[et_pb_section fb_built=”1″ _builder_version=”4.16″ custom_padding=”7px|||||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”8px|||||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.26.0″ header_2_font_size=”22px” header_3_font_size=”14px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n
The olive oil<\/strong><\/a> is one of the fundamental pillars of the Mediterranean diet<\/strong>, recognized not only for its flavor and versatility in the kitchen, but also for its health benefits. health benefits.<\/strong><\/a>. However, for this oil to maintain its properties and be considered of high quality, it is crucial tounderstand certain parameters such as oxidation and acidity<\/strong>. <\/p>\n If you want to know the importance of these factors and how they influence the quality of olive oil<\/strong>, read on.<\/p>\n [\/et_pb_text][et_pb_button button_url=”https:\/\/almazaraartal.com\/tienda\/” url_new_window=”on” button_text=”Comprar Aceite de Oliva de la mejor calidad” button_alignment=”center” _builder_version=”4.26.0″ _module_preset=”default” custom_button=”on” button_text_color=”#FFFFFF” button_bg_color=”#a0b670″ button_border_color=”#a0b670″ custom_margin=”49px||60px||false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][\/et_pb_button][et_pb_text _builder_version=”4.26.0″ header_2_font_size=”17px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n The quality of olive oil<\/strong><\/a> is determined by various physicochemical and organoleptic parameters<\/strong>. Among the most important are acidity<\/strong>, peroxide indices<\/strong>, UV absorbance<\/strong> and sensory analysis<\/strong>. Each of these parameters provides vital information about the condition and purity of the oil<\/strong>. <\/p>\n Oxidation<\/strong> is one of the most critical processes to consider. This phenomenon occurs when oil comes into contact with oxygen, causing degradation of beneficial compounds and affecting both the flavor and nutritional value of the product<\/strong>. Oxidation can be measured by peroxide value and UV absorbance, both of which are indicators of the presence of free radicals and degradation products in the oil. <\/p>\n On the other hand, the acidity of olive oil<\/strong> is another essential parameter. Acidity refers to the content of free fatty acids present in the oil and is a direct indicator of the quality of extra virgin olive oil<\/a><\/strong>. A low level of acidity is synonymous with an oil of higher quality and freshness. <\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.26.0″ header_2_font_size=”17px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″ custom_css_free_form=”h2{|| font-size:40px !important;|| color: #415544 !important;|| text-transform:inherit !important;|| line-height:2em !important;||}||h3{|| font-size:24px !important;||}” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n The acidity of extra virgin olive oil<\/strong> is a fundamental indicator for assessing the purity and quality of the product<\/strong>. This parameter is measured in terms of the percentage of free oleic acid and, according to international standards, for an oil to be classified as extra virgin, its acidity must not exceed 0.8%.<\/strong> <\/p>\n A extra virgin olive oil with low acidity<\/strong><\/a> is indicative that the olives used were processed quickly after harvesting and that the extraction process was carried out under optimal conditions. This minimizes the hydrolysis of triglycerides<\/strong>, avoiding the formation of free fatty acids. <\/p>\n In addition, low acidity is not only a reflection of the quality of the production process, but also implies greater stability and better preservation of the phenolic compounds and antioxidants present in the oil<\/strong>. These compounds not only provide health benefits<\/strong><\/a>They also contribute to the sensory profile of the oil, providing characteristic aromas and flavors<\/strong>. <\/p>\n In contrast, an oil with high acidity may be indicative of inadequate processes<\/strong>, such as the use of damaged or fermented olives, delays in processing or storage under inadequate conditions. These factors can accelerate the degradation of the oil, negatively affecting its flavor and health properties<\/strong>. <\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.26.0″ header_2_font_size=”17px” background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″ custom_css_free_form=”h2{|| font-size:40px !important;|| color: #415544 !important;|| text-transform:inherit !important;|| line-height:2em !important;||}||h3{|| font-size:24px !important;||}” global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n The amount of free fatty acids<\/strong> present in olive oil is olive oil<\/strong><\/a> is a key parameter that directly influences the acidity of the product. These free fatty acids are formed as a result of the breakdown of triglycerides<\/strong>, a reaction that can be catalyzed by the action of enzymes present in the olives or by adverse conditions during storage and processing of the oil. <\/p>\n Free fatty acid content is a direct marker of oil quality<\/strong>. A low content suggests that the olives were in good condition and that the extraction process was carried out efficiently and under controlled conditions<\/strong>. Conversely, a high free fatty acid content may be indicative of problems during harvesting, storage or extraction. <\/p>\n In addition to their impact on acidity, free fatty acids can also affect other aspects of the oil, such as its oxidative stability<\/strong>. A higher content of free fatty acids can make the oil more susceptible to oxidation, shortening its shelf life and deteriorating its organoleptic quality over time. <\/p>\n For consumers, acidity and free fatty acid content<\/strong> are important indicators when selecting an olive oil. selecting an olive oil.<\/strong><\/a>. Opting for oils with low acidity and low free fatty acid content guarantees not only a better taste and aroma, but also a healthier and longer lasting product. <\/p>\n Understanding and controlling parameters such as oxidation and acidity<\/strong> are essential to ensure the quality of olive oil. the quality of olive oil<\/strong><\/a>. By paying attention to these factors, producers can ensure that their oil not only meets quality standards, but also retains its health-promoting properties and exceptional sensory profile. For consumers, knowing these aspects can help them make informed decisions and fully enjoy one of the most emblematic and healthy products of the Mediterranean diet<\/strong>. <\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.26.0″ text_font=”|600|||||||” text_text_color=”#415544″ header_2_font_size=”17px” background_enable_color=”off” background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_padding=”3em|3em|3em|3em|true|true” hover_enabled=”0″ border_width_all=”1px” border_color_all=”#415544″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n The Artal Oil Mill<\/strong> <\/a>we work to offer you the best olive oil<\/strong><\/a>. Discover all our variants and let yourself fall in love with its intense flavor<\/strong>. <\/p>\n [\/et_pb_text][et_pb_button button_url=”https:\/\/almazaraartal.com\/contacto\/” url_new_window=”on” button_text=”Contacta con nosotros” button_alignment=”center” _builder_version=”4.24.2″ _module_preset=”default” custom_button=”on” button_text_color=”#FFFFFF” button_bg_color=”#a0b670″ button_border_color=”#a0b670″ custom_margin=”49px||60px||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Throughout this article of Almazara Artal, we tell you about the oxidation and acidity of olive oil and how they influence its quality.<\/p>\n","protected":false},"author":1,"featured_media":9280,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[119],"tags":[164],"class_list":["post-9279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","tag-oxidation-and-acidity-of-olive-oil","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"_links":{"self":[{"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/posts\/9279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/comments?post=9279"}],"version-history":[{"count":0,"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/posts\/9279\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/media\/9280"}],"wp:attachment":[{"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/media?parent=9279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/categories?post=9279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/almazaraartal.com\/en\/wp-json\/wp\/v2\/tags?post=9279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Important parameters for determining product quality<\/h2>\n
Acidity of extra virgin olive oil as a key indicator of its quality<\/h2>\n
Quantity of free fatty acids present in the oil<\/h2>\n