Comparison of oxidation stability of virgin olive oils from different locations of Turkey

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dc.authorid0000-0001-7401-8025en_US
dc.contributor.authorKarakuş, M.
dc.contributor.authorBayrak, Ali
dc.contributor.authorÇalıkoğlu, Eda
dc.contributor.authorKiralan, Mustafa
dc.date.accessioned2021-06-23T19:36:22Z
dc.date.available2021-06-23T19:36:22Z
dc.date.issued2014
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractTen kinds of virgin olive oil of two major cultivars (Ayvalik and Memecik) produced in several areas of Turkey (Bayindir, Edremit, Ortaklar, Burhaniye, Ezine, Tire, Havran, Ayvalik, Altinoluk, and Kucukkuyu) were analysed. The quality characteristics, fatty acid composition, total phenol, and o-diphenol content of the samples were determined. Oxidative stability and free radical scavenging activity were determined using Rancimat test, Schaal oven test, and DPPH method. It was found that while Memecik oil from Ortaklar demonstrated the strongest oxidative stability, Ayvalik oil from Ezine had the lowest oxidative stability among the samples. Fatty acid composition and especially oleic acid/linoleic acid ratio was previously defined as a parameter that can help distinguish cultivars from one another; however, this study proved that total phenol, especially o-diphenol content of the oil, has the strongest effect on oxidative stability compared to other factors including fatty acid composition.en_US
dc.identifier.doi10.1556/AAlim.43.2014.1.14
dc.identifier.endpage141en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84894434897en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage133en_US
dc.identifier.urihttps://doi.org/10.1556/AAlim.43.2014.1.14
dc.identifier.urihttp://real.mtak.hu/49829/1/aalim.43.2014.1.14.pdf
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7979
dc.identifier.volume43en_US
dc.identifier.wosWOS:000333011000014en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKiralan, Mustafa
dc.language.isoenen_US
dc.publisherAkademiai Kiado Rten_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectVirgin Olive Oilen_US
dc.subjectMemeciken_US
dc.subjectAyvaliken_US
dc.subjectLocationen_US
dc.subjectOxidative Stabilityen_US
dc.subjectSchaal Ovenen_US
dc.subjectRancimaten_US
dc.subjectDPPHen_US
dc.titleComparison of oxidation stability of virgin olive oils from different locations of Turkeyen_US
dc.typeArticleen_US

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