LC-ESI-MS characterization of phenolic profiles Turkish olive oils as influenced by geographic origin and harvest year

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dc.contributor.authorKesen, Songul
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:30:00Z
dc.date.available2025-01-06T17:30:00Z
dc.date.issued2014
dc.description.abstractThe purpose of this investigation was to evaluate and compare the differences in the phenolic fractions and antioxidant properties of virgin olive oils from the Nizip yaglik and Kilis yaglik olive varieties cultivated in native and different olive growing areas of Turkey. The phenolic composition of olive oils was carried out by HPLC-DAD and identifications were made by LC-MS. Fourteen phenolic compounds were identified and among these compounds elenolic acid, tyrosol and hydroxytyrosol were the most dominant. Based on the results, there was no difference in distribution of phenolic compounds, but the total phenolic content in oil from native regions was higher than in oil from Bornova regions. The antioxidant capacity of olive oil extracts was determined by two different methods, including DPPH and ABTS. In both methods, antioxidant capacity values were higher in oil from native regions. © 2013 AOCS.
dc.description.sponsorshipCukurova University, (110O602, ZF-2010-D24); TUBITAK; Türkiye Bilimsel ve Teknolojik Araştirma Kurumu, TÜBITAK
dc.identifier.doi10.1007/s11746-013-2380-3
dc.identifier.endpage394
dc.identifier.issn0003-021X
dc.identifier.issue3
dc.identifier.scopus2-s2.0-84899428046
dc.identifier.scopusqualityQ2
dc.identifier.startpage385
dc.identifier.urihttps://doi.org/10.1007/s11746-013-2380-3
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1449
dc.identifier.volume91
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer Verlag
dc.relation.ispartofJAOCS, Journal of the American Oil Chemists' Society
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectABTS
dc.subjectAntioxidant capacity
dc.subjectDPPH
dc.subjectHarvest year
dc.subjectOlive oil
dc.subjectPhenolic compounds
dc.titleLC-ESI-MS characterization of phenolic profiles Turkish olive oils as influenced by geographic origin and harvest year
dc.typeArticle

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