Effects of Variety and Extraction Methods on Phenolic Compounds and Chemical Composition of Olive Oils
Yükleniyor...
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Chiminform Data S A
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This work was carried out to assess the influence of two extraction methods (three phase centrifugation system and solvent extraction) on oil quality from three olive varieties (Gemlik, Halhali and Sari Hasebi) cultivated at Hatay, Turkey. Analysis of variance showed that extraction systems were significant (p <= 0.05) and affected on some quality parameters mainly in phenolic compounds, total tocopherol, chlorophyll, carotenoid contents and bitter index of olive oil. Varieties were also significant and many of the analytical parameters and fatty acids varied among olive varieties. Solvent extracted oil from Halhali variety had the highest values of oleic acid, whereas Sari Hasebi has the highest total phenolic and pigment contents.
Açıklama
Anahtar Kelimeler
olive oil, extraction method, quality, phenolic compounds
Kaynak
Revista De Chimie
WoS Q Değeri
Q3
Scopus Q Değeri
N/A
Cilt
65
Sayı
7
