Olive Oil Ingredients
22-06-2023
11:53
Olive oil does not have a fixed composition. Because the variety and amount of components that make up olive oil are affected by more than one factor;
• The geography where olives are grown; The characteristics of olives grown in the same parallel on earth bear similarities,
• The height of the olive cultivation area above sea level; For example, in some studies, it was found that the oxidative resistance of olives (one of the quality criteria in olive oil is the oxidation level of the oil) increases as the altitude increases,
• Climate changes in the year the olive was harvested,
• The methods applied in the olive orchard; irrigation, fertilization, pest control methods, pruning,
• The type of olives from which the olive oil is obtained,
• The degree of maturity of the olive; Early or late harvesting of olives causes differences in the levels of minor compounds such as biophenol and squalene in its content,
• Olive harvest method; During the harvest, it is aimed to pluck the olive from the branch with minimal damage and to process it within hours if possible,
• The method of separating olive oil from water and solids during the production phase; technology used for oil extraction,
• Storage/storage conditions and storage time; contact time with heat, light, oxygen in the storage process.
Olive oil is a complex liquid ingredient. its content; It creates multiple phytochemicals from the skin, flesh and seed of the olive.
It contains molecules of vegetable origin, volatile fragrant components, water-soluble components and microscopic olive particles.
The molecules in its content are roughly divided into two groups:
• Major components; saponifying molecules; triglycerides and fatty acids.
• Minor components; unsaponifiable molecules; hydrocarbons, sterols, polyphenols, tocopherols, aromatic/volatile compounds, fatty alcohols, diterpene, alcohols and waxes, mono and diglycerides, pigments.
Major Components
Major Components
The major components, in total, make up about 50-80% of the oil. 99% of the chemicals in the oil are major components. The most abundant major components are monounsaturated fatty acids, especially rich in monounsaturated fatty acid oleic acid. Some of the positive effects of olive oil related to human health are generally associated with this component in its content.
When olive oil is compared with other liquid oils (sunflower, corn oil, soybean, etc.); It contains a high percentage of monounsaturated fatty acids as its fatty acid distribution.
Average 75% of the fatty acids in olive oil are monounsaturated fatty acids, of which oleic acid is the highest with an average of 70%. On average, 15% is saturated fatty acid, and palmitic acid is the most.
An average of 10% is polyunsaturated fatty acids and is almost entirely composed of linoleic acid.
Unsaturated fats are divided into "monounsaturated" and "polyunsaturated" fats. Unsaturated fats are the main sources of fatty acids that the body needs. Monounsaturated fatty acids can be synthesized in the human body. From the point of view of eating habits; It is recommended to consume monounsaturated fats to meet maximum 15% of daily calorie requirement and maximum 10% of polyunsaturated fatty acids. They are liquid at room temperature and most of them are of vegetable origin. Unsaturated fatty acids can be easily oxidized and therefore lose their phytochemical properties. In particular, the increase in the number of double bonds in the molecule facilitates oxidation. Metals, heat, sunlight, etc. factors accelerate oxidation. All known unsaturated fatty acids are liquid at room temperature.
All of the carbon bonds in the molecules of saturated fatty acids are filled with hydrogen and they are very durable. Even when heated to high temperatures, they can retain their structure to a large extent and do not deteriorate easily. They are solid or semi-solid at room temperature. In general, excessive consumption of saturated fats found in animal fats (tail fat, butter, cream, etc.) and tropical oils (coconut oil) increases the risk of increased cholesterol levels, heart diseases, cancer and obesity.
Minor Components
Olive oil is an oil rich in minor components, they make up about 3% of the total oil and 1% of the phytochemicals in the oil.
More than 230 minor components have been identified. These components are not oil molecules, they give the oil its unique local character.
Molecules in this group are less in other vegetable oils compared to olive oil.
Seed-derived oils other than olives are exposed to high heat and chemical processes during the production processes - during the refining application for consumption - this application removes micronutrients and reduces the concentration of these micronutrients, which play a role in human cell metabolism, in the oil content.
Some of the minor components in olive oil are organoleptic, in other words, they can be perceived by the senses and stimulate our sense organs.
The most known organoleptics are; triterpene alcohols, phenolic molecules, tocopherols, squalene molecule.
It has been shown that these molecules with organleptic character are involved in cellular functions that play a role in human biology in the laboratory environment. There is scientific evidence that these components have multiple beneficial functions in human metabolic processes. Because of this; Olive oil is an oil with micronutrient properties.
Compiled by: Uğur Saraçoğlu (ugisaracoglu@yahoo.com.tr)
Resources:
1. World Olive Encyclopedia; International Olive Council; Fausso Luchetti, 1997.
2. Olive oil; Fahrettin Göğüş, Mücahit Taha Özkaya, Semih Ötleş, Eflatun Publishing House, 2009.
3rd Izmir Olive Symposium; In Search of the Immortal Tree/Don't Touch My Olive, 2-3 September 2015.