LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives

Basit Öğe Kaydı
dc.authoridAmanpour, Armin/0000-0001-9783-691X
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorAmanpour, Asghar
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:36:23Z
dc.date.available2025-01-06T17:36:23Z
dc.date.issued2019
dc.description.abstractThe current study was designed to find out how olive maturity indices (2.5, 3.5, and 4.5) affect the individual phenolic compounds and antioxidant potencies of olive oils produced from cv. Nizip Yaglik olives. Liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry in multiple reaction monitoring mode was utilized for the determination of phenolic composition qualitatively and quantitatively. Findings asserted a quite similar phenolic profile (14 phenols) depending on the various phenolic groups in all oils, while the concentration of total and individual phenolic compounds revealed significant differences between the samples statistically (p < 0.05). Among the individual phenolic classes in all samples, secoiridoids were the most prevailing group and their total content showed a clear significant decline as the olive fruits get ripened. Antioxidant potency values showed a clear diminution attitude during the maturation of the olives. The principal component analysis revealed that oils were discriminated from each other according to phenolic compounds and antioxidant potencies. Moreover, oils obtained from the unripe and medium-ripe fruits possessed a very good quality marked by their elevated phenolic levels.
dc.description.sponsorshipCukurova University [FDK-2015-5285]
dc.description.sponsorshipCukurova University, Grant/Award Number: FDK-2015-5285
dc.identifier.doi10.1002/jms.4326
dc.identifier.endpage238
dc.identifier.issn1076-5174
dc.identifier.issn1096-9888
dc.identifier.issue3
dc.identifier.pmid30593706
dc.identifier.scopus2-s2.0-85063087493
dc.identifier.scopusqualityQ2
dc.identifier.startpage227
dc.identifier.urihttps://doi.org/10.1002/jms.4326
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1856
dc.identifier.volume54
dc.identifier.wosWOS:000461885200004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Mass Spectrometry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectantioxidant activity
dc.subjectLC-DAD-ESI-M
dc.subjectMS
dc.subjectolive oil
dc.subjectphenolic compounds
dc.subjectripening
dc.titleLC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu