The Effects of Different Malaxation Parameters Used in the Production of Olive Oil from Gemlik and Memecik Varieties on the Amount of Biophenol and Sensory Profile

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The Effects of Different Malaxation Parameters Used in the Production of Olive Oil from Gemlik and Memecik Varieties on the Amount of Biophenol and Sensory Profile

Objective: Extra virgin olive oil is the basic and unique nutritient of Mediterneandiet. Extra virgin olive oil has a
long storage time more than other vegetable oils. Antioxidation structure of Extra virgin olive oil is because of its
fatty asit composition profile and amount of biophenol. Biophenols have possitive effect on coroner heart
disease, some kind of cancer’s and immun system. Extra virgin olive oil’s sensorial characteristics and amount of
biophenol are about to its storage time and storage temperature.

Materiel and Methods: In this study; Extra virgin olive oil’s from Gemlik and Memecik variety; its amount of
biophenol, sensorial characteristics are examined which samples are produced by using different tempratures
and different malaxation time.

Results and Conslusion:As a result of this study, information was obtained on the conditions of the production
of olive oil containing the highest amount of biophenoland the best sensory properties for natural extra virgin
olive oils, and whether these conditions differ depending on the type. It is known that there is a difference
between varieties and applications, bitterness and causticity come from biophenols In this context, it has been
determined that Memecik variety has high pungency values, Gemlik variety has lower bitterness and pungency if
it is compared to other varieties.



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