OLIVE OIL

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OLIVE OIL

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Olive oil

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Olive oil It is composed mainly of triglycerides and contains small quantities of free fatty acids (FFA), glycerol, phosphatides, flavor compounds, sterols, and microscopic bits of olive.

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Triglycerides They are molecules derived from the natural esterification of three fatty acid with a glycerol.

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F atty acids in olive oil : Oleic Acid Linoleic Acid Palmitic Acid Stearic Acid

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Acidity The "acidity" in olive oil is the result of the degree of breakdown of the triacylglycerols, due to a chemical reaction called hydrolysis, in which free fatty acids are formed.

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Factors which lead to a high free fatty acidity fruit fly infestation diseases in the fruit delays between harvesting and extraction careless extraction methods long storage

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Measurement of Acidity Weigh 10 g of oil and transfer it into 250 ml conical flask. Add 50 ml of ethanol to the oil solution. Add 1 or 2 drops of phenolphthalein indicator. Titrate this against the NaOH solution (C=0.1M) from the burette. The appearance of pink color indicates the end point

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C 17 H 33 COOH + NaOH → C 17 H 33 COONa + H 2 O Acid number %= Calculation

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