Effects of filtration and storage on chemical composition and sensory properties of olive oil extracted from Beylik cultivar

Shendi E. G., Ozay D. S., Ozkaya M. T., Ustunel N. F.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.11, no.1, pp.31-41, 2019 (SCI-Expanded) identifier identifier


In this study, a mobile olive oil processing unit was designed and used for cold press extra virgin olive oil (EVOO) production at optimum conditions. A local olive variety 'Beylik', from the Antalya province of Anatolia, was used. EVOO was stored prior to and after paper filtration for up to 12 months. Changes of some chemical parameters (free fatty acids, peroxide, colour, moisture and UV absorbance), as well as minor and major components were monitored during storage. All samples (filtered and unfiltered) could be categorised as EVOO as declared by trade standards of the International Olive Council based on free fatty acid, peroxide and UV absorbance (K-232 and.K) values. In particular, free acidity values (<0.2%) were unusual when compared to commercial olive oils. The colour changed from green to yellow and UV absorbance values altered. No significant change was observed in fatty acid composition, with filtration having no detectable effect during the first three months. During storage, total phenol content decreased in both filtered and unfiltered samples. Luteolin was the most abundant phenolic compound and decreased in both filtered and unfiltered samples with storage. alpha-Tocopherol contents of filtered samples were slightly higher than unfiltered samples at the early months of storage - a significant decrease (48.3%) was observed for filtered samples at the end of storage. Sensory evaluation performed by a panel showed that fruitiness, pungency and bitterness were higher in unfiltered samples.