Investigation of the effect of olive leaf on the physical and chemical properties of peanut oil

In this study, with the addition of dried olive leaves to peanut oil, physical and chemical properties of peanut oil, quality properties of oils (free acidity, total acidity, peroxide value, K270, K232, K225, K268, K264, K272 ΔE values) were determined. In this study, it was aimed that how dried olive leaf would make a change in peanut oil on the amount of phenol compounds, fatty acid distribution and antioxidant activities. Olive leaves grown in Osmaniye were dried, ground under normal atmospheric conditions, added to peanut oil as powder granules at different rates and stored for 6 months. According to the results, it was determined that dried olive leaves affected the physical properties of peanut oil and the application in which the physical properties of peanut oil were best preserved was the application of peanut oil with the highest percentage of dried olive leaves added. While the effect of the applications on the total phenol compounds, the effect on the antioxidant activity values, the effect on the chlorophyll amount and the effect on the color in the peanut oil with the highest amount of dried olive leaf added, the effect on the free acidity, the effect on the total acidity, the effect on the peroxide and the effect on the specific absorption. was found to be insignificant. 17 fatty acids in peanut oil (Myristic acid, pentadecanoic acid, palmitic acid, palmitoleic acid, heptadecanoic/margaric acid, stearic acid, oleic acid, linoleidaic acid, arachidic acid, linoleic acid, gadoleic/eicosenoic acid, helinolenoic acid, , eicosadienoic acid, behenic acid, eicosatrionic acid, arachidoneic acid) have been defined. It was determined that the effect of dry olive leaf on the distribution of fatty acids was generally insignificant.