EnglishViews: 11 Author: Grand Packing Publish Time: 2020-07-24 Origin: Grand Packing
Olive oil contains 65-90% monounsaturated fatty acid. This figure is mach larger than that in other edible oil. In fact, olive oil cannot only supply large amount of energy, but also adjust ratio between high-density lipoprotein cholesterol and low-density lipoprotein cholesterol in blood. Specifically speaking, edible olive oil can increase concentration of high-density lipoprotein cholesterol (which is beneficial) and decrease concentration of low-density lipoprotein cholesterol (which is harmful). In this case, amount of lipoprotein cholesterol can be moderate.
Olive oil contains 3.5-22% polyunsaturated fatty acid, which can be further divided into ω-3 fatty acid (linolenic acid mainly) and ω-6 fatty acid (linoleic acid mainly). These fatty acids are necessary for human body but cannot be synthesized physiologically. For this reason, they are also called essential fatty acids. It has been found through decades of researches on essential fatty acids in medical field around the world that when the ratio between ω-3 and ω-6 is 1:4, human can keep healthy and hardly fall ill. In addition, the ratio in essential fatty acids is exactly similar to that in human milk.
In August, 2003, U.S. Food and Drug Administration, or FDA, released a statement on olive oil: Olive oil producers is permitted to mark on labels that 23g olive oil a day keeps coronary heart disease away. Monounsaturated fatty acid contained in olive oil can effectively decrease the risk of the disease. This statement is actually pretty rare for FDA.
1) Content list
Saturated fatty acid | Palmitic acid | 7.5-20.0% | |
Stearic acid | 0.5-5.0% | ||
Arachidic acid | <0.8% | ||
Behenic acid | <0.3% | ||
Myristic acid | <0.1% | ||
Lignoceric acid | <1.0% | ||
Unsaturated fatty acid | Monounsaturated fatty acid | Oleic acid | 55.0-83.0% |
Palmitoleic acid | 0.3-3.5% | ||
Polyunsaturated fatty acid | Linoleic acid | 3.5-21.0% | |
Linolenic acid | <1.5% | ||
2) Every 100 gram olive oil contains 0.03-0.36mg β-carotene (a kind of natural anti-oxidant), 1.2-43mg VE, and some fat-soluble vitamins, including VA, VD, VF and VK. All of them are essential nutrients for human organs.
3) Olive oil is also rich in squalene, flavonoids and polyphenol compounds. They can strengthen human’s immunity and anti-age.
4) The following table can be a reference for nutrients contained in olive oil (The data comes from national nutrition database of USDA)
Nutrients | Unit | Content every 100g | Standard error |
Energy | cal | 884 | 0.000 |
Energy | KJ | 3699 | 0.000 |
Minerals | |||
Calcium | mg | 1 | 0.189 |
Iron | mg | 0.56 | 0.081 |
Magnesium | mg | 0 | 0.050 |
Potassium | mg | 1 | 0.149 |
Sodium | mg | 2 | 0.323 |
Vitamins | |||
Vitamin B | mg | 0.3 | 0.000 |
Betaine | mg | 0.1 | 0.000 |
Vitamin E (α-Tocopherol) | mg | 14.35 | 1.535 |
Vitamin E (β-Tocopherol) | mg | 0.11 | 0.052 |
Vitamin E (γ-Tocopherol) | mg | 0.83 | 0.184 |
Vitamin K | mg | 60.2 | 0.000 |
5) Other physical and chemical properties of olive oil
Light absorbance | 270NM<0.22, ΔK<0.01, 232NM<2.5 (extra virgin olive oil) |
Melting point | -6°C (21°F) |
Boiling point | 300°C (572°F) |
Smoke point | Virgin olive oil: 190°C (374°F) Refined olive oil: 210°C (410°F) |
Proportion at 20°C | 0.09150-0.09180 |
Viscosity at 20°C | 84cP |
Specific heat | 2.0kJ/(kg·°C) |
Thermal conductivity at 20°C | 0.17 |
Permittivity at 20°C | 3.1 |
Density at 20°C | 920Kg/m3 |
Volumetric heat capacity at 20°C | 1.650 106 m2/s |
Thermal diffusivity at 20°C | 10*10-8 m2/s |
Refractive index | Virgin and refined olive oil: 1.4677-1.4705 Olive pomace oil: 1.4680-1.4707 |
Iodine value | Virgin and refined olive oil: 75-94 Olive pomace oil: 75-92 |
Saponification value | Virgin and refined olive oil: 184-196 Olive pomace oil: 182-193 |
