Storage of extra virgin olive oil and its impact on fatty acid levels

Abstract

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 ( < 0.8%). All the analyzed samples contained almost identical proportions of fatty acids. Minute amount of lauric acid (C 12:0) was indentified in BVEOO samples only. The two-year storage resulted in growth of oleic and stearic acid levels and in decrease of linoleic and palmitic acids concentration. The percentage of SAFA, MUFA and PUFA complied with recommended levels.