Virgin olive oil quality: Some new criteria for its evaluation
Keywords:Extraction system (effect of), Quality (criterion), Virgin olive oil
The present study consists in the evaluation of twenty five parameters for determining the influence of continuous system of pastes centrifugation, discontinuous press system and partial extraction system on obtaining of virgin olive oil, and their possible utilization as new quality parameters. Also, those indexes more related to quality than to spoilt degree (acid value, peroxide value and K270) were determined. The tested oils have been obtained in three oil-mills, from three different olive varieties, in two ripening states.
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Hidalgo Casado F, Navas Fernández MA, Guinda Garín A, Ruiz Gómez A, León Camacho M, Lanzón Rey A, Maestro Durán R, Janer del Valle ML, Pérez Camino MC, Cert Ventulá A, Alba Mendoza J, Gutiérrez Rosales F, Dobarganes MC, Graciani Constante E. Virgin olive oil quality: Some new criteria for its evaluation. grasasaceites [Internet]. 1993Feb.28 [cited 2023Mar.29];44(1):10-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1114
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