CHEMICAL COMPOSITION OF VIRGIN OLIVE OIL OF “KALINJOT” AND “FRANTOIO” CULTIVARS FROM 2010/11 AND 2011/12 CROPS

The chemical composition of Kalinjot and Frantoio VOO’s produced in the Vlora Region South of Albania was studied as was its relationship with oil quality and the influence of the extraction method and production year. The main characteristics of these oils were phenolic compounds content was 368.8 ± 60.6 for 2011/2012 and 593.1 ± 81.5 for the 2010/2011 for the Frantoio cultivar, and 759.0 ± 36.5and 445.7 ± 44.4mg/kg (as caffeic acid) for the two respective year crops for Kalinjot; oleic acid 74.06 ± 0.8 %, linoleic acid 7.46 ± 0.6 %. From the results we can state that no clear differentiation can be made based on the extraction system (three phase decanters and pressure system) for the quality indexes, although oil produced by pressure system showed higher Oxidative Stability and phenolic content for Frantoio Cultivar. All the parameters tested varied according to the crop production year. The fatty acid profile of each cultivar was different showing a relation to the cultivation area and type of cultivar. In general, both type of oils showed high antioxidant content and have high oxidative stability.