The Effect of Olive Maturity on Some Quality Parameters of Saurani Olive Oil#
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Date
2021
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info:eu-repo/semantics/openAccess
Abstract
There are 97 local olive varieties registered in our country, and Saurani is an olive variety from\roriginating Hatay/Altınözü. Hatay province, which ranks first in olive production in the\rMediterranean Region, has very suitable climate and soil conditions for olive cultivation. The aim of\rthis study is to investigate the effect of olive maturity on quality parameters such as free fatty acids,\rperoxide value and fatty acid composition of the oil obtained from the Saurani olive variety grown in\rHatay. For this purpose, olive oil was obtained by mechanical method from olives collected from\rSaurani variety in 3 different maturity periods of the 2020 production season. In Saurani olive oil,\rfree fatty acids and peroxide numbers were found in the range of 0.62-0.91 % (oleic acid) and 3.68-\r5.26 meq O2/kg respectively. The amount of free fatty acids increased with maturity. In Saurani olive\roil were determined oleic acid in the range of 66.32%-68.79%, palmitic acid in the range of12.47-\r13.75%, linoleic acid in the range of 11.43-13.84%, stearic acid in the range of 3.16-3.42%,\rpalmitoleic acid 1.12%-1.34%, linolenic acid 0.88-1.01% and arachidic acid 0.41-0.52. It was\rdetermined that decrease in oleic acid content and an increase in linoleic acid content with maturity.\rIt has been determined that Saurani olive oil is within the limits specified in the Turkish Food Codex\ron Olive Oil and Pirina Olive Oil in terms of the examined properties.
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Türk Tarım - Gıda Bilim ve Teknoloji dergisi
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Volume
9
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Sp
