Effects of filtration process on the minor constituents and oxidative stability of virgin olive oil during 24 months storage time
2020
Ghanbari Shendi Esmaeil | Sivri Ozay Dilek | Ozkaya Mucahit Taha
In this study, effects of filtration and storage time on the chemical composition and sensory profile of the virgin olive oil extracted from a local olive cultivar known as Saurani grown in Hatay province of Turkey were determined. Before storing both filtered (F) and unfiltered (UF) samples were categorized as virgin olive oil (VOO) according to the International Olive Council (IOC) standards. The main characteristics of Saurani olive oils were: a mid-oleic acid (69.3%), low linoleic acid (7.7%) and high linolenic (0.85%) acid contents with high total phenolic content (522.34 ppm as gallic acid). Monitoring of stored samples for 24 months revealed significant differences between F and UF olive oils in terms of free acidity and peroxide values, and filtered oils appeared to be better protected against hydrolysis and oxidative deterioration. Free fatty acidity of F and UF olive oil samples which were initially 0.4% and reached to 0.9% after 23 and 11 months’ storage respectively. Peroxide values of the F and UF olive oil samples were exceeded the limit of IOC standard (20 mEq oxygen/kg oil) after ten and three months, respectively. Total phenol contents were higher in UF samples and their contents decreased with storing. Luteolin was the most abundant phenolic compound and tyrosol contents of both F and UF samples reached maximum values in the ninth month of storage. It seemed filtration had no detectable effect on tocopherols contents and about 50% of α-tocopherol destroyed after 24 months’ storage.
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