Investigation of minor components obtained by organic olive oil from different types their degree of maturity

Organic olive which is raised under the certain conditions of organic agriculture. In this study, the organic Memecik and organic Ayvalık cultivar olives, which are raised in a organic 460 acres farm in Datça Muğla, are harvested with hand in September, October, November and December 2012. The moisture, oil, maturity index, weight of a hundred olives and widht-height of a hundred of the olives are analyzed. Every month, the oil analyzed of its acidity, peroxide value, absorbency in UV, o-diphenol, fatty acid and sterol composition, wax, shelf life. Maturity index increases, parameters of free fatty acid, peroxide value, heptadecanoic acid, heptadesenoic acid, stearic acid, arachidic acid, cholesterol, cleresterol, delta-7 avenasterol, eritthrodiol+uvaol are increased in organic Ayvalık cultivar olives during fruit ripening. Parameters of o-diphenol palmitic acid and beta-sitosterol are decreased and miristic acid and oleic acid showed no change in organic Ayvalık cultivar. Parameters of shelf life first increased but then decreased in both cultivar olives. Maturity index increases, parameters of free fatty acid, perokside value, K232, clerosterol, delta-7-stigmastenol are increased in organic Memecik cultivar olives during fruit ripening. Parameters of o-diphenol, pamitic acid, palmitoleic acid, campestanol are decreased in organic Memecik cultivar.