Virgin olive oil is about 98-99 % fat. The basic building blocks of all fats are triglycerides. 3 fatty acids, which can be saturated, monounsaturated or polyunsaturated, are attached to glycerol. The composition of fatty acids is strongly influenced by the cultivar. Olive oil contains the largest proportion of oleic fatty acid (monounsaturated), which can be represented in different ways in oils. In addition to triglycerides, virgin olive oil contains approximately 1 to 2 % of minor components that help us determine the quality and authenticity of virgin olive oil. The latter are divided into insoluble in water and partially soluble in water. Carotenoids, triterpene dialcohols, terpene hydrocarbons, aliphatic alcohols, sterols, aromatic compounds and tocopherols are insoluble. Components that are partially soluble in water include phenols formed by lignans, flavonoids and secoiridoids. Lignans and flavonoids are also quite common in other foods, while secoiridoids are typical only for olive oils. Phenols are antioxidants that protect oils from deterioration, which is why oils with a higher proportion of phenols are valued because they stay fresh longer. Harvesting is the most sensitive phase with which we can significantly influence the quality of the oil, so we must determine the most suitable maturity for each variety. Ripening of fruits includes several simultaneous processes in which the oil content in the fruits is formed and changed along with changes in various minor substances, which affects the quality or characteristics of the oil. The purpose of the thesis is to collect and describe the results of published research related to olive oil, ripening and its influence on the quality and content of olive oil.
|
