Optimization of the Sterol Compounds of Memecik Olive Oils

Sterols are one of the most important components which are the unsaponifiable fraction of the olive oil. Sterols have positive effects on health and they are very important in terms of nutrition. In this study, sterol composition in olive oils produced from fruits harvesting at different three maturity period were investigated. The olive oil extraction was carried out different malaxation temperature and time to testing designs created using the central composite design. Response surface methodology (RSM) was utilized statistical tool for optimization using Minitab Software (Minitab 16.1.1). Full quadratic second order regression model was proposed for the prediction of process responses. Adequacies of models were evaluated by checking regression coefficient for each model. Sterol composition was determined by gas chromatography–flame ionization detector (GC-FID).