Is olive oil better than other oil?
Mar 10, 2020 · Olive oil is composed mainly of triacylglycerols (triglycerides or fats) and contains small quantities of free fatty acids (FFA), glycerol, phosphatides, pigments, flavor compounds, sterols, and microscopic bits of olive. Triacylglycerols are the …
Which olive oil should I buy?
Jan 29, 2018 · The makeup of the olive oil includes Vitamin K and E, Omega-6, Omega-3, saturated fat, and monounsaturated fat. Oleic acid is found in olive oil at a much higher rate than other vegetable fats. Oleic acid is a monounsaturated omega-9 found in olive oil.
Is olive oil considered to be a combustible oil?
Jan 01, 2006 · 4 - Olive Oil Composition. Introduction. The composition of olive oil is primarily triacylglycerols (∼99%) and secondarily free fatty acids, mono- and diacylglycerols, and an ... Fatty Acids, Triacylglycerols, and Partial Glycerides. Hydrocarbons. Tocopherols. Pigments.
Is olive oil a good investment?
Active components and clinical applications of olive oil. Abstract. The olive tree, Olea europaea, is native to the Mediterranean basin and parts of Asia Minor. The fruit and compression-extracted oil have a ... Publication types. MeSH terms. Substances.
What are the components of extra virgin olive oil?
Approximately, 98%–99% of EVOO (the saponifiable fraction) is made up of triglycerides in the form of mostly MUFAs (oleic acid), considerable amounts of polyunsaturated fats (linoleic and α-linolenic), and small amounts of saturated fats (palmitic by 7.5%–20% and stearic acid by 0.5%–5%).
What is the chemical name of olive oil?
Fatty acids, olive-oilPubChem CID133082064StructureFind Similar StructuresMolecular FormulaC88H164O10SynonymsOlive acid Fatty acids, olive-oil UNII-HBA528N3PW UNII-N06WP8MKA2 HBA528N3PW More...Molecular Weight1382.22 more rows
Is olive oil medicinal?
As medicine, people most commonly use olive oil for heart disease, diabetes, and high blood pressure. It is also used for high cholesterol, cancer, memory and thinking skills, migraine, obesity, and many other conditions, but there is no good scientific evidence to support many of these other uses.
What are the benefits of olive oil?
Extra virgin olive oil protects against heart disease via numerous mechanisms:Reduces inflammation. Olive oil can decrease inflammation, a key driver of heart disease ( 23 , 24 ).Reduces oxidation of LDL (bad) cholesterol. ... Improves blood vessel health. ... Helps manage blood clotting. ... Lowers blood pressure.Aug 31, 2020
What are the components of olive oil?
The composition of olive oil is primarily triacylglycerols (~99%) and secondarily free fatty acids, mono- and diacylglycerols, and an array of lipids such as hydrocarbons, sterols, aliphatic alcohols, tocopherols, and pigments. A plethora of phenolic and volatile compounds are also present. Some of these compounds contribute to the unique character of the oil. Fatty acids present in olive oil are palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2), and linolenic (C18:3). Myristic (C14:0), heptadecanoic, and eicosanoic acids are found in trace amounts. This chapter discusses some classes of minor constituents that are present only in the crude oil. Filtration reduces the initial levels to a great extent whereas refining results in their removal.
What are the fatty acids in olive oil?
Fatty acids present in olive oil are palmitic (C16:0), palmitoleic (C16:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2), and linolenic (C18:3). Myristic (C14:0), heptadecanoic, and eicosanoic acids are found in trace amounts. This chapter discusses some classes of minor constituents that are present only in the crude oil.
Where is olive oil grown?
Expansion of olive tree cultivation in countries of the Southern hemisphere (Australia, Argentina, New Zealand, and South Africa) as well as in California was the cause of a recent survey by the IOOC on the fatty acid composition of virgin olive oil produced around the world.
What are the two hydrocarbons in olive oil?
Two hydrocarbons are present in considerable amounts in olive oil, squalene and β-carotene (the latter is discussed in the pigments section). Squalene (2,6,10,15,19,23-hexamethyl-2,6,10,14,18,22-tetracosahexaene) is the last metabolite preceding sterol ring formation. Its presence is regarded as partially responsible for the beneficial health effects of olive oil and its chemopreventive action against certain cancers ( Rao et al., 1998, Smith et al., 1998 ). It is the major constituent of the unsaponifiable matter (see Glossary) and makes up more than 90% of the hydrocarbon fraction ( Perrin, 1992; Lanzón et al., 1994 ). It ranges from 200 to 7500 mg per kg oil ( Perrin, 1992 ). Even higher levels up to 12,000 mg/kg have been also reported ( Lanzón et al., 1994 ). Squalene content depends on olive cultivar ( De Leonardis et al., 1998; Manzi et al., 1998 ), oil extraction technology ( Nergiz and Ünal, 1990 ), and it is dramatically reduced during the process of refining ( Mariani et al., 1992; Lanzón et al., 1994 ). Variation in levels reported may be partially due to different analytical procedures used as commented by Nenadis and Tsimidou (2002).
What is the color of virgin olive oil?
Virgin olive oil color is the result of green and yellow hues due to the presence of chlorophylls and carotenoids. It is influenced by olive cultivar, maturation index, production zone, extraction system, and storage conditions. Therefore it is considered as a quality index though no standardized method exists for its measurement.
What are the different types of sterols in olive oil?
Four classes of sterols occur in olive oil: common sterols (4-desmethylsterols), 4α-methylsterols, triterpene alcohols (4, 4-dimethylsterols), and triterpene dialcohols.
Is olive oil a carotene?
The presence of carotenoids in olive oil is closely related to that of green pigments and is influenced by the same factors. The carotenoid fraction may also include several xanthophylls (violaxanthin, neoxanthin, luteoxanthin, antheraxanthin, mutatoxanthin, and β-cryptoxanthin).
Where does olive oil come from?
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae ), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking, for frying foods or as a salad dressing.
What is olive oil used for?
It is commonly used in cooking, for frying foods or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps , and as a fuel for traditional oil lamps, and has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes.
Why is the olive tree important?
It has played a religious and social role in Greek mythology, especially concerning the name of the city of Athens where the city was named after the goddess Athena because her gift of an olive tree was held to be more precious than rival Poseidon 's gift of a salt spring.
Which country produces the most olive oil?
Spain accounts for almost half of global olive oil production; other major producers are Italy, Tunisia, Greece and Turkey. Per capita consumption is highest in Greece, followed by Italy and Spain. The composition of olive oil varies with the cultivar, altitude, time of harvest and extraction process.
What is the acidity of olive oil?
It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.
Where did olive trees originate?
It is not clear when and where olive trees were first domesticated. The modern olive tree most likely originated in ancient Persia and Mesopotamia, and spread to the Levant and later to North Africa, though some scholars argue for an Egyptian origin.
Is olive oil safe to use?
Olive oil is also a natural and safe lubricant, and can be used to lubricate kitchen machinery (grinders, blenders, cookware, etc.). It can also be used for illumination (oil lamps) or as the base for soaps and detergents .
What are the main components of olive oil?
The chief active components of olive oil include oleic acid, phenolic constituents, and squalene. The main phenolics include hydroxytyrosol, tyrosol, and oleuropein, which occur in highest levels in virgin olive oil and have demonstrated antioxidant activity. Antioxidants are believed to be responsible for a number of olive oil's biological ...
Where is olive oil from?
The olive tree, Olea europaea, is native to the Mediterranean basin and parts of Asia Minor . The fruit and compression-extracted oil have a wide range of therapeutic and culinary applications. Olive oil also constitutes a major component of the "Mediterranean diet.".
Does olive oil help with colon cancer?
Olive oil consumption has benefit for colon and breast cancer prevention. The oil has been widely studied for its effects on coronary heart disease (CHD), specifically for its ability to reduce blood pressure and low-density lipoprotein (LDL) cholesterol.
Is olive oil a monounsaturated fatty acid?
Antioxidants are believed to be responsible for a number of olive oil's biological activities. Oleic acid, a monounsaturated fatty acid, has shown activity in cancer prevention, while squalene has also been identified as having anticancer effects.
What is olive oil made of?
Olive oil is composed mainly of triacylglycerols (triglycerides or fats) and contains small quantities of free fatty acids (FFA), glycerol, phosphatides, pigments, flavor compounds, sterols, and microscopic bits of olive. Triacylglycerols are the major energy reserve for plants and animals. Chemically speaking, these are molecules derived from the natural esterification of three fatty acid molecules with a glycerol molecule. The glycerol molecule can simplistically be seen as an "E-shaped" molecule, with the fatty acids in turn resembling longish hydrocarbon chains, varying (in the case of olive oil) from about 14 to 24 carbon atoms in length.
What color is olive oil?
The color of olive oil can vary from a light gold to a rich green. Green olives produce a green oil because of the high chlorophyll content. Ripe olives yield a yellow oil because of the carotenoid (yellow red) pigments. The exact combination and proportions of pigments determine the final color of the oil. VITAMINS.
What are the different types of fatty acids in olive oil?
The major fatty acids in olive oil triacylglycerols are: 1 Oleic Acid (C18:1), a monounsaturated omega-9 fatty acid. It makes up 55 to 83% of olive oil. 2 Linoleic Acid (C18:2), a polyunsaturated omega-6 fatty acid that makes up about 3.5 to 21% of olive oil. 3 Palmitic Acid (C16:0), a saturated fatty acid that makes up 7.5 to 20% of olive oil. 4 Stearic Acid (C18:0), a saturated fatty acid that makes up 0.5 to 5% of olive oil. 5 Linolenic Acid (C18:3) (specifically alpha-Linolenic Acid), a polyunsaturated omega-3 fatty acid that makes up 0 to 1.5% of olive oil.
Why is olive oil oxidized?
Fats and oils such as olive oil are oxidized when they come in contact with oxygen. Oxygen may exist in the headspace of the container and dissolve in the oil. The oxidation products have an unpleasant flavor and odor and may adversely affect the nutritional value of the oil.
How many carbon atoms are in olive oil?
Long chain fatty acids have from 12 to 20 carbon atoms. The primary fatty acids in olive oil are all long chain fatty acids. Very long-chain fatty acids have greater than 20 carbon atoms. These tend to be more solid at room temperature, such as waxes. There are not appreciable amounts of these in olive oil.
What is the difference between linoleic acid and stearic acid?
Linoleic Acid (C18:2), a polyunsaturated omega-6 fatty acid that makes up about 3.5 to 21% of olive oil. Palmitic Acid (C16:0), a saturated fatty acid that makes up 7.5 to 20% of olive oil. Stearic Acid (C18:0), a saturated fatty acid that makes up 0.5 to 5% of olive oil.
How many polyphenols are in olive oil?
There are as many as 5 mg of polyphenols in every 10 grams of olive oil. Many other nut and seed oils have no polyphenols. The polyphenol content is determined by many factors including: Olive Varietal: Koroneiki olives, for instance have a very high level of polyphenols, while Arbequina’s content is low.
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Overview
- It is composed of a large number of different molecules, very important from a nutritional point of view, as they contribute significantly to the health effects of olive oil. Furthermore, they are responsible for the stability and the taste of olive oil, and are also used to detect adulteration wit…
History
Varieties
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional …
Uses
Olive oil has long been a common ingredient in Mediterranean cuisine, including ancient Greek and Roman cuisine. Wild olives, which originated in Asia Minor, were collected by Neolithic people as early as the 8th millennium BC. Besides food, olive oil has been used for religious rituals, medicines, as a fuel in oil lamps, soap-making, and skincare application. The Spartansand other Greeks used oi…
Extraction
There are many olive cultivars, each with a particular flavor, texture, and shelf life that make them more or less suitable for different applications, such as direct human consumption on bread or in salads, indirect consumption in domestic cooking or catering, or industrial uses such as animal feed or engineering applications. During the stages of maturity, olive fruit changes color from green to violet, and then black. Olive oil taste characteristics depend on which stage of ripeness …
Global market
Olive oil is an important cooking oil in countries surrounding the Mediterranean, and it forms one of the three staple food plants of Mediterranean cuisine, the other two being wheat (as in pasta, bread, and couscous) and the grape, used as a dessert fruit and for wine.
Extra virgin olive oil is mostly used as a salad dressingand as an ingredient in s…
Regulation
Olive oil is produced by grinding olives and extracting the oil by mechanical or chemical means. Green olives usually produce more bitter oil, and overripe olives can produce oil with fermentation defects, so for good extra virgin olive oil care is taken to make sure the olives are perfectly ripened. The process is generally as follows:
Constituents
In 2019-20, world production of virgin olive oil was 3.2 million metric tons (3.5 million short tons). Spain produced 35% of world production. (For more, see Acesur) The next largest producers were Italy, Tunisia, Greece, Morocco and Turkey.
Some 75% of Spain's production derives from the region of Andalucía, particularly within Jaén province which produces 70% of the olive oil in Spain. The world's largest olive oil mill(almazara, i…