saturated fatty acids, unsaturated fatty acids & virgin oil grading

butyric

SATURATED FATTY ACIDS
no. of carbon: 4
chem. formula: C₄H₈O₂
source: butter

caproic

SATURATED FATTY ACIDS
no. of carbon: 6
chem. formula: C₆H₁₂O₂
source: butter

caprylic

SATURATED FATTY ACIDS
no. of carbon: 8
chem. formula: C₈H₁₆O₂
source: coconut oil

capric

SATURATED FATTY ACIDS
no. of carbon: 10
chem. formula: C₁₀H₂₀O₂
source: palm nut

lauric

SATURATED FATTY ACIDS
no. of carbon: 12
chem. formula: C₁₂H₂₄O₂
source: laurel

myristic

SATURATED FATTY ACIDS
no. of carbon: 14
chem. formula: C₁₄H₂₈O₂
source: nutmeg

palmitic

SATURATED FATTY ACIDS
no. of carbon: 16
chem. formula: C₁₆H₃₂O₂
source: palm

stearic

SATURATED FATTY ACIDS
no. of carbon: 18
chem. formula: C₁₈H₃₆O₂
source: tallow

arachidic

SATURATED FATTY ACIDS
no. of carbon: 20
chem. formula: C₂₀H₄₀O₂
source: peanut

behenic

SATURATED FATTY ACIDS
no. of carbon: 22
chem. formula: C₂₂H₄₄O₂
source: bene oil

lignocersic

SATURATED FATTY ACIDS
no. of carbon: 24
chem. formula: C₂₄H₄₈O₂
source: peanut

cerotic

SATURATED FATTY ACIDS
no. of carbon: 26
chem. formula: C₂₆H₅₂O₂
source: waxes

mellisic

SATURATED FATTY ACIDS
no. of carbon: 30
chem. formula: C₃₀H₆₀O₂
source: waxes

oleic

UNSATURATED FATTY ACIDS
no. of carbon: 18
no. of DB: 1
chem. formula: C₁₇H₃₃COOH
source: olive

linoleic

UNSATURATED FATTY ACIDS
no. of carbon: 18
no. of DB: 2
chem. formula: C₁₇H₃₁COOH
source: corn

linolenic

UNSATURATED FATTY ACIDS
no. of carbon: 18
no. of DB: 3
chem. formula: C₁₇H₂₉COOH
source: linseed

arachidonic

UNSATURATED FATTY ACIDS
no. of carbon: 20
no. of DB: 4
chem. formula: C₁₉H₃₁COOH
source: lecithin

clupanodonic

UNSATURATED FATTY ACIDS
no. of carbon: 22
no. of DB: 5
chem. formula: C₂₁H₃₃COOH
source: fish oil

1st grade virgin oil

crushed pulp with less pressure

2nd grade virgin oil

crushed pulp with more pressure

technical oil

pulp mixed with hot water that is pressed again

sulfur olive oil

pulp is extracted with carbon disulfide

tournant oil

• obtained when fallen

• decomposed or refuse olives are allowed to ferment