STORAGE OF EXTRA VIRGIN OLIVE OIL AND ITS IMPACT ON FATTY ACID LEVELS

Peroxide value, acid value, and fatty acid content were monitored during two-year storage in the following products: Luccese Olio extra vergine d´oliva (LOEVDO), Blanqueta extra-virgin olive oil (BEVOO) and Agrocreta extra-virgin olive oil (AEVOO). In LOEVDO and BEVOO, peroxide value increased by 50...

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Published inJournal of microbiology, biotechnology and food sciences Vol. 8; no. 5; pp. 1228 - 1230
Main Authors Kráčmar, Stanislav, Fišera, Miroslav, Přikrylová, Veronika, Fišerová, Lenka, Málek, Zdeněk, Tvrzník, Pavel
Format Journal Article
LanguageEnglish
Published Nitra Faculty of Biotechnology and Food Sciences 01.04.2019
Subjects
Fatty acids
Lauric acid
Oils & fats
Olive oil
Peroxide
Polyunsaturated fatty acids
Stearic acid
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ISSN1338-5178
1338-5178
DOI10.15414/jmbfs.2019.8.5.1228-1230

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Summary:Peroxide value, acid value, and fatty acid content were monitored during two-year storage in the following products: Luccese Olio extra vergine d´oliva (LOEVDO), Blanqueta extra-virgin olive oil (BEVOO) and Agrocreta extra-virgin olive oil (AEVOO). In LOEVDO and BEVOO, peroxide value increased by 50%; AEVOO showed 80% growth. Maximum acid value was found solely in LOEVDO (
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ISSN:1338-5178
1338-5178
DOI:10.15414/jmbfs.2019.8.5.1228-1230