Analysis and characterization of extra virgin olive oils

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Publiée : Oct 22, 2018
DOI : https://doi.org/10.12681/osj.17420
Andrea Checchetti
Istituto d’Istruzione Superiore “Leonardo da Vinci”, San Giovanni in Fiore, Italy.
Donato Martano
Istituto d’Istruzione Superiore “Leonardo da Vinci”, San Giovanni in Fiore, Italy.
Rosagnela Veltri
Istituto d’Istruzione Superiore “Leonardo da Vinci”, San Giovanni in Fiore, Italy.
Résumé

Samples of extra virgin olive oils obtained from the olive trees of the territory of San Giovanni in Fiore (CS), Italy, and samples common brands of extra virgin olive oils sold on the national territory, have been analysed according to EU regulation n. 61/2011 of the Commission of 24 January 2011. The extra virgin oils examined were characterized by investigating their acidity, the number of peroxides, the rancidity, and the spectrophotometric parameters that provide useful elements for assessing the composition and the quality. Furthermore, the infrared analysis provides useful data that help carry out quality control.

Article Details
  • Rubrique
  • Italy

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