Oxidative and antiradical stabilities of two important virgin olive oils from Ayvalik and Memecik Olive cultivars in Turkey

Kiralan M., Bayrak A.

International Journal of Food Properties, vol.16, no.3, pp.649-657, 2013 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 16 Issue: 3
  • Publication Date: 2013
  • Doi Number: 10.1080/10942912.2011.561464
  • Journal Name: International Journal of Food Properties
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.649-657
  • Keywords: Ayvalik, DPPH, Memecik, Oxidative stability, Rancimat, Schaal oven
  • Ankara University Affiliated: Yes

Abstract

Memecik and Ayvalik olive cultivars were harvested from Mugla province of Turkey and processed into oil using a three phase decanter. The oils of these cultivars were subjected to free fatty acid, peroxide value, ultra violet absorption, and fatty acid composition analysis. The results showed that all obtained values were very similar and within the limits of the International Olive Oil Council regulation for virgin olive oil. The oxidative stability in samples was assessed in terms of primary and secondary oxidation products using peroxide values and induction times, respectively. Total phenol and o-diphenol contents were determined by spectrophotometric assays. The antiradical capacity of phenolic fraction was determined by 1,1-diphenyl-2picrylhydrazyl method. These analyses showed that oxidative resistance, antiradical capacity, and the content of phenols and o-diphenols were higher for Memecik oil than Ayvalik oil. Copyright © Taylor & Francis Group, LLC.