Biochemical Characterization of Arbequina Extra Virgin Olive Oil Produced in Turkey

Basit Öğe Kaydı
dc.authoridAltuntas, Umit/0000-0002-5156-4901
dc.authoriduluata, sibel/0000-0002-7451-9791
dc.authorwosidAltuntas, Umit/R-2655-2016
dc.authorwosidOzcelik, Beraat/E-8446-2010
dc.authorwosiduluata, sibel/ABG-8417-2020
dc.contributor.authorUluata, Sibel
dc.contributor.authorAltuntas, Umit
dc.contributor.authorOzcelik, Beraat
dc.date.accessioned2024-08-04T20:41:36Z
dc.date.available2024-08-04T20:41:36Z
dc.date.issued2016
dc.departmentİnönü Üniversitesien_US
dc.description.abstractVarieties of the olive cultivar Arbequina have recently been cultivated in Turkey. The objective of the study is to characterize and evaluate extra-virgin olive oils (EVOO) produced from Arbequina grown in the Aegean and Mediterranean regions of Turkey. Major and minor components such as carotenoids, squalene, phenolics and tocopherols were studied to assess their effects on product quality and health benefits. The samples, identified as ArbqI and ArbqA, were from the Izmir and Adana provinces, respectively. Samples were analyzed by GC-FID to determine fatty acid composition, sterol composition, TAG profile and squalene content. Individual phenolic fractions were analyzed by LC-MS/MS and tocopherol isomers were determined by HPLC. According to the results obtained from this study; Total phenolic content (TPC) of the samples were 454.68 and 50.86 mg Gallic acid/kg oil for ArbqI and ArbqA, respectively. Hydroxytyrosol and tyrosol were determined to be the main phenols. The major tocopherol isomer found in ArbqI and ArbqA was alpha-tocopherol with levels of 179.55 and 202.5 mg/kg oil, respectively. beta-Carotene levels in both samples were similar at 0.2 mg/kg. Findings of this study were compared with the literature on Arbequina olive oil produced in different countries. It was determined that Arbequina olive oil of high quality can be produced in Turkey, especially in the Aegean region.en_US
dc.identifier.doi10.1007/s11746-016-2811-z
dc.identifier.endpage626en_US
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84961226974en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage617en_US
dc.identifier.urihttps://doi.org/10.1007/s11746-016-2811-z
dc.identifier.urihttps://hdl.handle.net/11616/97228
dc.identifier.volume93en_US
dc.identifier.wosWOS:000375326700001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of The American Oil Chemists Societyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExtra virgin olive oil (EVOO)en_US
dc.subjectArbequina varietyen_US
dc.subjectPhenolicsen_US
dc.subjectTocopherolen_US
dc.subjectSqualeneen_US
dc.titleBiochemical Characterization of Arbequina Extra Virgin Olive Oil Produced in Turkeyen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu