Grasas y Aceites, Vol 58, No 3 (2007)

Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes


https://doi.org/10.3989/gya.2007.v58.i3.178

S. A. Vekiari
National Agricultural Research Foundation, Institute of Technology of Agricultural Products, Greece

P. Papadopoulou
National Agricultural Research Foundation, Institute of Technology of Agricultural Products, Greece

A. Kiritsakis
Higher Technical Educational School, Department of Food Science, Thermi, Greece

Abstract


The effect of machinery groups, packing materials and light intensities was ascertained on indices of oxidative deterioration, peroxide value, and extinction coefficient K232 and K270 of extra virgin olive oil for one season of olive harvesting in an effort to simulate commercial storage conditions. It was revealed that during the storage of olive oil the peroxide value was significantly affected by the type of extraction machinery, packing material and light intensity. It is significant that oil exposed to diffused daylight and artificial light attained maximum PV in the second or third month of storage and de creased thereafter, while samples stored in the dark attained their maximum PV during the sixth month of storage. Oil samples extracted using the centrifugal type of machines and kept in glass containers in the dark had higher peroxide values than those extracted by the classic method. The rate of changes of the PV and the two indices K232 and K270 was also affected similarly by the type of machinery, packing material and light intensity.

Keywords


Extinction coefficient; Extraction systems; Peroxide Value; Virgin olive oil quality indexes

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