www.ejlst.com European Journal of Lipid Science and Technology ccept e d A Article Research Article Chemical and thermal evaluation of olive oil refining at different oxidative levels Francesco Caponio 1* , Emma Chiavaro 2* , Vito Michele Paradiso 1 , Maria Paciulli 2 , Carmine Summo 1 , Lorenzo Cerretani 3 , Tommaso Gomes 1 1 Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti (DISSPA), Via Amendola 165/A, Università degli Studi di Bari “Aldo Moro”, 70126 Bari, Italy 2 Dipartimento di Scienze degli Alimenti, Università degli Studi di Parma, Parco Area delle Scienze 95/A, 43124 Parma, Italy 3 Dipartimento di Scienze e Tecnologie Agro-Alimentari (DISTAL), Università di Bologna, p.zza Goidanich 60, 47521 Cesena (FC), Italy *Corresponding authors: Phone ++39 080 5442235; Fax: ++39 080 5443467, e-mail: francesco.caponio@uniba.it Phone ++39 0521 905888; Fax: ++39 0521 906028, e-mail: emma.chiavaro@unipr.it Running title: Chemical and thermal evaluation of olive oil refining † This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: [10.1002/ejlt. 201300091]. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Received: March 15, 2013 / Revised: May 24, 2013 / Accepted: June 6, 2013