Evaluation of olive oil quality in an long term research olive grove in Perrotis College, American Farm School and review of by-products of olive oil processing

Abstract

Olive oil and its many by products nowadays play a very important role in people diets worldwide. The olive oil and by products in recent years plays significant role because of the significant positive benefits that provide in human health. The event that the olive oil as product has significant place in global trade do it one of the most sought after products. Olive oil has high polyphenol content and important anti inflammatory powers. The criteria for the best quality of olive oil are the Acidity, the Peroxide content and the total polyphenol content. This criteria are very important for the classification of olive oil according the quality. Significant role also plays and the olive oil by products that plays significant role in Agriculture, in Industry production and in Pharmaceutical sector. The information that discussed in this paper related with the olive oil quality criteria and categories and main by products that arising from olive oil production with the main uses of them. Significant uses specific in Agriculture arising from olive oil by products like OMWW, Olive leafs, and olive Pomace. The results from the analyses that presented in this study related directly with the Acidity Value, Peroxide Value and Total Polyphenol Content which accomplished with the new innovative method Aristoleo test kit.