文章基本信息

标题：Chemical characterization and storage stability of extra virgin olive oil extracted from Derik Halhalı cultivar
本地全文：下载
作者：SHENDI, ESMAEIL GHANBARI ; ÖZAY, DILEK SIVRI ; ÖZKAYA, MÜCAHIT TAHA 等
期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2019
卷号：11
期号：1
页码：52-58
DOI：10.17508/CJFST.2019.11.1.08
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：
Turkish olive cultivar known as “Halhalı” that is locally grown in Mardin (Derik) province, situated in the southeast Anatolia, was used for virgin olive oil (VOO) production. Halhalı olive was processed in the “Mobile Olive Oil Processing Unit” (TEM Oliomio 500-2GV, Italy) designed as the first mobile olive mill in Turkey. Some chemical and physical properties (colour, UV absorbance values, free fatty acid content, peroxide value, phenolic and tocopherol profiles) were determined and monitored during one year of storing in the dark at room temperature once in every three months. Results showed that up to the eighth month of storage, free fatty acid content, peroxide and UV-absorption values (K232 and K232 values) did not exceed the limits reported by International Olive Council (IOC) and olive oils were categorized as Extra Virgin Olive Oil (EVOO). Colour changed from green to yellow and UV absorbance values altered during storage. Total phenol and vitamin E (α-tocopherol) contents decreased by 18% and 16.38%, respectively. Luteolin and apigenin were the most abundant phenolics and their contents decreased up to 22% and 28% during storing, respectively.
关键词：olive oil; Halhalı; phenolic compounds; tocopherol; storage