Effects of Filtration on the Quality Properties of Extra Virgin Olive Oils during Storage

Basit Öğe Kaydı
dc.authoridsevim, didar/0000-0003-0236-2294
dc.contributor.authorKoseoglu, Oya
dc.contributor.authorSevim, Didar
dc.contributor.authorKadiroglu, Pinar
dc.date.accessioned2025-01-06T17:37:52Z
dc.date.available2025-01-06T17:37:52Z
dc.date.issued2019
dc.description.abstractIn this study, the effects of filtration on quality parameters, chemical characteristics, antioxidant activity, and oxidative stability (OS) of Turkish olive oils during the storage period of 12 months were investigated. The olive oil free acidity (% oleic acid per 100 g of olive oil) (free fatty acidity, FFA), peroxide values (PV) (meq O-2 kg(-1) oil), and UV spectrophotometric indices (K-232 and K-270 measurements) were used for evaluating the quality parameters of olive oils. alpha-tocopherol analysis, total phenolic content (TPC), total chlorophyll and carotenoid analyses, and 2,2-diphenyl-1-picrylhydrazyl (DPPH center dot) radical-scavenging activity (RSA) assays were carried out. Chromatographic methods were applied to determine the fatty-acid and triacylglycerol (TAG) composition, the content of methyl and ethyl esters (FAEE and FAME), and the content of fatty acids of olive oils. Univariate and multivariate statistical methods were performed to evaluate results. Univariate data analysis results showed that filtration of Ayvalik, Memecik, and Domat olive oils had no considerable influence on quality parameters, antioxidant compounds, FAEE and FAME, antioxidant activity, and OS, except TPC (P < 0.05). A significant difference between the samples was determined regarding storage times of the olive oils. Principal component analysis (PCA) analysis revealed that olive oils were grouped according to storage periods of the olive oils regarding fatty-acid and triacylglycerol (TAG) composition while there was no clear separation among the samples according to the filtration process. However, qualitative and quantitative changes took place on minor and major components of olive oils during the storage period.
dc.identifier.doi10.1002/aocs.12168
dc.identifier.endpage301
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85056352280
dc.identifier.scopusqualityQ2
dc.identifier.startpage291
dc.identifier.urihttps://doi.org/10.1002/aocs.12168
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2401
dc.identifier.volume96
dc.identifier.wosWOS:000460644700007
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
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.subjectFiltration
dc.subjectOlive oil
dc.subjectQuality
dc.subjectPCA
dc.titleEffects of Filtration on the Quality Properties of Extra Virgin Olive Oils during Storage
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu