JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-UKRAINE, vol.13, no.4, pp.29-35, 2019 (ESCI)
In this study, a Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used to manufacture cold press extra virgin olive oil (EVOO) under the optimum conditions. The local olive varieties Beylik, Tavsan Ytiregi, Uslu, and Saurani in the Turkish provinces Antalya, Manisa, and Hatay have been investigated. EVOO was stored before and after paper filtration. Generally, no significant change was observed in the fatty acid composition during 60 days of storing. The filtration had no detectable effect, and there was significant difference among the EVOOs obtained from different cultivars. The results of this study have shown that the fatty acid profile of EVOOs is a good method to classify Turkish olive oils. Beylik and Tavsan Ytiregi had a higher oleic acid content than other cultivars. The Saurani EVOO had the highest content of palmitic and stearic acids. The highest amount of linoleic acid was detected in the EVOO Uslu (Manisa), with the range 12.06-12.09%. The maximum amount of linolenic acid (0.85%) was detected in Saurani (Hatay), and the lowest concentration (0.49%) of linolenic acid was found in Tavsan Ytiregi (Antalya). Beylik (Antalya) extra virgin olive had 0.5% of it, and this amount increased after filtration (0.59%). Uslu (Manisa) had 0.7% of linolenic acid. The olive oil samples were classified as EVOO according to the International Olive Council (IOC) regulations. The linolenic acid levels in the Turkish virgin olive oil samples were below the maximum value (0.9%) provided for by the Turkish Food Codex. Predictably, oleic acid (C18:1) was the most abundant fatty acid (70.56-68.64%), followed by palmitic acid (C16:0) and linoleic acid (C18:1). The results have shown that Beylik and Tavsan Yuiregi extra virgin olive oil have a unique fatty acid profile due to high oleic acid content. Turkish virgin olive oils are low in linoleic and palmitic acids, and high in oleic acid.