Abstract
The objective of this study was to investigate the effects of gamma irradiation at doses of 0, 1, 2 and 3 kGy, and storage time of olive fruits for 0, 30 and 45 days on changes in chemical properties of olive oil during storage periods of 0, 6 and 12 months. The initial acidity value (AV), peroxide value (PV), Thiobarbituric Acid (TBA), phenolic content, iodine value (IV), and saponification value (SV) of virgin olive oil obtained from olives fruits immediately after harvest (at day zero) were 1.04%, 3.06 mEqO2 kg-1oil, 0.025 mg MDA kg-1 oil, 314.71 mg gallic acid kg-1 oil, 93.38 gI2 100 g-1 oil and 194.88 mg KOH g-1 oil, respectively. In general, the AV and PV of olive oil was increased by gamma irradiation, while the phenolic and IV of olive oil was deceased by gamma irradiation and storage time. The TBA value and SV of olive oil was not significantly (p>0.05) changed by gamma irradiation.
Highlights
Virgin olive oil (VOO) is one of the essential elements of the Mediterranean diet
The acidity value (AV) of the analyzed oils extracted immediately after irradiation at 0, 1, 2 and 3 kGy and stored for 0, 6 and 12 months ranged from 0.94% to 1.23% and did not exceed the standard limit of 2.0%, indicating that these oils could be labeled as virgin olive oil quality (International Olive Council, 2015) Data presented in Table 1 indicate that the AV of oil extracted after 30 days of harvest was 9.15%
The AV of the analyzed oils extracted from olive fruits stored for 30 days of irradiated olives at 0, 1, 2 and 3 kGy and stored for
Summary
Virgin olive oil (VOO) is one of the essential elements of the Mediterranean diet. The nutritional value of olive oil arises from high levels of oleic acid and minor components, such as phenolic compounds (Artajo, Romero, Morello, & Motilva, 2006). Olive oil is stored for various periods of time, under different temperature and light conditions depending on the consumption rate. It is well known that some factors affect oil properties. Among the factors that significantly influence the preservation of olive oil quality are the extraction methods, the packing materials and the storage conditions (Cecchi, Passamonti, & Cecchi, 2010). The storage conditions and the extractive technology cause further differences (Vekiari, Papadopoullou, & Kiritsakis, 2007). Before consumption of the oil, its initial components and properties can change significantly in many different ways (Cecchi et al, 2010; Jenisova, Branisa, Jomova, & Porubska, 2014).
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