Determination of Changes in Quality Criteria, Fatty Acid Composition and Minor Components During Storage Period of Ayvalık Olive Oil, Obtained from Olives collected at Various Harvest Times with Addition of Olive Leaf
Farklı Hasat Zamanlarında Toplanan Zeytinlerden Zeytin Yaprağı İlavesiyle Elde Edilen Ayvalık Zeytinyağının Kalite Kriterleri, Yağ Asidi Kompozisyonu ve Minör Bileşenlerindeki Değişimin Depolama Süresi Boyunca İncelenmesi
Objective & Hypothesis:In this study free fatty acidity (FFA), peroxide value, absorbency in ultra-violent (K232 and K270) values, chlorophyll content, total phenol content, α-tocopherol content, fatty acid composition of Ayvalık olive oil which was obtained at different harvest times with addition of different olive leaf ratio (0%, 1% and 3%) were investigated during storage period (18 months).
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Key Findings & Data:In this study free fatty acidity (FFA), peroxide value, absorbency in ultra-violent (K232 and K270) values, chlorophyll content, total phenol content, α-tocopherol content, fatty acid composition of Ayvalık olive oil which was obtained at different harvest times with addition of different olive leaf ratio (0%, 1% and 3%) were investigated during storage period (18 months).
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Conclusion & Impact:The olive oils FFA (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Zeytinyağı · Toplam fenol · α-tokoferol
Abstract
In this study free fatty acidity (FFA), peroxide value, absorbency in ultra-violent (K232 and K270) values, chlorophyll content, total phenol content, α-tocopherol content, fatty acid composition of Ayvalık olive oil which was obtained at different harvest times with addition of different olive leaf ratio (0%, 1% and 3%) were investigated during storage period (18 months). The olive oils FFA (p
Özet
Bu çalışmada farklı hasat zamanlarında, farklı oranlarda (%0, %1 ve %3) zeytin yaprağı ilave edilerek elde edilen Ayvalık zeytinyağında serbest yağ asitliği miktarı, peroksit değeri, ultraviyole ışığında özgül soğurma (K232 ve K270) değerleri, klorofil miktarı, toplam fenol miktarı, α-tokoferol miktarı, yağ asidi kompozisyonu depolama süresi boyunca (18 ay) incelenmiştir. Yaprak ilavesine göre elde edilen zeytinyağlarının serbest yağ asitliği miktarı (p
Sevim, D., Tuncay, Ö. (2012). Determination of Changes in Quality Criteria, Fatty Acid Composition and Minor Components During Storage Period of Ayvalık Olive Oil, Obtained from Olives collected at Various Harvest Times with Addition of Olive Leaf. Zeytin Bilimi, Cilt: 3 Sayı: 2, 81–90. https://ajindex.com/articles/1014910