MICROCOMPONENTS OF OLIVE OIL - PART II - DIGALACTOSYLDIACYLGLYCEROLS FROM OLEA-EUROPAEA

Two galactolipids, 1 and 2, were isolated and identified both in olive fruits and in olive oil. They are characterized by a low polarity, de spite the presence of a diglycosidic unit, giving, in water, micelles. Because of this characteristic, compounds 1 and 2 could be responsibl e for the stability of the light emulsion typical of freshly produced olive oil. The presence of hydrophilic ortho-diphenolic compounds enha nces the antioxidant properties of this oil, particularly in the first period after the production. In addition, the functions present in 1 and 2 are susceptible to hydrolysis and may be easily modified in the alkaline treatment used for the olive oil refining process. For this r eason, their presence in olive oil may be a very useful indication of the untreated food product. (C) 1998 Elsevier Science Ltd. All rights reserved.