Open AccessDetermination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage
Author(s) -
E. Ghanbari Shend,
Dilek Sivri Özay,
Mücahit Taha Özkaya,
N. F. Ustunelc
Publication year - 2018
Publication title -
harčova nauka ì tehnologìâ
Language(s) - English
Resource type - Journals
eISSN - 2409-7004
pISSN - 2073-8684
DOI - 10.15673/fst.v12i3.1038
Subject(s) - peroxide value , chemistry , absorbance , olive oil , food science , acid value , tocopherol , polyphenol , peroxide , fatty acid , antioxidant , chromatography , vitamin e , organic chemistry , biochemistry
In this study Turkish monocultivar extra virgin olive oil (EVOO) “Sarı Ulak” was extracted by using the Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy). Changes in minor and major components and quality characteristics, free fatty acid content, peroxide value and UV absorbance value, were surveyed during a year’s storage period. “Sarı Ulak” olive oil samples were classified as EVOO according to the trade standards of the International Olive Council (IOC) based on free fatty acid, peroxide value, K232 and ΔK values up to the eighth month of the storage period.
The results have shown that color values of EVOO changed from green to yellow slowly while UV absorbance values changed during storing. Total polyphenol content of extra virgin olive oil decreased from 205.17 ppm to 144.29 ppm during a year’s storage. Luteolin was the most abundant phenolic compound, and its concentration changed from 184.33 ppm to 115.06 ppm. Apigenin concentration was differed from 2.67 to 1.06 ppm during storing. The initial level of α-tocopherol contents was 184.51 ppm, it decreased to 147 ppm at the end of storage time. After 12 months of storing, about 20 % of α-tocopherol content was destroyed. The amounts of phenolic and tocopherol isomers decreased during storage as expected.