Table 1 Quality parameters, pigment contents and sensory properties of EVOO from arbequina olive.

From: Chemical evaluation of arbequina extra virgin olive oil with in silico analysis of its key phenolic compounds targeting LDL metabolism

Qaulty parameters

Mean ± SD

FFA (% oleic acid)

0.05 ± 0.00

PV (mEq O2 kg− 1)

2.35 ± 0.01

K232

1.81 ± 0.02

K270

0.17 ± 0.00

Pigments (mg kg− 1)

 

Total chlorophylls

4.09 ± 0.09

Total carotenoids

6.05 ± 0.30

Total

10.14 ± 0.39

Sensory properties

Median

Fruity

3.2

Bitter

3.4

Pungent

3.1

  1. FFA: Free fatty acid, PV: Peroxide value, K232 and K270: Extinction coefficients at 232 nm and 270 nm, respectively, SD: Standart deviation (n = 3).
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