@article{article_717615, title={Determination of Effects Commercial Antioxidant and Essential Oil Additives on Some Physico-Chemical Properties of Olive Oil}, journal={Avrupa Bilim ve Teknoloji Dergisi}, pages={964–972}, year={2020}, DOI={10.31590/ejosat.717615}, author={Duman, Erman and Özcan, Mehmet and Duman, Sabire}, keywords={Essential oil, BHA, antioxidant activity, peroxide value, viscosity, virgin olive oil}, abstract={In this study, the effects of several spice essential oil and some constituents on the oxidative stability of olive oil at 0.1% level of essential oils at 60oC was determined. Free fatty acid values of olive oil with different additives along at first-four weeks were changed between 1.61-2.01 %, 1.81-2.17 %, 1.67-2.23 %, 1.79-2.62% respectively. Peroxide values of olive oil with different additives along at first-four weeks were changed between 11.98-15.10 meq O2/kg, 15.48-19.64 meq O2/kg, 18.22-27.50 meq O2/kg, 18.70-39.60 meq O2/kg respectively. Viscosity values of olive oil with different additives along at first-four weeks were changed between 39.90-55.45 m.Pas, 53.35-59.60 m.Pas, 33.10-54.70 m.Pas, 34.00-50.80 m.Pas respectively. Thujene exhibited the highest antioxidant effect, followed by eucalyptol, ocimene, myrtle-white, BHA (butylated hydroxyanisole), fennel and savory-sater essential oil respectively. Fatty acid compositions of olive oils had been partly affected from essential oil (0.1%) and some corresponding constituents (0.01%).Total amount of fatty acids changed between 96.86% to 99.99%. The most effected acids were linoleic acid, followed oleic and linolenic acids.}, number={18}, publisher={Osman SAĞDIÇ}