Controle de qualidade do azeite de oliva extra virgem: análise qualitativa

Abstract

Extra virgin olive oil, among edible oils, is most suitable for healthy diets and for the treatment and prevention of cardiovascular diseases. Their manufacture must be carried out under a methodical quality control process from the start of cultivation to the distribution of the product in order to preserve the completeness of the compounds present in it. With insufficient production to meet the demand for the use of olive oil, adulterations are designed with the aim of increasing production. The addition of unsorted inputs compromises the quality of the product, invalidating the benefits offered, not in accordance with what is presented on the packaging label. In view of this, it is affirmed the indispensability of the performance of the inspection organs for the safety of the final consumer of the product.