Screening and comparing tocopherols in the rapeseed (Brassica napus L.) and olive (Olea europaea L.) varieties using high-performance liquid chromatography

dc.contributor.authorSeker, Murat
dc.contributor.authorGul, Muhammet Kemal
dc.contributor.authorIpek, Meryem
dc.contributor.authorToplu, Celil
dc.contributor.authorKaleci, Niluefer
dc.date.accessioned2024-09-18T20:55:36Z
dc.date.available2024-09-18T20:55:36Z
dc.date.issued2008
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractRapeseed and virgin olive oils are a good source of tocopherols. Tocopherols are the most important compounds having antioxidant activity in both crops. Little is known about the tocopherol contents of rapeseed and olive oil grown in Turkey. The aims of this research were to investigate some new rapeseed varieties and olive genotypes grown in northwest Turkey and to compare the tocopherol fractions and contents of both crops. For rapeseed, the data were collected in two growing seasons (2004-2005, 2005-2006) from a field experiment with 19 new rapeseed varieties. For olives, virgin olive oils produced from 21 different varieties were examined in the 2004-2005 and 2005-2006 growing seasons. The separation and identification of tocopherols and the analysis of their contents were successfully achieved using the high-performance liquid chromatographic method. According to the obtained results, gamma-tocopherol (44.200-118.900 mg/kg) was the major fraction of total tocopherol, followed by alpha-tocopherol (19.300-68.500 mg/kg) and delta- tocopherol (0.00-2.600mg/kg(1)) for rapeseeds. Regarding olive varieties, the alpha-tocopherol content changed between 52.000 and 194.750 mg/kg, followed by gamma-tocopherol ranging from 0.00 to 39.750 mg/kg. The total tocopherol content ranged between 83.900 and 173.800 mg/kg for rapeseed and between 52.100 and 213.075 mg/kg for olives. This study revealed that an important variability exists for tocopherol content and composition in rapeseed and olive varieties.en_US
dc.identifier.doi10.1080/09637480701539484
dc.identifier.endpage490en_US
dc.identifier.issn0963-7486
dc.identifier.issue6en_US
dc.identifier.pmid19086241en_US
dc.identifier.scopus2-s2.0-49149100369en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage483en_US
dc.identifier.urihttps://doi.org/10.1080/09637480701539484
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11947
dc.identifier.volume59en_US
dc.identifier.wosWOS:000258246200005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherInforma Healthcareen_US
dc.relation.ispartofInternational Journal of Food Sciences and Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectqualityen_US
dc.subjecttocopherolen_US
dc.subjectalpha-tocopherolen_US
dc.subjectgamma-tocopherolen_US
dc.subjectrapeseeden_US
dc.subjectvirgin olive oilen_US
dc.titleScreening and comparing tocopherols in the rapeseed (Brassica napus L.) and olive (Olea europaea L.) varieties using high-performance liquid chromatographyen_US
dc.typeArticleen_US

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