Chemical characterization and storage stability of extra virgin olive oil extracted from Derik Halhalı cultivar

Abstract

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.

Physicochemical characterization, kinetic parameters, shelf life and its prediction models of virgin olive oil from two cultivars (“Arbequina” and “Moroccan Picholine”) grown in Morocco

“…Similar results were obtained in previous studies showing an increase in FA level, along with storage at room temperature for olive oil (Stefanoudaki et al, 2010;Mousavi et al, 2021), and for argan oil (Gharby et al, 2021a(Gharby et al, , 2021bOubannin et al, 2022). However, based on the data found by Shendi et al (2019) and Caipo et al (2021), FA values of Turkish and Chilean extra virgin olive oils, remain below the limit established by the International Olive Council standards, during the whole storage period (12 months) at different conditions.…”

Production of Eco-Friendly Cellulosic Magnetic Nano-Adsorbent from Derik Halhali Olive Seed and Its Use in Benzene Removal

“…Derik Halhalı zeytini ekili zeytin çeşitleri arasında en belirgin DNA profiline sahip, en fazla sayıda yeni allel içeren benzersiz ve potansiyel olarak agronomik, morfolojik, fenolojik, pomolojik ve kimyasal özellikleri diğer zeytin türlerinden farklı bir zeytin çeşididir. Derik halhalı zeytini, üzerinde son zamanlarda başlayan artan rağbetle araştıma yapılan önemli bir zeytin türüdür [5][6][7][8]. Zeytin farmasötik ve nutrasötik özelliklere sahip bir üründür.…”