Abstract
Samples of extra virgin olive oils obtained from the olive trees of the territory of San Giovanni in Fiore (CS), Italy, and samples common brands of extra virgin olive oils sold on the national territory, have been analysed according to EU regulation n. 61/2011 of the Commission of 24 January 2011. The extra virgin oils examined were characterized by investigating their acidity, the number of peroxides, the rancidity, and the spectrophotometric parameters that provide useful elements for assessing the composition and the quality. Furthermore, the infrared analysis provides useful data that help carry out quality control.
Highlights
Calabria is the second biggest oil producer in Italy, with an average oil production per year which amounts to about 150,000 tons of oil from 550,000 tons of olives
Observing the experimental data obtained on acidity, we found that all extra virgin olive oils (EVOO) are in agreement with EEC European regulations, with acidity values lower than 0.8% varying from 0.28% to 0.45%
Specific extinction coefficients for Extra Virgin Olive Oil samples are reported in Tab. 1b
Summary
Calabria is the second biggest oil producer in Italy, with an average oil production per year which amounts to about 150,000 tons of oil from 550,000 tons of olives. Both traditional and modern culture are practiced, the first especially in the more internal areas, the second by industrial businesses using intensive culture and mechanical procedures [1]. The project on the quality of extra virgin olive oils involved 12 students attending the fifth year of the course specializing in Chemistry and Materials, age between 17 and 19, and lasted for three months. The project is potentially the starting point of a network cooperation among members of the local community, which can eventually develop in further experiences and practices in the future
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