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Title: Olive oil quality analysis
Other Titles: Olive oil's quality analysis
Authors: Saka, Theodora
Supervisors: Adamidis, Tryfon
Subjects LC: Dissertations, Academic
Olive oil
Olive oil - Analysis
Olive - Varieties
Keywords: Olives
Olive oil
Health benefits
Categories of olive oil
Olive oil production
Maturity index
K values
Free fatty acid concentration
Peroxide value
Secondary oxidation products
Chlorophyll content
Carotenoid content
Rancimat test
Issue Date: May-2023
Publisher: Perrotis College
Cardiff Metropolitan University
Abstract: Olive oil is one of the most important ingredients when it comes to the Mediterranean diet and not only. On this paper, will be analyzed some of the characteristics of olive oil and the benefits it has on human health. Furthermore, the methodology followed in the laboratory will be shown step by step for the two types of olive oils that were analyzed, Arbequina variety and Koroneiki variety. Finally, a discussion and conclusion is given about the differences noticed between these two varieties, during the analysis in the laboratory.
Description: Includes bibliographical references, color photos and charts.
BSc in Food Science and Technology
Length: 32 pages
Type: Dissertation
Publication Status: Not published
Restrictions: All rights reserved
Attribution-NonCommercial 4.0 International
Language: en
Appears in Collections:Dissertations

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