Determining some physiochemical properties of olive oil stored under different storage conditionss

Olive oil is an oil suitable for direct consumption with its high nutritional values and antioxidant properties. However, in order to preserve these properties, it must be stored in suitable conditions and packages. Today, due to the little awareness of the storage conditions of olive oil, a product that can do more harm than good to our health enters our tables. In our research, besides some quality analyzes of olive oils traded in various packages on the market shelves and on the roadside, the effects of some physicochemical properties on the quality were investigated. The study was kept at room temperature for 10 months, in five different containers in a bright environment and in five different containers in a dark environment, exposed to direct sunlight. Storage containers are transparent pet bottle, amber colored transparent pet bottle, glass bottle, dark colored glass bottle and tin bottle. Free fatty acidity, peroxide analysis, Ph and thermal conductivity values were measured periodically every month (1 month) for ten months and the results were examined. As a result, it was determined that olive oils kept in dark colored glass bottles and tin bottles in the dark environment preserved their acidity and peroxide values better than the others. It has been predicted that the Ph value of olive oils kept in a bright environment decreases with the effect of temperature and light, the thermal conductivity increases and decreases depending on the temperature, and therefore, toxic substances harmful to health can pass into the oil depending on the property of the stored material.