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.
Publication year 2017
Pages 17-26
Availability location 1097-8135
Availability number 2372-613X
Organization Name
serial title Life Science Journal
Author(s) from ARC
External authors (outside ARC)
    احمد السيد مصطفى اللبان قسم بحوث الزيوت و الدهون معهد بحوث تكنولوجيا الاغذية مركزالبحوث الزراعية الجيزة
Publication Type Journal