Assessing the quality of extra virgin olive oil commercialized in Thailand
Keywords:
Extra virgin olive oil, Fatty acid composition, Peroxide value, Free acidity valueAbstract
This study was survey research by cross-sectional study aimed to evaluate the quality of twelve commercially available extra virgin olive oil products distributed in Thailand. The samples consisted of six products originating from Italy and six from Spain. Quality assessment was conducted in reference to international food standards through the analysis of three key chemical parameters: fatty acid composition, peroxide value, and free acidity.
The findings are intended to provide evidence-based guidance for consumers in selecting standardized and safe extra virgin olive oil products. The results demonstrated that all analyzed samples exhibited oleic acid proportions ranging from 63.19% to 77.96%. The peroxide values were found within the range of 3.97–9.97 mEq O₂/kg, while free acidity values ranged from 0.24% to 0.50%. These values comply with internationally recognized standards for extra virgin olive oil.
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