Survival of Coliform Bacteria in Virgin Olive Oil

Table 2

Analytical indices of three types of olive oil from Taggiasca variety used in the laboratory inoculation trials.

Inoculated virgin olive oil type	Total phenols; (mg caffeic acid equivalent/kg)	Free fatty acid; (% oleic acid)	Peroxide value; (meqO2/kg)	K232	K270	K
A	372 ± 12	0.30 ± 0.01	8.75 ± 0.07	1.705 ± 0.02	0.100 ± 0.009	-0.005 ± 0.001
B	110 ± 4.50	0.37 ± 0.02	10 ± 0.11	1.791 ± 0.03	0.110 ± 0.008	-0.004 ± 0.000
C	28 ± 2.80	0.45 ± 0.03	18 ± 0.73	1.845 ± 0.02	0.117 ± 0.005	-0.002 ± 0.000
Limit for the “extra virgin” merceological class		≤ 0.80	≤ 20	≤ 2.50	≤ 0.22	≤ 0.010

Mean ± standard deviation, .