The effect of using sea water in the washing process on olive oil quality

Objective: The aim of this thesis was to determine the effect of using seawater in the washing stage of olive oil production on the quality and fatty acid composition of the oil obtained. The interaction of pesticide residues, if any, in olives from the orchard with seawater was also analyzed. It is aimed to consume water, which is our natural resource, in a sustainable way in olive oil mills. Material and Methods: In the study, Edremit variety olives were washed with three different washing water compositions: water, water:sea water (50:50, v:v) and sea water. Oil samples obtained from each production were evaluated in terms of free acid, peroxide, specific absorption values, biophenol and pesticide contents and fatty acid compositions. Results: The results revealed that free acidity and K270 values increased, while K232 and peroxide values decreased with the use of sea water in the washing water. Washing with sea water caused a decrease in the amount of unsaturated fatty acids and an increase in the amount of saturated fatty acids in the oil obtained. An inverse correlation was found between oleic acid and linoleic acid which are the main fatty acids. Conclusion: The results obtained in this thesis show that the use of seawater as washing water does not cause a significant loss in oil quality and can be used as an alternative water source in olive oil production. Keywords: Olive Oil, Seawater, Sustainability, Quality, Fatty Acid Composition.