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Chemical Composition of Turkish Olive Oil--Ayvalik
- Andjelkovic, M., Acun, S., Van Hoed, V., Verhé, R., Van Camp, J.
- journal of the American Oil Chemists' Society 2009 v.86 no.2 pp. 135-140
- harvest date, polyphenols, lipid content, tocopherols, product authenticity, cultivars, fatty acid composition, olive oil, food quality, olives, provenance, Olea europaea, antioxidant activity, Turkey (country)
- Although large amounts of olive oil are produced in Turkey, not much information on its chemical composition is available in the literature to date. The aim of this study was to evaluate the chemical composition of commercial olive oils produced from the Ayvalik olive cultivar in Canakkale, Turkey. Five different samples corresponding to the olive oil categories of extra virgin (conventional, extra virgin olive oil (EVOO), and organic extra virgin olive oil (OGOO) production), virgin olive oil (OO-1), ordinary virgin olive oil (OO-2) and refined olive oil (RFOO) were evaluated. Olive oils were collected from two consecutive production years. According to the free fatty acids, the absorbance values (K₂₃₂ and K₂₇₀), and peroxide values of all the samples conformed to the European standards for olive oil. The level of oleic acid was in the range of 68-73%; while the linoleic acid content was significantly lower in the refined olive oils. The tocopherol and polyphenol content was in the lower range of some European olive oils. However, pinoresinol was a major phenolic compound (5-77 mg/kg depending on the oil category). Its content was markedly higher than in many other oils, which would be a useful finding for olive oil authentication purposes.