Food Science and Technology

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012



E. Ghanbari Shendi
D. Sivri Ozay
M.T. Ozkaya
N.F. Ustunel


Upper Mesopotamia is a part of Turkish territory is the homeland of the olive tree with a wide range genetic resource. This is the first report on chemical composition and oxidative stability of olive oil extracted from Uslu cultivar grown locally in a small amount.  In this research, a Turkish olive cultivar named as “Uslu” locally grown in Akhisar was used for production of monocultivar extra virgin olive oil by using Mobile Olive Oil Processing Unit”. Olive oil samples were bottled before and after filtration and stored up to 24 months. Some chemical properties such as free fatty acid content, peroxide value, moisture content, UV absorbance value, minor and major components (fatty acid composition, tocopherols, total phenol compounds and phenolic composition), were determined during storage for 24 months. Chemical parameters such as free fatty acid, peroxide value except UV absorption values of both filtered and unfiltered “Uslu” olive oil samples were in agreement with the trade standards of International Olive Council (IOC). Color values of EVOO changed from green to yellow while UV absorbance values altered during storage. Very low free fatty acidy (0.2%) values which are unusual for commercial olive oils in Turkey were obtained for filtered and unfiltered samples. A slight increase was seen for unfiltered sample at the end of storage.  Filtration had no detectable effect on fatty acid profile. Filtered sample had higher total phenols (407.64±4.051 ppm) and α-tocopherol (237 and 123.31 ppm) contents than unfiltered ones and their contents decreased approximately 50% at the end of storage. Luteolin was the most abundant phenolic compound and its concentration decreased from 268.65±5.428 to 93.57±0.541ppm during storage. It seemed effect of filtration was more obvious on total phenolic contents. This study was good practice for producing premium extra virgin olive oil by using Mobile Olive Oil Processing Unit. The results obtained in this study showed that Uslu olive oils has a unique chemical composition and a good oxidative stability with high tocopherols and phenolics contents that are uncommon in most of the commercial olive oils.

Ключові слова:
Для цієї мови відсутні ключові слова


Як цитувати
Хімія харчових продуктів і матеріалів. Нові види сировини


1. Boskou D. Olive oil - Chemistry and Technology [Internet]. AOCS Press. 2006;97:180-210.
2. Mulinacci N, Ieri F, Ignesti G, Romani A, Michelozzi M, Creti D, et al. The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months. Food Research International. 2013;54(2):2008-15.
3. Rastrelli L, Passi S, Ippolito F, Vacca G, De Simone F. Rate of degradation of alpha-tocopherol, squalene, phenolics, and polyunsaturated fatty acids in olive oil during different storage conditions. Journal of agricultural and food chemistry. 2002; 50(20):5566-5570.
4. Méndez AI, Falqué E. Effect of storage time and container type on the quality of extra-virgin olive oil. Food Control. 2007; 18521-529.
5. Okogeri O, Tasioula-Margari M. Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage. Journal of agricultural and food chemistry. 2002; 50(5): 1077-80.
6. Cinquanta L, Esti M, Notte E La. Evolution of phenolic compounds in virgin olive oil during storage. Journal of the American Oil Chemists’ Society. 1997;74:1259-64.
7. Lavelli V, Fregapane G, Salvador MD. Effect of Storage on Secoiridoid and Tocopherol Contents and Antioxidant Activity of Monovarietal Extra Virgin Olive Oils. J. Agric. Food Chem .2006;3002-7.
8. Morelló JR, Motilva MJ, Tovar MJ, Romero MP. Changes in commercial virgin olive oil (cv Arbequina ) during storage, with special emphasis on the phenolic fraction. 2004;85:357–64.
9. Psomiadou E, Tsimidou M, Boskou D. alpha-tocopherol content of Greek virgin olive oils. Journal of agricultural and food chemistry. 2000;48(5):1770-5.
10. Tsimidou MZ. Olive Oil Quality. Olive Oil. 2006;93-111.
11. Bendini A, Cerretani L, Salvador MD, Fregapane G, Lercker G. Stability of the Sensory Quality of Virgin Olive Oil during Storage - An Overview. Ital. Food Beverage Technol. 2010; LX: 5-18.
12. Fregapane G, Lavelli V, Leon S, KJ, & SMD. Effect of fi ltration on virgin olive oil stability during storage. Eur. J. Lipid Sci. Technol. 2006;108-134.
13. Tanılgan K, Özcan MM, Ünver A. Physical and chemical characteristics of five Turkish olive ( Olea europea L .), GRASAS Y ACEITES. 2007; 58:142-147.
14. European Commission Regulation. Amending Regulation no. 2598/91, EU no. 1348/2013. Characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Communities.2013; 338: 31-67.
15. American Oil Chemists’ Society (AOCS) Official Method. Cd 8-53 for determining peroxide value Acetic Acid-Chloroform; 2003.
16. International Organization for Standardization. Determination of the moisture and volatile matter. 2016; 662.
17. International Olive Council (IOC) Regulation. Spectrophotometric investigation in the ultraviolet, Int. Olive Counc. Regul. COI/T.20/D;2015.
18. International Olive Council (IOC) Regulation. Preparation of Fatty acid Methyl Esters from Olive oil and Olive- Pomace oil, COI/T.20/; 2001.
19. Ghanbari Shendi E, Sivri Ozay D, Ozkaya MT, Ustunel NF. Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage. OCL, 2018; 1-8.
20. AOCS. Official Method Ce 8-89, Determination of Tocopherols and Tocotrienols in Vegetable Oils and Fats by HPLC;1997.
21. International Olive Council (IOC) Regulation. Sensory Analysis of Olive Oil, Method for The Organoleptic Assessment of Virgin Olive Oil, COI/T.20/Doc. no 15/Rev.8; 2015.
22. Baiano A, Terracone C, Viggiani I, Del Nobile MA. Changes Produced in Extra-Virgin Olive Oils from cv. Coratina during a Prolonged Storage Treatment. Czech Journal of Food Sciences. 2014;32(1):1-9.
23. Abdalla IIH, Khaddor M, Boussab A, Garrouj D El, Ayadi M. The Effect of Storage Time on the Quality of Olive Oil Produced by Cooperatives for Olive Growers in the North of Morocco. Asian Journal of Agriculture and Food Science. 2014;02(02):129-38.
24. Clodoveo ML, Delcuratolo D, Gomes T, Colelli G. Effect of different temperatures and storage atmospheres on Coratina olive oil quality. Food Chemistry. 2007;102(3):571-6.
25. Capino F, Bilanca TM, Pasqualone A, Sikorska E., Tommaso G. Influence of the exposure to light on the extra virgin olive oil quality during storage. Eur. Food Res. Technol. 2005; 22192-98. 10.1007/s00217-004-1126-8
26. Gómez-Alonso S, Mancebo-Campos V, Salvador MD, Fregapane G. Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature. Food Chemistry. 2007;100(1):36-42.
27. Del Caro A, Vacca V, Poiana M, Fenu P, Piga A. Influence of technology, storage and exposure on components of extra virgin olive oil (Bosana cv) from whole and de-stoned fruits, Food Chem.2006; 98: 311-316.
28. Gutiérrez F, Fernández JL. Determinant parameters and components in the storage of virgin olive oil. Prediction of storage time beyond which the oil is no longer of “extra” quality. Journal of Agricultural and Food Chemistry. 2002; 50:571-577.
29. Boskou D. Olive Oil Chemistry and Technology, Department of Chemistry Aristotle University of Thessaloniki, Thessaloniki, Greece.1996.
30. Diraman H, Dibeklioǧlu H. Characterization of Turkish virgin olive oils produced from early harvest olives. JAOCS, J. Am. Oil Chem. Soc. 2009; 86: 663-674.
31. Yorulmaz A. Determination of phenolic compounds, Sterol and triglycerides structures of Turkish olive oils. Doctorate Thesis, Institute of Science and Technology, Ankara University, Turkey. 2009.
32. Montedoro G, Servili M. Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC. J. Agric. Food Chem. 1992; 40: 1571-1576.
33. García A, Brenes M, García P, Romero C, Garrido A. Phenolic content of commercial olive oils. Eur. Food Res. Technol. 2003;216: 520-525.

Найчастіше прочитані статті того самого автора (ів)