Abstract
ABSTRACTThe organic olives from Çine-Aydın (Turkey) were washed with tap or ozonated water for 2 and 5 min, respectively, and pressed to olive oil. The effects of wash treatments on fatty acid composition and several quality parameters of the oils were determined. The maximum values after 2-min ozonated water washes were 9.58 meqO2/kg, 0.73%, 2.44 and 0.16 for peroxide, free acid, K232 and K270 values, respectively, which were under the standard limits for extra-virgin olive oil. Five min of ozonated water washes also yielded acceptable results, except for a slight excess on K232 value. Ozonated water washes had almost no effect on fatty acid composition.
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