The effect of plant density and different malaxation temperatures in the quality of Koroneiki olive oil production

Abstract

In general, olive oil is a very significant product, both in Greece and globally. The abundance of nutritional benefits in olive oil makes it a corner stone of the Mediterranean diet, supporting a healthy lifestyle. The study focuses on the Koroneiki variety, recognized for its robust flavour and high oil yield. This research seeks to enhance understanding and optimize production quality. It aims to explore the differences in olive oil extracted at different temperatures (25ºC, 35ºC, 45ºC), and assess the yield potential of olive trees, ultimately evaluating quality by comparing final products. By performing studies to investigate the characteristics, chemical makeup, yield, and quality of the olive oil, these goals could be accomplished. The various characteristics of olive oil are determined by evaluating the acidity, k-value, chlorophyll and carotenoids, peroxide value, oxidative stability, and phenols. Results revealed significant temperature-related differences. Among tested temperatures, 25ºC consistently yielded superior outcomes for olive oil extraction and higher phenolic content. Extraction at 45ºC showed higher acidity and higher carotenoid content. Extraction at 35ºC showed higher chlorophyll content. Results showed lower peroxide values for all the samples.