Table 1.
Solid particles and water content decay of two freshly produced monocultivar extra virgin olive oil samples subject to filtration.
| Cultivar | Original Extra Virgin Olive Oil | Filtration with Cotton | Filtration with Cellulose | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Solid Particles Content (%) | Water Content (%) | Solid Particles Content (%) | Δ (%) 1 | Water Content (%) | Δ (%) 2 | Solid Particles Content (%) | Δ (%) | Water Content (%) | Δ (%) | |
| Coratina | 0.27 ± 0.04 a | 0.38 ± 0.03 a | 0.10 ± 0.02 b | 63 | 0.16 ± 0.01 b | 58 | 0.03 ± 0.00 c | 89 | 0.06 ± 0.00 c | 84 |
| Nera di Colletorto | 0.23 ± 0.03 a | 0.20 ± 0.01 a | 0.19 ± 0.01 a | 17 | 0.18 ± 0.04 a | 10 | 0.12 ± 0.04 b | 48 | 0.06 ± 0.00 b | 70 |
1 Δ (%), % of solid particles decay due to filtration; 2 Δ (%), % of water decay due to the filtration; different letters in the same line for solid particles and water content, respectively indicate significant difference calculated using Duncan’s multiple-range test (p < 0.05).