{"id":77308,"date":"2019-04-08T11:33:02","date_gmt":"2019-04-08T08:33:02","guid":{"rendered":"http:\/\/www.oliveepitome.com\/?p=77308"},"modified":"2024-09-16T19:50:54","modified_gmt":"2024-09-16T16:50:54","slug":"extra-virgin-olive-oil-the-highest-quality-of-olive-oil","status":"publish","type":"post","link":"https:\/\/www.oliveepitome.com\/en\/extra-virgin-olive-oil-the-highest-quality-of-olive-oil\/","title":{"rendered":"Research – Extra virgin olive oil the highest quality of olive oil"},"content":{"rendered":"
[vc_row unlock_row_content=”yes” row_height_percent=”9″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ uncode_shortcode_id=”228158″ css=”.vc_custom_1662981537299{padding-top: 5% !important;padding-right: 15px !important;padding-left: 15px !important;}” shape_dividers=””][vc_column width=”1\/1″][vc_single_image media=”86576″ media_width_percent=”100″ uncode_shortcode_id=”173719″][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”row1″][vc_column column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ el_class=”left-empty”][vc_custom_heading text_font=”font-640201″ text_size=”h4″ text_weight=”300″ text_height=”fontheight-357766″ el_class=”p1″ uncode_shortcode_id=”183908″]\r\n

Extra virgin olive oil<\/a><\/strong> is the highest quality of olive oil. It is the juice of the olive fruit, produced solely by mechanical means, without having undergone any chemical or other treatment.<\/h4>\r\n

It is a unique, traditional, Mediterranean product whose quality is directly related to the cultivation method, the way and the time of harvest, the method of extraction and the way it is finally stored.<\/h4>\r\n

What makes it valuable, compared to other vegetable oils, is its unparalleled taste combined with its high nutritional value.<\/h4>\r\n[\/vc_custom_heading][vc_custom_heading heading_semantic=”div” text_font=”font-640201″ text_weight=”400″ el_class=”p2″]\r\n

The most striking of all, however, is that the aromatic notes and its remarkable bioactive properties come from 1-2% of its composition.<\/h3>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”row2″][vc_column column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ el_class=”left-empty”][vc_single_image media=”76902″ media_width_percent=”100″ el_class=”pic-elia”][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”row4″][vc_column column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ el_class=”left-empty”][vc_custom_heading text_font=”font-640201″ text_size=”h1″ text_weight=”600″ el_class=”sustasi-elaioladou”]Olive oil composition[\/vc_custom_heading][vc_single_image media=”77778″ media_width_percent=”70″ el_class=”pic-kuklos”][vc_custom_heading text_color=”color-182588″ text_font=”font-640201″ text_weight=”400″ el_class=”sapounopoiisimo-klasma”]Saponified fraction[\/vc_custom_heading][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p3″]\r\n

Olive oil composition is about 98-99% triglycerides, namely fatty acid compounds (about 20 different ones) with glycerol molecules, responsible for the greasy taste in the mouth, which we designate as saponified fraction.<\/h4>\r\n

Olive oil is probably the only fatty substance which has as one of its main structural features, a monounsaturated fatty acid called oleic acid.<\/h4>\r\n[\/vc_custom_heading][vc_custom_heading text_font=”font-640201″ text_weight=”400″]\r\n

Oleic acid has the following properties:<\/h3>\r\n[\/vc_custom_heading][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p4″]\r\n
    \r\n \t
  • \r\n

    Protects gastric mucus, reduces secretion of hydrochloric acid and the risk of gastric ulcer<\/h4>\r\n<\/li>\r\n \t
  • \r\n

    Reduces the secretory activity of pancreas and bile, improves bile discharge through the gallbladder, prevents the formation of stones in the bile, facilitates the absorption of fat-soluble vitamins and calcium,\r\nacting as a laxative during fasting and helps in chronic constipation<\/h4>\r\n<\/li>\r\n \t
  • \r\n

    Reduces the creation of bad cholesterol (LDL) and reduces the risk of cardiovascular episodes<\/h4>\r\n<\/li>\r\n \t
  • \r\n

    Protects the product from rapid oxidation<\/h4>\r\n<\/li>\r\n<\/ul>\r\n[\/vc_custom_heading][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p5″]\r\n

    The factors which determine the oleic acid concentration in olive oil are the variety of the olive fruit to a significant extent and the climate conditions.<\/h4>\r\n[\/vc_custom_heading][vc_custom_heading text_color=”color-182588″ text_font=”font-640201″ text_weight=”400″ el_class=”asaponopoiito-klasma”]Unsaponifiable fraction[\/vc_custom_heading][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p6″]\r\n

    The remaining 1-2% of the olive oil composition, concerns the rest of the bioactive ingredients, consisting of more than 200 different compounds, which we designate as unsaponifiable fraction.<\/h4>\r\n

    Despite their small percentage, these components play an important biological role for the health of the human body and for the product itself.<\/h4>\r\n

    In addition, they are responsible for the main flavor and smelling properties (organoleptic characteristics) that are found in an olive oil.<\/h4>\r\n[\/vc_custom_heading][vc_custom_heading text_font=”font-640201″ text_weight=”400″]\r\n

    The main ones being:<\/h3>\r\n[\/vc_custom_heading][vc_custom_heading text_color=”color-182588″ text_font=”font-640201″ text_size=”h4″ text_weight=”400″]\u2022 Sterols, predominantly \u03b2-sitosterol[\/vc_custom_heading][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p7″]\r\n

    Several studies have shown that this particular sterol reduces the concentration of bad cholesterol (LDL). Other sterols are stigmasterol and campesterol.<\/h4>\r\n[\/vc_custom_heading][vc_custom_heading text_color=”color-182588″ text_font=”font-640201″ text_size=”h4″ text_weight=”400″]\u2022 Tocopherols, mainly the \u03b1-tocopherol (vitamin E)[\/vc_custom_heading][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p7″]\r\n

    Tocopherols are fat-soluble vitamins and contribute to the stability of olive oil and to the defense of the human body. Apart from their vitamin effect, they are the most important antioxidants that protect our cells\r\nand tissues from inevitable aging as well as from degenerative diseases and cancer.<\/h4>\r\n[\/vc_custom_heading][vc_custom_heading text_color=”color-182588″ text_font=”font-640201″ text_size=”h4″ text_weight=”400″]\u2022 Hydrocarbons, the main component being squalene[\/vc_custom_heading][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p7″]\r\n

    Hydrocarbons act as antioxidants and contribute both to the resistance of the oil and the defense of the human body. Research has shown that squalene reduces bad cholesterol (LDL) and protects against cancer.<\/h4>\r\n[\/vc_custom_heading][vc_custom_heading text_color=”color-182588″ text_font=”font-640201″ text_size=”h4″ text_weight=”400″]\u2022 Polyphenols or phenols, mainly tyrosol, hydroxy-tyrosol and oleuropain, oleochantal[\/vc_custom_heading][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p7″]\r\n

    The various phenolic compounds found in extra virgin olive oil do not exist in other fats, making it a unique product and differentiating it from other inferior quality vegetable oils such as seed oils, sunflower oil and\r\nolive-pomace oil which are extracted by chemical and not mechanical means, as well as refined olive oils.<\/h4>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”palamas-row”][vc_column column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/2″ el_class=”left-empty”][vc_single_image media=”77780″ media_width_percent=”100″ el_class=”palamas-text”][\/vc_column][vc_column width=”1\/2″][vc_single_image media=”77383″ media_width_percent=”100″ el_class=”palamas-pic”][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”row5″][vc_column column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ el_class=”left-empty”][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p8″]\r\n

    The \u00abrenowned\u00bb phenols determine the flavor of olive oil and depending on their concentration they are responsible for the intensity of its bitter and spicy taste. Consequently, olives with a high content of phenols are strongly bitter and spicy.<\/h4>\r\n

    Phenols are an integral part of the diet, act as natural antioxidants and protect olive oil from its normal oxidation process while at the same time the health of our body.<\/h4>\r\n

    Surveys, studies and measurable results for over 30 years on phenols in extra virgin olive oil and their effect in the health of the human body have shown the following significant benefits:<\/h4>\r\n[\/vc_custom_heading][vc_raw_html]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[\/vc_raw_html][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p10″]\r\n

    With regard to the protection of the cardiovascular system, there is the European regulation 432\/2012 (Commission Regulation (EU) No 432\/2012 of 16 May 2012), of the European Food Safety Authority (EFSA), which states: \u00abOlive oil polyphenols contribute to the protection of the blood lipids from oxidative stress\u00bb (table 1).<\/h4>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”row6″][vc_column column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ el_class=”left-empty”][vc_single_image media=”81159″ media_lightbox=”yes” media_width_percent=”100″ alignment=”center” lbox_skin=”white” media_link=”|||” el_class=”pinakas1″][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”pinakas1-subtext”]\r\n

    Table 1: Extract of European regulation<\/h6>\r\n[\/vc_custom_heading][\/vc_column][\/vc_row][vc_row unlock_row_content=”yes” row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ el_class=”row7″][vc_column column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ el_class=”left-empty”][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p11″]\r\n

    According to the health claim, a daily consumption of at least 5 mg (about 2 tablespoons) of hydroxytyrosol and its derivatives is recommended in order to have a positive effect on cardiovascular diseases by reducing the peroxidation of blood lipids.<\/h4>\r\n

    As most of the phenolic compounds found in olive oil are located in the flesh of the fruit, the phenolic composition in an olive oil is largely determined by:<\/h4>\r\n[\/vc_custom_heading][vc_raw_html]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[\/vc_raw_html][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p13″]\r\n

    In conclusion, the phenolic components of an olive oil are the result of enzymatic processes that are activated through the mechanical production process (during crushing and malaxation).<\/h4>\r\n[\/vc_custom_heading][vc_custom_heading text_color=”color-182588″ text_font=”font-640201″ text_size=”h4″ text_weight=”400″]\u2022 Pigments, which determine the color of an olive oil[\/vc_custom_heading][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p14″]\r\n

    In particular, chlorophyll gives a bright green color, carotenoids give a yellow color and finally pheophytin which is a derivative of chlorophyll gives a dark green color. All olive oils contain carotenoid pigments and are therefore based on the yellow color.<\/h4>\r\n[\/vc_custom_heading][vc_custom_heading text_color=”color-182588″ text_font=”font-640201″ text_size=”h4″ text_weight=”400″]\u2022 Volatile compounds, all the pleasant or unpleasant odors that we perceive either with the nose or with the mouth[\/vc_custom_heading][vc_custom_heading text_font=”font-640201″ text_weight=”300″ el_class=”p15″]\r\n

    In an extra virgin olive oil there are various volatile compounds that characterize its aroma.<\/h4>\r\n

    The most important enzymatic process that produces the positive aromas in an extra virgin olive oil is that of lipoxygenase. It is a biochemical process that is activated during the crushing process of the fruit (only by mechanical means in the crusher).<\/h4>\r\n

    The crushing of the fruit is catalytic since during this process, in a few seconds only, are generated about 70% of volatile compounds that characterize the aroma of an olive oil.<\/h4>\r\n[\/vc_custom_heading][vc_custom_heading text_color=”color-182588″ text_font=”font-640201″ text_size=”h4″ text_weight=”400″]The factors determining the aromatic profile of an extra virgin olive oil are:[\/vc_custom_heading][vc_raw_html]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[\/vc_raw_html][\/vc_column][\/vc_row][vc_row 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