Alteration of Nabali Baladi EVOO chemical parameters as a function of air and sunlight exposure

An experimental investigation performed to study changes to the olive oil quality as a function
of sunlight and air. The chemical property changes of Nabali Baladi olive oil were monitored as a function of
sun/air exposure and recorded in terms of free acidity, peroxide value, DK, chlorophyll and carotenoids.
Three batches of samples (run in triplicates) that were classified extra virgin olive oil from previous years
2014, 2015, and 2016 were studied. The results showed that as sun/air-exposure time interval increases, the
acidity, the peroxide value and DK increase rapidly, and the concentration of the carotenoids and chlorophyll
decreased. Exposing extra virgin olive to sunlight/air for long periods of time results in rapid deterioration of
its quality. The statistical calculations aided in confirmation and support of the experimental results.