The objective of this study was to investigate the effects of gamma irradiation at doses of 0, 1, 2 and 3 kGy, and storage time of olive fruits for 0, 30 and 45 days on changes in chemical properties of olive oil during storage periods of 0, 6 and 12 months. The initial acidity value (AV), peroxide value (PV), Thiobarbituric Acid (TBA), phenolic content, iodine value (IV) and saponification value (SV) of virgin olive oil obtained from olives fruits immediately after harvest (at day zero) were 1.04%, 3.06 mEqO2 kg−1 oil, 0.025 mg MDA kg−1 oil, 314.71 mg gallic acid kg−1 oil, 93.38 gI2 100 g−1 oil and 194.88 mg KOH g−1 oil, respectively. In general, the AV and PV of olive oil was increased by gamma irradiation, while the phenolic and IV of olive oil was deceased by gamma irradiation and storage time. The TBA value and SV of olive oil was not significantly (p>0.05) changed by gamma irradiation.
Abiodun O, Akinoso R, Olosunde O, Adegbite J, Omolola O. Nutritional quality and essential oil compositions of thaumatococcus danielli (benn.) tissue and seed. Food Chemistry. 2014. p. 286–91.
2.
Afify A, Rashed M, Ebtesam A, El-Beltagi H. Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils. Grasas Y Aceites. 2013. p. 356–68.
3.
Anjum F, Anwar F, Jamil A, Iqbal M. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil. Journal Of The American Oil Chemists Society. 2006. p. 777–84.
4.
Antonio A, Ramalhosa E, Botelho M, Quintana B, Trigo M, Ferreira A, et al. Irradiação gama de castanhas calibradas provenientes de uma unidade industrial: cor e textura. 2011.
5.
Aouidi F, Ayari S, Ferhi H, Roussos S, Hamdi M. Gamma irradiation of air-dried olive leaves: effective decontamination and impact on the antioxidative properties and on phenolic compounds. Food Chemistry. 2011. p. 1105–13.
6.
Artajo L, Romero M, Morello J, Motilva M. Enrichment of refined olive oil with phenolic compounds: evaluation of their antioxidant activity and their effect on the bitter index. Journal Of Agricultural And Food Chemistry. 2006. p. 6079–88.
7.
El-Aziz A, El-Kalek H. Antimicrobial proteins and oil seeds from pumpkin (cucurbita moschata). Nature and Science. 2011. p. 105–19.
8.
Al-Bachir M, Zeinou R. Effect of gamma irradiation on the microbial load, chemical and sensory properties of goat meat. Acta Alimentaria. 2014. p. 264–72.
9.
Al-Bachir M. Quality characteristics of oil extracted from gamma irradiated IJFS April. 2015. p. 79–88.
10.
Effect of storage and irradiation on olive oil 87 peanut (arachis hypogea l.) Radiation Physics And Chemistry. p. 56–60.
11.
Al-Bachir M. Studies on the physicochemical characteristics of oil extracted from gamma irradiated pistachio (pistacia vera l.) Food Chemistry. 2015. p. 175–9.
12.
Al-Bachir M. Some microbial, chemical and sensorial properties of gamma irradiated sesame (sesamum indicum l. 2016.
13.
Food Chemistry. p. 191–7.
14.
Baiano A, Terracone C, Viggiani I, Del Nobile M. Changes produced in extra-virgin olive oils from cv. coratina during a prolonged storage treatment. Czech Journal Of Food Sciences. 2014. p. 1–9.
15.
Bhat R, Sridhar K, Tomita-Yokotani K. Effect of ionizing radiation on antinutritional features of velvet bean seeds (mucuna pruriens). 2007. p. 860–6.
16.
Blatchly R, Delen Z, O’hara P. Making sense of olive oil: simple experiments to connect sensory observations with the underlying chemistry. Journal Of Chemical Education. 2014.
17.
Cecchi T, Passamonti P, Cecchi P. Study of the quality of extra virgin olive oil stored in pet bottles with or without an oxygen scavenger. Food Chemistry. 2010. p. 730–5.
18.
Alimentarius C. Codex standard for olive oils and olive pomace oils. 2003. p. 1–8.
19.
Enujiugha V, Olotu I, Malomo S, Sanni T. The effect of r-irradiation and cooking on the physicochemical properties of african oil bean seed (pentaclethra macrophylla benth) and its oil extract. Journal of Food Research. 2012. p. 2–189.
20.
Fernandes-Silva A, Gouveia J, Vasconcelos P, Ferreira T, Villalobos F. Effect of different irrigation regimes on the quality attributes of monovarietal virgin olive oil from cv. Grasas Y Aceites. 2013. p. 41–9.
21.
Garcia-Gonzalez D, Aparicio R. Research in olive oil: challenges for the near future. Journal Of Agricultural And Food Chemistry. 2010. p. 12569–77.
22.
Gutfinger T. Polyphenols in olive oils. Journal Of The American Oil Chemists Society. 1981. p. 966–8.
23.
Hong S, Kim J, Cho S, Park H. The effect of gamma irradiation on oleic acid in methyl oleate and food. Food Chemistry. 2010. p. 93–7.
24.
Standard Methods for the Analysis of Oils, Fats and Derivates. International Union of Pure and Applied Chemistry; 2015. p. 1165–70.
25.
Hautffenne A;, Oxford U, Jenisová Z, Branisa J, Jomová K, Porubská M. Variations of some nutrition values of olive oil by household using. Biotechnology and Food Sciences. Blackwell Scientific Publications Inc; 2014. p. 221–4.
26.
Khattak K, Simpson T, Ihasnullah. Effect of gamma irradiation on the microbial load, nutrient composition and free radical scavenging activity of nelumbo nucifera rhizome. Radiation Physics And Chemistry. 2009. p. 206–12.
27.
Koseki P, Villavicencio A, Brito M, Nahme L, Sebastiao K, Rela P, et al. 12th International Meeting on Radiation Processing (IMRP-12). Official Methods of Analysis. 2002. p. 681–4.
28.
Okogeri O, Okoro B. Storage stability and sensory attributes of crude palm oil adulterated with red dye. European Journal of Agriculture and Forestry Research. 2014. p. 10–7.
29.
Onyeike E, Acheru G. Chemical composition of selected nigerian oil seeds and physicochemical properties of the oil extracts. Food Chemistry. 2002. p. 431–7.
30.
Sadecka J. Influence of two sterilisation ways, gamma-irradiation and heat treatment, on the volatiles of black pepper. Czech Journal Of Food Sciences. 2010. p. 44–52.
31.
Snedecor G, Cochran W. Statistical methods. State University Press; 1988. p. 221.
32.
Uquiche E, Jerez M, Ortiz J. Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from chilean hazelnuts (gevuina avellana mol). Innovative Food Science & Emerging Technologies. 2008. p. 495–500.
33.
Vekiari S, Papadopoullou P, Kiritsakis A. Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes. Grasas Y Aceites. 2007. p. 237–42.
34.
Yusuf K, Olaniyan A, Atanda E, Sulieman I. Effects of heating temperature and seed condition on the yield and quality of mechanically expressed groundnut oil. 2014. p. 73–8.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
