Morisca Olive

vida-sana

The study done by the Department of Organic Chemistry from the Faculty of Chemistry of the University of Seville shows that the olive variety Morisca contains a much higher level of dialdehydric polyphenols than other varieties of olives. These polyphenols are considered the most beneficial compounds of olive oil.

Therefore, the part of polyphenols of olive oil is the part that attributed functions more beneficial to health, due to its great antimicrobial activity and protection against oxidative damage.

Among all the compounds of Polyphenol contained in the oil, Tyrosol (Ty) and hydroxytyrosol (HT) stands out due to their antioxidant activities.

Derivatives of the Ty and HT are respectively the oleocanthal and oleacein.

The oleocanthal is being the target of different studies due to its pharmacological interest. It has been shown that this molecule is a powerful nonsteroidal anti-inflammatory, with a profile of ibuprofen-like activities.

The oleacein has been proven as a potent inhibitor of 5 – Lipoxygenase, which can be used in front of asthma and inflammation.

In the study carried out by the University of Seville for Molino de Zafra, the Morisca variety olive oil of Molino de Zafra obtains the following average values:

Oleacein: 64,5 ± 7,5 ppm

Oleocanthal: 124,7 ± 7,0 ppm

Total concentration of dialdehydric polyphenols: 189,2 ppm

Compare with the other types of oil tested in the same study:

 AOVE (origin) Olive variety Total Concentration
 Comarca Sierra Sur (Sevilla)  Picual  71,2 ppm
 Campiña de Baena (Córdoba)  Picual  31,7 ppm
 Comarca Los Montes (Granada)  Picual  13,8 ppm
 Vega de Carmona  Arbequina  23,1 ppm
 Comarca del alto Guadalquivir (Córdoba)  Picual  49,6 ppm
 Sierra de Segura (Jaén)  Picual  28,1 ppm

 US_Eslogan_BlancoDownload the study of the University of Seville

But this is not the only study that has shown high concentration of polyphenols as Tyrosol and hydroxytyrosol in the oil made from Morisca olive. The thesis of the “influence of agronomic and technological factors in the profile of phenolic and volatile compounds of quality extra virgin olive oil” written by the Faculty of Chemical Sciences.

Department of analytical chemistry and technology of foodstuff at the University of Castilla-La mancha also demonstrates the same fact.

 

logo-uni-castilla-manchaDownload the thesis of the University of Castilla La mancha

 

gtag('config', 'AW-808431225');