Physical and chemical characteristics of oils of some olive varieties in Turkey
Küçük Resim Yok
Tarih
2015
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
INNOVHUB SSI-AREA SSOG
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study was carried out on the monovarietal virgin olive oils from three olive varieties (Saurani, Halhali and Karamani) growing in the Mediterranean region of Turkey. Saurani oil showed high oleic acid levels rising to 78% especially in both the harvest dates. At the same time, saturated fatty acids were found at lower concentrations in Saurani oils. The total phenolic contents of the oils can be considered medium-high (within 125.9-404.8 mg gallic acid /Kg). Karamani oil had a lower total phenol value (125.9 mg GA/Kg) than those of the other variety of oils. Viscosity values changed between 55.775 and 62.175 m.Pa and the brightness values of Karamani oils were lower than the other variety of oils.
Açıklama
Anahtar Kelimeler
olive oil, fatty acid composition, phenol, color indices
Kaynak
RIVISTA ITALIANA DELLE SOSTANZE GRASSE
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
92
Sayı
1
