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International Journal of Farming and Allied Sciences Some Properties Of International Journal of Farming and Allied Sciences Available online at www.ijfas.com ©2013 IJFAS Journal-2013-2-7/153-155 ISSN 2322-4134 ©2013 IJFAS Some properties of Ayvalık olive oil 1 2 3 Mehmet Musa ÖZCAN , Erman DUMAN and Züleyha Endes 1- Department of Food Engineering, Faculty of Agricultural, Selcuk University, 42031 Konya-Turkey 2- Program of Food Technology, Vocational College, Namık Kemal University, Çorlu-Tekirdağ 3- Cumra Vocational High School, Selcuk University, 42500 Konya, Turkey Corresponding author Email: [email protected] ABSTRACT: The purpose of this study was to determine the differences of some physico-chemical properties and fatty acid composition in a pure olive oil. Free fatty acids acid, dregs, iodine value, wax content, peroxide value and refractive index of both oils were determined. Fhe fatty acid compositions of the pure olive oil were carried out by the Varian 2100 Gas chromatography. Oleic (71.69%), palmitic (13.54 %), linoleic (10.78%) and stearic (2.75 %) acids have been identified as the dominant fatty acids, respectively. Free fatty acids (3.46 %), peroxide value (3.07 meq / kg) and dregs (0.2%) were important differences in the content. Keywords: The pure olive oil, physico-chemical properties, fatty acids, GC INTRODUCTION determine the difference of fatty acid composition and the physical and chemical properties between extra virgin The increasing popularity of olive oil has been mainly olive oil and pure olive oil. attributed to its high content of oleic acid, which may affect the plasma lipid/lipoprotein profiles, and its richness MATERIALS AND METHODS in phenolic compounds acting as natural antioxidants, which may contribute to the prevention of human disease Materials (Visioli & Gallı, 1998; Visioli et al., 2000). One of the Pure olive oil was supplied from the oil factory in oldest trees grown around the world is Olea europaea L. , Mut-Mersin province in 2010. known as the olive tree. The best growing of Olea europaea L. is between the 30o and 45o parallels in the Methods northern and southern hemisphere. Turkey where there The chemical and physical properties (free fatty acid, exists Mediterranean climate, like Italy, Spain, Greece and relative density, refractive index, iodine value, peroxide other Mediterranean countries such as Tunisia, is among value and sludge) were analysed according to AOAC the world's leading producers of olives and olive oil with (1990) methods. its geographical location and its features. Turkey is one of the most important olive oil producing countries, coming Determination of fatty acids after Spain, Italy, Greece and Tunusia (Luchetti, 2002; Faty acids were derivatised using the boron trifluoride Cichelli ve Pertesana 2004; Gürbüz et al.,2004; Tanılgan method (Hışıl 1998). The working conditions of gas ve ark. 2007; FAO, 2008; Arslan, 2010). Extra virgin chromatography were as follows: olive oil, olive fruit natural characteristics will not change Instrument: Varian 2100 at a temperature of only mechanical or physical process is Constant phase:10% DEGS (diethylene glycol succinate) + applied and obtained a clear change from green to yellow, 1% H3PO4 varying in color peculiar taste and smell the natural state in Support matter: Chromosorb G (100/120 mesh) the edible oil (Tanılgan ve ark. 2007; Öğütçü ve ark. 2008; Column: stainles steel (190 cm length x 0.2 µm i.d.) Arslan, 2010). The purpose of this study was to Detector: FID (Flame Ionization Detector) Intl J Farm & Alli Sci. Vol., 2 (7): 153-155, 2013 Temperatures: linoleic (10.78%) and stearic (2.75 %) acids have been Column : 200 oC identified as the dominant fatty acids, respectively. As a Injector: 225 oC result of physical and chemical properties of oils and fatty Detector : 225 oC acid composition and cultural activities, as well as climatic Flow rates: factors on the process conditions may also be effective. Carrier gas (N2) : 6 ml /min. Free fatty acids in natural leak, acid number and peroxide Burnt gas (H2) : 40 ml/min. high number of wax from olive oil may have caused last Dry gas (O2): 60 ml/min. colloids. Hence the production of pure olive oil should be Injection amount : 5 μl consumed immediately. The fatty acids were converted to their methyl esters by The chemical composition of olive oil, depends on heating in 10% BF3. Commercial mixtures of fatty acid fruit shape of fruit maturity, environmental conditions, methyl esters were used as reference data for the relative developing regions, the processing and storage techniques retention times (AOCS 1990). Results are given as mean (Cichelli ve Pertesana 2004; Öğütçü ve ark. 2008; Arslan, values of two replicates. 2010). Öğütçü ve ark. (2008), peroxide values of extra virgin olive oils 7.85-29.75 meq / kg were reported in Statistical analyses Canakkale. In Gemlik type olive which was harvested in Results were analysed for statistical significance by Hatay-Altınözü, peroxide values were determined as 6.09, analysis of variance (Püskülcü and İkiz. 1989). This 6.15, 6:22, meq 7.61 / Kg, respectively (Konuşkan, 2008). research was performed by three duplicates with a Gümüşkesen et al. (2003) reported that Gemlik, Ayvalik, replicate. Sarıulak and Kilis cultivars were extracted, and these varieties oils contained 0.42%, 3.45 %, 0.68 % and 0.60 RESULTS AND DISCUSSION % free acidity, respectively. The free acidity of olive oil has been reported between 0.10 and 2.04% (Dugo et al. Some physical and chemical properties and fatty acid 2004). Tanılgan et al. (2007) They were established 1.19, compositions of pure olive oil and extra virgin olive oils 1.50, and were reported as 1.60. the average number of are given in Table 1. Free fatty acids, sludge, peroxide saponification of Gemlik, Kilis and Ayvalik varieties of value, iodine value, refractive index, peroxide value and olive oil samples were taken from Balikesir, Bursa and refractive index determinations were determined in both Manisa, respectively. Brescia et al. (2007) established oils. Free fatty acids (3.46 %), peroxide value (3.07 meq / 3.60%, 3.98, 4.09, 4.25 and 5.10 as stearic acid contents of kg) and dregs (0.2%) were important differences in the della daunia varieties harvested during the five different content. Depending on the processing system of oil , there ripening periods. Shibasadi (2005), oleic acid contents of were some differences in these values except for sediment, the Mission olive variety oils harvested at seven different and the refractive index of pure olive oil. It was periods ranged from 75.09 % to77.97%. Finotti et al. determined that pure olive oil peroxide type was 3.07 meq (2001) reported that oleic acid amounts of Buza and / kgi. Iastıvka olive harvested at the three different maturity The fatty acid composition in both of the olive oils levels were found between 71.6-72.8%, 73.5-74.9% and have been reported in Table 1. The fatty acid compositions 71.5-64.2%. Konuşkan (2008) established 5.4% linoleic of the pure olive oil were carried out by the Varian 2100 acid in Gemlik olive variety grown in Altınözü. Gas chromatography. Oleic (71.69%), palmitic (13.54 %), Table 1. Fatty acid composition and some physical and chemical properties of pure olive oils Properties Values Palmitic 13.54±1.21* Palmitoleic 0.77±0.03 Stearic 2.75±0.13 Oleic 71.69±1.76 Linoleic 10.78±0.18 Arachidic 0.47±0.03 Free fatty acid (%) 3.46±0.6 Iodine value 86±1.2 Sludge (%) 0.2±0.0 Peroxide value (meq/Kg) 3.07±0.5 Refractive index 1.4578±0.0003 *mean±standard deviation 154 Intl J Farm & Alli Sci. Vol., 2 (7): 153-155, 2013 ACKNOWLEDGEMENT Öğütcü, M., Mendes, M., Yılmaz, E. 2008. Sensorial and Physico-Chemical Characterization of Virgin Olive Oils This work was supported by Selçuk University Scientific Produced in Çanakkale. J. Am. Oil Chem. Soc. 85, 441- Research Project (S.U.-BAP. Konya-Turkey) and Zade Oil 456 Püskülcü, H., İkiz, F. 1989. Introduction Statistic (İstatistiğe Company. Giriş). Bilgehan Press. Bornova-İzmir. Turkey. (in Turkish) . REFERENCES Shibasadi, H. 2005. Influence of fruit ripening and chemical propertes of “Mission” variety olive oil in Japon. Food AOAC 1990. Official Methods of Analysis, 15 th edn. Sci. Technol. Res. 11(1), 9-12 Association of Official Analytical Chemists, Washington, Tanılgan, K., Özcan, M.M., Ünver, A., 2007. Physical and DC. chemical characteristics of five Turkish Olive (Olea Arslan, D. 2010. Güney Anadolu’da yetişen bazı yağlık zeytin europea L.) varieties and their oils. Grasas y Aceites. çeşitlerinin ve yağlarının fiziksel ve biyokimyasal 58(2),142-147. özellikleri üzerine lokasyon ve hasat zamanının etkisi. Visioli, F., Gallı C. 1998. The effect of minor constituents of Doktora Tezi. Selçuk Üniversitesi Fen Bilimleri olive oil on cardiovascular disease: new findings. Enstitüsü, Gıda Mühendisliği Anabilim Dalı, p249, Nutrition Rev. 56,142-147. Konya Visioli, F., Gallı C., Barnet, F., Mattei, A., Petelli, R., Galli, G., Baskou, D. 1966. The olive oil composition, In: Olive Oil pp 5- Caruso, D. 2000. Olive oil phenolics are dose- 18 Champaign, IL: AOCS Press dependently absorbed in humans. Fed. Eur. Biochem. Brescia , M.A , Pugliese , T. Hardly , E., Sacco , A. 2007. Soc. 468,159-160. Compositional and structural investigations of ripening of table olives, Bella Della Daunia, by means of traditional and magnetic resonance imaging analyses. Food Chem. 105, 400-404 Cichelli, A., Pertesana G., P. 2004. High performance liquid chromototograpgic analyis of chlorohylls, pheophytins and carotenoids in virgin olive oils: chemometric approach to variety classificition. J. Chrom. A.1046,141- 146 Dugo, Cy. Alfa, M.,La Pera, L., Mavrogeni, E., Policino, D., Moisano, R., Pizzimenti, G. 2004. Characterization of Sicillian Virgin Olive Oils. Note X.A comparison between Cerasuda and Nocellara del Belica varieties, Grasas y Aceites 55,415-422 FAO 2008.
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