Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit

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Shendi E. G., SİVRİ ÖZAY D., ÖZKAYA M. T., Ustunel N. F.

OCL-OILSEEDS AND FATS CROPS AND LIPIDS, cilt.27, 2020 (ESCI) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 27
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1051/ocl/2020002
  • Dergi Adı: OCL-OILSEEDS AND FATS CROPS AND LIPIDS
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, CAB Abstracts, Index Islamicus, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: olive oil, Tavsan Yuregi, quality, phenolic compounds, storage, PHENOLIC-COMPOUNDS, ANTIOXIDANT ACTIVITY, ALPHA-TOCOPHEROL, QUALITY, COMPONENTS, EVOLUTION, TIME, CV, EXPOSURE, CORATINA
  • Ankara Üniversitesi Adresli: Evet

Özet

The effects of storage time on the stability and quality of cold press extra virgin olive oils (EVOO) extracted from cv. Tavsan Yuregi locally grown in Antalya Region of Anatolia was investigated. The Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for the monocultivar olive oil production. Changes on the free fatty acid, peroxide value, UV absorption values, total phenol content, phenolic and tocopherol profiles, and sensory properties of EVOO samples were determined for 12 months. Results showed that fresh "Tavsan Yuregi" EVOO was classified as EVOO declared by the International Olive Council (IOC) standards-based in terms of chemical and sensory properties. It had a sensory profile with an equilibrated taste of intense fruitiness and medium bitterness and pungency at the end of one year. Although positive attributes (fruitiness, bitterness, and pungency) slightly decreased, color values of EVOO changed from green to yellow. Although total phenols content of EVOO samples were 385.27 +/- 0.908 ppm at the beginning of storage, it decreased to 327.58 +/- 0.212 ppm after a year storing. Luteolin was the most abundant phenolic compound and its content decreased by 14% at the end of storage, while tyrosol content of EVOO increased from 12 to 36.17 ppm. After twelve months, alpha-tocopherol contents decreased 22.38%. Using Mobile Olive Oil Processing Unit increased oxidative stability and quality of extracted EVOO.