The effects of different filter aid materials at different ratios (0.3% or 0.6%, w/w) and three different (6 h, 12 h, 24 h) winterization times, on free fatty acid (FFA), peroxide, iodine, p-anisidine and conjugated diene values and copper (Cu), iron (Fe), nickel (Ni) levels of sunflower and corn oils were studied. FFA amounts of both sunflower and corn oils showed no significant changes during winterization process. However, peroxide, p-anisidine and conjugated diene values increased during winterization due to the holding time in winterized tank and atmospheric conditions. Iodine values of oils increased as unsaturation rises. In respect of trace metals, the increase in copper and iron levels was found higher than the increase of nickel level.
The effect of different irrigation levels on olive (Olea europaea ‘Memecik’) oil quality parameters was studied in the Aegean region during the 2007/08 and 2008/09 crop seasons. Six different drip irrigation water levels were tested using Class A pan evaporation technique (I0 (kpc:0), I0.25 (kpc:0.25), I0.50 (kpc:0.50), I0.75 (kpc:0.75), I1.00 (kpc:1.00), I1.25 (kpc:1.25). Fruit characteristics such as ripening index, percent oil extraction and quality indices, K232 and K270 values, bitterness index and fatty acid composition were analyzed. Most of the parameters varied significantly with irrigation water level. The ripening index of olives responded linearly to the amount of water. I0.25 olives had the highest oil content (24.4%). The free acidity of the oils varied between 0.21 and 0.60% and responded negatively to irrigation level and the peroxide value of the oils ranged from 1.29 to 1.64 meq O2/kg oil with no effect of irrigation treatment. The I1.25 application had a low maturation index, which corresponded to the lowest chlorophyll value. The bitterness index and polyphenol content of the oils varied from 0.71 to 1.71 and 179.83 to 281.83 mg/kg, respectively, and both responded negatively to increasing water dosage. While there were significant differences with amount of irrigation water in palmitic, palmitoleic, stearic and oleic acids, and MUFAs, PUFAs, MUFA/PUFA, there were no significant differences in linolenic and arachidic acids, or in SFAs or the PUFA/SFA ratio.
A comparison was made among the oils obtained by new systems (continuous decanter and Sinolea) and old systems (classical press and super press) in iron and copper content. The results have been evaluated statistically
Olive oil samples extracted in the laboratory and obtained by different processing systems were analysed. The influence of the extraction systems on triterpene alcohols and squalene content of the oil has been studied. A relationship was also investigated between these compounds and the stability of virgin olive oil. The oil samples extracted in laboratory were accepted as reference
The minimum inhibitory concentration (MIC) of several phenolic compounds found in olive against four pathogenic bacteria in laboratory medium was determined. The results indicated that caffeic acid was the most effective compound.
The physical characteristics and chemical composition of 11 plum varieties adapted to the Aegean region of Turkey at Ege Agricultural Research Institute, Izmir, were investigated. Variety Giant had the most fruit weight within all the plum varieties and it was followed by Krikon Damson, Tuleu Timpuriu, and Baneasa 3/5. Mean chemical compositions for all varieties were as follows: moisture, 837.4 g kg-1; soluble solids, 155.5 g kg-1; titratable acidity, 15.1 g kg-1; soluble solids to titratable acidity ratio, 12.6; total sugar, 96.5 g kg-1; total sugar to acidity ratio, 7.59; reducing sugar, 51.9 g kg-1; sucrose, 42.4 g kg-1; ascorbic acid, 157.9 mg kg-1; protein, 7.5 g kg-1; ash, 5.5 g kg-1; sodium 161.53 mg kg-1; potassium, 2228.12 mg kg-1; calcium, 25.47 mg kg-1; iron, 4.70 mg kg-1; pH 3.46. Imperial Epineuse was the most suitable variety for drying. Grand Prize had the highest ascorbic acid content. Keywords: European plums; Prunus domestica; Chemical composition; Physical characteristics
