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Table 1 Characteristics of the olive oils to be used in the NUTRAOLEUM Study

From: The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils

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
  1. VOO virgin olive oil, OVOO optimized virgin olive oil with a high phenolic content, FOO funcional olive oil rich in phenolic compounds and oleanolic and maslinic acids