Physicochemical Properties and Oxidative Stability of Some Virgin and Processed Olive Oils

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.