3.1 Quality parameters
It is well known that the degree of FA, PV, and the UV absorbencies
(K232, K270, and ΔK) are the main
indicators to define the quality of olive oil. Table 1 shows the
regulated quality criteria of all the analyzed samples. These parameters
were all within the limit established for extra virgin olive oil (EVOO)
by IOC regulations (IOC, 2013). Although statistically significant
differences were observed for the physicochemical quality parameters
according to cultivar and tree age in some samples, the numerical
difference of these indicators was small and irregularity. Compared with
cultivar and tree age, the extraction process may have a more
significant effect on the quality of oils.
3.2 Chemical compositions