7th Edition of

International Nutrition Research Conference

March 27-28, 2025 | Singapore

Nutri 2023

Sahnur Irmak

Speaker at International Nutrition Research Conference 2023 - Sahnur Irmak
Department of Food Technologies, Turkey
Title : The determination of irradiation on total biophenol quantity during storage of natural black table olives


In this study, the effects on the shelf life and quality of the methods used in the production and preservation of the Gemlik variety natural black table olives produced with low salt (2%) using different methods were determined. As a result of the study, it was ensured that table black olives were produced with less salt (2%) and that natural black olives with less salt could be stored on the shelves for at least 6 months without using any preservatives. The gamma irradiation method (1, 3 and 5 kGy) was applied for the first time in the preservation of table olives and its effect on quality was relatively similar to other applications. The reducing effect of 5 kGy dose on total phenolic substance was found to be higher than other doses.

Audience takeaway:

  • All the table olive sector will be able to use that they learn. Table olives are a food that should be well preserved. It is especially important for consumers who want to consume natural products. Salt and acidity are important parameters in the preservation of table olives. In addition, when low salt content is used, it must be pasteurized. If it is to be consumed without pasteurization, preservatives must be used. For this reason, storage conditions must be improved in order to be presented to the consumer without the use of preservatives. Irradiation can also be one of these preservation conditions.
  • Viewers will have information about irradiated foods. Manufacturers will learn that they can create alternatives with such a food preservation process in the future.
  • Yes. this research is research that other faculty members can use to expand their research or teaching. This research shows that applications made with low amount of radiation can be easily used in food preservation.
  • This can provide a practical solution that can simplify a designer's job or make it more efficient. It can create an opening especially in the preservation of foods.
  • it can improve the accuracy of a design or provide new information to help with a design problem. In this research, this is the first time it has been tried in terms of table olives.


Sahnur Irmak has a PhD degree in Food Chemistry Science. Since 2000 he worked as Researcher in the Department of Food Technology, Olive Research Institute (ORI), İzmir, TÜRKİYE. He is an accredited by COI International olive oil taster since 2015. He is a member of the jury in national and international olive oil and table olive tasting competitions. He is an expert on organoleptic assessment, nutritional characteristics, table olive and olive oil processing technology. He is the panelist of Olive Research Institute which IOC recognized tasting panel of olive oil. Nowadays, Also, he starts to study PRIMA PROJECT 2022 about “Microbial resources for a sustainable olive oil system and a healthier Mediterranean food: from by-products to functional food”.