In this research, a Turkish olive variety named “Uslu”, which is grown locally in Akhisar, was used for the production of extra virgin olive oil (EVOO) using a Mobile Olive Oil Processing Unit (Jul Oliomio 500-2GV, Italy). Olive oil samples were bottled and stored for up to 12 months.
During the 12-month storage period, some chemical properties such as free fatty acid content, peroxide value, moisture content and UV absorbance value, minor and major components (tocopherols, total phenol compounds and phenolic composition) were determined. The chemical parameters of the ”well-behaved" olive oil samples, such as free fatty acid content, peroxide value, were in compliance with the International Olive Council's (IOC) trade standards. The results showed that the EVOO's color values changed from green to yellow. Changing UV absorbance values during storage. The EVOO samples had very low values of free fatty acidity (0.2%) at the end of the storage period, which is unusual for commercial olive oils. The Uslu EVOO samples had high total phenol (359.33 ppm) and α-tocopherol (265.80 ppm) content. These values decreased by about 25.37-15.48% respectively at the end of storage. Luteolin was the most abundant phenolic compound, and its concentration decreased from 289.54 to 257.00 ppm during storage. The results showed that the content of tocopherol isomers, total phenols and phenolic compounds decreased during the 12-month storage period. Luteolin was the most abundant phenolic compound, and its concentration decreased from 289.54 to 257.00 ppm during storage. The results showed that the content of tocopherol isomers, total phenols and phenolic compounds decreased during the 12-month storage period. Luteolin was the most abundant phenolic compound, and its concentration decreased from 289.54 to 257.00 ppm during storage. The results showed that the content of tocopherol isomers, total phenols and phenolic compounds decreased during the 12-month storage period.
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