In this study, “Saurani" Turkish olive monocultivary extra virgin olive oil (EVOO) was extracted using Mobile Olive Oil Processing Unit (MOOPU)” (Jul Oliomio 500-2GV, Italy). Changes in free fatty acid content, peroxide value, moisture content and UV absorbance value, minor and major components and quality characteristics were examined during one-year storage period.
Samples of ”Saurani" olive oil are not classified as EVOO according to International Olive's trading standards. According to the Council (IOC) peroxide value, UV absorbance values after five and two months of storage, respectively. The free fatty acid content of the VOO samples increased during 12 months of storage, but was below the IOC limitation for extra virgin olive oil (<0.8%). According to the results, the color values of VOO changed from green to yellow while the UV absorbance values changed during storage. During the one-year storage period, the total phenol content in the EVOO samples decreased from 342.95 to 252.42 ppm. Luteolin was the most abundant phenolic compound and its decrease was 10%. The tyrosol content of the VOO samples increased from 2.80 to 8.81 ppm. The concentration of other phenolic compounds other than tyrosol decreased after a one-year storage period. The α-tocopherol content of the VOO sample was 324.60 ppm. after 12 months of storage, about 20.48% of the α-tocopherol content was destroyed. As expected, the amounts of phenolic and tocopherol isomers decreased during storage. The results of this study showed that the chemical composition and oxidative stability of the VOO samples changed significantly. 42 Ppm in EVOO samples over a one-year storage period. Luteolin was the most abundant phenolic compound and its decrease was 10%. The tyrosol content of the VOO samples increased from 2.80 to 8.81 ppm. The concentration of other phenolic compounds other than tyrosol decreased after a one-year storage period. The α-tocopherol content of the VOO sample was 324.60 ppm. after 12 months of storage, about 20.48% of the α-tocopherol content was destroyed. As expected, the amounts of phenolic and tocopherol isomers decreased during storage. The results of this study showed that the chemical composition and oxidative stability of the VOO samples changed significantly. 42 Ppm in EVOO samples over a one-year storage period. Luteolin was the most abundant phenolic compound and its decrease was 10%. The tyrosol content of the VOO samples increased from 2.80 to 8.81 ppm. The concentration of other phenolic compounds other than tyrosol decreased after a one-year storage period. The α-tocopherol content of the VOO sample was 324.60 ppm. after 12 months of storage, about 20.48% of the α-tocopherol content was destroyed. As expected, the amounts of phenolic and tocopherol isomers decreased during storage. The results of this study showed that the chemical composition and oxidative stability of the VOO samples changed significantly. The α-tocopherol content of the VOO sample was 324.60 ppm. after 12 months of storage, about 20.48% of the α-tocopherol content was destroyed. As expected, the amounts of phenolic and tocopherol isomers decreased during storage. The results of this study showed that the chemical composition and oxidative stability of the VOO samples changed significantly. The α-tocopherol content of the VOO sample was 324.60 ppm. after 12 months of storage, about 20.48% of the α-tocopherol content was destroyed. As expected, the amounts of phenolic and tocopherol isomers decreased during storage. The results of this study showed that the chemical composition and oxidative stability of the VOO samples changed significantly.
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