Basic characteristics and quality of virgin olive oil produced in Corfu (cv. Lianolia) and South Albania (cv. Kalinioti)

https://doi.org/10.18535/ijsrm/v6i3.ah01

Authors

  • Konstantoula Akrida Demertzi University of Ioannina, Department of Chemistry, Laboratory of Food Chemistry, 45500 Ioannina, Greece, Greece
  • Christos Roukos Ministry of Rural Development and Food, Regional Department of Epirus & Western Greece, Terma Panepistimiou Str, 45110 Ioannina, Greece, Greece
  • Panagiotis Demertzis University of Ioannina, Department of Chemistry, Laboratory of Food Chemistry, 45500 Ioannina, Greece, Greece
Vol. 6 No. 03 (2018)
Agriculture and Horticulture
March 1, 2018

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In the present study the qualitative characteristics such as peroxide number, absorption coefficients (K232, K270), acidity, total phenols, a-tocopherols, chlorophylls and composition of fatty acids were determined in 19 virgin olive oil samples of “Lianolia” variety cultivated in Corfu and “Kalinioti” variety cultivated in South Albania, harvested in the crop year 2013/2014.

Obtained results indicate that all olive oil samples show chemical and physicochemical parameters included in the limits established for virgin olive oils and some of them in the limits for “extra” virgin olive oils.

Moreover it was found that the qualitative characteristics of olive oil samples are affected by variety, fruit treatment and the method of olive harvesting (in Corfu olives are collected by hands from plastic nets under the trees, whereas in Albania they are basically collected by hand after falling on the ground). The results of the present study are a first indication of the olive oil quality produced in Corfu and South Albania.