Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay
Yükleniyor...
Dosyalar
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
INST GRASA SUS DERIVADOS
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay. The olive fruits of four different Turkish varieties (Kargaburun, Erkence, Halhali and Saurani) from the province of Hatay which were harvested on three different occasions have been analyzed in order to determine the effects of both the nature of the cultivar and the time of harvest. Analyses of some physical properties were carried out such as fruit and pit weight, size, moisture and oil contents and instrumental color index along with some chemical properties such as individual phenolic compounds, total phenolics, DPPH radical scavenging activity and Trolox equivalent antioxidant capacity and fatty acid composition. For all the varieties studied, oleuropein was the most abundant phenolic substance ranging from 41.39-159.73 mg/kg, for which the Saurani variety had the highest level. Saurani and Kargaburun varieties were found to possess characteristic phenolic profiles: Saurani for its high amount of oleuropein and Kargaburun for its high level of H-tyrosol. These two varieties had higher Trolox equivalent antioxidant capacities as well. Citric and succinic acids were the main organic acids determined in the olive fruits. The level of total phenolics in the olive fruits declined rapidly with a later harvest date. A general decreasing trend was also observed in the saturated fatty acid (palmitic and stearic acids) concentrations of the olive oils with later harvest dates in the four varieties studied.
Açıklama
Anahtar Kelimeler
Antioxidant activity, Harvest date, Olive fruits, Phenols
Kaynak
GRASAS Y ACEITES
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
63
Sayı
2
