Composition of olive oil: what are the fatty acids

Olive oil is the product par excellence of the Mediterranean agrifood tradition. With a mild and characteristic flavor and a pleasantly almond aftertaste, the oil we use to produce oils is obtained exclusively by techniques that allow the preservation of the organoleptic and chemical-physical characteristics of the plant species from which it comes.

Olive oil is composed almost exclusively of lipids, fatty acids present in different percentages. In olive oil, however, there is no shortage of other beneficial nutrients: in addition to antioxidants, there are phytosterols, vitamins E, A and D, minerals such as sodium, potassium, iron and calcium, and B-carotene.

Enter olive oil, especially thenew oil, in the daily diet brings numerous benefits, although inordinate use is totally inadvisable, especially for those who must follow a diet low in calories and fat. For those who need to keep cholesterol under control, on the other hand, olive oil consumption is indicated within certain limits, but the benefits also involve reducing the risks of developing certain diseases such as atherosclerosis and Alzheimer’s disease.

Other potential benefits derived from the consumption of olive oil as a condiment relate to the prevention of various types of cancer, including colon cancer, as well as other diseases affecting the gastrointestinal system and diabetes itself. Some studies, moreover, seem to highlight the usefulness of olive oil in protecting artery and heart health.

In addition, seasoning foods with olive oil used raw can be a valuable remedy to combat constipation and constipation due to its laxative potential.

Composition of olive oil: fatty acids

What does olive oil consist of?What are the fatty acids contained within it?

We can identify its composition and the fatty acids in it along certain guidelines, namely:

• The two oil fractions: saponifiable and nonsaponifiable
• Oleic acid
• Linoleic acid: omega 6
• Olive oil triglycerides.
• Polyphenols
• Sterols
• Tocopherols
• Pigments

Let us now go on to analyze each of them in detail.

The two oil fractions: saponifiable and nonsaponifiable

Fatty acid composition varies according to the variety of olive tree, the degree of ripeness of the drupes, the climate, and the time of harvest. There are, however, two main fractions to take into account:

The saponifiable and nonsaponifiable fractions.

Let us analyze in detail the first fraction, the saponifiable fraction

The saponifiable fraction consists almost entirely of triglycerides, accompanied by small amounts of diglycerides and monoglycerides, especially in the more acidic oils (e.g., in lampante oils about 10 percent and in solvent-extracted oils about 20 percent). Eighty-five percent of the acids in glycerides are unsaturated, and of these 70 to 80 percent are oleic acid and about 10 percent linoleic acid: a good index of quality is the ratio of these two acids, and in extra virgin olive oil the ratio of oleic acid to linoleic acid should be greater than or equal to 7.

Polyunsaturated fatty acids are present in small quantities, but optimal for our organism: in fact, although they are essential acids (not synthesizable by man, but indispensable for some of his metabolisms), they are easily self-oxidized with production of peroxides and related decomposition products, substances harmful to the human organism, so much so that some American studies seem to have shown that an accumulation of them in tissues may be responsible for causes of cancer.

A key characteristic of the unsaturated acids present in the glyceridic fraction of virgin olive oil is that they have isolated double bonds. This makes it possible to recognize possible fraudulent blending with rectified oils because these contain a certain amount of acids with trans double bonds, e.g., elaidinic acid, (detectable by infrared analysis) and with conjugated double bonds (detectable by ultraviolet analysis).
The remaining 15 percent of the fatty acids making up the glycerides in olive oil are saturated, and palmitic acid (7 to 15 percent) and stearic acid (1.5 to 3.5 percent) predominate among them.

Let us analyze in detail the second fraction, the nonsaponifiable fraction

The nonsaponifiable fraction consists of a large group of microcomponents that have the common characteristic of not forming soaps when treated with a hot concentrated strong base. Although it is present in modest amounts (about 1 percent), it is very important from a nutritional point of view, from an analytical point of view and to control the genuineness of the oil.
Coming from the fruit of the Olive tree, Unsaponifiable, rich in plant squalene, tocopherols and carotenes, is also known and appreciated in the pharmaceutical field for its well-known soothing, softening and sebum-restoring properties.

It is particularly used for dry and dehydrated skin. Due to its ability to stimulate fibroblasts, it also has a valuable preventive action for wrinkles and skin sagging.

Unsaponifiable matter plays an important role from both a nutritional and a commodity perspective, contributing to the identification of possible fraud. The composition of the unsaponifiable fraction of olive oils appears to be quite different from that of other edible fats and vegetable oils.

Olive oil unsaponifiable is a natural base for cosmetic creams obtained from pure Mediterranean olive oil, a wonderful ingredient for top-quality cosmetics due to its emollient and skin-restoring properties, as well as its emulsifying and stabilizing action on the other valuable ingredients in this formula. In addition, it also contributes to the estrogenic effect of phytoestrogens in plant extracts, as it is also rich in phytosterols, which have an additional specific action on the skin, improving its tone, collagen content and hydration, strengthening and deeply nourishing it. All the benefits of a natural concentrate from olive oil to facilitate the absorption of active ingredients.

Oleic acid: what it is and why you need to know about it

Oleic acid is a monounsaturated fatty acid, belonging to the omega-9 fatty acid family, so called because their unique carbon/carbon double bond is on the ninth carbon atom relative to the last carbon atom in the chain, called omega carbon. From a dietary perspective, oleic acid is found in large quantities withinolive oil, which is its richest dietary source.

Oleic acid is known for its beneficial effects on the cardiovascular system: in particular, it would appear to have antioxidant effects and would seem to be able to maintain blood cholesterol levels in the normal range (particularly levels of so-called “bad” cholesterol) and reduce blood pressure values.Efsa, theEuropean Food Safety Authority, has authorized the use of oleic acid products with the claim of maintaining cholesterol levels in the normal range; in fact, the European Authority specifies that “the replacement of saturated fats in the diet with unsaturated fats such as oleic acid contributes to the maintenance of normal blood cholesterol levels.”

Olive oil also exerts antihypertensive and antioxidant effects and, in general, protective effects on the health of the cardiovascular system. Although it is now known that a diet that includes a good use of olive oil helps to prevent cardiovascular disease, however, it is best not to overdo the quantities: in fact, olive oil is a very caloric food-a single tablespoon provides almost 100 calories-and can easily predispose to weight gain (an element that alone is a major cardiovascular risk factor).
Oils rich in oleic acid (and thus olive oil in particular) are more resistant to high temperatures and are more stable during cooking: that is, they develop fewer compounds that are harmful to human health than those developed by more unstable oils; for this reason, olive oil would be the most suitable to use in frying.

CURIOSITIES FROM THE WORLD OF SCIENCE

Recent studies at the influential University of California have uncovered an ‘important finding that is especially useful for those who need to quell excessive hunger.

The main focus of the research was indeedoleic acid.

Scholars have pointed out thatOleic Acid is very useful in appeasing appetite through the release of a specific molecule, OEA . OEA released in the small intestine would act as a sensor linking fat consumption and satiety, thereby reducing hunger.

Linoleic acid: omega 6

Linoleic acid is an essential fatty acid, as it is essential to the healthy maintenance of the body. Since our bodies are unable to produce it, it must be taken in through diet or through supplements. It is a polyunsaturated fatty acid because it has more than one carbon/carbon double bonds. It belongs to the omega-6 family of fatty acids, so called because from the point of view of chemical structure the first carbon/carbon double bond that characterizes them is on the sixth carbon atom relative to the last carbon atom in the chain, called omega carbon. From a dietary point of view, it is present in good amounts in some types of oils, such as sunflower and corn oils, as well as in nuts, wheat germ and soybeans. There are several derived forms of this essential fatty acid, the most famous of which is the conjugated form (conjugated linoleic acid).

Linoleic acid is an omega-6 fatty acid found mainly in vegetable oils and, in smaller amounts, also in meat and dairy products. As diets have evolved and changed over the years, the amount of CLA introduced daily has decreased. CLA is primarily a supplement for weight loss management, as it is believed to increase metabolic rate and fat metabolism.

Several properties are attributed to linoleic acid that are worth its inclusion as an ingredient in various supplements. It appears to play a role in maintaining healthy cell membranes and promoting cell growth and would be involved in the synthesis of certain molecules involved in important processes such as blood clotting and mediating the inflammatory response. Linoleic acid would also be able to keep blood cholesterol levels in check.

According to guidance from Efsa, the European Food Safety Authority, linoleic acid contributes to the maintenance of normal blood cholesterol levels. Efsa specifies that in order to enjoy the beneficial effects of this substance, it is necessary to take 10 grams per day.

Olive oil triglycerides.

Triglycerides make up about 95-98% of olive oil and are found almost exclusively in the pulp. The special feature of the triglyceride composition of olive oil is the particular balance in acid composition: compared with other dietary fats, the % of oleic acid and that of linoleic acid is higher, while the concentration of unsaturated acids is moderate.
This high percentage of mono- and poly-unsaturated fatty acids is particularly important from a medical point of view.

Unsaturated fatty acids are essential for the diet and must be taken directly, as they cannot be synthesized by the body or can only be synthesized in limited quantities. After intake they are transformed into other compounds, functioning as precursors of molecules that play a regulatory role in the body in important physiological functions, such as platelet aggregation, blood pressure, and muscle contraction.
They are also incorporated, with energetic and plastic functions, into tissues and organs.

Triglycerides in olive oil are essential elements for health, in fact this high content of fatty acids boasts numerous beneficial properties for the body. First and foremost, they are able to regularize the physiological functions of the body and at the same time bring numerous virtues for muscles and blood pressure. Triglycerides also play an important function with regard to platelet aggregation, as they reduce the risk of developing damage to the circulatory system. For this reason, it is important to regularly incorporate olive oil within a balanced diet as a daily intake helps to reduce blood cholesterol and provides antioxidant action, as well as promoting biliary secretion. Precisely, oleic acid reduces the phenomena of lipid peroxidation, consequently decreasing the amount of cholesterol. This process is precisely given by the triglycerides that form lipoproteins, i.e., the substances responsible for the transport of cholesterol in the blood. Of course, a diet rich in saturated fatty acids will correspond to a high amount of cholesterol: this is why it is essential to follow a balanced diet, taking in the right percentages of saturated fats and higher amounts of unsaturated fats.

Polyphenols

The polyphenolic heritage is the most valuable feature of virgin olive oil, the only one among vegetable fats to be rich in it. These substances, which contribute to its characteristic fruity aroma and spicy, bitter taste, are endowed with high antioxidant power. extra virgin, thanks to these components, is the most preservable fat with the highest biological value. For these reasons, the quanta qualitative determination of the polyphenolic content of virgin olive oils is one of the most significant analyses for the purpose of determining quality parameters.

Polyphenols are natural substances that can provide numerous benefits to the body. They fall into three categories: simple phenols, tannins and flavonoids and make up various foods including fruit, wine, oil or tea. Polyphenols contain a high amount of nutritional properties that can performantioxidant action, which is essential to fight free radicals, preventcell aging and reduce the risk of cancer.

Oil polyphenols play an important role in human health and impact product quality and shelf life. Various studies on polyphenols in extra virgin olive oil have found numerous benefits for human health. In particular, polyphenols have multiple functions, includingantibacterial, antiviral, antioxidant and anti-inflammatory action. It has also been found that these substances may prove useful in the prevention of chronic degenerative diseases such as cancer or cardiovascular disease. The polyphenol content in extra virgin olive oil and foods of plant origin helps maintain the right level of cholesterol in the blood, preventing the formation of atherosclerotic plaques.

Additional positive effects have been attributed to polyphenols: in fact, these molecules are also able to counteract premature aging and reduce the risk of developing degenerative diseases of the nervous system.
For this reason, extra virgin olive oil proves to be a therapeutic food if it is integrated within a healthy and balanced diet: it is no coincidence that this product has been called Nutraceutical.

There is a relationship between polyphenols and the aromatic flavor of oil. In fact, according to studies, polyphenols would be responsible for the bitter and spicy notes in extra virgin olive oil. Variety, production area, agronomic and extraction techniques would also seem to influence the aromatic flavor.
What has been confirmed by studies is the great importance of extra virgin oil for our diet. In particular, the subfamily of “secoridoids” would promote the prevention of cardiovascular disease, and the appearance of certain types of cancer cells.

So don’t be fooled by the alleged total polyphenol content of extra virgin oil; this figure, without further specification, is likely to be misleading to you and to consumers in general.

Sterols

They still constitute an important reference class in olive oil studies and analyses, having not, so far, been involved in any genetic manipulation, as has happened, for example, with the composition of fatty acids. They constitute as a kind of fingerprint that enables the identification of fatty substances of different origins. The sterol characteristic of vegetable oils is b-sitosterol, while the sterol characteristic of oils of animal origin is cholesterol.

Polyphenols give oil its characteristic flavor-the more there are, the spicier and fruitier it is, just as it is the polyphenols in grapes that substantially decide the characteristics of a wine. It is a family of chemical compounds that have been strongly reevaluated by nutritionists because they are credited with being antioxidants, thus fighting the body’s “free radicals” that can activate forms of cancer and other diseases; in addition, polyphenols promote the reduction of so-called bad cholesterol (LDL) circulating in the blood, which thus remains more flowing and with less risk of heart attacks.

Italian olives, especially those from the south-central region, generally contain more polyphenols. Among other things, polyphenols, with their antioxidant action, extend the life of the oil, the alteration of which is due, precisely, mainly to the action of oxygen: there are southern oils that even after two years splendidly maintain their original chemical and organoleptic characteristics, while the normal shelf life of an extra virgin is one year, although bottlers tend to exaggerate with the expiration date

Tocopherols

Tocopherols are a natural fat-soluble antioxidant, and thus play a protective function against polyunsaturated fatty acids, the culprits of so-called bad cholesterol.

The value of tocopherols contained in olive oil, along with the value of polyphenols and the score obtained in the panel test (the test to assess the quality of olive oil in order to be marketed) is one of the determinants of consumer health.

Extra virgin olive oil is one of the richest foods in vitamin E. The tocopherols (vitamin E) in extra virgin olive oil consist mainly ofα-tocopherol, one of the 4 existing types of tocopherols, which accounts for about 90 percent of the total tocopherols in extra virgin olive oil.

In addition, tocopherol is an essential and vital vitamin nutrient for humans, a powerful fat-soluble antioxidant found in many vegetables, for example, in fruits, hemp oil, olive oil, argan oil, and especially wheat germ oil. Tocopherol is one of the main compounds called vitamin E, so you may happen to find it under the name “vitamin E.”

Pigments

Organic pigments, have antioxidant properties, play protective action against chronic degenerative diseases such as cancers, protect the skin, slow skin aging, and prevent eye-related diseases. The following carotenoids are contained in the oil: Lutein, Violaxanthin, Neoxanthin, beta carotene, beta crypto xanthin and Luteoxanthin.

Carotenoids, plant pigments that prevent cell aging, mainly contained in red vegetables, are very important for our health. However, it is not enough to eat these kinds of vegetables to take them in: in order for the gut to absorb them best, it needs help, namely extra virgin olive oil. This was demonstrated by research from the University of Massachusetts, which showed that evo oil can multiply, four to five times, our body’s ability to absorb tomato carotenoids.

Through a simulated gastrointestinal tract, the scholars in fact tested the bioavailability of carotenoids taken as is, raw in salad, or cooked: the values were 8.18 and 11.85. On the other hand, if the tomato, raw, is simply dressed with extra virgin olive oil, the bioavailability increases to 32.3. Then in case of cooking tomato with extra virgin olive oil, the bioavailability value reaches its peak: 55.7. The researchers first pointed out that cooking increases the bioavailability of carotenoids, compared to the raw product, probably because the process of breaking down better succeeds in breaking down tissues, thus allowing carotenoids to be more easily absorbed.

However, it is the extra virgin olive oil that is the real secret for maximum bioaccessibility of these important nutrients. In addition, the phenols in extra virgin olive oil, when emulsified, are able to protect carotenoids from premature oxidation so that they are available to our bodies. Such research further enhances the health aspect of the Mediterranean Diet, in which the two foods play the role of absolute protagonists.