Chemical composition of Dalmatian virgin olive oils from autochtonous olive cultivars Oblica, Lastovka and Levantinka

in this paper, the chemical composition of monovarietal olive oils was studied, along with quality changes during different storage conditions. 20 olive oil samples from three of the most common autochthonous varieties from middle Dalmatia region: Oblica, Levantinka and Lastovka, were investigated in order to determine their chemical profiles. Olive fruits were collected from seven locations and processed in common oil mills by hydraulic pressing or centrifugation in two or three phases. Among the analyzed oils, 52.4% achieved the requirements for the highest quality (extra virgin olive oil), while the others were in the category of "virgin olive oil". Oblica variety olive oils have a higher content of oleic and linoleic acid than oils from Lastovka and Levantinka variety. Differences in triolein (000) content were detected, depending on the olive cultivation's location. All oil samples had less stigmasterol than campesterol, while beta-sitosterol content was >93% in all samples, being in accordance with domestic and international law regulations. During the storage period the increase of free fatty acids was less intensive than the increase of peroxide value.