Effect of Ozonated Water Treatment on Fatty Acid Composition and Some Quality Parameters of Olive Oil

Kiris S., VELİOĞLU Y. S., TEKİN A.

OZONE-SCIENCE & ENGINEERING, cilt.39, sa.2, ss.91-96, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 39 Sayı: 2
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1080/01919512.2016.1257932
  • Dergi Adı: OZONE-SCIENCE & ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.91-96
  • Anahtar Kelimeler: Ozone, Determination, Olive, Olive Oil Quality, Pesticide, Removal, PESTICIDE-RESIDUES, MEDITERRANEAN DIET, MULTIRESIDUE ANALYSIS, GAS-CHROMATOGRAPHY, OZONE, DEGRADATION, FOOD
  • Ankara Üniversitesi Adresli: Evet

Özet

The organic olives from Cine-Aydn (Turkey) were washed with tap or ozonated water for 2 and 5min, respectively, and pressed to olive oil. The effects of wash treatments on fatty acid composition and several quality parameters of the oils were determined. The maximum values after 2-min ozonated water washes were 9.58 meqO(2)/kg, 0.73%, 2.44 and 0.16 for peroxide, free acid, K-232 and K-270 values, respectively, which were under the standard limits for extra-virgin olive oil. Five min of ozonated water washes also yielded acceptable results, except for a slight excess on K-232 value. Ozonated water washes had almost no effect on fatty acid composition.