03
Aug
Chemical Properties Of Olive Oil. The oil also contains very small quantities of myristic heptadecanoic and eicosanoic acids. As a result processed olive oil refined lack the desirable properties and characteristics which can be found in abundance in extra virgin olive oil. Extra Virgin Olive Oil EVOO. Also main quality parameters such as free acidity peroxide value K 232 K 270 total chlorophyll total caretonoids and refractive index were determined.
This has an excellent flavor and odor and a free fatty acid content of 08 g or less per 100g 08. Afterwards olive oil was analytically tested for fatty acid composition and tocopherols. Free acidity remained practically stable with a very slight rise at the highest maturity index. There were little differences found in chemical values free fatty acid and peroxide value among olive oils samples. In olive oil extraction some part of the oil cannot be released since it is emulsified with olive mill waste water. Total phenol contents expressed as gallic acid of olive oils values ranged from 112 to 313 mgkg.
In olive oil extraction some part of the oil cannot be released since it is emulsified with olive mill waste water.
In general flavone content showed a decrease during heating being higher for Arbequina oil. Free acidity remained practically stable with a very slight rise at the highest maturity index. Olive oil is mainly composed of palmitic acid 7520 wt stearic acid 055 wt palmitoleic acid 0335 wt oleic acid 5585 wt linoleic acid 7520 wt and linolenic acid up to 15 wt. As a result processed olive oil refined lack the desirable properties and characteristics which can be found in abundance in extra virgin olive oil. Chemical and physical properties The Chemical and Physical characteristics of olive oils sample were shown in Table 1 and table 2. Afterwards olive oil was analytically tested for fatty acid composition and tocopherols.