What makes virgin olive oil virgin?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will provide you with the answer to the question: “What makes virgin olive oil virgin?”, and share what are the health benefits of olive oil consumption.
What makes virgin olive oil virgin?
Virgin olive oil gets its name from the process of cold-pressing olives to extract their juices without the use of heat or chemicals. This method ensures that the olives are not processed and maintains the oil’s highest quality, making it the most expensive type of olive oil available.
The term “virgin” signifies that the oil is obtained from the first pressing of olives and undergoes extraction without the use of heat or chemicals, preserving its “virgin” state.
This term also applies to other oils like canola and sunflower, indicating that they were not subjected to high heat, solvents, or chemical processes during extraction.
Among the various types of olive oil, extra virgin olive oil holds the most esteemed reputation. It is extracted through physical methods while strictly adhering to regulations that prohibit the use of solvents.
To be classified as extra virgin, the oil must exhibit a fruity attribute and be completely free from any sensory defects. Additionally, it should have an acidity level of 0.8% or below, adhering to established standards.
Virgin olive oil, which includes both extra virgin and other high-quality oils, is suitable for direct consumption.
It allows for the presence of sensory defects, though they must be below a certain threshold of 3.5 on a scale of 10. The maximum acidity level allowed for virgin olive oil is 2%. (1, 2)
What is the difference between extra virgin olive and those labeled pure, light, or simply olive oil?
The requirements for extra virgin olive oil (EVOO) include the presence of a fruity attribute, the absence of sensory defects, and specific physico-chemical characteristics such as free acidity below 0.8%.
On the other hand, virgin olive oil (VOO) allows for sensory defects below a threshold of 3.5 on a scale of 10, and a maximum acidity of 2%.
When the sensory analysis determines the absence of fruitiness or the presence of sensory defects with intensities surpassing the value of 3.5, the olive oil is classified as Lampante Olive Oil (LOO).
To make these oils edible, they must undergo a refining process, resulting in Refined Olive Oil (ROO). However, ROO is not consumed alone; it is mixed with EVOO or VOO and categorized as Olive Oil (OO).
Olive Oil (OO) can be produced as specific mixtures or “coupages” tailored to meet market demands by manufacturers. (1)
What are the health benefits of virgin olive oil consumption?
Extra virgin olive oil stands out as the healthiest option, characterized by its unique flavor and aroma. It shares the same benefits as virgin olive oil; however, the higher acidity level of virgin olive oil can result in a less desirable taste and scent.
Olive oil contains monounsaturated fats, omega-9 fatty acids, vitamins E, A, and K, iron, calcium, magnesium, potassium, and amino acids. These components, along with its antioxidant properties, contribute to various health advantages.
Its richness in monounsaturated fatty acids (omega-9) also promotes a healthy balance of cholesterol by reducing LDL (bad cholesterol) and increasing HDL (good cholesterol).
Additionally, extra virgin olive oil is abundant in polyphenols, which provide its distinct flavor and contribute to its antioxidant properties and prevention of cardiovascular diseases.
High levels of LDL have been linked to the development of fatty plaques that obstruct blood flow and can lead to heart attacks and strokes.
The antioxidants in olive oil play a role in supporting brain function and preventing damage caused by blockages in cerebral arteries, including strokes.
Ongoing research is exploring the potential of olive oil in enhancing cognitive function. A specific molecule called hydroxytyrosol, found in olive oil, shows promise in preventing neurodegeneration and slowing down brain aging.
It has been associated with reducing the risk of heart and vascular diseases, neurodegenerative conditions, cytotoxicity, metabolic disorders, and inflammatory diseases.
This is mainly attributed to its functional compounds like polyphenols, tocopherols, carotenoids, sterols, fatty acids, and squalene.
The lipid fraction of extra virgin olive oil provides protective properties against coronary, autoimmune, and inflammatory disorders, while also exerting anti-thrombotic effects and blood pressure regulation.
Moreover, extra virgin olive oil contains other compounds like tocopherols and polyphenols, which contribute to its powerful antioxidant and anti-inflammatory activities, among other qualities. (2, 3)
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What are the uses of extra virgin olive oils?
Extra virgin olive oil is not only versatile for various cooking techniques such as roasting, frying, baking, or sautéing, but it also offers a wealth of antioxidants and heart-healthy fats.
It predominantly consists of monounsaturated fats, which can withstand moderate heat levels during cooking. Furthermore, it possesses a relatively high smoke point, making it an excellent option for a wide range of cooking methods. (3)
Olive oil plays a vital role in the well-known Mediterranean diet (MED). This diet emphasizes a balanced approach, incorporating lower animal protein consumption alongside a high intake of fruits, vegetables, and cereals.
In the Mediterranean diet, olive oil serves as the primary source of dietary fat in many dishes. (2)
Other FAQs about Olives that you may be interested in.
Why is olive oil liquid at room temperature?
Is it healthy to consume 4 tablespoons of olive oil a day?
Why is it called virgin olive oil?
Conclusion
In this brief article, we provided you with the answer to the question: “What makes virgin olive oil virgin?”, and shared what are the health benefits of olive oil consumption.
References
- Cayuela, J. A., Gómez-Coca, R. B., Moreda, W., & Pérez-Camino, M. C. Sensory defects of virgin olive oil from a microbiological perspective. Trends in Food Science & Technology, 43(2), 227–235. 2015.
- Jimenez-Lopez C, Carpena M, Lourenço-Lopes C, Gallardo-Gomez M, Lorenzo JM, Barba FJ, Prieto MA, Simal-Gandara J. Bioactive Compounds and Quality of Extra Virgin Olive Oil. Foods. 9(8):1014. 2020.
- Imashi Fernando,Imashi Fernando, What Is Extra Virgin Olive Oil, and Why Is It Healthy? Them. Healthline Media LLC. 2021.
