Characterization of Turkish Extra Virgin Olive Oils and Classification Based on Their Growth Regions Coupled with Multivariate Analysis

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dc.authoridAltuntas, Umit/0000-0002-5156-4901
dc.authorwosidOzcelik, Beraat/E-8446-2010
dc.authorwosidAltuntas, Umit/R-2655-2016
dc.contributor.authorUluata, Sibel
dc.contributor.authorAltuntas, Umit
dc.contributor.authorOzcelik, Beraat
dc.date.accessioned2024-08-04T20:49:24Z
dc.date.available2024-08-04T20:49:24Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe aim of this study was to investigate the biochemical composition and antioxidant activity of extra virgin olive oils (EVOOs) produced from different olive cultivars in the two coastal areas of Turkey; Aegean and Mediterranean regions. Samples were divided into two groups according to the olive-growing region and were classified by soft independent modeling of class analogy (SIMCA) algorithm based on chemical composition of EVOOs. Oleic acid was determined as the major fatty acid in both regions and varied from 46.7 to 71.6%. beta-Sitosterol was the main sterol compound, and trioleoylglycerol (OOO) was determined as the main triacylglycerol (TAG) in all samples with >32% ratio. Memecik cultivar (263.4 mg/kg oil) and Gemlik cultivar (279.5 mg/kg oil) had the highest alpha-tocopherol content in Aegean and Mediterranean regions, respectively. Olive oil produced from Gemlik cultivar had the highest total phenolic content and antioxidant capacity in all samples.en_US
dc.identifier.doi10.1007/s12161-021-01996-4
dc.identifier.endpage1694en_US
dc.identifier.issn1936-9751
dc.identifier.issn1936-976X
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-85102769046en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1682en_US
dc.identifier.urihttps://doi.org/10.1007/s12161-021-01996-4
dc.identifier.urihttps://hdl.handle.net/11616/99832
dc.identifier.volume14en_US
dc.identifier.wosWOS:000629120400002en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood Analytical Methodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExtra virgin olive oilen_US
dc.subjectFatty acid compositionen_US
dc.subjectAntioxidant activityen_US
dc.subjectTocopherolen_US
dc.subjectSIMCAen_US
dc.titleCharacterization of Turkish Extra Virgin Olive Oils and Classification Based on Their Growth Regions Coupled with Multivariate Analysisen_US
dc.typeArticleen_US

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