Chapter 3 gives basic information about the composition and nutritional properties of extra-virgin olive oil. As triglycerides make up 97 to 99% of extra-virgin olive oil, the main chemical-physical characteristics of the oil depend on the composition of the triglyceride moiety. However, the minor components give an invaluable contribution to sensory and health-promoting properties. It is mainly the presence of these components that differentiates extra-virgin olive oil from all other edible oils.
The composition and nutritional properties of extra-virgin olive oil / M. Mariotti, C. Peri - In: The Extra-Virgin Olive Oil Handbook / [a cura di] C. Peri. - [s.l] : Wiley-Blackwell, 2014. - ISBN 9781118460412. - pp. 21-34 [10.1002/9781118460412.ch3]
The composition and nutritional properties of extra-virgin olive oil
M. Mariotti;
2014
Abstract
Chapter 3 gives basic information about the composition and nutritional properties of extra-virgin olive oil. As triglycerides make up 97 to 99% of extra-virgin olive oil, the main chemical-physical characteristics of the oil depend on the composition of the triglyceride moiety. However, the minor components give an invaluable contribution to sensory and health-promoting properties. It is mainly the presence of these components that differentiates extra-virgin olive oil from all other edible oils.
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