Comparison of the Virgin Olive Oils Obtained From Different Points of Common Oil Production Systems (in English)

Abstract

Virgin olive oil samples were obtained from different sites (exit of malaxer, decanter and centrifuge) of different oil production systems (2- and 3-phase centrifugation and classical press systems). Physical (turbidity, instrumental color and smoke point) and chemical properties (antioxidant capacity, total phenolics and free fatty acid) and sensory bitterness values of the samples were measured. Total phenolic contents and antioxidant capacities were found to be significantly different among the samples obtained from different production sites. In general, samples collected from the malaxer exits were more turbid, higher in total phenolics and antioxidant capacity values. There were statistically significant relations between bitterness and total phenolic content of the samples.

Keywords

• Olive oil · Different production point · Bitterness · Natural adsorbent · Quality

Yaygın Üretim Sistemlerinin Farklı Noktalarından Alınan Natürel Zeytinyağlarının Karşılaştırılması (İngilizce)

Abstract

Natürel zeytinyağı örnekleri farklı üretim sistemlerinin (klasik pres sistemi, iki ve üç faz kontinü sistem) farklı noktalarından (malaksör, dekantör ve santrifüj) alınarak elde edilmiştir. Elde edilen örneklerin fiziksel (bulanıklık, renk ve dumanlanma noktası), kimyasal özellikleri (serbest yağ asitliği, toplam fenol içeriği ve toplam antioksidan kapasitesi) ile duyusal olarak acılık düzeyleri belirlenmiştir. Genel olarak, malaksör çıkışından alınan örneklerin daha bulanık, toplam fenol içeriğinin ve antioksidan kapasitelerinin daha fazla olduğu belirlenmiştir. Toplam fenol içeriği ile acılık arasında istatistiksel olarak doğrusal bir ilişkinin bulunduğu belirlenmiştir.

Keywords

• Zeytinyağı, Farklı üretim sistemleri, Acılık, Doğal adsorber, Kalite.

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