Influence of filtration on olive oil quality during storage
Abstract: The purpose of this work was to evaluate the influence of filtration on the quality of olive oil. The influence on some physicochemical and sensorial properties was also evaluated. Results showed that free fatty acids of unfiltered oils were higher than filtered olive oils, while peroxide values were low in unfiltered oils. After filtration, the oxidative stability was reduced. The decrements in phenols content were occurred by the filtration process, causing drooping in the oxidative stability for all filtered extra virgin olive oil samples. The results could help olive oil producers to improve EVOO quality and establish the optimal storage conditions.
[Elsorady, M. E. I., Girgis, A. Y., and El-labban, A.A. Influence of filtration on olive oil quality during storage
Publication year 2017
Pages 17-26
Organization Name
Author(s) from ARC
External authors (outside ARC)
    احمد السيد مصطفى اللبان معهد بحوث تكنولوجيا الاغذيه
Publication Type Journal
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