Amirhossein Fallah 1 , Hayrettin Ozan Gülcan 1 , Canan Gülcan 1 , Tuğba Erçetin 1 , Seray Kabaran 2 , İmge Kunter 1 , Mustafa Gazi 3 , Gönül Şahin 1 , Mustafa Fethi Şahin 1 Show Affiliations »
Abstract
OBJECTIVES: Olive oil production and its consumption is one of the traditional characteristics of Northern Cyprus. To date, no research has been conducted to analyze the quality of traditionally produced olive oil. Therefore, within this study, we aimed to analyze the olive oil produced within the island concomitant to the determination and comparison of its quality indices. MATERIALS AND METHODS: The standard olive oil analysis techniques acknowledged by the IOOC and ISO were employed. Accordingly, the fatty acid content, peroxide level, total phenol content, the levels of carotenoids and chlorophyll, as well as status of oxidation were all tested concomitant to statistical analysis. RESULTS: In contrast to the regional belief and consideration, the results indicated that the olive oil produced locally is highly exposed to oxidation and therefore, it is of lower quality according to the ISO guidelines. CONCLUSION: The traditional techniques employed for the production, distribution, and storage of olive oil within Northern Cyprus must be re-evaluated and controlled to satisfy the current standards required and employed globally. ©Copyright 2018 Turk J Pharm Sci, Published by Galenos Publishing House.
OBJECTIVES: Olive oil production and its consumption is one of the traditional characteristics of Northern Cyprus. To date, no research has been conducted to analyze the quality of traditionally produced olive oil. Therefore, within this study, we aimed to analyze the olive oil produced within the island concomitant to the determination and comparison of its quality indices. MATERIALS AND METHODS: The standard olive oil analysis techniques acknowledged by the IOOC and ISO were employed. Accordingly, the fatty acid content, peroxide level, total phenol content, the levels of carotenoids and chlorophyll, as well as status of oxidation were all tested concomitant to statistical analysis. RESULTS: In contrast to the regional belief and consideration, the results indicated that the olive oil produced locally is highly exposed to oxidation and therefore, it is of lower quality according to the ISO guidelines. CONCLUSION: The traditional techniques employed for the production, distribution, and storage of olive oil within Northern Cyprus must be re-evaluated and controlled to satisfy the current standards required and employed globally. ©Copyright 2018 Turk J Pharm Sci, Published by Galenos Publishing House.
Entities: Chemical
Keywords:
Northern Cyprus; Olive oil; analysis; oxidation
Year: 2018
PMID： 32454660 PMCID： PMC7228018 DOI： 10.4274/tjps.79188
Source DB: PubMed Journal: Turk J Pharm Sci ISSN： 1304-530X