Abstract
A gravimetric method for the determination of the oxidative stability of olive oil based on the use of a robotic station for the monitoring of the oxygen absorbed by a sample subjected to heating under controlled working conditions is proposed. The method was developed in order to relieve the typically heavy work load of olive oil laboratories in winter. The results obtained were consistent with those provided by a well-established method (Rancimat), which the proposed method clearly surpasses in sample throughput (6 samples/batch vs 150 samples/batch).
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