Investigating the effect of conditions and storage time on the quality characteristics of virgin and extra virgin olive oil

This study was conducted to investigate the effect of storage conditions and time of olive oil on its quality characteristics. For this purpose, the samples were placed in Refrigerator Temperature (+4 Co) and Ambient temperature (25±2 Co) and were qualitatively tested in 3 storage time (first day, 1 month and 2 months). The results showed that storage conditions and duration were effective on all parameters. The acidity of extra virgin and virgin olive oil increased significantly during storage under Ambient temperaturefor two months (12 and 13.8% of oleic acid, respectively), but no significant difference was observed in the temperature of the refrigerator for two months in any of the oils. Extra virgin olive oil also showed a significant increase in peroxide index (16.2 and 18.3 mEq / kg, respectively) during two months of storage under Ambient temperature, but no significant increase was observed in refrigerated dermis in any of the periods. Also, the interaction effect of Ambient temperature and storage time on the extinction coefficients (K268 and K232) of virgin and extra virgin olive oils was significant and with increasing storage time, the extinction coefficients were increased, but the extinction coefficients of oils stored in the refrigerator even after two months Equivalent to the extinction coefficient of oil stored in Ambient temperatureremained on the first day. Therefore, refrigeration seems to be a better option to maintain the quality properties of extra virgin and virgin olive oil during the storage period.