The effect of olive varieties on fatty acid composition and tocopherol contents of cold pressed virgin olive oils
Yükleniyor...
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
JAPAN OIL CHEMISTS SOC
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, fatty acid composition and tocopherol contents of cold pressed olive oils belonged to Ayvahk, Gemlik, Domat, cilli, Copasi and Sobuasi varieties were determined. The fatty acid composition of the olive oils showed differences depending on the olive variety. The major fatty acids such as oleic, linoleic and palmitic acids were found as 62.49-68.53%; 8.30-17.93%; 14.39-19.47%, respectively. The highest oleic, linoleic and palmitic acid contents were determined in the varieties of Cilli (68.53%), Sobuasi (17.93%) and Gemlik (19.47%), respectively. Palmitic, oleic and linoleic fatty acids of the local varieties such as Cilli, Copasi, Sobuasi were similar to those of Ayvalik and Gemlik varieties. The most abundant isomer of tocopherol in olive oils was a-tocopherol (18.22-36.02 mg/100g). The highest alpha- and gamma- tocopherols were observed in olive oils of Sobuasi variety (36.02 mg/100g) and Gemlik variety (8.12 mg/100g), respectively. It is concluded that the olive variety is an important factor on the fatty acid composition and tocopherol content of the olive oil.
Açıklama
Anahtar Kelimeler
olive, varieties, cold press, oil, fatty acids, tocopherols, GC, HPLC
Kaynak
JOURNAL OF OLEO SCIENCE
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
68
Sayı
4
Künye
Ozcan, M. M., Al Juhaimi, F., Uslu, N., Ghafoor, K., Ahmed, I. A. M., Babiker, E. E. (2019). The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils.Journal Of Oleo Scıence, 68,(4), 307-310.
