Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening

Basit Öğe Kaydı
dc.contributor.authorKoseoglu, Oya
dc.contributor.authorSevim, Didar
dc.contributor.authorKadiroglu, Pinar
dc.date.accessioned2025-01-06T17:37:47Z
dc.date.available2025-01-06T17:37:47Z
dc.date.issued2016
dc.description.abstractThe aim of this study was to discriminate the extra virgin olive oils (EVOO) based on quality characteristics, chemical composition and antioxidant activity according to ripening stages of olives. Two different olive varieties (Memecik and Gemlik) were obtained at different stages of ripening based on skin color (green, purple and black). Quality properties of olive oils; free fatty acidity, peroxide value, K-232 and K-270, purity properties; fatty acid and triacylglycerol (TAG) composition and antioxidant compounds like total phenol, carotenoid and chlorophyll content and antioxidant activity (oxidative stability, ABTS radical scavenging activity) analyses were performed. Higher amount of oleic, linoleic and palmitic acids were observed in olive oils. Oleic acid amount of olive oils decreased, linoleic acid increased with ripening. The most abundant TAG of olive oils were ECN 48, OOO, SLO + POO, ECN 46 and LOO/PLO. Olive oils were clearly classified by principal component analysis based on fatty acid and TAG composition. (C) 2016 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodchem.2016.06.027
dc.identifier.endpage634
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid27374577
dc.identifier.scopus2-s2.0-84975087409
dc.identifier.scopusqualityQ1
dc.identifier.startpage628
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2016.06.027
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2363
dc.identifier.volume212
dc.identifier.wosWOS:000378757800079
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectExtra virgin olive oil
dc.subjectRipening
dc.subjectQuality
dc.subjectChemical composition
dc.subjectAntioxidant activity
dc.subjectPrincipal component analysis
dc.titleQuality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening
dc.typeArticle

Dosyalar

Koleksiyon

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