INFLUENCE OF OLIVE MATURITY ON SOME PHYSICO-CHEMICAL PROPERTIES AND FATTY ACID COMPOSITION OF MONOVARIETAL OLIVE OIL EXTRACTED FROM HALHALI CULTIVAR

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dc.authorscopusid26429570700
dc.contributor.authorKonuskan, Dilsat Bozdogan
dc.date.accessioned2024-09-19T15:41:17Z
dc.date.available2024-09-19T15:41:17Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description9th International Conference on Advanced Materials and Systems, ICAMS 2022 -- 26 October 2022 through 28 October 2022 -- Bucharest -- 292469en_US
dc.description.abstractThis study was carried out to determine influence of olive maturity on some physicochemical properties and fatty acid compositions of olive oils extracted from the Halhalı cultivar which harvested from Hatay in the Eastern Mediterranean region of Turkey. For this purpose, olive oils were obtained by mechanical method from olives collected from Halhalı cultivar in 3 different olive maturity of the 2021 production season. Ripening index and oil yield analysis of the olives and free fatty acids, peroxide value, fatty acid compositions were carried out in Halhalı olive oil. Free fatty acids and peroxide values of olive oils were found in the range of 0.39-0.73 (%oleic acid) and 5.14-9.43 meq O2/kg respectively. The amount of free fatty acids increased with maturity. It was determined that the oleic acid in the range of 67.59%-70.26%, palmitic acid in the range of 13.56-15.82%, linoleic acid in the range of 9.52-13.65%, stearic acid in the range of 3.34-4.13%, palmitoleic acid 0.96%-1.29%, linolenic acid 0.86-0.98% and arachidic acid 0.42-0.53. It was determined that decrease in oleic acid and palmitic acid contents and an increase in linoleic acid content with maturity. It has been determined that Halhalı monovarietal olive oil is within the limits specified in the Turkish Food Codex on Olive Oil and Pirina Olive Oil in terms of the examined properties. © 2022 Toate drepturile asupra acestei edi?ii sunt rezervate editorilor.en_US
dc.identifier.doi10.24264/icams-2022.I.5
dc.identifier.endpage48en_US
dc.identifier.issn2068-0783
dc.identifier.scopus2-s2.0-85153483517en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage43en_US
dc.identifier.urihttps://doi.org/10.24264/icams-2022.I.5
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14160
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherInst. Nat. Cercetare-Dezvoltare Text. Pielarieen_US
dc.relation.ispartofICAMS Proceedings of the International Conference on Advanced Materials and Systemsen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectfatty acidsen_US
dc.subjectOlive oilen_US
dc.subjectripeningen_US
dc.titleINFLUENCE OF OLIVE MATURITY ON SOME PHYSICO-CHEMICAL PROPERTIES AND FATTY ACID COMPOSITION OF MONOVARIETAL OLIVE OIL EXTRACTED FROM HALHALI CULTIVARen_US
dc.typeConference Objecten_US

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