¿Cuál es la composición química del aceite de oliva?

Did you know that EVOO contains more than 150 different substances? This rich chemical composition of olive oil is what allows this product to have its healthy properties world famous. But what elements make it up? What compounds do you ingest with each tablespoon of olive oil and what do they contribute to your body?

How is olive oil chemically structured?

The first thing you should know is that the chemical composition of olive oil is structured into two large groups. It is about the saponifiable fraction, that is, those fatty compounds and that, therefore, can turn into soap, and the unsaponifiable, made up of elements that cannot be subjected to this transformation process.

In this table we detail the different substances in olive oil so that you can visualize it as a diagram. But keep reading because we explain them to you one by one. 

How is the saponifiable fraction structured?

Let's start with the saponifiable compounds, as they are the majority. So much so that represents between 98 and 99% of the EVOO content. And what elements are integrated here?  

Triglycerides predominate, covering no more and no less than 96% of the chemical composition of olive oil. They are what is known as “good fats” and are made up, as their name indicates, of three molecules of fatty acids. Of course, olive oil has the peculiarity that The central molecule is always an unsaturated acid, usually oleic acid, with the positive effects it triggers on cardiovascular health and the fight against cholesterol.

In fact, this triglyceride with three molecules of oleic acid, called triolein, occurs 62% of the time. From here, there can be different combinations: palmitic/oleic/oleic, oleic/oleic/linoleic, palmitic/oleic/linoleic... However, The percentage of fatty acids that EVOO must contain is regulated by the International Olive Council, as you can see below:

• Oleic acid: 55-83%
• Linoleic acid: 3.5-21%
• Palmitic acid: 7.5-20%
• Stearic acid: 0.5-5.0%
• Palmitoleic acid: 0.3-3.5%
• Linolenic acid: 0.0-1.5%

Along with these triglycerides, you can also find diglycerides, in a percentage that oscillates over 2%. They are like pieces of two fatty acids that have been left in the middle of assembly. The other 0.25-0.5% are free fatty acids, that is, they have not been assembled with other molecules.

And although you may be alerted by the fact that around 99% of olive oil is fat and you think that it involves a high calorie content of EVOO, remember that it is mainly oleic acid and other unsaturated fats, beneficial for the body from a physiological point of view. It is even one of the ingredients recommended by nutritionists in slimming diets.

And what elements are in the unsaponifiable fraction?

Compared to the saponifiable fraction, The unsaponifiable part only represents around 1.5% of the olive oil. What is inside this group? It is made up of a block of elements that support the formation of triglycerides, such as phospholipids, lipids that make up cell membranes, giving them strength, flexibility and integrity. Then there are other substances with their own entity and that, despite their low presence, give olive oil its magnificent properties. Let's stop at the most notable ones.

On the one hand, we are talking about hydrocarbons, alcohols, sterols, terpenes, furans and other volatile substances, which are responsible for the EVOO aroma, as well as chlorophylls and carotenoids, which provide color to the product. Within the latter, there is the β carotene, a hydrocarbon precursor of vitamin A which acts as an antioxidant and increases the efficiency of the immune system. Integrated into the same family, it is worth highlighting the presence of squalene, a fat that is also produced naturally by the skin and whose intake through olive oil allows keep the dermis hydrated and elastic, while helping to reduce bad cholesterol.

We cannot forget the polyphenols, those exclusive compounds of olive oils that you will not be able to find in other vegetable oil. As you know, they are the architects, to a large extent, of the power of 'liquid gold', thanks to their antioxidant and protective properties against diseases caused by oxidative damage. Among them, the most representative are hydroxytyrosol, which improves cardiovascular health, and olecanthal, which in addition to stinging sensation of the oil, has anti-inflammatory properties similar to ibuprofen.

Finally, the chemical composition of olive oil is completed by presence of vitamins and minerals. For example, α-tocopherol or vitamin E is a powerful natural antioxidant agent and a natural protector of fats against oxidation, in addition to giving great stability to olive oil. For its part, vitamin K contributes to bone development and muscle growth. As for minerals, EVOO contains calcium, potassium and iron, mainly, elements necessary to strengthen bones, muscles and the nervous and vascular system.

Is the chemical composition of olive oil the same in all of them?

The answer is no. The structure of the substances seen above varies from one olive oil to another.. In part, the greater presence of one or another element will depend on the variety of olive, but the time of harvest and the process of making the final product also play a fundamental role.

Because? Factors such as the time of collection affect, for example, the percentage of polyphenols and chlorophyll. Hence the early harvest oil be greener and more itchy, but also healthier. Likewise, many of the healthy compounds in olive juice can be lost in the refining process. That's why, EVOO, when made using mechanical procedures and cold extraction, better preserves the properties of olive oil and presents a higher level of beneficial substances for your body and mind..

Now that you know, we invite you to visit the online store from Hacienda Guzmán and learn about the varieties of Premium EVOO that we produce with the utmost care in our organic farm in La Rinconada. Whichever you choose, you will be able to enjoy a delicacy and the chemical composition of the highest quality olive oil.