DETERMINATION OF SOME CHEMICAL AND QUALITY PARAMETERS IN TURKISH SARI ULAK MONOCULTIVAR EXTRA VIRGIN OLIVE OIL DURING 12 MONTHS OF STORAGE

Shendi, E.; Ozay, D.; Ozkaya, M.; Ustunel, N.

doi:10.15673/fst.v12i3.1038

DETERMINATION OF SOME CHEMICAL AND QUALITY PARAMETERS IN TURKISH SARI ULAK MONOCULTIVAR EXTRA VIRGIN OLIVE OIL DURING 12 MONTHS OF STORAGE

Shendi E. G., Ozay D. S., Ozkaya M. T., Ustunel N. F.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-UKRAINE, vol.12, no.3, pp.28-33, 2018 (ESCI)

Publication Type: Article / Article
Volume: 12 Issue: 3
Publication Date: 2018
Doi Number: 10.15673/fst.v12i3.1038
Journal Name: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-UKRAINE
Journal Indexes: Emerging Sources Citation Index (ESCI)
Page Numbers: pp.28-33
Hacettepe University Affiliated: Yes

Abstract

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.