because of volatile aldehydes, ketones, aliphatic acids, and non-volatile secoiridoid-( seco )-monoterpenes. The phytomolecular mechanisms of soluble BPs and seco -BPs in bio - and techno -processes provide insights to improve olive-growing and olive-mill and storage technology for the best competitive quality of final products and a positive effect on the MAC food chain, as consumers, better informed about well-being and health aspects, are more demanding in product purity, quality, and territorial identity.