Analyze [i.e. analysis] the characteristics of Koroneiki variety in different temperatures at malaxation and discuss [i.e. discussion of] the differences between them

Abstract

This dissertation explores the impact of the quality of olive oil in different malaxation temperatures at Koroneiki variety and it aims to provide valuable insights into optimizing the olive oil extraction process. This paper, explores the production of olive oil from the very first steps until the end, contributing to a deeper understanding of the olive oil production process. Moreover, the study involves an extensive examination of various malaxation temperatures and their influence on crucial parameters such as acidity, peroxide value, phenolic content, K values, chlorophyl and carotenoid content, antioxidant capacity and overall stability of the produced olive oil. Through a combination of experimental analysis and statistical modeling, the research reveals the relationship between malaxation temperatures and olive oil quality, shedding a light on the optimal temperature ranges for the desired outcomes. The findings of this research contribute to the advancement of olive oil production practices, offering practical recommendations for enhancing product quality and market competitiveness in the olive oil industry.