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Lipids present in olive skin
Author(s) -
Milosevic Jelena,
Ashton David S.,
Cocksedge Michael J.
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00609.x
Subject(s) - olive oil , oleic acid , food science , chemistry , linoleic acid , palmitic acid , fatty acid , composition (language) , chromatography , biochemistry , linguistics , philosophy
Olive oil is a major constituent of many food preparations and is used in margarine and as a cooking oil. Olive oil consists of lipidic components, mainly fatty acids, in differing proportions depending on the source of the olive and the method of preparation. Although several studies have been made on the lipid composition of the extracted oil, no detailed analysis has been made on olive skin as a discrete entity. Analysis by gas chromatography (GC) of an olive skin extract showed oleic acid (61.45%), palmitic acid (15.28%) and linoleic acid (11.69%) to predominate. Smaller amounts of other fatty acids, not previously detected in olive fruit, were also found to be present in olive skin.