| THE
NUTRITIONAL CONTENT - LOUIANNA'S ORGANIC EXTRA VIRGIN
OLIVE OIL NUTRITIONAL FACTS |
| |
| FATTY
ACIDS |
Olive Oil is a complex compound
made of fatty acids, vitamins, volatile components,
water soluble components and microscopic bits of
olive. Primary fatty acids are Oleic and linoleic acid
with a small amount of linolenic acid.
- A fatty acid has the general
formula: CH3(CH2)nCOOH where
n is typically a number between 12 and 22
- 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
- Oils with more that one
double bond are called polyunsaturated fatty
acids.
- Oleic acid is monosaturated
and makes up 55-85% of olive oil
(C17H35COOH) or CH3-(CH2)7-CH=CH-(CH2)7-COOH also known as oleate.
The IUPAC name would be cis-9-octadecenoate
- Linoleic is polyunsaturated
and makes up about 9%
(C17H29COOH) or CH3-(CH2)4-CH=CH-CH2-CH=CH-(CH2)7-COOH
- Linolenic, which
is polyunsaturated, makes up 0-1.5%
|
| TRANS
FATTY ACIDS |
Olive oil has no trans fatty
acids. When an oil is partially hydrogenated
it can be in the cis or trans conformation which
refers to which side of the fatty acid double bond
the hydrogen is on. Olive oil is not a trans
fatty acid because it has not been partially
hydrogenated in a factory to make it solid at room
temperature like margarine has. Trans fat is
created by bubbling hydrogen through 250 to 400 degree
hot vegetable oil in the presence of a metal catalyst,
usually nickel or platinum. The process can take
several hours. You cannot accidentally make trans
fatty acids at home on your range when heating olive
oil or other oils.
|
| GLYCEROLIPIDS |
Fatty
acids are rarely found free in cells. The major
class of lipids which contain fatty acids are the glycerolipids,
the most common subclass of glycerolipids found in
cooking oils are the triacylglycerols. A glycerolipid
is a glycerol backbone with three acyl chains attached. Fatty
acids attach to the glycerol by the formation of
ester bonds with the alcohol groups on the glycerol.
In olive oil three alcohol groups on the glycerol
are esterified to mainly Oleic acid as a triacylglycerol. Only
2 of the groups are esterified in diacylglycerol
(DAG). Olive oil has small amouts of DAGs. DAGs
have been found to lower body fat when fed to subjects
as the primary fat source.
The levels of these acids (present
as triacylglycerols) varies during the different
maturation stages of the olive, varies with the variety
and the growing conditions. It is generally accepted
that cooler areas (eg Tuscany )
will give an oil with higher oleic acid than warmer
climates.
Regarding the poly-unsaturated
fatty acids (PUFAs) there is a wide range acceptable
for EVO, however the Linolenic has to be less than
0.9% (IOOC). There is no problem if the levels are
higher eg 1.5% regarding the olive oils nutritional
value. But the IOOC Linolenic acid level is used
to establish the authenticity of the olive oil. Seed
oils like Canola have higher levels of Linolenic
acid. Also the higher the level of unsaturation;,ie
more PUFAs, leads to a less stable oil. This has
to be counterbalanced by the levels of antioxidants
that protect the oil. These will also vary
by similar factors to the fatty acid profile as well
as stress eg drought. A higher Linolenic than the
IOOC may actually be of benefit nutritionally for
reasons other than those associated with oleic acid.
- courtesy Stan Kailis
|
| OMEGA-3
& OMEGA-6 FATTY ACIDS |
Olive
Oil contains both omega-3 and omega-6 fatty acids. Omega-3
fatty acids are important in preventing cardiovascular
disease and are particularly high in oily fish such
as salmon. While olive oil is not terribly high
in omega-3, the ratio of the two omega acids has been
found to be more important and olive oil has a great
ratio.
|
| OTHER
CONSTITUANTS |
| Phenols,
free fatty acids, peroxide, triacylglycerols (TAG),
diacylglycerols (DAG), and monoacylglycerols (MAG),
thiobarbituric acid reactive substances (TBARS), Pheophytin
A and chlorophyll and many other substances make
up olive oil.
|
| SMOKE
POINT |
Smoke Point is related
to free fatty acid content. Below is a table
which shows this relationship for a typical cooking
oil.
|
Type of Oil
extra virgin olive:
sesame:
canola:
Macademia: |
Smoke (°F)
420
410
400
385 |
|
Density or Specific Gravity: |
0.9150-0.9180 @ 15.5°C |
|
Viscosity: |
84 mPa.s (84 cP) at 20°C |
|
Specific Heat: |
2.0 J/(g.)(°C) or
.47Btu/(lb.)(ºF) |
|
|
Thermal Conductivity: |
@ 20 degrees Celsius - 0.17 |
|
Dielectric constant, e,
@ 20°C |
3.1 |
|
Density@ 20°C: |
920 kg/m3 or
7.8 lbs/U.S. Gal |
|
|
Volumetric Heat Capacity
@ 20°C: |
1.650 106 J/m3 |
|
Thermal Diffusivity @ 20°C: |
10 x 10-8 m2/s |
| Boiling
Point: |
570 °F |
|
Calories per tablespoon
olive oil: |
about 120 calories |
|
| PAHs |
Polycyclic
aromatic hydrocarbons (PAHs): Many foods naturally
contain small quantities of PAHs. Olive oil,
like other vegetable cooking oils, has been
found to contain minute amounts of up
to 17 PAHs such as benzanthracene and chrysene. Unripe
olives tended to have more than ripe olives.
Burning any cooking oil can
increase the amounts of PAHs. This is not considered
a major risk source in the diet and the oil would
have to be heated repeatedly and for extended periods
to the smoking point. It is unlikely that in
home use olive oil or other cooking oils would be
a significant source of PAHs.
|
| pH |
| PH
refers to the hydrogen ion concentration in an aqueous
solution. Olive oil and other oils are not water soluble
so their acidity cannot be measured in pH. Vegetable
oils are very weak acids, when mixed with a strong
base such as lye they will form a salt (commonly called
soap). Better oils have a low acidity while lower quality
oils will be more acidic. Their acid content
is usually measured in percent free acidity. Extra
virgin olive oil must have less than 1% free fatty
acid but some have less than .1%
|
| PEROXIDES |
| Peroxides
are the primary products of oxidation of olive oil.
The more rancid or oxidized the oil, the more
peroxides are present. As the guidelines find
that the limit peroxide value for an Extra Virgin Olive
Oil is 20 mcq 02/kg. BIO-ALMENTA Laboratory results
of November 2003 reveal that the Peroxides in Louianna
are very low. Results indicate that Peroxides measured
only 6.9 mcq 02/Kg , once again proving true
quality.
|
ANTIOXIDANT
POLYPHENOLS & HUMAN
HEALTH CARE |
Louianna
Organic Extra Virgin Olive Oil contains per tablespoon
or 15mL 0.75mg of Polyphenolics. Polyphenols are
known to be one of the best antioxidants.
Numerous laboratories in
the past ten years have shown that polyphenols
extracted from olive oil have in vitro and in vivo
activity in preventing and/or reducing the deleterious
effects of oxygen-derived free radicals associated
with numerous inflammatory and stress related human
and animal diseases. The absorption of olive oil
polyphenols in humans from the gastrointestinal
apparatus was recently confirmed and associated
with a potentially significant increase of antioxidant
effect in vivo.
From: Tous, J. and
L. Ferguson. 1996. Mediterranean fruits. p. 416-430.
In: J. Janick (ed.), Progress in new crops. ASHS Press, Arlington , VA.
Nutritional
composition of Mediterranean crops
(per 100 g of edible portion). Source: Goulart (1980);
Sawaya et al. (1983); Fernandez Diez (1983); IBPGR
(1986); Morton (1987); Cantwell (1994)
|
Nutritional
Composition of 100g of Olive Pulp |
|
|
Carbohydrates |
Minerals |
|
Water (%) |
Cal .
|
Protein (g) |
Fat (g) |
Total (g) |
Fiber (g) |
Ash (g) |
Ca (mg) |
P (mg) |
Fe (mg) |
Na (mg) |
K (mg) |
|
70.8 |
163 |
1.2 |
18.6 |
-- |
1.7 |
2.1 |
79 |
19 |
0.9 |
760 |
48 |
|
| VITAMINS |
| Vitamins
can be divided into the fat soluble and water soluble
varieties. Because olive oil is a fat, it is
higher in the fat soluble vitamins A, D, E and K. Fat
soluble vitamins generally are not broken down by cooking. They
are stored in the liver and body fat for long periods
so it is not essential to eat them with every meal. Because
they are stored, eating too much can lead to toxicity. Cured
whole olives have both water and fat soluble vitamins. |
| VITAMIN
E |
Vitamin
E (a natural antioxidant) per tablespoon - 1.6mg,
or 2.3 IU (International Units) One tablespoon provides
8% of RDA for vitamin E.
Louianna provides superior
Vitamin E content of 3.0 mg per tablespoon.
|
Vitamins |
|
|
A
(IU) |
Thiamine
(mg) |
Riboflavin
(mg) |
Niacin
(mg) |
Ascorbic Acid
(mg) |
|
Olive Oil |
|
|
|
|
|
|
Olive (ripe pulp) |
200 |
0.01 |
0.18 |
0.1 |
3 |
|
| VITAMIN
K |
| The
richest sources of vitamin K are green, leafy vegetables.
One serving of spinach or collards, for instance, or
two servings of broccoli provide four to five times
the RDA. The greener the vegetable, the higher the
content, say the researchers, because the vitamin is
associated with the chlorophyll. Vegetable oils--soybean,
canola and olive--and dressings containing
them are the second best source - USDA
|
| COLOR |
| "The
color of olive oil is dependant on the pigments in
the fruit - Green Olives give a green oil because
of the high chlorophyll content. Ripe olives give a
yellow oil because of the carotenoid (yellow red) pigments.
The color of the oil is influenced by the exact combination
and proportions of pigments. A simple equation would
be Color = Chlorophyll (Green) + Carotenoids (Yellow
red) + other pigments. Color is not an official standard
but it certainly excites the consumer." Professor
Stan Kailis, University of Western
Australia , Perth , WA
|
| CHLOROPHYLL |
| Chlorophyll
is one of the main pigments in olive oil. The chlorophyll
content decreases as the fruit matures so olives picked
green produce a greener oil with a "grassy" flavor.
According to Apostolos Kirisakis, one of the premier
researchers on olive oil components, fresh olive oil
contains between 1 to 10 parts per million. Miniscule
compared to a portion of spinach. The olive cultivar,
weather, pressing method, etc. also determine chlorophyll
content. Olives are invariably pressed with some leaves
still present so some of the chlorophyll comes from
that source. Some producers have been know to deliberately
allow leaves in the mill to increase the "grassiness" of
the oil. In the light, chlorophyll will promote formation
of oxygen radicals and speed up oxidation but in the
dark chlorophyll acts as an antioxidant. In current
physiological studies, chlorophyll is broken down in
the body and has no effect as an oxidant or antioxidant.
|
| Louianna
Organic Estate Extra Virgin Olive Oil is
perfect to compliment your diet for healthy lifestyles. |
