Also invited were the coordinators of the working groups for the revision of the Codex standard. Oleic acid has only one double bond in its chemical structure, making is less susceptible to oxidation – this contributes to the high stability of Extra Virgin Olive Oil. Available data suggests that 100 g of olive oil contains: 72.96% of monounsaturated fat, 10.52% of polyunsaturated fat, and 13.81% of … On 25 February, the expert group on the study on the composition of olive oils and varietal identification met at IOC headquarters in Madrid. The fatty acid composition of olive oil varies widely depending on the cultivar, maturity of the fruit, altitude, climate, and several other factors. Fat Composition Analysis. Results: Forty-three olive (Olea europaea L.) cultivars from the World Olive Germplasm Bank, IFAPA Centro 'Alameda de Obispo', Cordoba, Spain were studied for their oil sterol composition and total content. A plethora of phenolic and volatile compounds are also present. At the meeting, experts discussed the progress of the work on olive oils with non-standard […] A fatty acid has the general formula: CH3(CH2)nCOOH where n is typically an even number between 12 and 22. 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 alcohols, tocopherols, and pigments. The primary fatty acid found in Extra Virgin Olive Oil is oleic acid (C18:1) – a mono-unsaturated fatty acid.
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