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Slideshow transcript
Slide 1:Olive Oil The Mediterranean Golden Oil
Slide 2:Source: Official Journal of the European Union
Slide 3:The Acidity or FFA (Free Fatty Acid) is the first and essential indicator of the quality of the olive oil
Slide 4: The Peroxide value (or index) is the indication of primary oxidation and the first step to rancidity of the olive oil. The peroxides are incresed by high temperatures and by the exposure to light and oxygen Low peroxides = High quality and better preservation
Slide 5:The antioxidant power of polyphenols has an important role for the stability and the shelf life The polyphenols are determined by cultivar, harvest period and the extraction process High polyphenols = High quality and long life
Slide 6:
Slide 7: “t
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