In this study, the effects of filtration and storage time on the chemical composition and sensory profile of extra virgin olive oil obtained from a local olive variety known as Saurani grown in Hatay province were determined.
Both filtered (F) and unfiltered (UF) samples were classified as extra virgin olive oil (VOO) according to International Olive Council (IOC) standards before storage. The main characteristics of Saurani olive oils were as follows: moderate oleic acid (69.3%), low linoleic acid (7.7%) and high linolenic acid content (0.85%) and high total phenolic content (522.34 ppm as gallic acid). monitoring of samples stored for 24 months revealed significant differences between F and UF olive oils in terms of free acidity and peroxide values, and it turned out that filtered oils are better protected against hydrolysis and oxidative degradation. Decontamination of samples stored for 24 months revealed significant differences between F and UF olive oils in terms of free acidity and peroxide values.
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