Oxidative stability of olive oils with supercritical carbon dioxide extracts of olive leaf

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dc.contributor.authorSevim, Didar
dc.contributor.authorKoseoglu, Oya
dc.contributor.authorPazir, Fikret
dc.contributor.authorOva, Gulden
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorAlper, Yuksel
dc.date.accessioned2025-01-06T17:44:33Z
dc.date.available2025-01-06T17:44:33Z
dc.date.issued2022
dc.description.abstractIn this study, quality parameters and oxidative stability of olive oils added with olive leaf (OL), an agricultural by-product extracted by the supercritical carbon dioxide (SCD) method, were evaluated. The SCD OL extraction method was applied at 100 degrees C, 100 bar and 80 minutes. Extracts containing phenolic substances obtained from olive leaves were added to refined olive oil (ROO) (E) at concentrations of 350 (A), 200 (B), 150 (C) and 60 mg CAE/kg oil (D). Olive oil samples were stored in clear glass bottles for 12 months under light (L) and dark (D) conditions. Samples were analysed at 0, 3, 6, 9 and 12 months of storage period. The results of the analyses revealed that the amount of free fatty acid values (FFAV), peroxide value (POV), total phenolic content (TPC), chlorophyll (TChl) and carotenoid (TCar) content and oxidative stability index (OSI) increased as the olive leaf extract (OLE) addition ratio increased. When the effect of OLE concentration on the amount of a- tocopherol was examined, it was determined that the amount of a- tocopherol was higher in ROO (E) and this amount decreased with the addition of OLE. In the samples which OLE was added, odours like alcohol, henna and dried herbs were detected as a result of sensory analysis. Principal component analyses (PCA) indicated that olive oils were discriminated clearly based on the concentrations of OLEs. As a result, it was determined that the TPC, TChl and TCar content and OSI values were the highest in the A sample, which was stored in the dark and had the highest OLE content. Sample A, which is rich in antioxidant components, can be said to be the best example enriched with OLE, apart from sensory properties. In terms of the content of AT, which is equivalent to vitamin E, we can say that the E sample stored in the dark has the best properties except for the sensory properties.
dc.description.sponsorshipMinistry of Agriculture and Forestry, General Directorate of Agricultural Research and Policy [TAGEM/16/AR-GE/33]
dc.description.sponsorshipThis project was supported by the Ministry of Agriculture and Forestry, General Directorate of Agricultural Research and Policy (TAGEM/16/AR-GE/33).
dc.identifier.endpage308
dc.identifier.issn0035-6808
dc.identifier.issue4
dc.identifier.startpage297
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3083
dc.identifier.volume99
dc.identifier.wosWOS:000928277400002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherInnovhub Ssi-Area Ssog
dc.relation.ispartofRivista Italiana Delle Sostanze Grasse
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectSupercritical Carbon Dioxide
dc.subjectOlive leaf
dc.subjectOlive Oil
dc.subjectAntioxidant activity
dc.subjectOxidative stability
dc.subjectPCA
dc.titleOxidative stability of olive oils with supercritical carbon dioxide extracts of olive leaf
dc.typeArticle

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