Analyzing the chemical composition and assessing the quality of lefkolia serron olive oil

Abstract

This thesis investigates the extraction method and quality assessment of olive oil, with a specific emphasis on the "Lefkolia Serron" olive cultivar. Using the Rancimat method, the study assesses several factors such as peroxide value, acidity, carotenoids, chlorophyll concentration, K-values, and oxidative stability. The study's goal is to assess the impact of maturity on the quality and stability of olive oil by evaluating olives at various maturity levels. The findings provide information on the best harvesting periods and production methods for boosting olive oil quality, providing a scientific foundation for better quality control in the olive oil business.