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:
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
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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