Research on the Impact of Temperature on Change in Olive Oil Quality

Maslinovo ulje visokovrijedna je i kvalitetna namirnica te osnova svake mediteranske prehrane, ali i šire. Sama kvaliteta maslinova ulja, osim načina proizvodnje, uvjetovana je i načinom čuvanja. Svjesni smo činjenice da su maslinova ulja često izložena utjecaju svjetlosti i visokim temperaturama, koje znatno mogu utjecati na njegovu kvalitetu, kako kod proizvođača i distributera tako i kod samih potrošača. Cilj je ovoga rada u laboratorijskim uvjetima simulirati uvjete temperaturnih režima te duljine ekspozicije maslinovih ulja, prateći njihov utjecaj na parametre kvalitete ulja kao što su ukupna kiselost ulja, peroksidni broj, K-broj te promjenu sastava masnih kiselina, uključujući i promjenu senzorskih svojstava. Analizama je utvrđeno da temperatura i način skladištenja imaju znatan utjecaj na promjenu kvalitete ulja, osobito kada je riječ o ukupnoj kiselosti ulja i peroksidnom broju. Stoga je od iznimne važnosti da se ulje skladišti u prikladnoj ambalaži, odnosno tamnim staklenim bocama te da se skloni od utjecaja direktnih Sunčevih zraka i visoke temperature.Olive oil is a product of high quality and worth, presenting a basis for the Mediterranean diet, as well as other diets. The high quality of olive oil is not only achieved by the way it is produced, but also the the way is kept. Fact is that olive oil is frequently exposed to high temperatures and sunglight, which can influence its quality just the same with consumers, as with manufacturers and distributers. The aim of this paper is to simulate temperature regimes in a laboratory and measure the length of exposure of olive oil to those high temperatures, paying special attention to the total acid number of the oil, the oil quality parameters, such as the peroxide value, K – value, as well as change in structure of fatty acids, including change of sensory properties. Through analysis it was established that temperature and ways in which olive oil is being kept have significant effect on how the oil quality changes, especially when talking about the total acid number and the peroxide number. That being said, it is extremely important the oil is kept in appropriate containers, those being small glass bottles, as well as moved from direct sunlight and therefore high temperatures