Determination of total antioxidant capacity and fatty acid composition of olive oil samples taken from the producer and total antioxidant capacity of some olive oils offered for sale in the markets

Year 2022, Volume: 5 Issue: 1, 7 - 10, 23.03.2022

Serdal Öğüt

Abstract

Objectives: Olive oil is very valuable oil with the components it contains. It is often preferred in healthy nutrition menus. The antioxidants and fatty acids it contains make this oil valuable.
Methods: In this study, total antioxidant capacity was determined with spectrophotometer in eight riviera olive oils and eight extra virgin olive oils in different brands sold in the markets. Total antioxidant capacity and fatty acid compositions were determined in eight olive oil samples taken from the producers. Fatty acid compositions determined with gas chromatography-mass spectrometry/flame ionization detector (GC-MS/FID).
Results: As a result, when three olive oils were compared, the highest total antioxidant capacity was determined in olive oils (4.146±0.062 mM trolox equiv./L.) purchased from producers. The highest amount of oleic (72.39±0.02%) was detected in the chromatographic analyses of cold-pressed pure olive oils.
Conclusion: This research has proven once again that olive oil is a healthy food. In particular, the total antioxidant capacity of untreated pure olive oils is remarkable.

Keywords

Fatty acid composition, olive oil, total antioxidant capacity

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