Abstract:
This study investigated the fatty acids profile, ox
idative stability indices, and bioactive
compounds of virgin and processed olive oils (
Leccino
and
Frantoio
cultivars). Results
showed that fatty acid profile of the studied oils
contained mostly oleic acid followed by
palmitic and linoleic acid. Acid values of virgin
Frantoio
and processed
Leccino
were 0.78
and 0.18 mg KOH/g oil, with peroxide values (PV) of
8.74 and 6.03 meq O
2
/kg oil,
respectively. Virgin
Leccino
had the highest oxidative stability index with ind
uction
period of 18.83 h. The highest contents of phenolic
s, 321.14 mg/kg, tocopherols, 455.25
mg/kg, and sterols, 2189.1 mg/kg, were recorded in
virgin
Leccino
oil. Laboratory
processing of virgin olive oil decreased the phenol
ics to 70%
, tocopherols to 50%
, and
sterols to 25%
. Finally, based on the higher content of antioxida
nt compounds, the virgin
Leccino
oil had higher oxidative stability and bioactivity
than
Frantoio
oil.
Keywords:
Bleaching; Deodorization; Rancimat test; Phenolic c
ompounds.
