PHENOLIC COMPOUNDS AND STEROL CONTENTS OF OLIVE (OLEA EUROPAEA L.) OILS OBTAINED FROM DIFFERENT VARIETIES
Küçük Resim Yok
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
PAKISTAN BOTANICAL SOC
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Oil obtained from 5 different olive cultivars was analyzed for phenolic and sterol composition. Total phenolic contents of oils were determined between 94.99 mg GAE/kg oil (Al-Joif) to 405.71 mg GAE/ kg oil (Sarmlak) (p<0.05). Phenolic compounds of oils obtained from different olive verities (Ayvalik, Sarrulak, Savrani, Al-Joif and Gemlik) when fully ripened were evaluated using reversed phase high performance liquid chromatography (RP-HPLC). Hydroxytyrosol and tyrosol were identified to have higher concentrations than other compounds. Tyrosol contents were between 3.65 mg/kg to 21.47 mg/kg oil (p<0.05) in different verities. The contents of hydroxytyrosol of oils for Ayvalik and Gemlik were 1.23 and 14.42 mg/kg, respectively. Cinnamic acid was detected only in Al-Joif olive oil sample. Low amounts of syringic, vanillin, p-cumaric, quercetin and luteolin were observed in different varieties' oils.
Açıklama
Anahtar Kelimeler
Olive oil, Total phenol, Phenolic compounds, Sterols, GC, HPLC
Kaynak
PAKISTAN JOURNAL OF BOTANY
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
49
Sayı
1
