Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
Yükleniyor...
Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Molecules
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties. The results showed that all properties of EVOO samples were significantly affected by the olive cultivar used. The pigment contents in Ayvalık (9.90 mg·kg−1) and Uslu (9.00 mg·kg−1) oils were higher than the others (p < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg−1) were observed in Gemlik and Domat oils, respectively (p < 0.05). Edincik oil showed the maximum hydroxytyrosol content (48.022 mg·kg−1) and TAC value (515.36 mg TE·kg−1) (p < 0.05). The Edincik, Domat, and Uslu oils were significantly not different for the total content of C6 compounds derived by lipoxygenase, which are the main volatiles responsible for the typical aroma of EVOOs (p > 0.05). Domat oil also exhibited the highest scores for bitterness and pungency perceptions (p < 0.05). The fruitiness scores of the oil samples (except for Ayvalık oil) were close to each other, even if they were statistically different (p < 0.05). Principal component analysis (PCA) indicated that the Ayvalık oil was separated from the others due to its poor-quality characteristics. As a result, it can be stated that Domat olive oil has better quality than the others
Açıklama
Anahtar Kelimeler
olive oil; phenolic compound; volatile compound; PCA; lipoxygenase; fatty acid; chlorophyll; carotenoid; antioxidant capacity; olive cultivar
Kaynak
Molecules
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
28
Sayı
3
Künye
Korkmaz, A. (2023). Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars. Molecules, 28(3), 1483.
Bağlantı
https://doi.org/10.3390/molecules28031483
https://hdl.handle.net/20.500.12514/3529
https://pubmed.ncbi.nlm.nih.gov/36771149/#full-view-affiliation-1
https://www.scopus.com/record/display.uri?eid=2-s2.0-85147974481&origin=resultslist&sort=plf-f&src=s&sid=bca4b1ce258fb9c68dc0c144e335eb82&sot=b&sdt=b&s=DOI%2810.3390%2Fmolecules28031483%29&sl=25&sessionSearchId=bca4b1ce258fb9c68dc0c144e335eb82
https://hdl.handle.net/20.500.12514/3529
https://pubmed.ncbi.nlm.nih.gov/36771149/#full-view-affiliation-1
https://www.scopus.com/record/display.uri?eid=2-s2.0-85147974481&origin=resultslist&sort=plf-f&src=s&sid=bca4b1ce258fb9c68dc0c144e335eb82&sot=b&sdt=b&s=DOI%2810.3390%2Fmolecules28031483%29&sl=25&sessionSearchId=bca4b1ce258fb9c68dc0c144e335eb82
