Chemical features of the olive oil - Dott. Francesco Meriani

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Chemical features
of the olive oil
Dr. Francisco Meriani

The olive oil is made of:

Esters of glycerol with fatty acids (98 - 99,5%)
These acids are:

oleic acid (65 - 80%)
CH₃-(CH₂)₇-CH=CH-(CH₂)₇- COOH
it stimulates digestive juices' secrection: this is why the olive oil is so easy to digest.
palmitic acid (9 - 15%)
CH₃-(CH₂)₁₄- COOH
linoleic acid (6 - 15%)
C₁₈H₃₂O2₃
useful for tissues' growth and skin's health
stearic acid (1.5 - 3%)
CH₃-(CH₂)₁₆- COOH
linolenic acid (traces)
* CH₃* (CH₂* CH=*CH)₃* (CH₂)₇* COOH

Other molecules (0.5 - 2%)

saturated hydrocarbons (C₁₀22_H - C₃₅H₇₂)
unsaturated hydrocarbons (Squalene) C₃₀
waxes (alcohols from C₁₆ to C₃₆)
Free or esterificated steroids (fitosterol, beta-sitosterol)
aliphatic alcohols (C₁₆ - C₃₀)
terpenic alcohols

lipid-soluble vitamins:
A, carotene
D, from steroids: colecalciferolo, ergocalciferolo)
E , it has an anti-oxidant effect: inhibits oxidation and peroxidation interacting with oxygen and free-radicals. Promotes the use of the Vitamin A and eme's synthesis. It is used as a coadiuvant in atherosclerosis and sterility, and has antiabortifacient properties. The lack of this Vitamin causes embrittlement of red globules and neurological problems.
K

Pigments:

carotenoids
chlorophylls, that have with anti-oxidant functions in sinergy with vitamins
Polifenols:

flavonoids
phenolic acids
tocoferols
phospholipides
aldehydes
other volatile molecules

The olive oil should not contain neither sterols (their presence proves the sophistication with seed oil) nor cholesterol (its presence is due to Bactrocera oleae's eggs).
The analysis of molecules contained inside the olive oil can detect sophistications or infections. Some analitical methods are briefly described here.

Dr. Francesco Meriani

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