2024-05-172024-05-1720080567-7572https://www.actahort.org/books/791/791_109.htmhttps://hdl.handle.net/11452/41460One of the most important quality criteria of olive oil is its metal content. Trace levels of metal ions, such as Fe and Cu, are known to have adverse effects on the oxidative stability of olive oil. Transition metals catalyse the decomposition of hydro-peroxides, aldehydes, ketones, acids and epoxide. These compounds may develop pathological effects on the digestive system. They also increase carcinogenic effect by reacting with other food components such as proteins and pigments. Hence, it is important to monitor and control the presence of elements in the olive oil.eninfo:eu-repo/semantics/closedAccessAgricultureLipidOxidationVegetable oilFeCuAtomic-absorption spectrometrlyEdible oilsIronRadicalsCopperPeroxidationDiseaseLeadProceedings Paper000257694400109719723791https://doi.org/10.17660/ActaHortic.2008.791.109Horticulture