Extraction systems and quality parameters of extra virgin olive oils from the olive-oil producing zone 'Tierra de Barros' (Extremadura, Spain)

摘要

The influence was studied of the extraction system on the standard quality parameters (acidity, peroxide index, polyphenol content, oxidative stability, readings in the ultraviolet k_(232) and k_(270)) and organoleptic assessment of extra-virgin olive oils obtained from the varieties carrasquena and morisca - the main varieties cultivated in the olive-oil producing zone of tlerra de barros. the elementary physico-chemical quality parameters of 60 samples, 30 from 10 industrial oil mills and the other 30 oils obtained in the laboratory, were analyzed using the abencor system. although for the industrial oils there were statistically significant differences (a=0.05) in acidity, peroxide index, polyphenol content, and stability, no differences were found between the oils extracted in the laboratory.