Effect Of Temperature And Storage Time On The Nutritional Quality Of Olive Drupes: A Case Study



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Submitted Jun 14, 2020
Published Jul 1, 2020
10.24018/ejfood.2020.2.4.64

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In this study we evaluated the effect of temperature and time storage on the quality parameters of mono cultivar olive oil drupes. In particular, analyses of total free phenols, fatty acids, lipophilic and hydrophilic antioxidant capacity, sensory analysis, at different temperatures and different times of post harvest storage, were performed. All data obtained have been singularly processed by Functional Mathematical Index (FMI).

Keywords: Functional Mathematical Index, nutritional quality, olive oil storage, sensory analysis temperature

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