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Antioxidant activity of olive oil was determined by. Antioxidant activity of olive oil was determined by.
As a result processed olive oil refined lack the desirable properties and characteristics which can be found in abundance in extra virgin olive oil.
Chemical properties of olive oil. 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. Virgin olive oil having a maximum free acidity in terms of oleic acid of 08 g per 100 g the other characteristics of which comply with those laid down for this category.
17 righe Fatty acids olive-oil. Chemical and physical properties The Chemical and Physical characteristics of olive oils sample were shown in Table 1 and table 2. There were little differences found in chemical values free fatty acid and peroxide value among olive oils samples.
Afterwards olive oil was analytically tested for fatty acid composition and tocopherols. Also main quality parameters such as free acidity peroxide value K 232 K 270 total chlorophyll total caretonoids and refractive index were determined. Antioxidant activity of olive oil was determined by.
Total phenol contents expressed as gallic acid of olive oils values ranged from 112 to 313 mgkg. All olive oil samples were compared with International Olive Oil Council IOOC were not exceed the limits and exhibited remarkable physicochemical properties and could be. 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.
Olive oil is mainly composed of palmitic acid 7520 wt stearic acid 055 wt palmitoleic acid 0335 wt oleic acid 5585 wt linoleic acid 7520 wt and linolenic acid up to 15 wt. The oil also contains very small quantities of myristic heptadecanoic and eicosanoic acids. The total phenol content of EVOOs decreased as ultrasound time increased.
In olive oil extraction some part of the oil cannot be released since it is emulsified with olive mill waste water. In general flavone content showed a decrease during heating being higher for Arbequina oil. On the other hand oleic acid sterols squalene and triterpenic alcohols erythrodiol and uvaol and acids oleanolic and maslinic were quite constant exhibiting a high stability against oxidation.
Olive oil especially the extra virgin one is a lipid source naturally rich in bioactive molecules of various nature and chemical properties including phenolic compounds which are known to exert a powerful antioxidant activity Bendini et al 2007 Del Carlo et al 2004. Our results showed that many analytical parameters ie peroxide value UV absorbance at 232 and 270 nm chlorophyll pigments carotenoids and oleic acid contents decreased during ripening whilst oil content and linolenic acid increased. Free acidity remained practically stable with a very slight rise at the highest maturity index.
CHEMICAL CHARACTERISTICS 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. Chemical processing may improve high acidity olive oil and make it edible however it takes away some extremely valuable ingredients such as Vitamin and Phenols. As a result processed olive oil refined lack the desirable properties and characteristics which can be found in abundance in extra virgin olive oil.
Extra Virgin Olive Oil EVOO. This has an excellent flavor and odor and a free fatty acid content of 08 g or less per 100g 08. Extra virgin olive oil EVOO chemical composition is characterized by high content of monounsaturated fatty acids and minor compounds including phenols sterols tocopherols squalene and volatile compounds.