Olive Oil Research Paper

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Olive is used for the traditional remedy to fever and some diseases like malaria in ancient time [ ]. Worthwhile the product of olive is a basic thing as it yields nutritious consumable oil with potential therapeutic capacities [ ]. The beneficial health effects of olive oil are mainly due to the presence of the high amount of monounsaturated fatty acid (MUFAs) and bio-active components like tochopherol, phenolics carotenoids and tochopherol [ ]. Cultivation & Production of Olive Oil At present, there ae approximately 2500 individual varieties of olive, from which 250 are selected and classified as beneficial cultivars by the global Olive Oil Council. The absolute utilization of a given cultivar is carried out or determined by its oil content…show more content…
Constitutes up 55 to 83% of olive oil. Linoleic Acid (C18:2), a polyunsaturated omega-6 fatty acid that roughly makes up about 3.5 to 21% of olive oil. Palmitic Acid (C16:0), a saturated fatty acid constitutes up 7.5 to 20% of olive oil. Stearic Acid (C18:0), a saturated fatty acid that makes up 0.5 to 5% of olive oil. Linolenic Acid (C18:3) (specifically alpha-Linolenic Acid), a polyunsaturated omega-3 fatty acid that’s up 0 to 1.5% of olive oil [ ]. Minor components in olive oil are in very small amount like 1-2 % of the total contents of the olive oil. These minor contents are classify in two types: 1. The components which are unable to form soap can be extracted after the sponifying of the oil and these include squalene, triterpenes, sterols, tochopherol and pigments. 2. The components are soluble fractions includes the phenolic compounds, complex forms known as polyphenols. The phenolic compounds are present in two forms, simple phenols and conjugated compounds are shown in the figure (Figure 2). These are mainly the Tyrosol (tyr), hydroxytyrosol (OHTyr), and their derivatives make up at least 90% of the total phenoloic compounds of
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