Table 1 Characteristics of the olive oils to be used in the NUTRAOLEUM Study
Component | VOO | OVOO | FOO |
|---|---|---|---|
Free acidity (% of oleic acid) | 0.13 | 0.12 | 0.13 |
Peroxide value, (meq O2/kg oil) | 6.9 | 7.7 | 9.1 |
K270 | 0.11 | 0.12 | 0.12 |
K232 | 1.42 | 1.35 | 1.43 |
Esqualene (mg/100 g) | 529 | 536 | 545 |
Fatty acids (%) | |||
Palmitic | 10.0 | 10.4 | 10.2 |
Palmitoleic | 0.4 | 0.6 | 0.6 |
Estearic | 2.3 | 2.2 | 2.1 |
Oleic | 78.9 | 78.2 | 78.4 |
Linoleic | 6.6 | 6.8 | 6.9 |
Linolenic | 0.6 | 0.7 | 0.7 |
Arachidonic | 0.4 | 0.4 | 0.4 |
Eicosanoic | 0.3 | 0.4 | 0.4 |
Total phenolic compounds (ppm) | 124 | 490 | 487 |
Hydroxytyrosol and derivates | 105 | 424 | 423 |
Lignanes | 18.2 | 61.3 | 59.2 |
Flavonoids | 0.7 | 3.4 | 3.2 |
Simple phenols | 0.0 | 0.9 | 0.9 |
Triterpenic acids (mg/kg) | 86.3 | 86.5 | 389 |
Maslínic | 47.3 | 47.3 | 218 |
Oleanolic | 39.2 | 39.1 | 171 |
Sterols (ppm) | 1437 | 1396 | 1460 |
Campesterol (%) | 2.9 | 3.0 | 3.0 |
Stigmasterol (%) | 0.7 | 0.7 | 0.8 |
B-Sitosterol (%) | 94.2 | 94.2 | 94.6 |
D7-Stigmastanol(%) | 0.3 | 0.4 | 0.3 |
Eritrodiol + Uvaol (%) | 1.5 | 1.5 | 1.4 |
Alpha-tocopherol | 183 | 174 | 176 |
Total carotenoids (ppm) | 7.1 | 6.8 | 7.0 |
Beta-carotene | 2.6 | 2.3 | 2.7 |
Lutein | 3.1 | 3.4 | 3.1 |
Xantophyll pigments | 1.3 | 1.1 | 1.2 |
Chlrophyll pigments | 8.7 | 10.8 | 9.8 |
Clrophyll a + b | 0.4 | 0.5 | 0.5 |
Pheophytyn a + b | 7.7 | 9.6 | 8.8 |