著者

Isam A. Mohamed Ahmed Fahad AL-Juhaimi Nurhan Uslu Mehmet Musa Özcan Elfadıl E. Babiker Kashif Ghafoor Magdi A. Osman Hesham A. A. Salih

出版者

Japan Oil Chemists' Society

雑誌

Journal of Oleo Science (ISSN:13458957)

巻号頁・発行日

pp.ess21058, (Released:2021-06-11)

被引用文献数

2

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In this study, the combined effect of different packaging materials (transparent PET, transparent glass, glass-PET bottle and tin), some aromatic herbs (thyme, rosemary, sage and olive leaf) and also their essential oils (thyme, rosemary and sage) on fatty acid composition of virgin olive oil was investigated during storage period. The initial amounts of the main fatty acids as oleic, palmitic and linoleic acids were determined as 72.89%, 11.89% and 8.96%, respectively. The addition of aromatic plants and essential oils did not effect the fatty acid profile. Also, packaging materials had a minor influence on fatty acids. In the 6th month of storage, the oleic acid contents of olive oils showed the increase in all of samples. The highest increase was observed in olive oil stored in glass-PET (74.30-75.01%), followed by stored in glass bottle (73.41-74.82%). Generally, during the storage, the differences of fatty acid contents were in minor level. The fatty acid composition of olive oils stored under different essential oil and extract concentrations showed partial differences depending on the extract type and concentration.