{"id":14227,"date":"2023-12-31T20:19:59","date_gmt":"2023-12-31T18:19:59","guid":{"rendered":"https:\/\/www.cretoikos.com\/?p=14227"},"modified":"2024-01-02T14:35:33","modified_gmt":"2024-01-02T12:35:33","slug":"chemicke-slozeni-olivoveho-oleje","status":"publish","type":"post","link":"https:\/\/www.cretoikos.com\/cs\/chemical-composition-of-olive-oil\/","title":{"rendered":"Chemick\u00e9 slo\u017een\u00ed olivov\u00e9ho oleje"},"content":{"rendered":"

Jak\u00e9 je chemick\u00e9 slo\u017een\u00ed olivov\u00e9ho oleje?<\/strong><\/h2>\n

M\u00e1te-li z\u00e1jem dozv\u011bd\u011bt se o chemick\u00e9m slo\u017een\u00ed olivov\u00e9ho oleje, v tomto p\u0159\u00edsp\u011bvku na blogu vysv\u011btl\u00edme, z \u010deho se olivov\u00fd olej vyr\u00e1b\u00ed, jak se z\u00edsk\u00e1v\u00e1 a jak lze olivov\u00fd olej obohatit p\u0159\u00edrodn\u00edmi p\u0159\u00edsadami pro zlep\u0161en\u00ed jeho kvality a zdrav\u00ed. v\u00fdhod.<\/p>\n

Olivov\u00fd olej je tekut\u00fd tuk z\u00edskan\u00fd lisov\u00e1n\u00edm cel\u00fdch oliv, plod\u016f Olea Europaea, tradi\u010dn\u00ed stromov\u00e9 plodiny st\u0159edomo\u0159sk\u00e9 p\u00e1nve. B\u011b\u017en\u011b se pou\u017e\u00edv\u00e1 p\u0159i va\u0159en\u00ed na sma\u017een\u00ed j\u00eddel nebo jako dresink na sal\u00e1t. Lze jej nal\u00e9zt tak\u00e9 v n\u011bkter\u00fdch kosmetick\u00fdch p\u0159\u00edpravc\u00edch, l\u00e9\u010divech, m\u00fddlech a palivech pro tradi\u010dn\u00ed olejov\u00e9 lampy. M\u00e1 tak\u00e9 dal\u0161\u00ed pou\u017eit\u00ed v n\u011bkter\u00fdch n\u00e1bo\u017eenstv\u00edch.<\/p>\n

Olivov\u00fd olej se skl\u00e1d\u00e1 p\u0159ev\u00e1\u017en\u011b z **triacylglyceroly<\/strong>** (triglyceridy nebo tuky) a obsahuje mal\u00e1 mno\u017estv\u00ed **voln\u00e9 mastn\u00e9 kyseliny<\/strong>** (FFA), glycerol, fosfatidy, pigmenty, aromatick\u00e9 slou\u010deniny, steroly a mikroskopick\u00e9 kousky oliv. Triacylglyceroly jsou hlavn\u00ed energetickou rezervou pro rostliny a zv\u00ed\u0159ata.<\/p>\n

Slo\u017een\u00ed olivov\u00e9ho oleje se li\u0161\u00ed podle kultivaru, nadmo\u0159sk\u00e9 v\u00fd\u0161ky, doby sklizn\u011b a procesu extrakce. Skl\u00e1d\u00e1 se p\u0159edev\u0161\u00edm z **kyselina olejov\u00e1<\/strong>** (a\u017e 83%), s men\u0161\u00edm mno\u017estv\u00edm dal\u0161\u00edch mastn\u00fdch kyselin v\u010detn\u011b **kyselina linolov\u00e1<\/strong>** (a\u017e 21%) a **kyselina palmitov\u00e1<\/strong>** (a\u017e 20%). Kyselina olejov\u00e1 je mononenasycen\u00e1 mastn\u00e1 kyselina, kter\u00e1 sni\u017euje hladinu celkov\u00e9ho cholesterolu a cholesterolu v lipoproteinech s n\u00edzkou hustotou. Kyselina linolov\u00e1 a kyselina palmitov\u00e1 jsou polynenasycen\u00e9 a nasycen\u00e9 mastn\u00e9 kyseliny.<\/p>\n

 <\/p>\n

\"chemick\u00e9

chemick\u00e9 slo\u017eky olivov\u00e9ho oleje<\/p><\/div>\n

 <\/p>\n

Olivov\u00fd olej je klasifikov\u00e1n do r\u016fzn\u00fdch t\u0159\u00edd podle jeho kvality a \u010distoty. Nejvy\u0161\u0161\u00ed stupe\u0148 je **extra panensk\u00fd olivov\u00fd olej<\/a><\/strong>**, kter\u00fd se z\u00edsk\u00e1v\u00e1 lisov\u00e1n\u00edm \u010derstv\u00fdch oliv za studena bez jak\u00e9koli chemick\u00e9 nebo tepeln\u00e9 \u00fapravy. M\u00e1 volnou kyselost ne v\u00edce ne\u017e 0,81 TP3T a p\u0159\u00edzniv\u00fd chu\u0165ov\u00fd profil. Mezi dal\u0161\u00ed stupn\u011b pat\u0159\u00ed **panensk\u00fd olivov\u00fd olej<\/strong>**, **rafinovan\u00fd olivov\u00fd olej<\/strong>**, a **olivov\u00fd olej z pokrutin<\/strong>**, kter\u00e9 se z\u00edsk\u00e1vaj\u00ed za pou\u017eit\u00ed tepla, rozpou\u0161t\u011bdel nebo jin\u00fdch metod k extrakci v\u011bt\u0161\u00edho mno\u017estv\u00ed oleje z oliv nebo zbytk\u016f pokrutin.<\/p>\n

Olivov\u00fd olej je n\u00e1chyln\u00fd k oxidaci a znehodnocen\u00ed, kdy\u017e je vystaven sv\u011btlu, kysl\u00edku, teplu nebo mikrob\u016fm. Oxidace zp\u016fsobuje \u017eluknut\u00ed, ztr\u00e1tu chuti a zm\u011bny barvy a viskozity. Pro zabr\u00e1n\u011bn\u00ed nebo odd\u00e1len\u00ed oxidace lze olivov\u00fd olej skladovat v tmav\u00fdch sklen\u011bn\u00fdch lahv\u00edch nebo n\u00e1dob\u00e1ch z nerezov\u00e9 oceli, mimo zdroje tepla a p\u0159\u00edm\u00e9ho slune\u010dn\u00edho z\u00e1\u0159en\u00ed. M\u016f\u017ee b\u00fdt tak\u00e9 obohacen o p\u0159\u00edrodn\u00ed p\u0159\u00edsady, kter\u00e9 maj\u00ed antioxida\u010dn\u00ed vlastnosti.<\/p>\n

\"Hlavn\u00ed

Hlavn\u00ed fenolick\u00e9 slou\u010deniny identifikovan\u00e9 v extra panensk\u00e9m olivov\u00e9m oleji \u2013 fenolick\u00fd extrakt<\/p><\/div>\n

 <\/p>\n

\"Hlavn\u00ed

Hlavn\u00ed fenolick\u00e9 slou\u010deniny identifikovan\u00e9 v extra panensk\u00e9m olivov\u00e9m oleji \u2013 fenolick\u00fd extrakt<\/p><\/div>\n

 <\/p>\n

 <\/p>\n

P\u0159\u00edrodn\u00ed p\u0159\u00edsady jsou l\u00e1tky z\u00edskan\u00e9 z rostlin nebo zv\u00ed\u0159at, kter\u00e9 mohou zv\u00fd\u0161it kvalitu a stabilitu olivov\u00e9ho oleje. Mohou tak\u00e9 poskytnout dal\u0161\u00ed zdravotn\u00ed v\u00fdhody jako nap\u0159 protiz\u00e1n\u011btliv\u00e9<\/strong>, antimikrobi\u00e1ln\u00ed<\/strong>, protirakovinn\u00e9<\/strong>nebo antidiabetikum<\/strong> efekty. N\u011bkter\u00e9 p\u0159\u00edklady p\u0159\u00edrodn\u00edch p\u0159\u00edsad, kter\u00e9 lze pou\u017e\u00edt k obohacen\u00ed olivov\u00e9ho oleje, jsou:<\/p>\n

– **vitam\u00edn E<\/strong>**: Vitam\u00edn rozpustn\u00fd v tuc\u00edch, kter\u00fd chr\u00e1n\u00ed bun\u011b\u010dn\u00e9 membr\u00e1ny p\u0159ed oxida\u010dn\u00edm po\u0161kozen\u00edm. Zlep\u0161uje tak\u00e9 krevn\u00ed ob\u011bh a zdrav\u00ed poko\u017eky. Vitamin E lze nal\u00e9zt v oleji z p\u0161eni\u010dn\u00fdch kl\u00ed\u010dk\u016f, slune\u010dnicov\u00e9m oleji, mandl\u00edch, l\u00edskov\u00fdch o\u0159\u00ed\u0161c\u00edch a \u0161pen\u00e1tu.<\/p>\n

– **Karotenoidy<\/strong>**: Skupina pigment\u016f, kter\u00e9 dod\u00e1vaj\u00ed barvu ovoci a zelenin\u011b. Maj\u00ed tak\u00e9 antioxida\u010dn\u00ed a protirakovinn\u00e9 vlastnosti. N\u011bkter\u00e9 karotenoidy, kter\u00e9 lze p\u0159idat do olivov\u00e9ho oleje, jsou beta-karoten (obsa\u017een\u00fd v mrkvi, sladk\u00fdch brambor\u00e1ch a d\u00fdni), lykopen (nach\u00e1zej\u00edc\u00ed se v raj\u010datech, vodn\u00edm melounu a grapefruitu) a lutein (nach\u00e1zej\u00edc\u00ed se v kapust\u011b, \u0161pen\u00e1tu a brokolici).<\/p>\n

– **Polyfenoly<\/strong>**: Skupina fytochemik\u00e1li\u00ed, kter\u00e9 maj\u00ed antioxida\u010dn\u00ed, protiz\u00e1n\u011btliv\u00e9, antimikrobi\u00e1ln\u00ed a protirakovinn\u00e9 \u00fa\u010dinky<\/strong>. Tak\u00e9 upravuj\u00ed krevn\u00ed tlak, hladinu cukru v krvi a hladinu cholesterolu. N\u011bkter\u00e9 polyfenoly, kter\u00e9 lze p\u0159idat do olivov\u00e9ho oleje, jsou hydroxytyrosol (nach\u00e1z\u00ed se v olivy<\/strong>), oleuropein (nach\u00e1z\u00ed se v olivov\u00e9 listy<\/strong>), resveratrol (nach\u00e1z\u00ed se v hroznech), kurkumin (nach\u00e1z\u00ed se v kurkum\u011b) a kvercetin (nach\u00e1z\u00ed se v cibuli).<\/p>\n

– **\u00c9terick\u00e9 oleje<\/strong>**: Skupina t\u011bkav\u00fdch slou\u010denin, kter\u00e9 dod\u00e1vaj\u00ed rostlin\u00e1m aroma a chu\u0165. Maj\u00ed tak\u00e9 antimikrobi\u00e1ln\u00ed, antifung\u00e1ln\u00ed, antivirov\u00e9 a insekticidn\u00ed vlastnosti. N\u011bkter\u00e9 esenci\u00e1ln\u00ed oleje, kter\u00e9 lze p\u0159idat do olivov\u00e9ho oleje, jsou rozmar\u00fdnov\u00fd olej (z list\u016f rozmar\u00fdnu), tymi\u00e1nov\u00fd olej (z list\u016f tymi\u00e1nu), oreganov\u00fd olej (z list\u016f oregana), citronov\u00fd olej (z citronov\u00e9 k\u016fry) a levandulov\u00fd olej (z kv\u011bt\u016f levandule). ).<\/p>\n

 <\/p>\n

\"Chemick\u00e9

Chemick\u00e9 struktury polyfenol\u016f identifikovan\u00fdch v extraktech olivov\u00e9ho oleje \u2013 jednoduch\u00e9 fenoly<\/p><\/div>\n

 <\/p>\n

\"nutri\u010dn\u00ed

nutri\u010dn\u00ed slo\u017eky p\u0159\u00edtomn\u00e9 v extra panensk\u00e9m olivov\u00e9m oleji<\/p><\/div>\n

K obohacen\u00ed olivov\u00e9ho oleje p\u0159\u00edrodn\u00edmi p\u0159\u00edsadami lze pou\u017e\u00edt r\u016fzn\u00e9 metody, jako je m\u00edch\u00e1n\u00ed, infuze, macerace nebo mikroenkapsulace. Volba metody z\u00e1vis\u00ed na typu p\u0159\u00edsady, po\u017eadovan\u00e9 koncentraci, dob\u011b pou\u017eitelnosti a senzorick\u00fdch vlastnostech kone\u010dn\u00e9ho produktu.<\/p>\n

Douf\u00e1me, \u017ee se v\u00e1m tento blogov\u00fd p\u0159\u00edsp\u011bvek o chemick\u00e9m slo\u017een\u00ed olivov\u00e9ho oleje \u2013 a jeho obohacen\u00ed p\u0159\u00edrodn\u00edmi p\u0159\u00edsadami l\u00edbil. Pokud m\u00e1te n\u011bjak\u00e9 dotazy nebo p\u0159ipom\u00ednky, nev\u00e1hejte je sd\u00edlet n\u00ed\u017ee. D\u011bkuji za p\u0159e\u010dten\u00ed!<\/p>\n

<\/h2>\n
\"Chemick\u00e9

Chemick\u00e9 vlastnosti olivov\u00e9ho oleje \u2013 (zdroj: The Olive Oil Source)<\/p><\/div>\n

 <\/p>\n

\u010cl\u00e1nky t\u00fdkaj\u00edc\u00ed se slo\u017een\u00ed olivov\u00e9ho oleje:<\/strong><\/h2>\n

Antioxida\u010dn\u00ed vlastnosti a profil mastn\u00fdch kyselin kr\u00e9tsk\u00fdch extra panensk\u00fdch bio-olivov\u00fdch olej\u016f: Pilotn\u00ed studie<\/a><\/h3>\n

Olivov\u00fd olej je pova\u017eov\u00e1n za cennou slo\u017eku lidsk\u00e9 stravy. Je dobr\u00fdm zdrojem mono- a polynenasycen\u00fdch mastn\u00fdch kyselin, stejn\u011b jako dal\u0161\u00edch bioaktivn\u00edch slou\u010denin, zejm\u00e9na polyfenol\u016f. Slo\u017een\u00ed olivov\u00e9ho oleje z\u00e1vis\u00ed p\u0159edev\u0161\u00edm na odr\u016fd\u011b rostlin, p\u011bstitelsk\u00fdch postupech a v\u00fdrobn\u00edch podm\u00ednk\u00e1ch. Tradi\u010dn\u00ed metody zpracov\u00e1n\u00ed mohou zajistit lep\u0161\u00ed kvalitu a zdravotn\u00ed p\u0159\u00ednosy. C\u00edlem studie proto bylo hodnocen\u00ed antioxida\u010dn\u00edch vlastnost\u00ed a profilu mastn\u00fdch kyselin kr\u00e9tsk\u00fdch extra panensk\u00fdch bio olivov\u00fdch olej\u016f. Tyto byly porovn\u00e1v\u00e1ny s komer\u010dn\u00edmi \u0161pan\u011blsk\u00fdmi, italsk\u00fdmi a \u0159eck\u00fdmi extra panensk\u00fdmi olivov\u00fdmi oleji. Z\u00edskan\u00e9 v\u00fdsledky uk\u00e1zaly, \u017ee vzorek Cretan 1 m\u011bl asi o 151 TP3T vy\u0161\u0161\u00ed antioxida\u010dn\u00ed kapacitu a asi o 601 TP3T vy\u0161\u0161\u00ed celkov\u00fd obsah polyfenol\u016f ne\u017e komer\u010dn\u00ed prot\u011bj\u0161ky. Tato m\u011bla tak\u00e9 p\u0159\u00edzniv\u00fd profil mastn\u00fdch kyselin, zejm\u00e9na 20% v\u00edce kyseliny linolov\u00e9.<\/p>\n

(NLM \u2013 National Library of Medicine)<\/p>\n

Slo\u017een\u00ed olivov\u00e9ho oleje<\/a> –\u00a0Laborato\u0159 potravin\u00e1\u0159sk\u00e9 chemie a technologie, School of Chemistry, Aristotelova univerzita v Soluni, Univerzitn\u00ed kampus, Thessaloniki, 54124, Hellas<\/strong><\/h3>\n

(Auto\u0159i: Dimitrios Boskou, Georgios Blekas a Maria Tsimidou)<\/p>\n

Slo\u017een\u00ed olivov\u00e9ho oleje jsou prim\u00e1rn\u011b triacylglyceroly (~99%) a sekund\u00e1rn\u011b voln\u00e9 mastn\u00e9 kyseliny, mono- a diacylglyceroly, a \u0159ada lipid\u016f, jako jsou uhlovod\u00edky, steroly, alifatick\u00e9 alkoholy, tokoferoly a pigmenty. Je zde tak\u00e9 velk\u00e9 mno\u017estv\u00ed fenolick\u00fdch a t\u011bkav\u00fdch slou\u010denin. N\u011bkter\u00e9 z t\u011bchto slou\u010denin p\u0159isp\u00edvaj\u00ed k jedine\u010dn\u00e9mu charakteru oleje.<\/p>\n

(researchgate.net<\/a> \u2013 objevovat v\u011bdeck\u00e9 poznatky a z\u016fstat ve spojen\u00ed se sv\u011btem v\u011bdy)<\/p>\n

Antioxidanty v \u0159eck\u00fdch panensk\u00fdch olivov\u00fdch olej\u00edch<\/a><\/h3>\n

(NLM \u2013 National Library of Medicine) \u2013 po\u010det \u0159eck\u00fdch kultivar\u016f oliv \u2013 s v\u00fdjimkou klon\u00e1ln\u00edch selekc\u00ed \u2013 je v\u011bt\u0161\u00ed ne\u017e 40; na v\u00edce ne\u017e 90% v\u00fdm\u011bry se v\u0161ak p\u011bstuje 20 kultivar\u016f p\u0159izp\u016fsoben\u00fdch \u0161irok\u00e9 \u0161k\u00e1le podm\u00ednek prost\u0159ed\u00ed. \u0158eck\u00e9 panensk\u00e9 olivov\u00e9 oleje, vyr\u00e1b\u011bn\u00e9 p\u0159ev\u00e1\u017en\u011b tradi\u010dn\u00edmi, neintenzivn\u00edmi p\u011bstitelsk\u00fdmi postupy, jsou v\u011bt\u0161inou v\u00fdjime\u010dn\u00e9 kvality. V\u00fdhody konzumace panensk\u00e9ho olivov\u00e9ho oleje, p\u016fvodn\u011b p\u0159ipisovan\u00e9 jeho vysok\u00e9mu obsahu kyseliny olejov\u00e9, jsou nyn\u00ed pova\u017eov\u00e1ny za kombinovan\u00fd v\u00fdsledek n\u011bkolika v\u00fd\u017eivn\u00fdch a nev\u00fd\u017eivn\u00fdch fytochemik\u00e1li\u00ed. Tato pr\u00e1ce shrnuje dostupn\u00e9 \u00fadaje t\u00fdkaj\u00edc\u00ed se p\u0159\u00edrodn\u00edch antioxidant\u016f v \u0159eck\u00fdch panensk\u00fdch olivov\u00fdch olej\u00edch (VOO), konkr\u00e9tn\u011b pol\u00e1rn\u00edch fenolick\u00fdch slou\u010denin, tokoferol\u016f, skvalenu a triterpenov\u00fdch kyselin.<\/p>\n

(NLM \u2013 National Library of Medicine)<\/p>\n

Chemick\u00e9 vlastnosti olivov\u00e9ho oleje<\/a> –<\/h3>\n

Mastn\u00e9 kyseliny v olivov\u00e9m oleji, transmastn\u00e9 kyseliny (\u017e\u00e1dn\u00e9\u2026), mastn\u00e9 kyseliny s dlouh\u00fdm \u0159et\u011bzcem, procento kyseliny linolenov\u00e9, \u201eesenci\u00e1ln\u00ed\u201c mastn\u00e9 kyseliny, voln\u00e9 mastn\u00e9 kyseliny (FFA) a acidita, polyfenoly (antioxidanty) v olivov\u00e9m oleji, peroxidy, pigmenty a barva olivov\u00e9ho oleje, vitam\u00edny, polycyklick\u00e9 aromatick\u00e9 uhlovod\u00edky (PAH), bod tuhnut\u00ed olivov\u00e9ho oleje, pH olivov\u00e9ho oleje a dal\u0161\u00ed informace\u2026<\/p>\n

 <\/p>\n

Pod\u00edvejte se na video t\u00fdkaj\u00edc\u00ed se v\u00fdroby a druh\u016f olivov\u00e9ho oleje, chemick\u00e9ho slo\u017een\u00ed olivov\u00e9ho oleje a dal\u0161\u00edch u\u017eite\u010dn\u00fdch informac\u00ed:<\/h2>\n