{"id":557,"date":"2021-05-25T11:56:18","date_gmt":"2021-05-25T09:56:18","guid":{"rendered":"http:\/\/www.nuproas.se\/en\/?page_id=557"},"modified":"2021-05-25T11:56:18","modified_gmt":"2021-05-25T09:56:18","slug":"","status":"publish","type":"page","link":"https:\/\/nuproas.ee\/sv\/olive-oil-world\/types-of-olive-oil\/","title":{"rendered":"Olika typer av oliv olja","raw":"Olika typer av oliv olja"},"content":{"rendered":"

Three types of olive oil are currently present on the market: pomace, common (UE, 1991), and virgin olive oil. Virgin olive oil is produced by direct press or centrifugation methods. Virgin olive oils with an acidity greater than 3.3 degrees are submitted to a refination process in which antioxidant polyphenols, one class of the minor components of the olive oil, are lost. By mixing virgin and refined olive oil a common olive oil (olive oil, UE 1991) is marketed. After virgin olive oil production the rest of the olive drupe and seed is processed and submitted to a refination process, and pomace olive oil, to which a certain quantity of virgin olive oil is added, is marketed. Virgin olive oils with an  acidity less than 1.0 degrees are called extra-virgin olive oil.<\/p>\n

The best studied minor components of olive oil are its phenolic compounds, commonly called \u201cpolyphenols\u201d although the olive oil, besides polyphenols contains simple phenols. The content of the polyphenols of an olive oil varies, depending on the variety (Arbequina, Picual, Tsunami, etc) of the olive, type of  cultivar, climate, ripeness of the olives at harvesting, and the processing system for the type of olive oil. As a general rule, the polyphenol content of a virgin olive oil is higher than that present in a common or a pomace olive oil.<\/p>\n

The Figure shows the procedure with the mean polyphenol concentration of the olive oils present on the market.<\/p>\n

\"types-of-oliveoil\"<\/a><\/p>\n","protected":false,"raw":"Three types of olive oil are currently present on the market: pomace, common (UE, 1991), and virgin olive oil. Virgin olive oil is produced by direct press or centrifugation methods. Virgin olive oils with an acidity greater than 3.3 degrees are submitted to a refination process in which antioxidant polyphenols, one class of the minor components of the olive oil, are lost. By mixing virgin and refined olive oil a common olive oil (olive oil, UE 1991) is marketed. After virgin olive oil production the rest of the olive drupe and seed is processed and submitted to a refination process, and pomace olive oil, to which a certain quantity of virgin olive oil is added, is marketed. Virgin olive oils with an  acidity less than 1.0 degrees are called extra-virgin olive oil.\n\nThe best studied minor components of olive oil are its phenolic compounds, commonly called \u201cpolyphenols\u201d although the olive oil, besides polyphenols contains simple phenols. The content of the polyphenols of an olive oil varies, depending on the variety (Arbequina, Picual, Tsunami, etc) of the olive, type of  cultivar, climate, ripeness of the olives at harvesting, and the processing system for the type of olive oil. As a general rule, the polyphenol content of a virgin olive oil is higher than that present in a common or a pomace olive oil.\n\nThe Figure shows the procedure with the mean polyphenol concentration of the olive oils present on the market.\n\n\"types-of-oliveoil\"<\/a>"},"excerpt":{"rendered":"","protected":false,"raw":""},"author":1,"featured_media":0,"parent":531,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_en_post_content":"\n\t\t\t\tThree types of olive oil are currently present on the market: pomace, common (UE, 1991), and virgin olive oil. Virgin olive oil is produced by direct press or centrifugation methods. Virgin olive oils with an acidity greater than 3.3 degrees are submitted to a refination process in which antioxidant polyphenols, one class of the minor components of the olive oil, are lost. By mixing virgin and refined olive oil a common olive oil (olive oil, UE 1991) is marketed. After virgin olive oil production the rest of the olive drupe and seed is processed and submitted to a refination process, and pomace olive oil, to which a certain quantity of virgin olive oil is added, is marketed. Virgin olive oils with an  acidity less than 1.0 degrees are called extra-virgin olive oil.\n\nThe best studied minor components of olive oil are its phenolic compounds, commonly called \u201cpolyphenols\u201d although the olive oil, besides polyphenols contains simple phenols. The content of the polyphenols of an olive oil varies, depending on the variety (Arbequina, Picual, Tsunami, etc) of the olive, type of  cultivar, climate, ripeness of the olives at harvesting, and the processing system for the type of olive oil. As a general rule, the polyphenol content of a virgin olive oil is higher than that present in a common or a pomace olive oil.\n\nThe Figure shows the procedure with the mean polyphenol concentration of the olive oils present on the market.\n\n\"types-of-oliveoil\"<\/a>\t\t","_en_post_name":"types-of-olive-oil","_en_post_excerpt":"\n\t\t\t\t\t\t","_en_post_title":"Types of Olive Oil","_es_post_content":"Tres tipos de aceite de oliva existen en el Mercado: aceite de orujo de oliva, aceite de oliva y aceite virgen de oliva (o extra-virgen) Los aceites v\u00edrgenes de oliva se producen por primera presi\u00f3n o centrifugaci\u00f3n de las olivas. Los aceites extra-virgen de oliva tienen una acidez inferior a 1 grado. Cuando los aceites de oliva tienen una acidez superior a 3.3 grados (2 en la Uni\u00f3n Europea) son sometidos a un proceso de refinaci\u00f3n en el cual los polifenoles antioxidantes, un tipo de componentes menores del aceite de oliva, pr\u00e1cticamente se pierden. Mezclando aceite refinado y aceite de oliva virgen se produce el aceite de oliva (aceite de oliva ordinario o com\u00fan, UE 1991). Despu\u00e9s de producir el aceite de oliva virgen, el resto que queda de la aceituna (piel, hueso, resto de pulpa\u2026) se vuelve a prensar o centrifugar y se somete a refinaci\u00f3n. Este es el aceite de orujo de oliva al cual se le a\u00f1ade algo de aceite de oliva virgin al salir al Mercado.\n\nEl aceite de oliva est\u00e1 mayoritariamente formado por grasa predominantemente monoinsaturada (\u00e1cido oleico). Entre los componentes menores, los mas conocidos son los compuestos fen\u00f3licos, com\u00fanmente llamados \u201cpolifenoles\u201d con propiedades antioxidantes. El contenido de polifenoles de un aceite de oliva var\u00eda dependiendo de la variedad de oliva utilizada (Arbequina, Picual, Tsunami, etc), del \u00e1rea de cultivo, clima, madurez de las olivas en el momento de su recolecci\u00f3n, y el tipo de proceso utilizado para extraer el aceite de oliva. Como regla general el contenido de polifenoles de un aceite de oliva virgen es mayor que el de un aceite de oliva (nombre dado al aceite de oliva com\u00fan) o de un aceite de orujo de oliva.\n\nLa Figura muestra los diversos tipos de procesado del aceite de oliva con el promedio de concentraci\u00f3n de polifenoles de los aceites de oliva que se encuentran en el Mercado.\n\n\"types-of-oliveoil\"","_es_post_name":"","_es_post_excerpt":"","_es_post_title":"Tipos de Aceite de Oliva","_sv_post_content":"Three types of olive oil are currently present on the market: pomace, common (UE, 1991), and virgin olive oil. Virgin olive oil is produced by direct press or centrifugation methods. Virgin olive oils with an acidity greater than 3.3 degrees are submitted to a refination process in which antioxidant polyphenols, one class of the minor components of the olive oil, are lost. By mixing virgin and refined olive oil a common olive oil (olive oil, UE 1991) is marketed. After virgin olive oil production the rest of the olive drupe and seed is processed and submitted to a refination process, and pomace olive oil, to which a certain quantity of virgin olive oil is added, is marketed. Virgin olive oils with an  acidity less than 1.0 degrees are called extra-virgin olive oil.\n\nThe best studied minor components of olive oil are its phenolic compounds, commonly called \u201cpolyphenols\u201d although the olive oil, besides polyphenols contains simple phenols. The content of the polyphenols of an olive oil varies, depending on the variety (Arbequina, Picual, Tsunami, etc) of the olive, type of  cultivar, climate, ripeness of the olives at harvesting, and the processing system for the type of olive oil. As a general rule, the polyphenol content of a virgin olive oil is higher than that present in a common or a pomace olive oil.\n\nThe Figure shows the procedure with the mean polyphenol concentration of the olive oils present on the market.\n\n\"types-of-oliveoil\"<\/a>","_sv_post_name":"","_sv_post_excerpt":"","_sv_post_title":"Olika typer av oliv olja","edit_language":"sv","footnotes":""},"class_list":["post-557","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/pages\/557","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/comments?post=557"}],"version-history":[{"count":0,"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/pages\/557\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/pages\/531"}],"wp:attachment":[{"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/media?parent=557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}