In general, the fatty acids that are included in the composition of olive oil are divided into two parts:
A - Unsaturated fatty acids: 70-80% of the total acids in the oil and is characterized by being liquid at normal temperature and therefore the fatty substances that are included in the composition of these acids make them liquid at normal temperature and of these acids:
** Olebic acid (oil acid) C17H33CooH The ratio of this acid in olive oil is usually between 56-83% and called oil acid because it constitutes the vast majority in the composition of olive oil.
** Linoleic Acid (Flax) C17H31CooH: The ratio of this acid in olive oil ranges from 13.5-20%.
B - Saturated fatty acids: make up of 8-10% of the total fatty acids in olive oil and the advantage of these acids being solid at the normal temperature, so the fatty substances that are included in the composition of these acids are solid at the normal temperature of these acids:
** Palmic acid (palm acid) C17H31CooH: The ratio of this acid in olive oil ranges between 7.5-20%.
** Estearic acid (fatty acid) C17H35CooH: The proportion of this acid in olive oil between 0.5-3.5%.
Fatty acids have been identified by colored imaging during the gaseous phase and proven to be the primary acids are oleic, linoleic, palmitic, and there are also less acidic percentages: palmolic, linolenic, and stearic.
Less acids can also be found: Arachidonic, Ghadlique, Lignoseric, and Bahnik (International Council of Olive Oil).
It is worth mentioning that the percentages of fatty acids that make up olive oil vary by region and class. The agricultural processes, the soil type and the maturity of the fruits lead to an increase in the percentage of saturated acids. This applies to the deep mud lands. In this case, the oil is easily frozen by increasing the proportion of saturated fatty acids, The oil is close to the taste of animal fat.
Chemical analysis of both olive oil pulp and seed oil indicates that seed oil is richer in linoleic acid, while pulp oil is richer in oleic acid.
A - Unsaturated fatty acids: 70-80% of the total acids in the oil and is characterized by being liquid at normal temperature and therefore the fatty substances that are included in the composition of these acids make them liquid at normal temperature and of these acids:
** Olebic acid (oil acid) C17H33CooH The ratio of this acid in olive oil is usually between 56-83% and called oil acid because it constitutes the vast majority in the composition of olive oil.
** Linoleic Acid (Flax) C17H31CooH: The ratio of this acid in olive oil ranges from 13.5-20%.
B - Saturated fatty acids: make up of 8-10% of the total fatty acids in olive oil and the advantage of these acids being solid at the normal temperature, so the fatty substances that are included in the composition of these acids are solid at the normal temperature of these acids:
** Palmic acid (palm acid) C17H31CooH: The ratio of this acid in olive oil ranges between 7.5-20%.
** Estearic acid (fatty acid) C17H35CooH: The proportion of this acid in olive oil between 0.5-3.5%.
Fatty acids have been identified by colored imaging during the gaseous phase and proven to be the primary acids are oleic, linoleic, palmitic, and there are also less acidic percentages: palmolic, linolenic, and stearic.
Less acids can also be found: Arachidonic, Ghadlique, Lignoseric, and Bahnik (International Council of Olive Oil).
It is worth mentioning that the percentages of fatty acids that make up olive oil vary by region and class. The agricultural processes, the soil type and the maturity of the fruits lead to an increase in the percentage of saturated acids. This applies to the deep mud lands. In this case, the oil is easily frozen by increasing the proportion of saturated fatty acids, The oil is close to the taste of animal fat.
Chemical analysis of both olive oil pulp and seed oil indicates that seed oil is richer in linoleic acid, while pulp oil is richer in oleic acid.