Activity of two natural additives in improving the stability of virgin olive oil quality during storage | OCL

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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.

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

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

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