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Table 4

Correlations between free fatty acids (FFA), peroxide value (PV) and extinction coefficients at 232 and 270 nm (K232 and K270) in “Moroccan Picholine” virgin olive oil enriched with natural additives (carotenoid and phenol extracts) and stored during 120 days at room temperatures in clear and dark glass bottles.

FFA PV K232 K270
FFA 0.933*** 0.738*** 0.789***
PV 0.839*** 0.873***
K232 0.988***

*Significant at 0.05 probability level; **Significant at 0.01 probability level; ***Significant at 0.001 probability level.

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