Characterization of Virgin Olive Oils Produced in Hatay
| dc.contributor.author | Konuskan, Dilsat Bozdogan | |
| dc.contributor.author | Didin, Mustafa | |
| dc.date.accessioned | 2024-09-18T20:52:52Z | |
| dc.date.available | 2024-09-18T20:52:52Z | |
| dc.date.issued | 2009 | |
| dc.department | Hatay Mustafa Kemal Üniversitesi | en_US |
| dc.description.abstract | 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 %. | en_US |
| dc.identifier.endpage | 274 | en_US |
| dc.identifier.issn | 0970-7077 | |
| dc.identifier.issn | 0975-427X | |
| dc.identifier.issue | 1 | en_US |
| dc.identifier.scopus | 2-s2.0-63849114199 | en_US |
| dc.identifier.scopusquality | Q4 | en_US |
| dc.identifier.startpage | 269 | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.12483/11461 | |
| dc.identifier.volume | 21 | en_US |
| dc.identifier.wos | WOS:000264758800034 | en_US |
| dc.identifier.wosquality | Q4 | en_US |
| dc.indekslendigikaynak | Web of Science | en_US |
| dc.indekslendigikaynak | Scopus | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Asian Journal Of Chemistry | en_US |
| dc.relation.ispartof | Asian Journal of Chemistry | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Olive oil | en_US |
| dc.subject | Hatay | en_US |
| dc.subject | Fatty acids composition | en_US |
| dc.title | Characterization of Virgin Olive Oils Produced in Hatay | en_US |
| dc.type | Article | en_US |
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