Influence of Extreme Storage Conditions on Extra Virgin Olive Oil Parameters: Traceability Study

Table 1

Quality parameters.

	Control sample	T1	T2	T3	T4
Picual A
Acidity grade	0.090 ± 0.001	0.140 ± 0.001	0.180 ± 0.002	0.130 ± 0.001	0.130 ± 0.001
	1.77 ± 0.05	1.66 ±0.01	1.74 ± 0.01	1.84 ± 0.02	1.71 ± 0.01
Picual B
Acidity grade	0.110 ± 0.001	0.140 ± 0.002	0.110 ± 0.001	0.110 ± 0.001	0.110 ± 0.002
	1.89 ± 0.04	1.79 ± 0.06	1.80 ± 0.02	1.88 ± 0.07	1.97 ± 0.06
Arbequina
Acidity grade	0.060 ± 0.003	0.080 ± 0.001	0.090 ± 0.001	0.080 ± 0.002	0.090 ± 0.003
	0.93 ± 0.01	0.96 ± 0.04	0.98 ± 0.01	0.94 ± 0.01	2.15 ± 0.02
Hojiblanca
Acidity grade	0.030 ± 0.002	0.100 ± 0.004	0.090 ± 0.003	0,080 ± 0.002	0.080 ± 0.002
	0.72 ± 0.03	0.73 ± 0.02	0.78 ± 0.02	0.72 ± 0.03	1.84 ± 0.05

Results expressed as mean value ± typical deviation.