Kvaliteta plodova masline, postupak prerade, te vrijeme i način skladištenja maslinovog ulja samo su neki od čimbenika koji direktno utječu na njegovu kvalitetu. Svaki korak u preradi plodova masline u ulje izrazito je važan i direktno utječe na samu kvalitetu i svojstva maslinovog ulja, međutim miješanje maslinovog tijesta možemo izdvojiti kao najbitniji korak prerade plodova u ulje. Vrlo je važno da se tijekom procesa prerade očuva kemijski sastav maslinovog ulja. Brojni su pokazatelji kvalitete maslinovog ulja, ali jedan od značajnijih je njegova oksidacijska stabilnost. Određivanjem oksidacijske stabilnosti možemo odrediti optimalne uvjete pri procesu prerade plodova u ulje. Oksidacijska stabilnost ulja direktno ovisi o temperaturi i vremenu miješanja maslinovog tijesta, te o načinu i vremenskom periodu skladištenja ulja. U ovom radu ispitivan je utjecaj temperature, vremena miješanja i vremena skladištenja na kvalitetu maslinovog ulja dobivenog iz plodova masline sorte levantinka. Određivana je oksidacijska stabilnost uzorka maslinovog ulja dobivenog iz plodova maslina ubranih 2013. godine. Ispitivanjem se pokazalo da je najveću oksidacijsku stabilnost imalo ulje dobiveno pri temperaturi 36°C i vremenu miješanja od 60 minuta. Uočeno je da povećanjem temperature miješanja iznad 36°C i produljenim vremenom skladištenja vrijednost oksidacijske stabilnosti maslinovog ulja opada. The quality of the olives, the way of processing, and the time and method of storing the oil are just some of the factors that directly affect its quality. Every step in the procedure of processing olive oil is extremely important and directly affects the quality and taste of olive oil, but mixing of the olive dough can be described as the most important step in the process from oilseed to oil. It is very important that the chemical composition of olive oil is maintained during the processing process. There are numerous indicators of olive oil quality, but one of the most significant is its oxidation stability. By determining oxidation stability, we can determine optimal conditions for processing oilseeds to oil. The oxidation stability of the oil directly depends on the temperature and the time of mixing the olive dough, as well as on the condition and storage time of the oil. In this study the influence of temperature, mixing time and storage time on the quality of the oil obtained from levantine varieties was investigated. The oxidation stability was examined on samples of olive oil obtained from the harvest in 2013. The highest oxidation stability showed the oil obtained at a mixing temperature of 36°C, and a mixing time of 60 minutes. Also, the mixing temperature increase above 36 °C and extension of storage time decreases oxidation stability of the olive oil.
