Chemical analysis and quality assessment of Lefkoelia Serrwn olive oil

Abstract

In this dissertation, the extensive and notable significance of olive oil to Greece is expanded, with critical attention given to the impacts of its particular influence on the economy, health, and dietary customs of the nation. Olive oil, besides being one of the major constitutive elements of the Mediterranean diet, has gained high value not only for its nutritional benefits but also for the cultural and traditional importance of its origin, Greece. It focuses on the principal chemical markers: peroxide values, polyphenol content, and the quantitative value of oxidative stability (K-values). The oils from olives at various stages of ripening were processed under a series of rigorous experimental protocols and then analyzed for a set of key quality attributes. This research clearly shows that the maturity of olives has a relationship with the quality of olive oil produced. In most cases, immature olives result in oil with a lower acidity and peroxide reading, indicating that there are lower levels of oxidative damage and hence of better quality. On the other hand, the oils derived from the ripe olives contained more of these indices, thus they probably lost taste and nutritional quality. In addition, spectrophotometric analysis used to investigate phenolic components provides a basis for a better explanation of the antioxidant power among the oils, which is important for the health-promoting property and stability of the same. Data statistical analysis has shown a high level of variation among maturity levels, apparently indicating significant differences in reference to the harvest time. This research will not only contribute to scholarly understanding in the field of olive oil production but also provide practical recommendations for companies who strive to optimize the quality of oil and extend shelf life.