Physical and chemical characteristics of oils of some olive varieties in Turkey

Basit Öğe Kaydı
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAltınoz, L.
dc.contributor.authorArslan, Derya
dc.contributor.authorÜnver, Ahmet
dc.date.accessioned2020-03-26T19:06:39Z
dc.date.available2020-03-26T19:06:39Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.description.sponsorshipSelcuk University Scientific Research Project (S.U.-BAP, Konya-TURKEY)Selcuk Universityen_US
dc.description.sponsorshipThis work was supported by Selcuk University Scientific Research Project (S.U.-BAP, Konya-TURKEY).en_US
dc.identifier.endpage68en_US
dc.identifier.issn0035-6808en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage61en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32433
dc.identifier.volume92en_US
dc.identifier.wosWOS:000357626500008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherINNOVHUB SSI-AREA SSOGen_US
dc.relation.ispartofRIVISTA ITALIANA DELLE SOSTANZE GRASSEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectolive oilen_US
dc.subjectfatty acid compositionen_US
dc.subjectphenolen_US
dc.subjectcolor indicesen_US
dc.titlePhysical and chemical characteristics of oils of some olive varieties in Turkeyen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu