In the period between harvest and grinding, the fruits' enzymes are very active and increasingly degrade the endogenous oil, and therefore oil obtained after a longer wait is of lower quality, presenting higher acidity (oleic acid percentage).
The fruits'enzymes are very active and increasingly degrade the endogenous oil obtained after a longer wait is of lower quality. This was in the period between harvest and grinding. The fruits' enzymes are very active and increasingly degrade therefore oil obtained after a longer wait is of lower quality. This was in the period between harvest and grinding. Lower quality is presenting higher acidity (oleic acid percentage).