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

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Table 3

Mean values of 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 with carotenoid (CE) and phenol (PE) extracts, and ascorbic acid (AA) at different concentrations (0, 200 and 400 ppm) and stored during 120 days at room temperatures in clear and dark glass bottles.

	FFA	PV	K₂₃₂	K₂₇₀
Additive
AA-200	1.754 ± 0.64 ^abc	10.253 ± 4.49 ^c	1.772 ± 0.257 ^c	0.175 ± 0.028 ^bcd
AA-400	1.730 ± 0.72 ^abc	8.877 ± 4.06 ^e	1.760 ± 0.238 ^d	0.174 ± 0.025 ^d
CE-200	1.794 ± 0.63 ^ab	10.842 ± 3. 65 ^b	1.801 ± 0.222 ^a	0.177 ± 0.021 ^b
CE-400	1.692 ± 0.74 ^c	10.514 ± 4.12 ^bc	1.788 ± 0.245 ^b	0.175 ± 0.026 ^bcd
PE-200	1.813 ± 0.57 ^a	10.653 ± 3.92 ^bc	1.792 ± 0.231 ^b	0.177 ± 0.022 ^b
PE-400	1.707 ± 0.65 ^bc	9.614 ± 3.74 ^d	1.777 ± 0.221 ^c	0.174 ± 0.023 ^d
Control	1.764 ± 0.67 ^abc	11.382 ± 2.81 ^a	1.802 ± 0.214 ^a	0.179 ± 0.022 ^a
Storage condition
Clear glass bottles	1.886 ± 0.71 ^a	10.678 ± 4.00 ^a	1.798 ± 0.237 ^a	0.179 ± 0.025 ^a
Dark glass bottles	1.609 ± 0.48 ^b	9.932 ± 3.10 ^b	1.771 ± 0.173 ^b	0.173 ± 0.016 ^b
Storage time
0 day	1.003 ± 0.09 ^e	5.643 ± 0.24 ^e	1.620 ± 0.004 ^e	0.156 ± 0.003 ^e
30 days	1.068 ± 0.07 ^d	6.967 ± 0.73 ^d	1.624 ± 0.003 ^d	0.160 ± 0.001 ^d
60 days	2.014 ± 1.17 ^c	10.599 ± 0.27 ^c	1.651 ± 0.014 ^c	0.165 ± 0.003 ^c
90 days	2.221 ± 1.51 ^b	13.221 ± 0.26 ^b	1.832 ± 0.040 ^b	0.182 ± 0.006 ^b
120 days	2.433 ± 1.37 ^a	15.094 ± 0.25 ^a	2.194 ± 0.058 ^a	0.216 ± 0.010 ^a

Means for each character followed by the same letter are not significantly different according to LSD test at P < 0.05.

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