Transcript Acidity in the olive oil

Acidity in the olive oil
Istituto Comprensivo Milena-Campofranco
ITALIA
Comenius Project 2013-2014

The acidity in the olive oil is quality index
as it depends on the amount of acid oleico
in it. The oleico acid is acid 18 carbon
atoms acid.
CH3(CH2)7CH=CH(CH2)7COOH.

It is a solid that melts at 16°. At room
temperature it looks like a liquid of
variable aspect ranging from colourless to
yellowish with a distinctive odour.
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Like triglyceride it is an important
member of animal fats and is the most
abundant constituent of most of the
vegetables oils.
Oleico acid represents 75% of olive oil
acids. The percentage of free oleico acid
present in the olive oil determines his
acidity and, as a consequence of it, his
denomination.
So the olive oil can be considered
extravergine (very pure) if it is
allowed a percentage of no more
than 0,8% of free oleico acid in all
the weight.
The food use of the olive oil, of course, it is
stronger in production areas where it
contributes in very substantial way to
characterize what is called Mediterranean
diet.
Among people who make exclusive use of
olive oil in fact it becomes less frequent
the incidence of strokes and
cardiovascular disease although the
caloric contribution of the feed is high.
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Numerous studies have shown that the
olive oil reduces LDL (Low Density
Lipoproteine)factors and VLDL (Very Low
Density Lipoproteine), they provoke
dramatically bad cholesterol deposits on
the walls of the arteries threatening their
integrity and potentiates instead factor
HDL good cholesterol, that keeps away
the cholesterol from the walls of the
arteries and takes it back to the liver
where it contributes to the formation of
the bile whose function in the digestion is
to emulsify with fat.
It is possible thanks to the composition
of the olive oil and especially to 7080% oleico unsaturated acid that
makes it the most recommendable of
dressings . As well as to be a good
protector of the arteries, the olive a
takes also great importance in
deterrence of cancer: it is strongly
recommends in frying foods because
his point of smoke is 140 – 180° and
can reach the 280° without burning
thanks to his low acidity.
Nothing else can get fat undamaged temperatures
from so high as it requires the frying.
The olive oil is formed in its totality of almost
glicerides that is glycerin linked by fat to longchain fat acid.
However as a result of partly natural processes
due to fermentation induced on too much ripe
olives, not too healthy, piked with systems that
damage them and worked in crude way, with
insufficient attention to cleaning the glyceride
splinters off and fat acid is free.
The percentage of these free acids determines
the acidity. It is obvious that with the rising of
the acidity level of the quality of the oil is
modified and the commercial value is reduced.
The acidity as quality indicator
The acidity is direct consequence of the release of
fat acids and is a qualitative parameter that can
definable only by means of lab analysis.
It is the parameter that allows to assess the
alteration that the olive oil got from them undergo
during the harvest, the transport and the process
of transformation. Besides this, his commerce
assessmen enables the oils classification.
So it can be concluded that the degree of acidity of
an oil is highly conditioned by the health state of
olives from the picking technology, the time for
storage, the technology adopted transformation
tecnology, the cure of the workers in the
treatment and storage of the product.
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Based on the quality of the olive, of their
freshness and integrity, of the degree of
acidity of the work, the olive oils can be
classified like this:
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Extra virgin (pure) olive oil
Oil olive of advanced category of olives
obtained from olives and only by means of
mechanical procedures. Olive oil virgin whose
free acidity, expressed in oleico acid, is a
maximum of 0,8 g for 100 g.
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Virgin (pure) olive oil
Olive oil obtained right from the olive and only by means of
mechanical procedures. Olive oil virgin whose free acidity,
expressed in oleico acid, is a maximum of 2 g for 100 g.
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Olive oil composed of oils refined olive and virgin olive
oil.
Exclusively containing olive oil that have a refining process and
oils obtained right from the olives. Olive oil obtained from the
suitable refined olive oil with virgin oil different from “bright” oil,
with an amount of free acidity, expressed in oleico, not advanced
acid 1 g for 100 g.
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Olive oil husks
Exclusively containing oils derived from the working of the
product obtained after the extraction of the olive oil and oils
obtained right from the olives. Or exclusively containing oil
coming oils from the treatment of the husks of olive and oils
obtained right from the olives. This oil is got from suitable husks
refined oil and virgin olive oil different form “bright” oil with an
amount of free acidity expressed in no advanced oleico acid 1 g
for 100 g.
Thank you for your
attention!
Istituto comprensivo
Milena-Campofranco
Italia