Effect of harvest time on physicochemical quality parameters, oxidation stability, and volatile compounds of extra virgin olive oil

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dc.authorid0000-0002-3333-7537en_US
dc.authorid0000-0001-7401-8025en_US
dc.contributor.authorÇevik, Şerife
dc.contributor.authorÖzkan, Gülcan
dc.contributor.authorKiralan, Mustafa
dc.contributor.authorBayrak, Ali
dc.date.accessioned2021-06-23T19:35:15Z
dc.date.available2021-06-23T19:35:15Z
dc.date.issued2014
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe aim of this study was to determine the changes in some physicochemical properties of olives (fruit weight, water content and oil content) and olive oils (total chlorophyll, carotenoid, pheophytin a, peroxide value and free acidity), and in the chemical properties (fatty acids, tocopherols, phenolics, oxidation stability and volatile profiles) of oils during ripening. Ripening indices (RI) of olive samples were 1.93 (unripe), 4.28 (ripe) and 5.89 (overripe). Most of the mentioned features changed with ripening. During ripening there was a sharp decrease in total chlorophyll, carotenoid and pheophytin a contents. An increase in oleic and linoleic acids and a decrease in palmitic acid were found in the fatty acid composition. Olive oils showed strong relations among oxidation stability, tocopherol content, total phenols content, and antiradical actvity of phenol extracts and these parameters decreased with maturation. Nevertheless, higher amounts of trans-2-hexenal were found in the oil from ripe olives than from unripe and overripe olives. On the other hand, the highest concentration of hexanal was found in the oil from overripe olives. In general, significant differences were observed in fruit weight, pigments, free acidity, fatty acid, tocopherol, and total phenolics contents, radical scavenger activity, oxidation stability, phenolic profile and volatile profile between the olive oils from the Gemlik cultivar at different stages of maturation.en_US
dc.identifier.doi10.1556/AAlim.2013.0002
dc.identifier.endpage537en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84928194369en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage526en_US
dc.identifier.urihttps://doi.org/10.1556/AAlim.2013.0002
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7749
dc.identifier.volume43en_US
dc.identifier.wosWOS:000345009800002en_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.subjectOlive Oilen_US
dc.subjectRipeningen_US
dc.subjectQuality Parametersen_US
dc.subjectOxidation Stabilityen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectVolatile Compoundsen_US
dc.titleEffect of harvest time on physicochemical quality parameters, oxidation stability, and volatile compounds of extra virgin olive oilen_US
dc.typeArticleen_US

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WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Koleksiyonu
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