Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS

Basit Öğe Kaydı
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridKesen, Songul/0000-0003-0587-1721
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorKelebek, Haşim
dc.contributor.authorKesen, Songul
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:38:19Z
dc.date.available2025-01-06T17:38:19Z
dc.date.issued2015
dc.description.abstractThe purpose of this research was to evaluate and compare the differences in the phenolic composition, antioxidant properties, and fatty acids of virgin olive oils from the Ayvalik, Gemlik, and Memecik olive varieties cultivated in their respective growing areas over two harvest years. The phenolic composition of olive oils was carried out by liquid chromatography coupled with diode array detection and electrospray ionization mass spectrometry analysis and the fatty acid composition was determined by gas chromatography analysis. Fourteen phenolic compounds were identified and, among these, the most dominant were elenolic acid, tyrosol, and hydroxytyrosol. For olives from both years, the highest total phenolic content was determined in Memecik followed by Ayvalik and Gemlik. 2,2-diphenyl-1-picryl hydrazyl and 2,2 '-azino-bis- (3-ethyl-benzothiazoline-6-sulphonic acid) methods were used to determine the antioxidant capacity of the olive oil extracts. In both methods, the antioxidant capacity values were higher for oil from cv. Ayvalik. Thirteen fatty acids were identified and quantified in all samples. Oleic acid was the highest concentration and this acid was more dominant in Gemlik oils.
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK) [110O602]
dc.description.sponsorshipThe authors thank the Scientific and Technical Research Council of Turkey (TUBITAK) for financial support for this research project (Project No. 110O602).
dc.identifier.doi10.1080/10942912.2014.968788
dc.identifier.endpage2245
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue10
dc.identifier.scopus2-s2.0-84936803354
dc.identifier.scopusqualityQ2
dc.identifier.startpage2231
dc.identifier.urihttps://doi.org/10.1080/10942912.2014.968788
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2537
dc.identifier.volume18
dc.identifier.wosWOS:000356197700012
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofInternational Journal of Food Properties
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectHarvest year
dc.subjectPhenolic compound
dc.subjectFatty acid
dc.subjectAntioxidant capacity
dc.subjectOlive oil
dc.titleComparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu