Trace metals in olive oil

Saban Y., Basoglu F.

5th International Symposium on Olive Growing, İzmir, Turkey, 27 September - 02 October 2004, pp.719-723 identifier identifier

  • Publication Type: Conference Paper / Full Text
  • Volume:
  • Doi Number: 10.17660/actahortic.2008.791.109
  • City: İzmir
  • Country: Turkey
  • Page Numbers: pp.719-723
  • Bursa Uludag University Affiliated: Yes


One of the most important quality criteria of olive oil is its metal content. Trace levels of metal ions, such as Fe and Cu, are known to have adverse effects on the oxidative stability of olive oil. Transition metals catalyse the decomposition of hydro-peroxides, aldehydes, ketones, acids and epoxide. These compounds may develop pathological effects on the digestive system. They also increase carcinogenic effect by reacting with other food components such as proteins and pigments. Hence, it is important to monitor and control the presence of elements in the olive oil.