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Effects of Filtration on the Quality Properties of Extra Virgin Olive Oils during Storage
Author(s) -
Köseoğlu Oya,
Sevim Didar,
Kadiroğlu Pınar
Publication year - 2019
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12168
Subject(s) - chemistry , dpph , food science , peroxide value , fatty acid , oleic acid , phenols , antioxidant , acid value , chromatography , biochemistry
In this study, the effects of filtration on quality parameters, chemical characteristics, antioxidant activity, and oxidative stability (OS) of Turkish olive oils during the storage period of 12 months were investigated. The olive oil free acidity (% oleic acid per 100 g of olive oil) (free fatty acidity, FFA), peroxide values (PV) (meq O 2 kg −1 oil), and UV spectrophotometric indices (K 232 and K 270 measurements) were used for evaluating the quality parameters of olive oils. α‐tocopherol analysis, total phenolic content (TPC), total chlorophyll and carotenoid analyses, and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH•) radical‐scavenging activity (RSA) assays were carried out. Chromatographic methods were applied to determine the fatty‐acid and triacylglycerol (TAG) composition, the content of methyl and ethyl esters (FAEE and FAME), and the content of fatty acids of olive oils. Univariate and multivariate statistical methods were performed to evaluate results. Univariate data analysis results showed that filtration of Ayvalık, Memecik, and Domat olive oils had no considerable influence on quality parameters, antioxidant compounds, FAEE and FAME, antioxidant activity, and OS, except TPC ( P < 0.05). A significant difference between the samples was determined regarding storage times of the olive oils. Principal component analysis (PCA) analysis revealed that olive oils were grouped according to storage periods of the olive oils regarding fatty‐acid and triacylglycerol (TAG) composition while there was no clear separation among the samples according to the filtration process. However, qualitative and quantitative changes took place on minor and major components of olive oils during the storage period.