Effects of Variety and Extraction Methods on Phenolic Compounds and Chemical Composition of Olive Oils

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dc.contributor.authorKonuskan, Dilsat Bozdogan
dc.contributor.authorCanbas, Ahmet
dc.date.accessioned2024-09-18T20:52:52Z
dc.date.available2024-09-18T20:52:52Z
dc.date.issued2014
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.endpage791en_US
dc.identifier.issn0034-7752
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-84907305023en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage788en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11459
dc.identifier.volume65en_US
dc.identifier.wosWOS:000345545600010en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherChiminform Data S Aen_US
dc.relation.ispartofRevista De Chimieen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectolive oilen_US
dc.subjectextraction methoden_US
dc.subjectqualityen_US
dc.subjectphenolic compoundsen_US
dc.titleEffects of Variety and Extraction Methods on Phenolic Compounds and Chemical Composition of Olive Oilsen_US
dc.typeArticleen_US

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