Abstract
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.
Highlights
According to the International Olive Council, virgin olive oil (VOO) is defined that it is the oil obtained from fruits of the olive tree solely by mechanical or other physical means under conditions which do not alter the oil in any way
Both filtered and unfiltered Saurani VOOs were classified as virgin olive oil in first year of storing according to the results of moisture and free acid content, peroxide and UV absorption values (International Olive Oil Council standards)
Free fatty acid content of filtered and unfiltered VOO samples of Saurani (Hatay) showed the same trend during the first year (Tab. 1), but UF sample downgraded and it was classified as virgin olive oil after the eleventh month
Summary
According to the International Olive Council, virgin olive oil (VOO) is defined that it is the oil obtained from fruits of the olive tree solely by mechanical or other physical means under conditions which do not alter the oil in any way. It means virgin olive oils are produced by the exclusion of extraction with solvents or re-esterification processes and of any mixture with other cheap oils. Olive oil extraction is a process of separating the oil from the other fruit contents (vegetation tissue, water, and solid material) with the following steps: washing, crushing, malaxation (mixing) and separation of the oil. Filtration is one of the important steps that causes qualitative and quantitative changes, especially on minor components affecting of VOO quality in terms of health benefits, shelf life, and sensory properties
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