The effects of different alti̇tude and harvest periods on olive oil quality

This thesis was carried out in order to examine the olive oils obtained from the Memecik variety olives harvested at different altitudes and maturity indices in Muğla region in terms of three different quality parameters. The samples were harvested at an altitude of 40 m from Zeytinalanı neighborhood of the Köyceğiz district of Muğla province, from Pınar District at an altitude of 220 m, and from Yeşilyurt neighborhood of Menteşe district at an altitude of 520 m, in three different maturity indexes and olive oils were obtained. After calculating the maturity index of olive fruits, olive oils were calculated. The olive oils obtained were stored at -18 °C until the date of analysis (until they were sent to the analysis laboratory). Analyses were made in terms of free fatty acidity, peroxide number and total biophenol content. According to the results of the study, it was determined that the maturity index and altitude had a statistically significant effect on the free fatty acidity value. The lowest fatty acidity value was found in the samples with an altitude of 220 m and a maturity index of 0. The highest fatty acidity value was found in samples with an altitude of 40 m and a maturity index of 3. It was determined that the maturity index and altitude had a statistically significant effect on the peroxide number value. The lowest peroxide number value was found in samples with an altitude of 220 m and a maturity index of 0. The highest peroxide number value was found in samples with an altitude of 520 m and a maturity index of 3. It was determined that the maturity index to the average phenol amount value was statistically significant. The lowest amount of phenolic substance was found in samples with a maturity index of 0 at an altitude of 220 m. The highest amount of phenolic substance was found in samples with 3 maturity indexes at an altitude of 220 m.