EVALUATION OF TURKISH OLIVE OIL QUALITY: SOME QUALITY CHARACTERISTICS AND TURKISH FOOD CODEX

Abstract

Olive oil is a significant food product that is directly consumed and highly recommended for health. Therefore it must be produced at right and hygienic conditions. This study aimed to evaluate some quality and purity criteria of olive oil samples from different regions and different olive types around Turkey according to regulations of Turkish Food Codex. Free acidity, peroxide number and oil acid compositions of samples were studied for evaluation of quality and purity. According to the results, although free acidity results of all Riviera olive oil samples were in conformity to those in standards; 46% of extra virgin olive oil samples were out of the acceptable limits. Peroxide values of both types 22% of virgin olive oil and 15% of Riviera oil samples were above the limits given in standards. Fatty acid compositions of linolenic, heptadecanoic and heptadecenoic acid values were not within the legal limits. According to overall results; 46%, 20% and 9% of all samples were out of the standard limits, for free acidity, peroxide value and distribution of fatty acids, respectively. These data provide evidence of the variation in olive oil quality around Turkish olive oil samples

Keywords

• olive oil,quality,food codex

References

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