Conference paper

Storage of virgin olive oil

Mirella Žanetić
Mirko Gugić

Abstract

The correct storage of virgin olive oil has a significant influence on its quality. The changes during olive oil storage are described in this work. Olive oil samples from three most common autochthonous varieties from the middle Dalmatia region: Oblica, Levantinka and Lastovka, were investigated. Main chemical quality parameters (free fatty acids, peroxide value and UV - specific absorption coefficients) were determined. Among analysed oils, 15 samples (71,4%) achieved the requirements for highest quality (''extra virgin olive oil''), while the others were in the category of ''virgin olive oil''. In the second part of work, the principal quality parameters changes were investigated during a 22 - month storage period in a dark place: 16 months in the refrigerator and additional 6 months at room temperature. During the storage period the increase of free fatty acids was less intensive than the increase of peroxide value which eliminated analyzed the most of virgin oils from the category of ''eatable oils''.

Keywords

autochthonous olive varieties; olive oil storage; quality; virgin olive oil

Hrčak ID:

1928

URI

https://hrcak.srce.hr/1928

Publication date:

1.4.2005.

Article data in other languages: croatian

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