Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay

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dc.contributor.authorArslan, D.
dc.date.accessioned2020-03-26T18:31:03Z
dc.date.available2020-03-26T18:31:03Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractPhysico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay. The olive fruits of four different Turkish varieties (Kargaburun, Erkence, Halhali and Saurani) from the province of Hatay which were harvested on three different occasions have been analyzed in order to determine the effects of both the nature of the cultivar and the time of harvest. Analyses of some physical properties were carried out such as fruit and pit weight, size, moisture and oil contents and instrumental color index along with some chemical properties such as individual phenolic compounds, total phenolics, DPPH radical scavenging activity and Trolox equivalent antioxidant capacity and fatty acid composition. For all the varieties studied, oleuropein was the most abundant phenolic substance ranging from 41.39-159.73 mg/kg, for which the Saurani variety had the highest level. Saurani and Kargaburun varieties were found to possess characteristic phenolic profiles: Saurani for its high amount of oleuropein and Kargaburun for its high level of H-tyrosol. These two varieties had higher Trolox equivalent antioxidant capacities as well. Citric and succinic acids were the main organic acids determined in the olive fruits. The level of total phenolics in the olive fruits declined rapidly with a later harvest date. A general decreasing trend was also observed in the saturated fatty acid (palmitic and stearic acids) concentrations of the olive oils with later harvest dates in the four varieties studied.en_US
dc.description.sponsorshipSelcuk University Office of Scientific Research Projects (S.U. BAP, Konya-Turkey)Selcuk Universityen_US
dc.description.sponsorshipThis study was supported by Selcuk University Office of Scientific Research Projects (S.U. BAP, Konya-Turkey).en_US
dc.identifier.doi10.3989/gya.071611en_US
dc.identifier.endpage166en_US
dc.identifier.issn0017-3495en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage158en_US
dc.identifier.urihttps://dx.doi.org/10.3989/gya.071611
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28307
dc.identifier.volume63en_US
dc.identifier.wosWOS:000304789900004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherINST GRASA SUS DERIVADOSen_US
dc.relation.ispartofGRASAS Y ACEITESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntioxidant activityen_US
dc.subjectHarvest dateen_US
dc.subjectOlive fruitsen_US
dc.subjectPhenolsen_US
dc.titlePhysico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatayen_US
dc.typeArticleen_US

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