271 Virgin Olive Oil Benefits · peroxide value A physicochemical parameter used to assess the oxidation state of an oil. It is determined by measuring the content of substances capable of oxidising potassium iodide, which correlates with the presence of peroxides derived from the fatty acids in the sample. This parameter only detects the initial products of oxidative deterioration. The detection of final products requires other types of analyses, such as the anisidine test or the thiobarbituric acid (TBA) test. (see also “Oxidative stress”) ……………………………………………………………………………………… - glycerides; acylglycerides or acylglicerols Lipids composed of a glycerol (alcohol) molecule to which one (monoglyceride), two (diglycerides), or three (triglycerides) fatty acid molecules are attached by an ester bond. The fatty acids involved can be either saturated or unsaturated.Triglycerides are the most abundant in nature and are classified by their physical state as oils (liquid) or fats (solid). Strictly speaking, the use of the suffix glyceride is not entirely accurate because, for example, a triglyceride is not made up of three glycerol molecules, but of three fatty acids bound to a single glycerol. Therefore, the more precise term is acylglyceride, and in this example, triacylglyceride. However, the glyceride suffix is still widely used due to convention. Depending on the fatty acids involved, “di-” and “tri-” glycerides are classified as either simple or mixed. In simple glycerides, all the fatty acids are identical; in mixed ones, they are different. H C OH 2 H C OH H C OH 2 OH OH OH C C C R2 R3 R1 O O O Fatty acids Gycerol H2 C O C R H C OH H2 C OH O (fatty acid 1) H2 C O C R1 H C O C R2 H2 C OH O (fatty acid 1) (fatty acid 2) O H2 C O C R1 H C O C R2 H2 C O C R3 O (fatty acid 1) (fatty acid 2) O O (fatty acid 3) MONOACYLGLYCERIDE DIACYLGLYCERIDE TRIACYLGLYCERIDE The chemical reaction between an alcohol and an acid is known as esterification, and the resulting product is an ester, with the elimination of water. acid + alcohol ester + water · monoacylglycerides or monoglycerides Formed by the union (esterification) of a glycerol molecule with one fatty acid. They are precursors of diacylglycerides and triacylglycerides. - - } / -·- 11 } -- ---- ~"- -·- -"- - ◄ ► 1 ' }
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