The purpose of the study was to evaluate the effects of Syrian Kaissy olive oil (SKOO) adulteration and long storage periods on the basic quality indices namely, peroxide value (PV), acid value (AV), and absorbance of UV (K232, K270, ∆K and R (K232/K270) values). This study revealed that the quality indexes, including AV, PV, K232, K270 and ∆K values, of all SKOO specimens increased with increasing storage time. It was revealed that the K232, K270 and ∆K values of SKOO specimens stored for 1 and 2 years remained under the limits, established by International Olive Council (IOC), of 2.5, 0.22 and 0.01 units, respectively. While in some cases, the K232, K270 and ∆K values exceeded their respective limits after 8, 9 and 10 years of storage. The index of R (K232/K270) decreased with time of storage.
Abbadi J, Afaneh I, Ayyad Z, Al-Rimawi F, Sultan W, Kanaan K. American Journal of Food Science and Technology. 2014;162–74.
2.
Ait Taleb S, Boutoial K, Kzaiber F, Oussama A. Effect of aromatization by aromatic plants on the physicochemical, sensorial and oxidative stability of moroccan virgin olive oil. Int J Chem Mater Environ Res. 2016;73–7.
3.
Amereih S, Barghouthi Z, Marowan O. Detection and quantification of adulteration in olive oil using a uv-spectrophotometric method. 2014;14–9.
4.
Aued-Pimentel S, Alves Da Silva S, Takemoto E, Cano C. Stigmastadiene and specific extitntion (270 nm) to evaluate the presence of refined oils in virgin olive oil commercialized in brazil. Food Sci Technol. 2013;
5.
Al-Bachir M, Sahloul H. Fatty acid profile of olive oil extracted from irradiated and non-irradiated olive fruits. International Journal of Food Properties. 2017;(11):2550–8.
6.
Al-Bachir M, Koudsi A. Annals of the University Dunarea de Jos of Galati Fascicle V -Food Technology. 2016;(1):78–89.
7.
Baiano A, Terracone C, Viggiani I, Del Nobile A, M. Changes produced in extra-virgin olive oils from cv. coratina during a prolonged storage treatment. Czech Journal of Food Sciences. 2014;1–9.
8.
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;300557.
9.
Brkić Bubola K, Koprivnjak O, Sladonja B, Belobrajić I. Grasas y Aceites. 2014;65.
10.
Escudero A, Ramos N, La Rubia García M, Pacheco R. Influence of extreme storage conditions on extra virgin olive oil parameters: Traceability study. Journal of Analytical Methods in Chemistry. 2016;1–10.
11.
Commission implementing regulation no 1348. Official Journal of European Union (Regulation. 2013;
12.
Fernandes J, Umebara T, Lenzi M, Silva E. Image analysis for composition monitoring. commercial blends of olive and soybean oil. Acta Scientiarum Technology. 2013;35.
13.
Frankel E. Chemistry of extra virgin olive oil: Adulteration, oxidative stability, and antioxidants. 2010;5991–6006.
14.
Gonzalez D, Aparicio-Ruiz R, Aparicio R. Virgin olive oil -chemical implications on quality and health. 2008;602–7.
15.
Trade standard applying to olive oils and olive pomace oil. 2015;(9).
16.
Inthiram A, Mirhosseini H, Tan C, Mohamad R, Lai O. Application of multivariate analysis for detection of crude palm oil adulteration through fatty acid composition and triacylglycerol profile. Pertanika Journal of Tropical Agricultural Science. 2015;389–98.
17.
Jenisová Z, Braniša J, Jomová K, Porubská M. Variations of some nutrition values of olive oil by household using. Journal of Microbiology, Biotechnology and Food Sciences. 2014;(3):221–4.
18.
Kiritsakis A, Kanavouras A, Kiritsakis K. Chemical analysis, quality control and packaging issues of olive oil. European Journal of Lipid Science and Technology. 2002;628–38.
19.
Mulinacci N, Ieri F, Ignesti G, Romani A, Michelozzi M, Creti D, et al. The freezing process helps to preserve the quality of extra virgin olive oil over time: A case study up to 18months. Food Research International. 2013;2008–15.
20.
Nikolova K, Eftimov T, Antova G, Brabant D. Detection of corn and sunflower oil adulterations of olive oils using fluorescence spectroscopy. Trakya University Journal of Natural Sciences. 2013;(1):15–30.
21.
Nikolova K, Eftimov T, Perifanova M, Brabant D. Quick fluorescence method for the distinguishing of vegetable oils. Journal of Food Science and Engineering. 2012;674–84.
22.
Ninfali P, Bacchiocca M, Biagiotti E, Esposto S, Servili M, Rosati A, et al. A 3-year study on quality, nutritional and organoleptic evaluation of organic and conventional extra-virgin olive oils. Journal of the American Oil Chemists Society. 2008;(2):151–8.
23.
Noorali M, Barzegar M, Sahari M. Sterol and fatty acid compositions of olive oil as an indicator of cultivar and growing area. Journal of the American Oil Chemists Society. 2014;(9):1571–81.
24.
Ogutcu M, Mendes M, Yilmaz E. Sensorial and physico-chemical characterization of virgin olive oils produced in canakkale. Journal of the American Oil Chemists Society. 2008;(5):441–56.
25.
Papuc C, Nicorescu V, Durdun C. Evaluation of antioxidant activity of some plant extracts upon vegetal oils under thermal oxidation. American-Eurasian Journal of Sustainable Agriculture. 2009;157–64.
26.
IJFS October. 2019;34–42.
27.
Silva S, Rodrigues Anjos C, Cavalcanti R, Dos Santos, Celeghini R. Evaluation of extra virgin olive oil stability by artificial neural network. Food Chemistry. 2015;35–43.
28.
Souza F, De Almeida L, Batista F, De S, Rios M. Uv-visible spectroscopy study of oxidative degradation of sunflower biodiesel. Energy Sci Technol. 2011;56–61.
29.
Tanoitu K, Elamrani A, Serghini-Caid H, Tahani N. Quality of olive oils produced in east of morocco. Electron Journal of Environmental, Agricultural and Food Chemistry (EJEAFCHe). 2011;(7):2439–540.
30.
Vacca V, Del Caro A, Poiana M, Piga A. Effect of storage period and exposure conditions on the quality of bosana extra-virgin olive oil. Journal of Food Quality. 2006;(2):139–50.
31.
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;(3):237–42.
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.
