Effects of the storage of Turkish Gemlik olives under CO2 and N2 on the phenolic compounds and fatty acid compositions of olive oils

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dc.authoridkafkas, ebru/0000-0003-3412-5971
dc.authoridBozdogan, Adnan/0000-0002-3612-5898
dc.contributor.authorBozdogan, Adnan
dc.contributor.authorEker, Tulin
dc.contributor.authorKonuskan, Dilsad
dc.contributor.authorOz, Ayse Tulin
dc.contributor.authorKafkas, Ebru
dc.date.accessioned2024-09-18T20:52:53Z
dc.date.available2024-09-18T20:52:53Z
dc.date.issued2019
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractBecause of the limited number and size of the oil extraction opportunities, olives are generally piled and stored at ambient temperatures for weeks before processing. Under these conditions biochemical changes could result a negative affect on the olive quality. The changes in the olive result poor stability in olive oil because of the oxidation and decomposition of bioactive compounds such as phenolic substances. Indeed, it is known that polyphenols are a large family of compounds found in plant tissues, which show strong antioxidant activity. The healthy characteristic of the phenolic compounds is associated to their radical scavenging activities. In this study, Gemlik olives cultivated from Osmaniye area were stored for 25days at 5 degrees C under three different conditions (20kPa CO2 atmosphere, 20kPa N-2 atmosphere and air). Olive oil was extracted following of 0, 5, 15 and 25days of olive fruits storage. Qualtiy markers (free fatty acidity, peroxide value, K-270 and K-232) together with the phenolic compounds and fatty acid compositions of oils were determined. The physical properties of olives (flesh/pit ratio, average weight and fruit firmness) were well-preserved under CO2 and N-2 atmospheres. The phenolics (tyrosol, syringic acid, vanilin, p-coumaric acid, oleuropein, cinnamic acid and luteolin) and fatty acids (palmitic, palmiteloic, heptadecanoic, heptadecenoic, stearic, oleic, linoleic, linolenic, arachidic, behenic, docosadienoic and lignoceric acids) composition were generally unchanged during storage. Oleuropein, the bitter principle of olives disapperead faster in the oils obtained through storage under N-2 than other storage conditions.en_US
dc.description.sponsorshipOsmaniye Korkut Ata University Research Council [OKUBAP-2015-PT3-011]en_US
dc.description.sponsorshipMany thanks to Osmaniye Korkut Ata University Research Council for funding this research (OKUBAP-2015-PT3-011). Many thanks also go to Prof. Ziya Gunata for proofreading the manuscript.en_US
dc.identifier.doi10.1007/s11694-018-9932-z
dc.identifier.endpage195en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85053705442en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage187en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-018-9932-z
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11468
dc.identifier.volume13en_US
dc.identifier.wosWOS:000459070100019en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOliveen_US
dc.subjectStorageen_US
dc.subjectCO2en_US
dc.subjectN-2en_US
dc.subjectOlive oilen_US
dc.subjectFatty acidsen_US
dc.subjectPhenolic compoundsen_US
dc.titleEffects of the storage of Turkish Gemlik olives under CO2 and N2 on the phenolic compounds and fatty acid compositions of olive oilsen_US
dc.typeArticleen_US

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