Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage | OCL

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Table 1

Oxidative stability parameters and color valuse of Saurani extra virgin olive oils during 12 months storage.

Storage period (month)	Free fatty acid content (%)	Peroxide value (meqO₂/kg yağ)	K₂₃₂	K₂₇₀	L value	a value	b value
0	0.3 ± 0.03^d	17.9 ± 0.04^g	1.9 ± 0.00^h	0.15 ± 0.00^h	31.3 ± 0.10^ab	1.8 ± 0.03^de	6.3 ± 0.45^b
1	0.4 ± 0.01^c	17.9 ± 0.05^g	0.4 ± 0.00^j	−0.26 ± 0.00^k	30.7 ± 0.53^bc	1.6 ± 0.10^ef	6.5 ± 0.12^ab
2	0.5 ± 0.00^b	18.1 ± 0.09^f	0.4 ± 0.00^j	0.99 ± 0.00^a	31.8 ± 0.04^ab	2.0 ± 0.02^cde	6.6 ± 0.06^ab
3	0.5 ± 0.03^b	18.5 ± 0.11^e	0.4 ± 0.00^j	0.35 ± 0.00^c	31.9 ± 0.01^ab	2.0 ± 0.01^bcde	6.6 ± 0.19^ab
4	0.5 ± 0.01^b	19.0 ± 0.02^d	2.1 ± 0.00^f	0.13 ± 0.00^j	31.8 ± 0.00^ab	2.0 ± 0.01^bcde	6.5 ± 0.06^ab
5	0.5 ± 0.00^b	21.0 ± 0.00^c	1.5 ± 0.00ⁱ	0.40 ± 0.00^b	31.8 ± 0.02^ab	2.0 ± 0.00^bcd	6.6 ± 0.06^ab
6	0.5 ± 0.00^b	23.5 ± 0.02^b	2.2 ± 0.00^e	0.16 ± 0.00^g	32.2 ± 0.07^a	2.3 ± 0.00^ab	7.8 ± 0.10^ab
7	0.5 ± 0.00^b	26.6 ± 0.05^a	3.4 ± 0.00^a	0.40 ± 0.00^b	32.1 ± 0.26^a	2.4 ± 0.00^a	7.6 ± 0.50^ab
8	0.5 ± 0.00^b	17.9 ± 0.06^g	2.0 ± 0.00^g	0.22 ± 0.00^e	31.8 ± 0.60^ab	2.3 ± 0.04^abc	7.9 ± 0.31^a
9	0.6 ± 0.00^a	15.6 ± 0.04^h	2.1 ± 0.00^f	0.13 ± 0.00^j	31.6 ± 0.86^ab	2.2 ± 0.10^abc	6.7 ± 1.30^ab
10	0.6 ± 0.00^a	13.9 ± 0.01ⁱ	2.4 ± 0.00^c	0.30 ± 0.00^d	29.8 ± 1.17^c	1.5 ± 0.20^f	3.5 ± 1.74^c
11	0.6 ± 0.00^a	11.9 ± 0.06^j	2.5 ± 0.00^b	0.21 ± 0.00^f	31.4 ± 0.93^ab	2.4 ± 0.00^a	7.2 ± 0.35^ab
12	0.6 ± 0.00^a	10.1 ± 0.01^k	2.2 ± 0.00^d	0.14 ± 0.00ⁱ	32.1 ± 0.05^a	2.4 ± 0.02^a	7.6 ± 0.26^ab

^*Different superscript letters in the same column indicate significant difference between mean values (P < 0.01).

N = 28.

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