Chemical Characteristics and Antioxidant Activity of Olive Oils from Turkish Varieties Grown in Hatay Province
Yükleniyor...
Dosyalar
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Monovarietal virgin olive oil from five different Turkish varieties (E?riburun, Karamani, Halhali, Saurani and Haşebi) from Hatay province which were harvested on three different occasions have been analyzed to evaluate minor components (phenolic compounds, tocopherols and pigments), fatty acid profiles and antioxidant activity in order to determine the effects of both the nature of the variety and the time of harvest. The high total phenolics, secoiridoid aglycones, ?-tocopherol and antioxidant activity of Saurani variety makes the oil of this variety superior to other varieties analyzed in this study. After evaluating the correlation matrix of the data set, the variables such as secoiridoids (3,4-DHPEA-EDA; 3,4-DHPEA-EA; p-HPEA-EDA and p-HPEA-EA), some of the phenolic compounds (hydroxytyrosol, vanillic acid and luteolin) and oxidation parameters (beta carotene bleaching activity, peroxide value and free fatty acids) were finally decided as the three factors which led to explore the underlying pattern of relationships by using principal component analysis. © 2012 Elsevier B.V.
Açıklama
Anahtar Kelimeler
Antioxidant activity, Harvest date, PCA, Secoiridoids, Tocopherols, Virgin olive oil
Kaynak
Scientia Horticulturae
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
144
Sayı
Künye
Arslan, D., Schreiner, M., (2012). Chemical Characteristics and Antioxidant Activity of Olive Oils from Turkish Varieties Grown in Hatay Province. Scientia Horticulturae, 144, 141-152.
