Articles
A STUDY ON OXIDATIVE STABILITY OF TURKISH COMMERCIAL NATURAL OLIVE OILS EXTRACTED FROM DIFFERENT SYSTEMS
Article number
791_99
Pages
651 – 654
Language
English
Abstract
In the present work, nine natural olive oil samples were provided from various olive culture zones of Turkey (Aegean region and Akdeniz region). Three of samples were taken from classical hydraulic systems in Aegean region.
Other samples were collected from three phase centrifugal systems in various districts of Aegean region and Mediterranean region.
The samples were put in open and sealed 50 ml glass bottle for each olive oil group.
Oxidative stability tests for olive oils taken from different processing systems were carried out in an dark oven at 75°C (±5°C) for 7 days.
Practically the peroxide value, known to be of a great importance in respect the determination of olive oil quality, used widely the estimation of oxidation degree in oils.
Oxidation was estimated the peroxide value of the olive oils and was determined according to method AOCS (1989). It is observed that effect of oxygen is much more on the changes of peroxide values that of temperature.
Oil oxidation rates of samples increased substantially with temperature.
In spite of high temperature in oven, peroxide values of some samples in sealed bottles decreased contrary to expectations.
It can be inferred from the alteration results of peroxide values of olive oil samples that the origin area of oils is generally more effect on the oxidative stability of oils rather than oil extraction systems.
Other samples were collected from three phase centrifugal systems in various districts of Aegean region and Mediterranean region.
The samples were put in open and sealed 50 ml glass bottle for each olive oil group.
Oxidative stability tests for olive oils taken from different processing systems were carried out in an dark oven at 75°C (±5°C) for 7 days.
Practically the peroxide value, known to be of a great importance in respect the determination of olive oil quality, used widely the estimation of oxidation degree in oils.
Oxidation was estimated the peroxide value of the olive oils and was determined according to method AOCS (1989). It is observed that effect of oxygen is much more on the changes of peroxide values that of temperature.
Oil oxidation rates of samples increased substantially with temperature.
In spite of high temperature in oven, peroxide values of some samples in sealed bottles decreased contrary to expectations.
It can be inferred from the alteration results of peroxide values of olive oil samples that the origin area of oils is generally more effect on the oxidative stability of oils rather than oil extraction systems.
Publication
Authors
H. Diraman
Keywords
oxidative stability, peroxide value, Turkish commercial oils, natural olive oils, extraction systems
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