T~ 1-(J'Fatty Acid Composition of Olive Oil (Percent by Gas Liquid Chromatography)TABLE 3.1

limitsFatty acid

C 14:0C 16:0C 16:1C 17:0C 17:1C 18:0C 18:1C 18:2C 18:3C 20:0C 20:1C 22:0C 24:0

0.0-0.17.5-20.00.3-3.50.0-0.50.0-0.60.5-5.0

55.0-83.03.5-21.00.0-1.50.0-0.8

nonspecified0.0-0.20.0-1.0

MyristicPalmiticPalmitoleic

HeptadecanoicHeptadecenoicStearicOleicI_inoleiclinolenicArachidicEicosenoicBehenic

lignoceric

Source: Commission of the Codex Alimentarius (1).limits accepted by the Codex Alimentarius.

Tabla 6010 Acidos grasos del aceite de oliva y otros aceites vegetates

Acido

graso

Aceitede oliva"

Coco MaiL AIgod6n GirasolCanola

0-0,15.5-7.7

0-0.3

2,8-6,514,0-38.048,2-74,2

0-0,10,2-0,4

0-0,20,7-1,3

0-0,4

C14:0C16:0C16:1C17:0C17:1C18:0C18:1C18:2C18:3C20:0C20:1C22:0C24:0

~Q.27,5-20,00,3-3,5

~Q.3~O,3

0,5-5,055,0-83,0

3,5-21,0~ 0,9~ 0,6$0,4S 0,2's: 0.2

0,1-0,23,0-5,00,2-0.6

1,0-2,052,0-67,016,0-24,86,5-14,00,2-0,80,9-2,40,1-0,5

0-0,2

16,5-20,88,2-10,2

0-0,3

9,1-16,80-0,3

1,4-3,020,0-38,039,5-65,0

0,6-1,40,3-0,70.2-0,4

0-0,50-0,3

0,6-1,021,0..26,8

0-1,3

2,0-3,314,5-22,046,5-58,0

0-0,40,2-0,5

0-0,10-0,6

2,3-3,44,3-13,10,7-2,0

O-ir0,1

O-ir

. EI limite es $ 0.3 para 105 aceites de orujo de oliva

.. Corlsejo Oleicola Internacional (IOOC) (1997).

Ir: trazas.

Concentraci6n media de algunos acidos grasos. fitol. eritrodiol, total de esteroles, alcoholes y metil-esteroles

varios aceites de oliva virgenes europeos moflo-varietal~sTabla 10.14.

TA2MST2 AA2ST2ER2PH2Ln1L 10'pI 8'Variedades oleicolas

204.965.0

181,0360.6177.2175.8188.3249.3121,6135,9134.3135,8205.1227.1121.469.3

162.4

1.2471712:715"M1,C872,:

1.146.:945,;593,[

1.071.::734,7836.':639,1:

1.069./1.162,11.066,(

998,~878.~

154,7

152,4177,1245,3260,5180,6

117,4327,4148,3120,3186,1160,1387,4300,3337,4

1.432,61.192,31.519,31:551,61.325,31.946,21.481,01.965,21.271,51.806,91.184,71.463,71.596,1~.310,22.032,32.002,31.606,3

22.626.245,543.126.229.629.S44.91S,926.626.147.230,71S.537.232.169.1

564,681,4

237,297.0

192,344,990,7

147,2177,6108,1101,2113,450,124,5

118.6215,0

'228,7

0,60,60,60,50,60,70,90,70,81,10,60,10,76,71,11,00,8

75.376.978.771.778.275.280.171.917,710,871,113.075,377,868,366,566,7

8.57.57.08.67.49.54.68,87,7

13,97,5

13,77,35,0 l

14,117,18,4

2.13.22.02.42.93.32.32.01.81.42.22.03.03,21.71.72.2

13,19,78,49.49.59.09.7

13,314,210,510.51.6

11,09,9

12,511,19,0

ArbeQuinaCoratinaCornicabraFargaFrantoioHojiblancaImperialKoroneikiLeccinoLechfnMoraioloMorrutNevadilloPicualRedondillaSevillencaVerdial de Huevar

-

NOTA: LoS contenidos en compuestos qufmicos vienen en ppm, excepto los acidos grasos que se dan en porcentajes.Concentraci6n: ' en %; 2 en mg/kg.Componentes qufmicos: P, acido palmftico: S, acido estaarico: 0, acido oleico; L, Acido linoleico: Ln, Acido linolenico: PH, litol; EA, Eritodiol: ST, contenido

tal de esteroles; MST, contenido total d~etil-esteroles: AA, contenido total de alcoholes alilaticos; TA, contenido total de alcoholes triterpenicos.

Minimo numero de muestras par variedad 15 y maximo 172

T~ 1- (::Z)

bEACGfTEI>£'L OLIVAESTE ROLES"

RCholesterol. J1-5-cholesten-3(3-ol

00#

Brassicasterol, (24S)-24-methyl-A-5, 22-cholestadien-3/3-ol

24-methylene-cholesterol, 24-methylene,i-5, 24-cholesten-3~-ol

(~~'tc~HO.-(:t).)-J ;

Ca mpest erol, (24 R)- 2 4-m ethyl- ~ -5 -char esten -3f3-ol

Campestanol, (24R)-24-methyl-cholestan-3/3-o1

Stigmasterol, (24R)-24-methyl-t.-5, 22-cholestadien-313-ol

.#6-7 -campesterol, (24R)-24-methyl-6- 7.cholesten-313-ol

~-5, 23-stigmastadienol, (24R, S)-24-ethyl-~-5, 23-

cholestadien-3j3-ol

~Chlerosterol, (24S)-24-ethyl-~-5, 25-cholestadien-313-ol

#"j3-sitoste rol, (24 R) -2 4-ethyl- ~ -5-cho I est en-3j3-ol

Sitostanol, (24R)-24-ethyl-cholestan-313-ol

Ril-5-avenasterol, (24Z)-24-ethylidene-5-cholesten-3j3-ol

.#~-5, 24-stigmastadienol, (24R, S)-24-ethyl-~-5, 24-cholestadien-3!3-ol

£\-7-stigmastenol, (24R, S)-24-ethyl-£\-7 -cholesten-3fJ-ol

~-7-avenasterol. (24Z)-24-ethylidene-~- 7 -cholesten-313-ol

Desmethylsteror~ present in olive oil,Fi~ure 3.4.

~~

HO,CH31

CH3HO*~IH3C

CH3

~ CH3 :::;.-- I I~ 0 (CH2CH2CH2CH)3-CH3

CH3 CH3

ot- (CH2CH2CH26H)3-CH3

CH3 H3C~

7, 8 Dimethyl-tocoly- Tocopherol

5, 7. 8 Trimethyl-tocol(X-Tocopherol

HO CH3"('111- I

Y°1: (CH2CH2CH2CH)3-CH3CH3 CH3

CH3 .

'*t CH3 ~I I ~ 0 (CH2CH2CH2CH)3-CH3

CH3 CHa

HO

5, 8 Dimethyl-tocol13- Tocopherol

8 Methyl-tocol~-Tocopherol(present only in traces 0.5-2 ppm)

Figure 3.2. Chemical structures of tocopherols present in olive oil.I. 5,7,8 Trimethyl-tocol; (X-TocopherolII. 5,8 Dimethyl-tocol; 13- TocopherolIII. 7,8 Dimethyl-tocol; 1- TocopherolIV. 8 Methyl-tocol; 0- Tocopherol (present only in traces 0.5-2 ppm)

,.,

~/- (1j.)

HO/ HO/

butyrospermol

)..~

HO/

24-methylene-cycloartanol

cycloartenol

Figure 3.7. Structural formulae of the main olive oil triterpene alcohols.

/j( ~~~~-""("~(~ 0 HI

I~~~~~~~~~HO

,

C)-~~-~.~.~""--::::::r"',;:::;:.~r~~"JI)/

Beta-carotene Lutein

/OH H°Y't°H OHX ..,.:::,.. ~ ..,.:::,.. 1." " " ..,.:::,.. " Q r ~ .,::::-//-l/~~..,-l./~/~~/~r~~~::: rUO""'" ,...,. ,...,. T ,...,. T ,...,. X

HO . NeoxanthinViolaxanthin

Carotenoids present in olive oilFigure 3.11

~l- 5))lJC>A~Bu.~OS

~ ~ -""'~/~' YEscualeno (forma taquigrafica)

-'~r/"v""""'::::::,,('

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of:u

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fJ-carotenoEspiriloxantina

(

FO5FO.LJ l>IDo5

Estructura general de los fosfogliceridos.en forma tal que pone de manifiesto sunaturaleza anfipatica. Habitualmente. elacido graso en la posicion 2. es insaturado.

Cabezapolar

xI0I

o=p-o-I

0I

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1

1'CH,-I0IC=OICH,ICH,ICH,ICH,ICH,ICH,ICH,ICH,ICH,ICH,ICH.ICH.ICH.ICH.ICH.ICH.ICH3

CH -O-C-R: 2 II I

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0Estructura general de los fosfogliceridos

La porci6n X es aportada par un alcohol

Colas no

po)ares

Fosfatidilcolina Fosfatidilserina FosfatidilinositolFosfatidiletanol~illla

J.~C'TI"'"('~~H/.I"'/f

!..CH-I0IC=oICHIICHIICHIICHIICHIICHIICHIICH

~HICHIICHIICH.ICHIICHIICHIICHIICH3

1-~ (6)Cl.O ~Of//..ftS

Estructura de las clorofilas. En laclorofila a. X = -CH,; en la clorofila b.X = -CHao Observese que existe unani/lo de ciclopentanona condensado (V),ademas de los cuatro anillos pirr6licos.En la bacterioclorofila, el anillo pirr6lico IIse halla reducido. Cuando se hidroliza elenlace ester con el fitol se produceuna clorofilida.

I-i,C=CH1l

x~~~ C~ 1 i r

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N"

Cadena!ateral

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~N'- ~C 8 IV

7 ~

yHt ~ 'CHt C~CH3 0I

O=C. I

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HC-~ICH2ICH2I

Y"'HC-C~

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~ J -(1

R,OHOHH

R2MeHMe

oleuropefnademetiloleuropefnaligustr6sido

HOyyHO~

~OH

~OH

Figura 12.5. Componentes fen6licos mayoritarios en la aceituna.

,-,;, :::Alcohol 4-hidroxifenetflico(tirosol, TV) HOV 'I

OH

HO ~Alcohol 3,4-hidroxifenetflico(hidroxitirosol, HYTY) HO -tJ "I

OH

o~~A

Acido elen61ico

yOOH

HO>'=\.

Acido 3,4,5-trihidroxibenzoico(Acido galico )

HO

HO~Acidol 3,4-dihidroxibenzoico

(Acido protocateuico)

~

Acido p-hidroxibenzoico HO --'(:~:::::::~> COOH

Figura 12.6. Componentes fen61icos y otros compuestos relacionados encontrados en la fracci6n polar delaceite de oliva virgen descritos por varios investigadores.

c-~ Cil~, ""c.

Acido o-hidroxicinamico(Acido o-cumarico)

Acido 3,4-dihidroxicinamico

(Acido cafeico)

Acido 4-hidroxi-3,S-dimetoxicinamico

(Acido sinapico)

Aglucona de la oleuropeina

°1R = H: oleosido n-metilester aglucona

R = Me: ole6sido dimetilester aglucona

OHC

Figura 12.6. (Continuacion).

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