Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali

Basit Öğe Kaydı
dc.authoridKesen, Songul/0000-0003-0587-1721
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorKesen, Songul
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:38:19Z
dc.date.available2025-01-06T17:38:19Z
dc.date.issued2013
dc.description.abstractVolatile and phenolic compositions of olive oil obtained from the cv. Halhali were investigated in the present study. Fruits were harvested at the optimum maturity stage of ripeness and immediately processed with cold press. Simultaneous distillation/extraction (SDE) with dichloromethane was applied to the analysis of volatile compounds of olive oil. Sensory analysis showed that the aromatic extract obtained by SDE was representative of olive oil odour. In the olive oil, 40 and 44 volatile components were identified and quantified in 2010 and 2012 year, respectively. The total amount of volatile compounds was 18,007 and 19,178 mu g kg(-1) for 2010 and 2012, respectively. Of these, 11 compounds in the 2010 and 12 in the 2012 harvest presented odour activity values (OAVs) greater than 1, with 1-octen-3-ol, ethyl-3-methyl butanoate, (E)-2-heptenal and (E,Z)-2,4-decadienal being those with the highest OAVs in olive oil. The high-performance liquid chromatographic method coupled with diode-array detection was used to identify and quantify phenolic compounds of the olive oil. A total of 14 phenolic compounds in both years were identified and quantified in olive oil. The major phenolic compounds that were identified in both years were hydroxytyrosol, tyrosol, elenolic acid, luteolin, and apigenin. Antioxidant activity of olive oil was measured using the DPPH and ABTS methods.
dc.identifier.doi10.1007/s11746-013-2327-8
dc.identifier.endpage1696
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue11
dc.identifier.scopus2-s2.0-84887111872
dc.identifier.scopusqualityQ2
dc.identifier.startpage1685
dc.identifier.urihttps://doi.org/10.1007/s11746-013-2327-8
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2534
dc.identifier.volume90
dc.identifier.wosWOS:000325968900010
dc.identifier.wosqualityQ2
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.subjectHalhali olive oil
dc.subjectVolatile
dc.subjectPhenolic
dc.subjectAntioxidant activity
dc.subjectOdour activity value
dc.titleCharacterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu