Edremit yağlık zeytini yağında bazı kalite-kontrol parametrelerinin incelenmesi

Abstract

Throughout history, people have searched for the secret of long life and these researchers continue at full speed in parallel with the developments in science and technology in recent years. It is inevitable that the secret of a long and healthy life depends on nutrition and that nutrition should be with natural and high-quality nutrients. The Mediterranean diet, which is based on olive oil, has emerged as a popular diet in recent years. Due to the positive effects of olive oil on health, it is also economically valuable. For olive oil users to reach pure and high-quality olive oil, olive oils should be evaluated within the scope of some quality control parameters with the help of various analyzes. In this study, the quality parameters of free fatty acidity, peroxide value, and specific absorption(K₂₃₂, K₂₇₀, and ∆K) values in ultraviolet light were determined in olive oils obtained from Edremit Yağlık olives. The compliance of the values found with the Turkish Food Codex Communiqué on Olive Oil and Edible Pomace Oil (Communiqué No: 2017/26) has been evaluated. As a result of the analyzes made, the amount of free fatty acid was determined as 0.11% in %oleic acid, the average peroxide number was 0.50 meq O2/kg oil, the meanK₂₃₂ values were 0.4501, the K₂₇₀values were on average 0.0446, and the mean ∆K values were -0.0248. It has been determined that all studied samples comply with the criteria for extra virgin olive oil specified in the Turkish Food Codex 2017/26 Communiqué.