In present study, “Saurani” Turkish olive monocultivar extra virgin olive oil (EVOO) was extracted by using Mobile Olive Oil Processing Unit (MOOPU)” (TEM Oliomio 500-2GV, Italy). Free fatty acid content, peroxide value, moisture content and UV absorbance value, minor and major components and quality characteristics changes were surveyed during a year storage. “Saurani” olive oil samples weren’t categorized as EVOO according to the trade standards of International Olive Council (IOC) based on peroxide value, UV absorbance values after five and two months of storing, respectively. Free fatty acid content of VOO samples increased during 12 months’ storage, but it was under the IOC limitation for extra virgin olive oil (< 0.8%). According to the results, color values of VOO changed from green to yellow while UV absorbance values altered during storage. Total phenol content decreased from 342.95 to 252.42 ppm in EVOO samples during a year storage time. Luteolin was the most abundant phenolic compound and its decrement was 10%. Tyrosol content of VOO samples increased from 2.80 to 8.81 ppm. Except tyrosol, other phenolic compounds’ concentration decreased after a year storage time. α-tocopherol contents of VOO sample were 324.60 ppm. After 12 months of storage, about 20.48% of α-tocopherol content was destroyed. Amounts of phenolic and tocopherol isomers decreased during storage as expected. Results of this study showed that chemical composition and oxidative stability of VOO samples changed significantly.
In this study, effects of filtration and storage time on the chemical composition and sensory profile of the virgin olive oil extracted from a local olive cultivar known as Saurani grown in Hatay province of Turkey were determined. Before storing both filtered (F) and unfiltered (UF) samples were categorized as virgin olive oil (VOO) according to the International Olive Council (IOC) standards. The main characteristics of Saurani olive oils were: a mid-oleic acid (69.3%), low linoleic acid (7.7%) and high linolenic (0.85%) acid contents with high total phenolic content (522.34 ppm as gallic acid). Monitoring of stored samples for 24 months revealed significant differences between F and UF olive oils in terms of free acidity and peroxide values, and filtered oils appeared to be better protected against hydrolysis and oxidative deterioration. Free fatty acidity of F and UF olive oil samples which were initially 0.4% and reached to 0.9% after 23 and 11 months’ storage respectively. Peroxide values of the F and UF olive oil samples were exceeded the limit of IOC standard (20 mEq oxygen/kg oil) after ten and three months, respectively. Total phenol contents were higher in UF samples and their contents decreased with storing. Luteolin was the most abundant phenolic compound and tyrosol contents of both F and UF samples reached maximum values in the ninth month of storage. It seemed filtration had no detectable effect on tocopherols contents and about 50% of α-tocopherol destroyed after 24 months’ storage.
Turkish olive cultivar known as “Halhalı” that is locally grown in Mardin
(Derik) province, situated in the southeast Anatolia, was used for virgin olive
oil (VOO) production. Halhalı olive was processed in the “Mobile Olive Oil
Processing Unit” (TEM Oliomio 500-2GV, Italy) designed as the first mobile
olive mill in Turkey. Some chemical and physical properties (colour, UV
absorbance values, free fatty acid content, peroxide value, phenolic and
tocopherol profiles) were determined and monitored during one year of storing
in the dark at room temperature once in every three months. Results showed
that up to the eighth month of storage, free fatty acid content, peroxide and UV-absorption values (K232 and K232 values) did not exceed the limits reported
by International Olive Council (IOC) and olive oils were categorized as Extra
Virgin Olive Oil (EVOO). Colour changed from green to yellow and UV
absorbance values altered during storage. Total phenol and vitamin E (α-
tocopherol) contents decreased by 18% and 16.38%, respectively. Luteolin and apigenin were the most abundant phenolics and their contents decreased up to 22% and 28% during storing, respectively.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.