The effect of co2 and n2 gas applications for the storage of olive on phenolic compounds, fatty acid compositions and quality of olive oil

In this study, the effect of gas applications and storage period on physical and chemical properties of olives, specification of oil quality (free acidity, peroxide value and K270, K232, ∆E values), amount of phenolic compounds, fatty acid composition and antioxidant activities were determined. Gemlik olives grown in Osmaniye were stored under CO2, N2 and atmospheric conditions (control) for 0, 5, 15 and 25 days. According to the obtained results, gas applications effected physical properties of olives and CO2 is the optimal atmosphere in order to protect physical properties of olives. While the effect of gas application on the total phenolic compounds of oil obtained from stored olives found significant, on antioxidant activity values remained insignificant. 12 fatty acid (palmitic, palmiteloic, heptadekanoic, heptadesenoic, stearic, oleic, linolenic, linoleic, arachidic, behenic, dekosadienoic and lignoseric) were identified from olive oils. The effect of gas application on fatty acid composition were found to be insignificant. 7 phenolic compounds (tyrosol, syringic acid, vanilin, p-coumaric acid, oleuropein, cinnamic acid and luteolin) detected from olive oil and luteolin was main phenolic compound in olive oils.