Some physico-chemical properties and composition in wild olive (Olea europaea L. subsp. oleaster) fruit and oil

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dc.contributor.authorMatthaus, Bertrand
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAl Juhaimi, Fahad Y.
dc.date.accessioned2020-03-26T18:59:14Z
dc.date.available2020-03-26T18:59:14Z
dc.date.issued2014
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, some physico-chemical properties and composition in wild olive fruit and oil were determined. The fatty acid compositions of wild olive oils were determined using GC. Generally, oil contents of both samples were found to be 27.3 and 31.6% in the Mersin (Büyükeceli) and Antalya (Geyikbayir) locations, respectively in Turkey. Free fatty acid (0.9-1.2% oleic acid), peroxide value (12.7-10.4 meq O2/kg oil), total phenol (27.8-32.4 mg/kg) and specific gravity (0.927-0.931 g/cm3) of wild olive oils provided from Mersin (Büyükeceli) and Antalya (Geyikbayir) provinces were established, respectively. Oleic acid (67.8-58.9%) was presented as the highest concentration followed by linoleic acid (7- 17%), palmitic (15.6-15.2%) and stearic acids (2.9-3.0%) in Mersin (Büyükeceli) and Antalya (Geyikbayir) wild olive oils, respectively. Tocopherol analyses by HPLC revealed the presence of ?, ? and ?-tocopherols in both the olive oil samples studied. Tocopherol contents of both samples changed between 34.2-27.6 mg/kg ?-tocopherol, 0.0-0.3 mg/kg ?-tocopherol and 0.5-0.7 mg/kg ?-tocopherol.en_US
dc.identifier.endpage259en_US
dc.identifier.issn0035-6808en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage255en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/31459
dc.identifier.volume91en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherStazione Sperimentale per le Industrieen_US
dc.relation.ispartofRivista Italiana delle Sostanze Grasseen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectFatty acid compositionen_US
dc.subjectOilen_US
dc.subjectProximate analysesen_US
dc.subjectTocopherolen_US
dc.subjectWild oliveen_US
dc.titleSome physico-chemical properties and composition in wild olive (Olea europaea L. subsp. oleaster) fruit and oilen_US
dc.typeArticleen_US

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