Effects of Variety, Maturation and Growing Region on Chemical Properties, Fatty Acid and Sterol Compositions of Virgin Olive Oils

Basit Öğe Kaydı
dc.contributor.authorKonuskan, Dilsat Bozdogan
dc.contributor.authorMungan, Burcu
dc.date.accessioned2024-09-18T20:52:52Z
dc.date.available2024-09-18T20:52:52Z
dc.date.issued2016
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractChemical properties, fatty acid and sterol compositions of olive oils extracted from Gemlik and HalhalA +/- varieties grown in Hatay and Mardin provinces in Turkey were investigated during four maturation stages. The olive oil samples were analyzed for their chemical properties such as free acidity, peroxide value, total carotenoid, total chlorophyll, total phenolic contents, antioxidant activity, fatty acid and sterol compositions. Chemical properties, fatty acids and sterol profiles of olive oil samples generally showed statistically significant differences depending on the varieties, maturation and growing areas (p < 0.05). As free fatty acid contents and total phenolic contents increased, total carotenoid and chlorophyll contents decreased throughout the maturity stages. Total carotenoid and chlorophyll contents of oil samples from Mardin were higher than those of Hatay. The total phenolic compounds of olive oil samples ranged from 20.62 in Gemlik to 525.22 mg GAE/kg oil in HalhalA +/- from Hatay. In general, the phenolic contents and antioxidant activities of olive oil samples were positively associated. Oleic acid content was the highest 71.53 % in H1 samples in Hatay. Total sterol contents were 1194.33 mg/kg in HalhalA +/- and 2008.66 mg/kg in Gemlik from Hatay. Stigmasterol contents of oils obtained from Hatay were lower than those of Mardin. Oleic acid, palmitic acid, beta-sitosterol, a dagger-5-avenasterol and campesterol contents fluctuated with maturation for each of variety from both growing regions. These results showed that the variety, growing area and maturation influence the chemical properties, fatty acid and sterol compositions.en_US
dc.description.sponsorshipMustafa Kemal University Scientific Investigation Project Office [13520]en_US
dc.description.sponsorshipThe authors give thanks to the Mustafa Kemal University Scientific Investigation Project Office for the financial support of this study, which is part of research project:13520. We are particularly grateful to Dr. Zeki Aydin for antioxidant activity analysis of the olive oil samples.en_US
dc.identifier.doi10.1007/s11746-016-2904-8
dc.identifier.endpage1508en_US
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue11en_US
dc.identifier.scopus2-s2.0-85027919951en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1499en_US
dc.identifier.urihttps://doi.org/10.1007/s11746-016-2904-8
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11454
dc.identifier.volume93en_US
dc.identifier.wosWOS:000386379000006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of The American Oil Chemists Societyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOlive cultivaren_US
dc.subjectMaturityen_US
dc.subjectGrowing regionen_US
dc.subjectFatty aciden_US
dc.subjectSterolen_US
dc.titleEffects of Variety, Maturation and Growing Region on Chemical Properties, Fatty Acid and Sterol Compositions of Virgin Olive Oilsen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
[ N/A ]
İsim:
Tam Metin / Full Text
Boyut:
482.21 KB
Biçim:
Adobe Portable Document Format
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu