Abstract
The effects of storage time on the stability and quality of cold press extra virgin olive oils (EVOO) extracted from cv. Tavşan Yüreği locally grown in Antalya Region of Anatolia was investigated. The Mobile Olive Oil Processing Unit (TEM Oliomio 500-2GV, Italy) was designed and used for the monocultivar olive oil production. Changes on the free fatty acid, peroxide value, UV absorption values, total phenol content, phenolic and tocopherol profiles, and sensory properties of EVOO samples were determined for 12 months. Results showed that fresh “Tavşan Yüreği” EVOO was classified as EVOO declared by the International Olive Council (IOC) standards-based in terms of chemical and sensory properties. It had a sensory profile with an equilibrated taste of intense fruitiness and medium bitterness and pungency at the end of one year. Although positive attributes (fruitiness, bitterness, and pungency) slightly decreased, color values of EVOO changed from green to yellow. Although total phenols content of EVOO samples were 385.27 ± 0.908 ppm at the beginning of storage, it decreased to 327.58 ± 0.212 ppm after a year storing. Luteolin was the most abundant phenolic compound and its content decreased by 14% at the end of storage, while tyrosol content of EVOO increased from 12 to 36.17 ppm. After twelve months, α-tocopherol contents decreased 22.38%. Using Mobile Olive Oil Processing Unit increased oxidative stability and quality of extracted EVOO.
Highlights
Extra virgin olive oil (EVOO) is virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 g per 100 g, and the other characteristics of which correspond to those fixed for this category in this standard (IOC Regulation, 2013)
A slight increase was observed during storage all samples could be classified as extra virgin olive oils according to the International Olive Oil Council (IOC) standards (Tab. 1)
Free fatty acidy which is an important criterion for the classification of olive oils increased slightly in the third month and no change was observed until the end of storage time
Summary
Extra virgin olive oil (EVOO) is virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 g per 100 g, and the other characteristics of which correspond to those fixed for this category in this standard (IOC Regulation, 2013). Extra virgin olive oil (EVOO) is extracted from the olive fruit by using physical methods and it is ready to consume after extraction without refining. It conserves many natural bioactive compounds such as vitamins, phenolics, and sterols as well as a good balance of fatty acids. An important loss of total phenol content was seen in commercial Arbequina virgin olive oil after 12 months of storage, no changes in some phenolics (tyrosol and hydroxytyrosol) and aromatic hydrocarbon contents of freezed samples were reported up to 12 months (Mulinacci et al, 2013). Psomiadou et al (2000) suggested a good handling is quite important to keep high a-tocopherol levels of Greek VOO under domestic conditions for two years
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