The offer and quality of extra virgin olive oils in stores in the area of the Herzegovina-Neretva canton

This paper explores the significance of olives and extra virgin olive oil in nutrition, focusing on oil quality. The study aimed to analyse the quality of extra virgin olive oil available in the market of the Herzegovina-Neretva Canton (HNK) by analyzing three key chemical characteristics: free fatty acid (FFA) content, peroxide value and total polyphenol content. Six samples of extra virgin olive oil were analyzed. The results showed that sample no. 1 had the lowest free fatty acid (FFA) content (0.5%), indicating better quality than the other samples according to this parameter. In contrast, sample no. 3 (0.89%) and no. 5 (0.9%) had elevated FFA values, which reduced both the quality and shelf life of the oil. According to Regulation on Market Standards for Olive Oil (Official Gazette of BiH 81/12), samples no. 3 and no. 5 do not meet the criteria for extra virgin olive oil due to their higher free fatty acid content. The lowest peroxide value was observed in sample no. 1 (2.83 mmol O2/kg), while the highest was in sample no. 2 (5.26 mmol O2/kg). The acceptable limit for the peroxide value in extra virgin olive oils, according to the Regulation on Market Standards for Olive Oil (Official Gazette 81/12) and harmonised with EU Implementing Regulation (EU) 2022/2105, is ≤ 10 mmol O₂/kg. Regarding total polyphenols, sample no. 1 had the highest value (411.229 mg GAE/kg), while sample no. 5 had the lowest (159.278 mg GAE/kg). Polyphenols are crucial for the quality of olive oil, both organoleptically, and in terms of its nutritional and chemical properties. Statistical analysis (ANOVA test) revealed significant differences among the samples based on sensory evaluation, confirming that the quality of olive oil varies depending on the analyzed parameters. These findings highlight the need for stricter quality control of extra virgin olive oil in the HNK market, particularly concerning free fatty acid content and polyphenol levels.