Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree

Basit Öğe Kaydı
dc.contributor.authorYorulmaz, Hasan Ozkan
dc.contributor.authorKonuskan, Dilsat Bozdogan
dc.date.accessioned2024-09-18T20:52:52Z
dc.date.available2024-09-18T20:52:52Z
dc.date.issued2017
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.description.sponsorshipMustafa Kemal University Scientific Investigation Project Office [12362]en_US
dc.description.sponsorshipWe wish to profoundly thank Mustafa Kemal University Scientific Investigation Project Office for their financial support to this Project (Project 12362).en_US
dc.identifier.doi10.1007/s13197-017-2879-y
dc.identifier.endpage4077en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue12en_US
dc.identifier.pmid29085150en_US
dc.identifier.scopus2-s2.0-85030320327en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage4067en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-017-2879-y
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11460
dc.identifier.volume54en_US
dc.identifier.wosWOS:000413105400033en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOlive oilen_US
dc.subjectFatty acidsen_US
dc.subjectAntioxidant activityen_US
dc.subjectSterolsen_US
dc.subjectRipeningen_US
dc.subjectVarietyen_US
dc.titleAntioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degreeen_US
dc.typeArticleen_US

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