Akademik Veri Yönetim Sistemi
ICONFOOD'23 2nd International Congress on Food Researches, Sivas, Türkiye, 16 - 18 Ekim 2023, ss.813
Olive
(Olea europaea L.) is one of the most valuable agricultural crop of
Turkey. Turkey has a wide variety of indigenous olive types. Virgin olive oil
is frequently manufactured using the cold pressing technique since it minimizes
the loss of bioactive components. This study focused on determining the effect
of three local olive varieties (Domat, Gemlik, Trilye) on some chemical
properties of cold-press virgin olive oils. Virgin olive oils were produced
through cold-pressing of the early-harvested (October, 2022) olives in a
cold-pressing oil machine. The total
phenolic content (TPC) and antioxidant acitivity (TAC) of olive oil samples
were determined by spectrophotometrical analyses. The free fatty acid content
and peroxide value of the oils were titrimetrically analyzed. It was found out
that Gemlik type olive oil had the highest TPC level (706.42 mg/ 100g). However,
compared to other types, the TAC of Gemlik olive oils was relatively lower. The
TPC and TAC of the olive oils of the Trilye and Domat types were quite comparable.
The olive oils obtained from different olive varieties have better oxidative
stability and have substantial amounts phenolics with antioxidant properties which
may have reasonable benefits on human health.
Key
words: virgin olive oil, cold-pressing, phenolics,
antioxidant activity