Determination of chemical parameters and storage stability of extra virgin olive oil extracted by Mobile Olive Oil Processing Unit | OCL

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Table 1

Oxidative stability parameters and color values of Tavşan Yüreği (Antalya) olive oils during 12 months of storage.

Storage period (Month)	Free fatty acid content (%)	Peroxide value (meqO₂/kg yağ)	K₂₃₂	K₂₇₀	L value	a value	b value
0	0.1 ± 0.00^c	14.76 ± 0.02ⁱ	1.9 ± 0.00^f	0.11 ± 0.00ⁱ	32.82 ± 0.01^a	0.69 ± 0.01^f	8.17 ± 0.06^d
1	0.2 ± 0.00^b	14.79 ± 0.04ⁱ	0.6 ± 0.00^h	−0.12 ± 0.00^m	33.74 ± 1.54^a	0.68 ± 0.02^f	8.16 ± 0.08^d
2	0.2 ± 0.00^b	16.23 ± 0.06^h	0.3 ± 0.00^j	0.67 ± 0.00^b	33.24 ± 0.04^a	0.94 ± 0.01^ef	8.92 ± 0.02^cd
3	0.3 ± 0.00^a	17.59 ± 0.02^g	0.4 ± 0.00ⁱ	0.32 ± 0.00^d	33.27 ± 0.06^a	1.11 ± 0.02^def	8.75 ± 0.23^cd
4	0.3 ± 0.00^a	17.64 ± 0.02^g	2.1 ± 0.00^e	0.16 ± 0.00ⁱ	33.27 ± 0.01^a	1.31 ± 0.02^def	8.99 ± 0.06^cd
5	0.3 ± 0.00^a	17.97 ± 0.02^f	0.7 ± 0.00^g	0.88 ± 0.00^a	33.29 ± 0.04^a	1.44 ± 0.01^cde	9.19 ± 0.11^bcd
6	0.3 ± 0.00^a	17.98 ± 0.01^f	2.4 ± 0.00^c	0.20 ± 0.00^f	34.32 ± 0.12^a	2.07 ± 0.01^abc	11.03 ± 0.08^a
7	0.3 ± 0.00^a	19.45 ± 0.06^e	3.2 ± 0.00^a	0.62 ± 0.00^c	33.27 ± 0.90^a	2.07 ± 0.14^abc	9.85 ± 1.08^bc
8	0.3 ± 0.00^a	19.76 ± 0.02^d	2.4 ± 0.00^c	0.30 ± 0.00^e	27.25 ± 2.93^c	1.06 ± 0.09^def	3.16 ± 0.69^e
9	0.3 ± 0.00^a	19.85 ± 0.04^d	2.1 ± 0.00^e	0.14 ± 0.00^j	34.15 ± 0.23^a	2.31 ± 0.03^a	10.84 ± 0.44^a
10	0.3 ± 0.00^a	20.64 ± 0.00^c	2.5 ± 0.00^b	0.17 ± 0.00^h	29.75 ± 0.81^b	1.66 ± 0.45^bcd	11.12 ± 0.06^a
11	0.3 ± 0.00^a	24.76 ± 0.02^b	2.1 ± 0.00^e	0.13 ± 0.00^k	33.88 ± 0.50^a	2.24 ± 0.10^ab	10.28 ± 0.91^ab
12	0.3 ± 0.00^a	26.52 ± 0.07^a	2.2 ± 0.00^d	0.18 ± 0.00^g	33.04 ± 0.10^a	2.31 ± 0.04^b	9.43 ± 1.00^bcd

^*Different superscript letters (a–i) in the same column indicate significant differences between mean values (P < 0.01).

N = 26.

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