Oxidative and antiradical stabilities of two important virgin olive oils from Ayvalık and Memecik olive cultivars in Turkey

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dc.authorid0000-0001-7401-8025en_US
dc.contributor.authorKiralan, Mustafa
dc.contributor.authorBayrak, Ali
dc.date.accessioned2021-06-23T19:35:08Z
dc.date.available2021-06-23T19:35:08Z
dc.date.issued2013
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractMemecik and Ayvalik olive cultivars were harvested from Mugla province of Turkey and processed into oil using a three phase decanter. The oils of these cultivars were subjected to free fatty acid, peroxide value, ultra violet absorption, and fatty acid composition analysis. The results showed that all obtained values were very similar and within the limits of the International Olive Oil Council regulation for virgin olive oil. The oxidative stability in samples was assessed in terms of primary and secondary oxidation products using peroxide values and induction times, respectively. Total phenol and o-diphenol contents were determined by spectrophotometric assays. The antiradical capacity of phenolic fraction was determined by 1,1-diphenyl-2picrylhydrazyl method. These analyses showed that oxidative resistance, antiradical capacity, and the content of phenols and o-diphenols were higher for Memecik oil than Ayvalik oil.en_US
dc.identifier.doi10.1080/10942912.2011.561464
dc.identifier.endpage657en_US
dc.identifier.issn1094-2912
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84873482355en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage649en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2011.561464
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7719
dc.identifier.volume16en_US
dc.identifier.wosWOS:000314354500016en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKiralan, Mustafa
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal Of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAyvalıken_US
dc.subjectDPPHen_US
dc.subjectMemeciken_US
dc.subjectOxidative Stabilityen_US
dc.subjectRancimaten_US
dc.subjectSchaal Ovenen_US
dc.titleOxidative and antiradical stabilities of two important virgin olive oils from Ayvalık and Memecik olive cultivars in Turkeyen_US
dc.typeArticleen_US

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