Determination of some chemical and quality parameters of changes in turkish Sari Ulak monocultivar extra virgin olive oil during 12 months of storage


SHENDI E. G. , SİVRİ ÖZAY D., ÖZKAYA M. T. , ÜSTÜNEL N. F.

Food Science and Technology, cilt.12, 2018 (ESCI İndekslerine Giren Dergi) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 12
  • Basım Tarihi: 2018
  • Doi Numarası: 10.15673/fst.v12i3.1038
  • Dergi Adı: Food Science and Technology

Özet

In this study Turkish monocultivar extra virgin olive oil (EVOO) "Sari 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. "Sari 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.K values up to the eighth month of the storage period.