Characterization Of Turkish Extra Virgin Olive Oils According To The Their Fatty Acid Profile

In this study, a Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used to manufacture cold press extra virgin olive oil (EVOO) under the optimum conditions. The local olive varieties Beylik, Tavsan Ytiregi, Uslu, and Saurani in the Turkish provinces Antalya, Manisa, and Hatay have been investigated. EVOO was stored before and after paper filtration. Generally, no significant change was observed in the fatty acid composition during 60 days of storing. The filtration had no detectable effect, and there was significant difference among the EVOOs obtained from different cultivars. The results of this study have shown that the fatty acid profile of EVOOs is a good method to classify Turkish olive oils. Beylik and Tavsan Ytiregi had a higher oleic acid content than other cultivars. The Saurani EVOO had the highest content of palmitic and stearic acids. The highest amount of linoleic acid was detected in the EVOO Uslu (Manisa), with the range 12.06-12.09%. The maximum amount of linolenic acid (0.85%) was detected in Saurani (Hatay), and the lowest concentration (0.49%) of linolenic acid was found in Tavsan Ytiregi (Antalya). Beylik (Antalya) extra virgin olive had 0.5% of it, and this amount increased after filtration (0.59%). Uslu (Manisa) had 0.7% of linolenic acid. The olive oil samples were classified as EVOO according to the International Olive Council (IOC) regulations. The linolenic acid levels in the Turkish virgin olive oil samples were below the maximum value (0.9%) provided for by the Turkish Food Codex. Predictably, oleic acid (C18:1) was the most abundant fatty acid (70.56-68.64%), followed by palmitic acid (C16:0) and linoleic acid (C18:1). The results have shown that Beylik and Tavsan Yuiregi extra virgin olive oil have a unique fatty acid profile due to high oleic acid content. Turkish virgin olive oils are low in linoleic and palmitic acids, and high in oleic acid.Wo

Changes Occurring In Chemical Composition And Oxidative Stability Of Virgin Olive Oil During Storage

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Effects Of Filtration Process And Storage Time On The Chemical Changes And Sensory Properties Of Olive Oil Extracted From Turkish Uslu Cultivar

Upper Mesopotamia is a part of Turkish territory is the homeland of the olive tree with a wide range genetic resource. This is the first report on chemical composition and oxidative stability of olive oil extracted from Uslu cultivar grown locally in a small amount. In this research, a Turkish olive cultivar named as “Uslu” locally grown in Akhisar was used for production of monocultivar extra virgin olive oil by using Mobile Olive Oil Processing Unit”. Olive oil samples were bottled before and after filtration and stored 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 storage for 24 months. Chemical parameters such as free fatty acid, peroxide value except UV absorption values of both filtered and unfiltered “Uslu” olive oil samples were in agreement with the trade standards of International Olive Council (IOC). Color values of EVOO changed from green to yellow while UV absorbance values altered during storage. Very low free fatty acidy (0.2%) values which are unusual for commercial olive oils in Turkey were obtained for filtered and unfiltered samples. A slight increase was seen for unfiltered sample at the end of storage. Filtration had no detectable effect on fatty acid profile. Filtered sample had higher total phenols (407.64 +/- 4.051 ppm) and alpha-tocopherol (237 and 123.31 ppm) contents than unfiltered ones and their contents decreased approximately 50% at the end of storage. Luteolin was the most abundant phenolic compound and its concentration decreased from 268.65 +/- 5.428 to 93.57 +/- 0.541 ppm during storage. It seemed effect of filtration was more obvious on total phenolic contents. This study was good practice for producing premium extra virgin olive oil by using Mobile Olive Oil Processing Unit. The results obtained in this study showed that Uslu olive oils has a unique chemical composition and a good oxidative stability with high tocopherols and phenolics contents that are uncommon in most of the commercial olive oils.Wo

Effects of filtration and storage on chemical composition and sensory properties of olive oil extracted from Beylik cultivar

In this study, a mobile olive oil processing unit was designed and used for cold press extra virgin olive oil (EVOO) production at optimum conditions. A local olive variety 'Beylik', from the Antalya province of Anatolia, was used. EVOO was stored prior to and after paper filtration for up to 12 months. Changes of some chemical parameters (free fatty acids, peroxide, colour, moisture and UV absorbance), as well as minor and major components were monitored during storage. All samples (filtered and unfiltered) could be categorised as EVOO as declared by trade standards of the International Olive Council based on free fatty acid, peroxide and UV absorbance (K-232 and.K) values. In particular, free acidity values (<0.2%) were unusual when compared to commercial olive oils. The colour changed from green to yellow and UV absorbance values altered. No significant change was observed in fatty acid composition, with filtration having no detectable effect during the first three months. During storage, total phenol content decreased in both filtered and unfiltered samples. Luteolin was the most abundant phenolic compound and decreased in both filtered and unfiltered samples with storage. alpha-Tocopherol contents of filtered samples were slightly higher than unfiltered samples at the early months of storage - a significant decrease (48.3%) was observed for filtered samples at the end of storage. Sensory evaluation performed by a panel showed that fruitiness, pungency and bitterness were higher in unfiltered samples