Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree
Yükleniyor...
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer India
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study was carried out to determine the effect of three ripening stages (green, spotted and ripe) on fatty acid, sterol composition and antioxidant activity of olive oils from three olive varieties (SarA +/- Hasebi, Gemlik and HalhalA +/-) widely grown in the eastern Mediterranean region of Turkey. The variety had a significant effect on the fatty acids, sterols and total phenolic content. HalhalA +/- oil had the lowest oleic acid content (67.28%), while SarA +/- Hasebi oil had the highest (75.61%). Total phenolic content varied between 163.02 mg GAE/kg oil and 749.28 mg GAE/kg oil. HalhalA +/- oil showed the highest antioxidant activity (IC50 = 66 A mu g/ml) whereas SarA +/- Hasebi oil showed the lowest one (IC50 = 2617 A mu g/ml). The total content of sterols in olive oils ranged from 358 mg/kg in SarA +/- Hasebi to 1092.33 mg/kg in HalhalA +/-. The beta-sitosterol content of olive oils varied between 80.72 (SarA +/- Hasebi) and 87.81% (HalhalA +/-). a dagger-5-avenasterol content ranged between 3.34 (HalhalA +/-) and 7.30% (Gemlik). Variety and ripening degree significantly affected the beta-sitosterol, a dagger-5-avenasterol and erythrodiol + uvaol contents of oils. Finally, these results showed that sterol and fatty acid compositions can be used as indicators of variety and ripening degree among virgin olive oils.
Açıklama
Anahtar Kelimeler
Olive oil, Fatty acids, Antioxidant activity, Sterols, Ripening, Variety
Kaynak
Journal of Food Science and Technology-Mysore
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
54
Sayı
12
