Effect of Ozonated Water Treatment on Fatty Acid Composition and Some Quality Parameters of Olive Oil |
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| Authors: | Sevilay K?r?? Aziz Tekin |
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| Affiliation: | 1. Residue Department, National Food Reference Laboratory, 06170 Ankara, Turkey;2. Department of Food Engineering, Faculty of Engineering, Ankara University, 06110 Ankara, Turkey |
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| Abstract: | The organic olives from Çine-Ayd?n (Turkey) were washed with tap or ozonated water for 2 and 5 min, respectively, and pressed to olive oil. The effects of wash treatments on fatty acid composition and several quality parameters of the oils were determined. The maximum values after 2-min ozonated water washes were 9.58 meqO2/kg, 0.73%, 2.44 and 0.16 for peroxide, free acid, K232 and K270 values, respectively, which were under the standard limits for extra-virgin olive oil. Five min of ozonated water washes also yielded acceptable results, except for a slight excess on K232 value. Ozonated water washes had almost no effect on fatty acid composition. |
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| Keywords: | Ozone Determination Olive Olive Oil Quality Pesticide Removal |
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