Lesson 1 : Olive oil composition and quality Lecture 1: Qualitative characteristics of olive oil Part I

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C. Olive oil Quality1. Olive oil composition and
quality by
Melina Jordan

• Quality characteristics of olive oil
• Part I

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Melina Jordan

• Agronomist, specialist in Food Science and
  Technology, with postgraduate studies in France
  (Université Paris VI) and the Department of
  Biology (AUTH) in the fields of Science and
  Biotechnology. She was trained at Nestlé Research
  Center in Switzerland and France in chocolate and
  yogurt projects. In the past Melina served as a
  Research Associate at the Technological
  Educational Institution (Department of
  Agriculture) and as Assistant staff in the
  Department of Biology in Aristotle University of
  Thessaloniki. She has also been working for many
  years as a Teacher in a Public Professional
  School of Bakery - Confectionery. She has
  significant experience in Quality Control
  Management of food industries. Melina is a
  Certified Instructor of Hellenic Food Authority,
  a Certified Olive Oil Expert and an Inspector of
  Systems Standards ISO 9001, ISO 22000, BRC. 
•  

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Olive oil General Facts (part I)

• its the product of transformation obtained from
  the olive fruit (Olea europaea)
• its origins date back over 6000 years ago, when
  the cultivation of this plant began to spread
  throughout the Mediterranean numerous and
  beneficial therapeutic, nutritional and cosmetic
  properties were attributed to the olive oil.

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Olive oil General Facts (part II)

• the creation and consumption of olive oil are
  concentrated in the Mediterranean countries
• the export volumes to other countries are
  continuously growing in the last years
  (especially for extra virgin olive oil)

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Qualitative characteristics of olive oil

• Physical characteristics (color, viscosity)
•  Chemical characteristics (acidity, oxidation)
•   Organoleptic characteristics (flavor)

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Composition of olive oil

• fatty acids
• free fatty acids and acidity
• polyphenols
• hydrocarbons (squalene and sterols)
• tocopherols and vitamins
• omega 3 and omega 6 acids,
• pigments and aromatic components

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Fatty acids (part I)

•  they usually derive from triglycerides
• they widely vary depending on the cultivar,
  maturity of the fruit, altitude, climate, and
  several other factors
• a fatty acid has the general formula CH3(CH2)nCOO
  H 
• an even number between 12 and 22

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Fatty acids (part II)

• If no double bonds are present, the molecule is
  called a saturated fatty acid
• If a chain contains double bonds, it is called
  an unsaturated fatty acid
• A single double bond makes a monounsaturated
  fatty acid
• More than one double bond makes a polyunsaturated
  fatty acid

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Summary of 1st Lecture

• Composition of olive oil
• Fatty acids and olive oil