Characterization of Extra Virgin Olive Oil from Kalinjot


Agricultural University of Tirana, Faculty of Biotechnology and Food, Tirana, Albania

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Our research consists in characterization of organic extra virgin olive oil of “Musai” company. The evaluation of the components of olive oil: fatty acid, phenols, pigments, fragrance and minor components contribute in the composition of the profile of olive oil.

Fatty acid composition was measured by gas chromatography determined as acid methyl esters (FAMEs). FAMEs were prepared by vigorous shaking of a solution of each olive oil sample in hexane (0.2 g in 3 ml) with 0.4 ml of 2 N methanol potassium hydroxide solution, then 2 μl were injected into the GC (HP5890N, Hewlett Packard, USA) with a FID detector.  The monounsaturated fatty acid Oleic acid (C18:1) was representing high concentrations (74.4%-77.5%). Palmitoleic acid (C16:1) the major saturated in olive oil (11.5%-12.1%). The total phenols are very important for the quality of extra virgin olive oils; these parameters are related to oxidative stability and bitterness index, both implicated in olive oil taste. The determination of these natural antioxidants is carried out using a spectrophotometric method of Gouttfinger. The results were expressed as mg of caffeic acid per kg of oil (mg caffeic acid kg -1). Sensorial evaluation showed higher level of natural antioxidant.

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