This paper presents an analysis of chemical oxidation and physical modification in virgin oil obtained from olives stored at ambient temperature for 0, 30 and 40 days, and in the oil stored after extraction at ambient temperature for 0, 6 and 12 months, as measured by the rate of acid value (AV), peroxide value (PV), Thiobarbituric Acid (TBA) value, iodine value (IV) specification value (SV), total phenol content, refractive index (RI) and viscosity using standard methods. The AV, PV, TBA, IV, SV, total phenol content, RI and viscosity of Syrian Kaissy olive oil (SKOO) were 1.04 %, 3.06 mEq O2 kg-1 oil, 0.025 mg MDA kg-1 oil, 93.38 g I2 100 g-1 oil, 194.88 mg KOH g-1 oil, 314.71 mg gallic acid kg-1 oil, 1.4659 nD at 25 oC, and 151.67 mPa.s-1 respectively. Storage time induced an increase in AV, PV, SV and RI, and a decrease in IV, phenolic content and viscosity. The results of this study indicate that the storage time of olive fruits had more effects on the physical and chemical properties of virgin olive oil than the storage time of the oil.
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