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The acidity of virgin olive oils

The acidity of an oil is the quantity of free fatty acids, which are formed as a result of lipolysis, expressed in grams of acid oleico/100 grams of oil.

Lipolysis is a hydrolysis reaction that affects the structure of triglycerides and consists in breaking the bond between the glycerol and fatty acids esterified by it. This reaction is performed by an enzyme naturally present in the oil, the lipase in the presence of water. When the olives are damaged, the lipase and the water content in the cell are in contact with the oil operating the hydrolysis of triglycerides with release of free fatty acids.

The main consequence of this phenomenon is the increase of the free oil. The free acidity

dipente the quality of the olives used for oil production. The use of damaged or heavily affected by olive fly (Bactrocera oleae), collection techniques and adhere to time-optimal (naturally ripe olives fruit drop and leave the network, or worse, on the ground for several days), the prolonged stay of the olives before processing are all contributing factors to degrade the olive pulp and then increasing the free fatty acid content of oil until it is inedible.
During storage, however, the acidity may increase if the oil is left in contact with the sludge, because these sediments contain water and enzymes. Depending on the acidity

virgin olive oils are classified as:

Extra virgin olive oil: free acidity more than 0.8 g per 100 g

Virgin olive oil: acidity free up to 2 g per 100 g of olive oil

clear: free acidity greater than 2 g per 100 g

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The lipid composition of extra virgin olive

extra virgin olive oil is accounting for over 98% of triglycerides and small amounts of mono-and di-glycerides.

The triglyceride is a molecule formed from glycerol, bound with three molecules of fatty acids.

These can be categorized according to the number of carbon atoms and the number and position of double bonds.
For olive oil, the most common fatty acids consist of chains of 16 and 18 carbon atoms and are distinguished:

- Saturated: no double bonds;

- Monounsaturated : a one double bond;

- polyunsaturated: with more than a double bond.

Saturated fatty acids are characterized by a higher melting point, are the characteristic constituents of the solid fats (butter), and prevail in animale.I saturated fats present in virgin olive oil are the 'acid palmitic (C16: 0) el ' stearic acid (C18: 0) representing 8 to 26% of total fatty acids.

Unsaturated fatty acids predominate in vegetable fats and liquids are characterized by the presence of double bonds between adjacent carbon atoms. This feature gives fluidity to the molecule as the unsaturated chains are less easily aggregated to the state solid. L ' oleic acid, the main fatty acid found in olive oil (55 to 83% of total fatty acids), consists of 18 carbon atoms and has one double bond, is therefore a monounsaturated fatty acid and is indicated as C18: 1. L ' linoleic acid which represents about 9% el' linolenic acid , between 0 and 1, 5% of total fatty acids, are also to 18 carbon atoms, but have, respectively, 2 and 3 double bonds (C18: 2 and C18: 3). These are essential fatty acids because the man can not synthesize and must necessarily take them with food, also, their content is in the same percentages of those revealed in the lipid component of human milk.

The fatty acid composition of oil is closely related to the botanical species of origin . As part of the virgin olive oils there is some variability depending on the variety of olive is obtained, the latitude and the environment of growing soil and climate. oils of the south are generally rich in polyunsaturated fatty acids. The composition

fatty acids may affect the product's shelf life. The double bonds in the molecule of a fatty acid are preferred points of attack by oxygen in the oxidation reactions that give rise to rancidity of fats. For this reason, oils rich in polyunsaturated fatty acids are more susceptible to oxidative damage compared with oils rich in monounsaturated fatty acids.

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FIVI

Wednesday, July 7, 2010 at Colorno (PR) Piazza Garibaldi 26, was held the general meeting of the Italian Federation of Independent Winegrowers.

Federation Italian Independent Winegrowers aims to represent and protect the image of wine-grower from the institutions, promoting the quality and authenticity of Italian wines

FIVI This year has created and accomplished several goals such as developing a label which was approved by the Board and will be assets of all members.