top of page

Chemical Changes and Sensory Properties of Olive Oil Obtained from Turkish Uslu Varieties...

Upper Mesopotamia, which is part of the Turkish territory, is the homeland of the olive tree with a wide genetic resource. This is the first report on the chemical composition and oxidative stability of olive oil extracted from the locally grown Uslu variety in small quantities. In this research, a Turkish olive variety named “Uslu” grown locally in Akhisar was used for the production of a single kind of extra virgin olive oil using a Mobile Olive Oil Processing Unit.

Doç. Dr. Mücahit Taha Özkaya
Olive Academy

Olive oil samples were bottled before and after filtration and stored for up to 24 months. Some chemical properties such as free fatty acid content, peroxide value, moisture content, UV absorbance value, minor and major components (fatty acid composition, tocopherols, total phenol compounds and phenolic composition) were determined during 24-month storage period. Apart from the UV absorption values of both filtered and unfiltered “Well-behaved” olive oil samples, chemical parameters such as free fatty acid, peroxide value have been found in accordance with the International Olive Council (IOC) trade standards. The EVOO's color values changed from green to yellow, while the UV absorbance values changed during storage. Very low free fatty acid values (0.2%), which are unusual for commercial olive oils in Turkey, were obtained for filtered and unfiltered samples. A slight increase was seen for the unfiltered sample at the end of storage. Filtration had no detectable effect on the fatty acid profile. The total phenol (407.64±4.051 ppm) and α-tocopherol (237 and 123.31 ppm) content of the filtered sample was found to be higher than the unfiltered samples, and their content decreased by about 50% at the end of storage. Luteolin was the most abundant phenolic compound... The peroxide values other than the UV absorption values of both filtered and unfiltered “Well-behaved” olive oil samples comply with the International Olive Council (IOC) trade standards. The EVOO's color values changed from green to yellow, while the UV absorbance values changed during storage. Very low free fatty acid values (0.2%), which are unusual for commercial olive oils in Turkey, were obtained for filtered and unfiltered samples. A slight increase was seen for the unfiltered sample at the end of storage. Filtration had no detectable effect on the fatty acid profile. The total phenol (407.64±4.051 ppm) and α-tocopherol (237 and 123.31 ppm) content of the filtered sample was found to be higher than the unfiltered samples, and their content decreased by about 50% at the end of storage. Luteolin was the most abundant phenolic compound... The peroxide values other than the UV absorption values of both filtered and unfiltered “Well-behaved” olive oil samples comply with the International Olive Council (IOC) trade standards. The EVOO's color values changed from green to yellow, while the UV absorbance values changed during storage. Very low free fatty acid values (0.2%), which are unusual for commercial olive oils in Turkey, were obtained for filtered and unfiltered samples. A slight increase was seen for the unfiltered sample at the end of storage. Filtration had no detectable effect on the fatty acid profile. The total phenol (407.64±4.051 ppm) and α-tocopherol (237 and 123.31 ppm) content of the filtered sample was found to be higher than the unfiltered samples, and their content decreased by about 50% at the end of storage. Luteolin was the most abundant phenolic compound... the color values of EVOO changed from green to yellow while the UV absorbance values changed during storage. Very low free fatty acid values (0.2%), which are unusual for commercial olive oils in Turkey, were obtained for filtered and unfiltered samples. A slight increase was seen for the unfiltered sample at the end of storage. Filtration had no detectable effect on the fatty acid profile. The total phenol (407.64±4.051 ppm) and α-tocopherol (237 and 123.31 ppm) content of the filtered sample was found to be higher than the unfiltered samples, and their content decreased by about 50% at the end of storage. Luteolin was the most abundant phenolic compound... the color values of EVOO changed from green to yellow while the UV absorbance values changed during storage. Very low free fatty acid values (0.2%), which are unusual for commercial olive oils in Turkey, were obtained for filtered and unfiltered samples. A slight increase was seen for the unfiltered sample at the end of storage. Filtration had no detectable effect on the fatty acid profile. The total phenol (407.64±4.051 ppm) and α-tocopherol (237 and 123.31 ppm) content of the filtered sample was found to be higher than the unfiltered samples, and their content decreased by about 50% at the end of storage. Luteolin was the most abundant phenolic compound... For filtered and unfiltered samples, values of 2% were obtained, which is unusual for commercial olive oils in Turkey. A slight increase was seen for the unfiltered sample at the end of storage. Filtration had no detectable effect on the fatty acid profile. The total phenol (407.64±4.051 ppm) and α-tocopherol (237 and 123.31 ppm) content of the filtered sample was found to be higher than the unfiltered samples, and their content decreased by about 50% at the end of storage. Luteolin was the most abundant phenolic compound... For filtered and unfiltered samples, values of 2% were obtained, which is unusual for commercial olive oils in Turkey. A slight increase was seen for the unfiltered sample at the end of storage. Filtration had no detectable effect on the fatty acid profile. The total phenol (407.64±4.051 ppm) and α-tocopherol (237 and 123.31 ppm) content of the filtered sample was found to be higher than the unfiltered samples, and their content decreased by about 50% at the end of storage. Luteolin was the most abundant phenolic compound…


Comments


bottom of page