Olive oil consists of combination of oil acids such
as oleic and linoleic acid, secoiridoids (oleuropein and oleocanthal), simple
phenols (tyrosol and hydroxytyrosol), lignans (pinoresinol), flavonoids
(apigenin), hydrocarbons (squalene), triterpenes (maslinic acid), and
phytosterols (β-sitosterol). Chemical composition of olive oil depends on the
extraction method to obtain oil from the olive. Olives are crushed, and then
with high pressure, oil is extracted from the fruit pulp. Olive oil obtained by
additional methods has a stronger color, a weaker taste and a higher
concentration of free fatty acids (1.2). Extra virgin olive oils, are obtained
from unfermented olives that have been cold-pressed once, have the highest
phenol levels and contain low levels of free fatty acids (<1%) (3). Various
epidemiological evidences suggest that compounds found in organic matter have
positive effects on especially the phenols, free radicals, inflammation,
intestinal microbiota, and carcinogenesis.
Bu kitabın bölümleri bulunmamaktadır.
Atıf Sayısı :
