The effects of different storage conditions and duration on the quality of olive oils obtained by adding leaves to olives grown in the Black Sea Region

In this study, olive oil obtained from Patos olive variety grown in Akçaabat district of Trabzon province was added to the quality criteria and antioxidant compounds in certain proportions (0% (no leaf addition), 5% and 10%) and their antioxidant properties were stored for 12 weeks in light, dark, hot and cold storage. The total phenolic content of control and leaf plant and natural oils ranged between 282.55- 1211.16 mg CAE/kg. The total phenolic content, which was 811.16 mg CAE/kg in the control group olive oil samples at the beginning of the storage period, decreased rapidly during the storage period and at the end of the 12th week, this value was determined as 282.55 mg CAE/kg. ABTS antioxidant capacity value, which was 88.45 μmol TE/100g in the control group olive oil samples at the beginning of the storage period, decreased rapidly during the storage period and at the end of the 12th week, this value was determined as 38.24 μmol TE/100g oil. The free acidity values obtained during the storage of the oils for 12 weeks exceeded the limit value for extra virgin olive oil. These values, which have peroxide values in the range of 6.35-24.70 meq O2/kg for dark, light, cold and warm environments, respectively, were found to be lower than the upper limit reported in the aforementioned communique. It was determined that K232 and K270 values increased during the storage period, and there were differences between the oils according to the leaf addition rates at the end of 12 weeks of storage. In conclusion, in our study, it was determined that as the rate of leaf addition to olive oils increased, the antioxidant content and antioxidant activity of the oils increased. It was determined that oils with high antioxidant activity (phenolic compounds, color substances) and oils stored in dark storage conditions are more resistant to oxidation than other environmental conditions (light, cold and hot), and storage under dark conditions protects the oils better.