Improvement of Olive Oil Quality with Innovative Olive Cleaning System

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dc.contributor.authorSevim, Didar
dc.contributor.authorKöseoğlu, Oya
dc.contributor.authorŞumnulu, Uğur
dc.contributor.authorKadiroğlu, Pınar
dc.contributor.authorErdan, Mehmet
dc.contributor.authorTosun, Mehmet
dc.contributor.authorVardin, Aslı Yıldırım
dc.date.accessioned2025-01-06T17:30:17Z
dc.date.available2025-01-06T17:30:17Z
dc.date.issued2022
dc.description.abstractTurkey is considered the homeland of olives and is one of the important olive oil producers of the world. With the increasing number of trees, the necessity to complete olive harvest in a short time, like 3-4 months, makes mechanization necessary. The use of mechanical devices during olive harvest causes an increase in the number of leaves, shoots, and branches in the harvested product. Leaf separation systems used in cleaning non-olive materials in olives are generally inadequate in cleaning olives containing dense leaves obtained due to the use of new generation harvesting machines. For this reason, to develop an innovative sorting/cleaning prototype to provide more efficient cleaning, it is necessary to determine the machine efficiency, oil efficiency, olive oil quality and composition of machines. Total phenolics, chlorophyll and carotenoid contents, induction period and DPPH antioxidant activity values of olive oil obtained after traditional suction fan system (TSFS) application were higher than olive oils obtained after new generation blown and drum sieve system (NGBDSS) application. However, the ?-tocopherol content of olives was low in the samples obtained by TSFS. The fatty acid composition of olive oils obtained from both applications was similar. Our study determined that there were 13 volatile compounds in the olive oil obtained after applying the TSFS, and there were 6 volatile compounds in the olive oil obtained with the application of NGBDSS. When the sensory properties of olive oils were analyzed, it was found that olive oils obtained from both applications were similar to the fruitiness, bitterness, and pungency of olive oils obtained after applying NGBDSS. © 2022 by the Author(s).
dc.description.sponsorshipGeneral Directorate of Agricultural Research and Policy, (TAGEM/18/ARGE/27); HAUS Machinery Industry and Trade Company; Maa- ja MetsätalousministeriÖ, MMM
dc.identifier.doi10.24323/akademik-gida.1186763
dc.identifier.endpage231
dc.identifier.issn1304-7582
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85141281989
dc.identifier.scopusqualityQ4
dc.identifier.startpage220
dc.identifier.trdizinid1145133
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.1186763
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1145133
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1564
dc.identifier.volume20
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.publisherSidas Medya A.S.
dc.relation.ispartofAkademik Gida
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectAntioxidant
dc.subjectExtraction system
dc.subjectOlive cleaning machine
dc.subjectOlive leaf
dc.subjectOlive oil quality
dc.titleImprovement of Olive Oil Quality with Innovative Olive Cleaning System
dc.title.alternativeYenilikçi Zeytin Temizleme Sistemi İle Zeytinyağı Kalitesinin İyileştirilmesi
dc.typeArticle

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