Characterization of Virgin Olive Oils Produced in Hatay
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Dosyalar
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Asian Journal Of Chemistry
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, physical and chemical characteristics and fatty acids compositions of virgin olive oils obtained from 36 different olive oil plant in Hatay province in 2001/2002 crop years were determined. The physical properties of oils were determined as follows; density 0.916-0.922 g/cm(3), refractive index 1.4680-1.4699, viscosity at 20 degrees C, 68-78 cpu. The chemical properties of oils were determined as follows; free fatty acids 0.7-6.3 %, peroxide value 9.21-25.89 nieqO(2)/kg. Fatty acid compositions of the oils were found as follows: palmitic acid 10.84-15.81 %, palmitoleic acid 030-0.63 %, stearic acid 2.16-5.23 %, oleic acid 74.18-80.21 %, linoleic acid 4.12-7.40 % and linolenic acid 0.5-0.8 %.
Açıklama
Anahtar Kelimeler
Olive oil, Hatay, Fatty acids composition
Kaynak
Asian Journal of Chemistry
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
21
Sayı
1
