Determination of the Thermal Oxidation Stability and the Kinetic Parameters of Commercial Extra Virgin Olive Oils from Different Varieties

Table 5

K₂₃₂ and K₂₇₀ values of the analyzed EVOO samples.

	K232	K270
Extra virgin olive oil criteria	≤2.50	≤0.20
Changlot Real + Arbosana	1.95	0.14
Manzanilla Cacereña	1.88	0.12
Koroneiki	1.71	0.13
Arbequina	2.02	0.14

Maximum values allowed according the Commission Regulation (CEE) no. 2568/91: K232 ≤ 2.50 and K270 ≤ 0.20 [25].