Fatty Acid and Sterol Compositions of Turkish Monovarietal Olive Oils with Regard to Olive Ripening

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dc.contributor.authorGunduz, Gulcin
dc.contributor.authorKonuskan, Dilsat Bozdogan
dc.date.accessioned2024-09-18T20:52:53Z
dc.date.available2024-09-18T20:52:53Z
dc.date.issued2023
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThis study was conducted in crop season of 2018 and the olive fruits from three Turkish varieties Saurani, Karamani and Halhali under the same pedoclimatic conditions (with no irrigation and no fertilization) were assessed. Oil content, fatty acid, and sterol compositions of three monovarietal 'Halhali', 'Karamani', and 'Saurani' virgin olive oils were examined at green, spotted and ripe olives. The oil content of olives ranges between 23.77-34.77% and the highest oil yield was observed in the ripe Karamani variety. In terms of fatty acids, the lowest oleic acid values were found in the ripe period of Karamani variety (59.78%), and the highest oleic acid values in the green period of Halhali variety (69.97%). The oleic and palmitic acid contents decreased, while linoleic and stearic acid contents increased with olive ripening. Total sterol amounts of olive oils varied between 946-1782 mg/kg and showed a significant increase with ripening (p < 0.05). The highest beta-sitosterol amount was detected in the green period of Saurani variety (91.66%), and the lowest beta-sitosterol amount in the spotted period of Halhali variety (86.16% ). The highest increment 5-avenasterol amounts were detected in the ripe period of Saurani variety (6.54%), the lowest increment 5-avenasterol amounts were detected in the green period of Halhali variety (2.36%). Total beta-sitosterol, stigmasterol and erythrodiol+uvaol contents of olive oils are changed with ripening. Accordingly, these results showed that fatty acid and sterol compositions can be used as indicators of variety and ripening degree among monovarietal virgin olive oils.en_US
dc.description.sponsorshipHatay Mustafa Kemal Uni-versity Scientific Investigation Project Office [18YL067]en_US
dc.description.sponsorshipAcknowledgements This study was funded by the Hatay Mustafa Kemal Uni-versity Scientific Investigation Project Office (Project 18YL067) .en_US
dc.identifier.doi10.5650/jos.ess22239
dc.identifier.endpage85en_US
dc.identifier.issn1345-8957
dc.identifier.issn1347-3352
dc.identifier.issue1en_US
dc.identifier.pmid36624059en_US
dc.identifier.scopus2-s2.0-85145956222en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage79en_US
dc.identifier.urihttps://doi.org/10.5650/jos.ess22239
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11463
dc.identifier.volume72en_US
dc.identifier.wosWOS:000968710500008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherJapan Oil Chemists Socen_US
dc.relation.ispartofJournal of Oleo Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectolive oilen_US
dc.subjectripening indexen_US
dc.subjectHalhal?en_US
dc.subjectKaramanien_US
dc.subjectSauranien_US
dc.titleFatty Acid and Sterol Compositions of Turkish Monovarietal Olive Oils with Regard to Olive Ripeningen_US
dc.typeArticleen_US

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