Eleventh International Conference on Food Studies

Abstract

Oil, moisture, ash, color and total phenol analyzes were performed to chracterize the physicochemical and biochemical properties of the kernels of the raw Domat and Gemlik varieties of olives. The color of the olive seeds were evaluated. The oil content of Gemlik seed was 21.13%, the K232 value of the oil was1.0015 and the K270 value was 0.142. According to the Turkish Food Codex Olive Oil and Olive Oil Communiqué, the K232 value of extra virgin olive oil should be maximum 2.6 and the K270 value should be maximum 0.25. When the UV absorbance was examined as a result of the analysis of the sample, it was observed that the oil properties of the olive seeds were lower than the maximum values given for extra virgin olive oil in the communiqué. It was determined that the moisture and ash content of Gemlik seed was 39.60% and 2.70%. It was determined that the moisture and ash content of Domat variety seed was 36.17% and 2.36%. Total phenolic contents of Gemlik and Domat seed were determined 338.54 mg GA /100 g and 506.65 mg GA / 00 g, respectively.