Physicochemical properties of olive oil and its stability at different storage temperatures

The study was undertaken to evaluate the physical and chemical characteristics of olive oils and its stability on storage. The olive oil samples were examined for physical and chemical properties viz., pH, free fatty acid, peroxide value, anisidine value, specific absorption coefficients K232 and K270, iodine value, fatty acids composition and total phenol content. The physicochemical properties of olive oil exhibited significant changes during one month of storage at different temperatures. At the end of 30 days storage at room temperature, the oleic acid, palmitic acid, linoleic acid, stearic acid and linolenic acid content of olive oil were 76.68, 11.64, 6.11, 3.51 and 0.88 respectively and when stored at refrigerated temperature, the values obtained were 76.77, 11.59, 6.14, 3.52 and 0.89 respectively. The total phenol content showed a significant decrease to 137.22 mg/kg from 168.53 mg/kg at room temperature and at refrigerated storage, the change was 168.53 to 165.78 mg/kg.