Olio e Olio Anno XIII - Ottobre 2010

10
Anno XIII - ottobre 2010
OLIVETO
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FRANTOIO
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MARKETING
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M E R C AT I
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Primo piano
Libero scambio
chi perde e chi guadagna
Salute
Mensile - Poste Italiane S.p.A. – sped. A.P. – D.L. 353/2003 conv. L. 46/2004, art.1.c.1: DCB Milano
Extravergine di oliva
nutraceutico al top
SPECIALE
Raccolta
meccanica
Salute VALORI NUTRIZIONALI
Extravergine d’oliva,
nutraceutico d’eccellenza
L’acido grasso per antonomasia è l’oleico, la cui percentuale non è costante
ma varia nel prodotto in base alla cultivar e all’andamento meteo dell’annata
DI
LORENZO CERRETANI - GIUSEPPE CARAMIA
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Salute
Tab. 1 - Digeribilità dei principali
acidi grassi
Fig. 1 - Consumi d’olio d’oliva e mortalità per coronopatia
Nome comune
SATURI
acido butirrico
acido capronico
acido caprilico
acido caprico
acido laurico
acido miristico
acido palmitico
acido stearico
acido behenico
INSATURI
acido oleico
acido linoleico
acido linolenico
acido eicosaenoico
Sigla Digeribilità (%)
acido nervonico
C24:1 14
C4:0
C6:0
C8:0
C10:0
C12:0
C14:0
C16:0
C18:0
C22:0
100
100
100
100
86
64
48
20
7
C18:1
C18:2
C18:3
C20:1
84
90
96
65
Tab. 2 - Composizione in acidi grassi di alcuni oli
Nome comune
acido miristico
acido palmitico
acido palmitoleico
acido margarico
acido
margaroleico
acido stearico
acido oleico
acido linoleico
acido linolenico
acido arachico
acido gadoleico
acido behenico
acido lignocerico
Rapporto
oleico/linoleico
Range: 0,0-0,1
Range: 7,5-20,0
Range: 0,3-3,5
Max: 0,5
Extravergine
Emilia Romagna
20021
11,9
1,3
-
Max: 0,6
Codex
(febbraio 2003)
Sigla
C14:0
C16:0
C16:1
C17:0
(%)
(%)
(%)
(%)
C17:1 (%)
C18:0
C18:1
C18:2
C18:3
C20:0
C20:1
C22:0
C24:0
-
(%)
(%)
(%)
(%)
(%)
(%)
(%)
(%)
Extravergine Extravergine Girasole
Extravergine
Abruzzo 20062 Salento 20073 Tunisia 20054 alto oleico
14,0
1,2
0,10
13,9
1,3
0,10
0,01
18,1
2,9
0,04
4,9
-
0,10
0,10
0,10
0,01
-
Range: 0,5-5,0
Range: 55,0-83,0
Range: 3,5-21,0
Max: 1,0
Max: 0,8
Max: 0,2
Max: 1,0
1,7
79,7
4,0
0,9
0,3
0,1
-
2,2
73,0
8,0
0,7
0,3
0,2
0,1
0,1
2,8
69,9
10,0
0,8
0,3
0,2
0,1
0,1
2,0
59,3
16,4
0,6
0,5
0,1
0,1
3,9
78,6
9,6
0,2
0,3
0,3
1,2
0,6
-
19,9
9,1
7,0
3,6
8,2
Composizione percentuale in acidi grassi secondo le indicazioni del Codex Alimentarius ed esempi relativi alla composizione di alcuni oli extravergini
di oliva prodotti in Italia e Tunisia e confronto con la composizione di un olio di girasole alto oleico
Note: 1) olio extravergine monovarietale di Nostrana di Brisighella; 2) olio extravergine monovarietale di Dritta; 3) olio extravergine monovarietale di
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