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Natural plant oils, including olive oils, are complex mixtures of various non-polar compounds such as triacylglycerols (TAGs) that represents the 90% of the matrix and other minor species such as diacylglycerols (DAGs), free fatty acids (FAs), phospholipids, phytosterols and tocopherols, among others. Each TAG is chemically characterized by its total number of carbons (CN), the degree of unsaturation of each FA, and the position and configuration of double bonds of each FA.