The quality of extra virgin olive oils is determined by physico-chemical and sensory parameters well-defined and established by Reg. 1989/2003/EC. Among the factors affecting the quality characteristics and the stability of this category of oils, it is important to consider the degree of acidity, the oxidative state and the antioxidant content. The official methods described in the rule consider the determination of oil acidity by an acid-base titration and the determination of the peroxide value, which represents an index of oxidative state, by a redox titration. An official method for the determination of the oxidative stability of oils is not available, but a wide bibliography relates this property with the content of polyphenolic substances. In the present work has been evaluated the possibility of using an apparatus based on photometric methods (Oxitester) for the determination of acidity, peroxide value and index of polyphenols as an alternative to the official methods of analysis or those commonlyused. A total of 113 extra virgin olive oils produced in the Basilicata region by using a twophase centrifugal extraction and obtained from various cultivars were analysed.
METODI FOTOMETRICI PER LA DETERMINAZIONE DI PARAMETRI QUALITATIVI DELL’OLIO EXTRAVERGINE DI OLIVA
Favati, Fabio
2014-01-01
Abstract
The quality of extra virgin olive oils is determined by physico-chemical and sensory parameters well-defined and established by Reg. 1989/2003/EC. Among the factors affecting the quality characteristics and the stability of this category of oils, it is important to consider the degree of acidity, the oxidative state and the antioxidant content. The official methods described in the rule consider the determination of oil acidity by an acid-base titration and the determination of the peroxide value, which represents an index of oxidative state, by a redox titration. An official method for the determination of the oxidative stability of oils is not available, but a wide bibliography relates this property with the content of polyphenolic substances. In the present work has been evaluated the possibility of using an apparatus based on photometric methods (Oxitester) for the determination of acidity, peroxide value and index of polyphenols as an alternative to the official methods of analysis or those commonlyused. A total of 113 extra virgin olive oils produced in the Basilicata region by using a twophase centrifugal extraction and obtained from various cultivars were analysed.
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