Table 2.
Initial characteristics of virgin olive oil
| Parameter | Amount | Standard range |
|---|---|---|
| Refractive index | 1.4706 ± 0.0021* | 1.4677–1.4705** |
| Specific gravity | 0.910 ± 0.000 | 0.910–0.916** |
| Free fatty acid (% oleic acid) | 1.76 ± 0.15 | 2≥*** |
| Peroxide value (meq O2/kg) | 4.18 ± 0.21 | 20≥*** |
| p-Anisidine value (mg/kg) | 3.77 ± 0.05 | |
| Totox value | 12.13 ± 0.05 | |
| K232 | 1.25 ± 0.13 | 2.60≥*** |
| K268 | 0.10 ± 0.00 | 0.25≥*** |
| Total phenolic content (mg gallic acid equivalent/g) | 0.294 ± 0.027 | |
| Carotenoid content (mg/kg) | 6.16 ± 0.04 | |
| Chlorophyll content (mg/kg) | 15.49 ± 0.22 |