Chemical Characteristics and Antioxidant Activity of Olive Oils from Turkish Varieties Grown in Hatay Province
dc.contributor.author | Arslan, D. | |
dc.contributor.author | Schreiner, M. | |
dc.date.accessioned | 2020-03-26T18:32:38Z | |
dc.date.available | 2020-03-26T18:32:38Z | |
dc.date.issued | 2012 | |
dc.department | Selçuk Üniversitesi | en_US |
dc.description.abstract | 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. | en_US |
dc.description.sponsorship | The research was supported by the postdoctorate research scholarship from the Turkish Council of Higher Education (YÖK) . | en_US |
dc.identifier.citation | 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. | |
dc.identifier.doi | 10.1016/j.scienta.2012.07.006 | en_US |
dc.identifier.endpage | 152 | en_US |
dc.identifier.issn | 0304-4238 | en_US |
dc.identifier.scopusquality | Q1 | en_US |
dc.identifier.startpage | 141 | en_US |
dc.identifier.uri | https://dx.doi.org/10.1016/j.scienta.2012.07.006 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12395/28740 | |
dc.identifier.volume | 144 | en_US |
dc.identifier.wos | WOS:000309021600020 | en_US |
dc.identifier.wosquality | Q2 | en_US |
dc.indekslendigikaynak | Web of Science | en_US |
dc.indekslendigikaynak | Scopus | en_US |
dc.institutionauthor | Arslan, D. | |
dc.language.iso | en | en_US |
dc.relation.ispartof | Scientia Horticulturae | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.selcuk | 20240510_oaig | en_US |
dc.subject | Antioxidant activity | en_US |
dc.subject | Harvest date | en_US |
dc.subject | PCA | en_US |
dc.subject | Secoiridoids | en_US |
dc.subject | Tocopherols | en_US |
dc.subject | Virgin olive oil | en_US |
dc.title | Chemical Characteristics and Antioxidant Activity of Olive Oils from Turkish Varieties Grown in Hatay Province | en_US |
dc.type | Article | en_US |
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