Chemical Parameters, Antioxidants, And Polyphenols In Extra Virgin Olive Oil And Olive Pomace Oil

This study examines two types of olive oil: extra virgin olive oil (EVOO) and olive pomace oil (OPO). EVOO is known for its high quality and health benefits, while OPO is a by-product obtained through solvent extraction. We compare their physical and chemical parameters, highlighting differences in quality, nutritional value, and market demand. EVOO is recommended for health benefits, whereas OPO serves as a cost-effective industrial alternative. Significant differences in polyphenols, carotenoids, and FTIR analysis were found, with a notable difference (143%) at 1720 cm-1 between the two oils