Evaluation of Olive Preservation Methods on Bioactive Constituents and Antioxidant Properties of Olive Oils

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dc.contributor.authorIrmak, Sahnur
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorOtles, Semih
dc.date.accessioned2025-01-06T17:43:49Z
dc.date.available2025-01-06T17:43:49Z
dc.date.issued2017
dc.description.abstractThe purpose of this study was to determine the effects of preservation methods on less salty natural black table olives by evaluating the extracted olive oils. For this purpose, olives of the Gemlik variety obtained in two harvest years were brined and dry salted with 2 and 4% levels of salt and packaged with vacuum and modified atmosphere (60% N-2 and 40% CO2) and treated with gamma irradiation (0, 1, 3, 5 kGy). The olive oil extraction process was applied to raw olives, olives after fermentation and olives at 4th and 8th months of storage time. Bioactive component analyses including total carotenoid, total chlorophyll, alpha-tocopherol analyses and antioxidant properties were performed along with determination of free fatty acids content (FFA) and peroxide values (PV). FFA and PV increased while alpha-tocopherol (TO), total chlorophyll (TCH), total carotenoids (TC) and antioxidant activity (DPPH center dot radical scavenging assay) values decreased with storage and increment of irradiation dosage. Principal components analyses (PCA) showed that olive oils were discriminated clearly according to harvest year, salt content and processing type (dry-salting and brining). Overall, this study revealed that chemical parameters of olive oils as the main component of the olives were affected by the harvest year, processing and preservation conditions along with fermentation and storage period of olives.
dc.identifier.doi10.1007/s11746-017-2971-5
dc.identifier.endpage609
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85015694354
dc.identifier.scopusqualityQ2
dc.identifier.startpage595
dc.identifier.urihttps://doi.org/10.1007/s11746-017-2971-5
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2818
dc.identifier.volume94
dc.identifier.wosWOS:000398849700010
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal 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.subjectOlive oil
dc.subjectIrradiation
dc.subjectBioactive
dc.subjectAntioxidant
dc.subjectPackaging
dc.subjectPCA
dc.titleEvaluation of Olive Preservation Methods on Bioactive Constituents and Antioxidant Properties of Olive Oils
dc.typeArticle

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