Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sariulak olive oil as induced by growing area

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dc.contributor.authorArslan, Derya
dc.contributor.authorKarabekir, Yesim
dc.contributor.authorSchreiner, Matthias
dc.date.accessioned2024-02-23T14:02:57Z
dc.date.available2024-02-23T14:02:57Z
dc.date.issued2013
dc.departmentNEÜen_US
dc.description.abstractThe extra virgin olive oils of Sariulak olive variety were produced from olives cultivated in three different locations (Antalya, Karaman, Mersin) in the south region of Turkey and were analyzed to select varieties and conditions that produce oil with favorable quality regarding oxidative stability, taste and nutritional properties. Peroxide value, free acidity, chlorophyll and carotene content, color values, and fatty add compositions were measured and the contents of secoiridoid aglycones and lignans were determined with a qualitative and quantitative analysis performed by GC-MS to characterize the different subclasses. In particular the following sub-classes of phenols were identified and calibrated: simple phenols such as tyrosol and hydroxytyrosol (3,4-DHPEA and p-HPEA), their respective acetates (3,4-DHPEA-AC and p-HPEA-AC), secoiridoid derivatives such as the dialdehydic form of elenolic acid linked to 3,4-DHPEA or p-HPEA (3,4-DHPEA-EDA, p-HPEA-EDA, where EDA is elenolic add dialdehyde) and isomers of oleuropein and ligstroside aglycones (3,4-DHPEA-EA and p-HPEA-EA, where EA is elenolic acid aldehyde), lignans such as (+)-1-acetoxypinoresinol, and (+)-1-pinoresinol and hydroxy-pinoresinol. Significant differences were observed in most of the parameters between the olive oils produced from different locations. (C) 2013 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipTurkish Council of Higher Education (YOK)en_US
dc.description.sponsorshipThe research was supported by the postdoctorate research scholarship from the Turkish Council of Higher Education (YOK).en_US
dc.identifier.doi10.1016/j.foodres.2013.06.016
dc.identifier.endpage1906en_US
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-84889100382en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1897en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2013.06.016
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11916
dc.identifier.volume54en_US
dc.identifier.wosWOS:000329766300065en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofFood Research Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectVirgin Olive Oilen_US
dc.subjectVarietyen_US
dc.subjectGrowing Areaen_US
dc.subjectIndividual Phenolic Compoundsen_US
dc.titleVariations of phenolic compounds, fatty acids and some qualitative characteristics of Sariulak olive oil as induced by growing areaen_US
dc.typeArticleen_US

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