Quality Properties, Fatty Acid and Sterol Compositions of East Mediterranean Region Olive Oils

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dc.contributor.authorDemirag, Okan
dc.contributor.authorKonuskan, Dilsat Bozdogan
dc.date.accessioned2024-09-18T20:52:52Z
dc.date.available2024-09-18T20:52:52Z
dc.date.issued2021
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this study, important physicochemical properties, fatty acid and sterol compositions of olive oils from the olives which harvested from Mersin (Buyuk Topak Ulak, Gemlik, Sari Ulak), Adana (Gemlik), Osmaniye (Gemlik) and Hatay (Gemlik, Kargaburun, Hasebi, Halhali) in the Eastern Mediterranean region of Turkey have been investigated. Ripening index and oil yield analysis of the olives and free fatty acids, peroxide value, UV absorbance (K-232, K-270), fatty acid composition, sterol composition, erythrodiol+uvaol content, and total sterol analysis of the olive oil samples were carried out. The levels of free acidity in the olive oil samples ranged from 0.39% (Hatay Gemlik: HG3) to 2.23% (Mersin Gemlik: MG). Peroxide value ranged from 8.87 to 18.87 meq O-2/kg. As K-232 values in the oils fluctuated between 1.4370 and 2.3970, K-270 values varied between 0.1270 and 0.1990. The results showed that all Delta K values were lower than the maximum legal limit of 0.01. The main fatty acid in all oil samples was oleic acid, ranging from 58.72% (Hatay Hasebi: HHs) to 74.54% (Hatay Gemlik: HG2). Palmitic acid values were within the percentage of 12.83% (Hatay Kargaburun: HK) to 18.50% (HHs). Total sterol content varied from 720.41 mg/kg (Hatay Kargaburun: HK) to 4519.17 mg/kg (Buyuk Topak Ulak: BTU). The beta-sitosterol percentage of olive oils ranged from 76.12% (Adana Gemlik: AG) to 94.23% (Buyuk Topak Ulak: BTU). The results of this study indicated that variety significantly affect the quality indices, fatty acid and sterol compositions of olive oils significantly varied among v arieties.en_US
dc.description.sponsorshipMustafa Kemal University Scientific Investigation Project Office [16339]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:16339.en_US
dc.identifier.doi10.5650/jos.ess20179
dc.identifier.endpage58en_US
dc.identifier.issn1345-8957
dc.identifier.issn1347-3352
dc.identifier.issue1en_US
dc.identifier.pmid33431772en_US
dc.identifier.scopus2-s2.0-85099668278en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage51en_US
dc.identifier.urihttps://doi.org/10.5650/jos.ess20179
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11462
dc.identifier.volume70en_US
dc.identifier.wosWOS:000607267100006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherJapan Oil Chemists Socen_US
dc.relation.ispartofJournal of Oleo Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectolive oilen_US
dc.subjectquality indicesen_US
dc.subjectfatty acidsen_US
dc.subjectsterolsen_US
dc.titleQuality Properties, Fatty Acid and Sterol Compositions of East Mediterranean Region Olive Oilsen_US
dc.typeArticleen_US

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