Chemical characteristics and antioxidant activity of Olive oils from Turkish varieties grown in Hatay province

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dc.contributor.authorArslan, D.
dc.contributor.authorSchreiner, M.
dc.date.accessioned2024-02-23T14:16:14Z
dc.date.available2024-02-23T14:16:14Z
dc.date.issued2012
dc.departmentNEÜen_US
dc.description.abstractMonovarietal virgin olive oil from five different Turkish varieties (Egriburun, Karamani, Halhali, Saurani and Hasebi) from Hatay province which were harvested on three different occasions have been analyzed to evaluate minor components (phenolic compounds, tocopherols and pigments), fatty acid profiles and antioxidant activity in order to determine the effects of both the nature of the variety and the time of harvest. The high total phenolics, secoiridoid aglycones, alpha-tocopherol and antioxidant activity of Saurani variety makes the oil of this variety superior to other varieties analyzed in this study. After evaluating the correlation matrix of the data set, the variables such as secoiridoids (3,4-DHPEA-EDA; 3,4-DHPEA-EA; p-HPEA-EDA and p-HPEA-EA), some of the phenolic compounds (hydroxytyrosol, vanillic acid and luteolin) and oxidation parameters (beta carotene bleaching activity, peroxide value and free fatty acids) were finally decided as the three factors which led to explore the underlying pattern of relationships by using principal component analysis. (C) 2012 Elsevier B.V. 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.scienta.2012.07.006
dc.identifier.endpage152en_US
dc.identifier.issn0304-4238
dc.identifier.scopus2-s2.0-84864415280en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage141en_US
dc.identifier.urihttps://doi.org/10.1016/j.scienta.2012.07.006
dc.identifier.urihttps://hdl.handle.net/20.500.12452/12578
dc.identifier.volume144en_US
dc.identifier.wosWOS:000309021600020en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofScientia Horticulturaeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectVirgin Olive Oilen_US
dc.subjectHarvest Dateen_US
dc.subjectSecoiridoidsen_US
dc.subjectTocopherolsen_US
dc.subjectAntioxidant Activityen_US
dc.subjectPcaen_US
dc.titleChemical characteristics and antioxidant activity of Olive oils from Turkish varieties grown in Hatay provinceen_US
dc.typeArticleen_US

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