Physical and chemical characteristics of five Turkish olive (Olea europea L.) varieties and their oils

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dc.contributor.authorTanilgan, Kenan
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorÜnver, Ahmet
dc.date.accessioned2020-03-26T17:17:52Z
dc.date.available2020-03-26T17:17:52Z
dc.date.issued2007
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractOlive varieties from different locations in Turkey and their natural oils which were obtained using traditional methods were used. Five olive samples were considered for their moisture, crude oil, crude protein, crude ash, crude energy, crude fiber, pH and alcohol-soluble extract. Olives contained approximately 17.7 %-43.5 % olive oil. The crude fiber contents of olive fruits were found to be 5.5 % (Gemlik), 7.0 % (Kilis), 3.6 % (Uslu), 4.2 % (Tirilye) and 5.6 (Ayvalik). The mineral contents of several olive varieties were determined by ICP-AES and found to be excellent. Olives were found to be rich in Ca, Fe, K, Mg, Na and P minerals. Also, K, Na and P contents of the Gemlik variety were found higher than those of other varieties. The refractive index and density values of the Uslu variety were found to be high and the other varieties had similar values. Oleic acid (65.7 %- 83.6 %) was present in the highest concentration, followed by palmitic (8.1-15.2 %), linoleic (3.5-15.5 %), stearic (2.0-5.6 %) and linolenic (0.1-3.0 %). The total amount of phenols among olive varieties was different. The total phenol content as gallic and catechic acid equivalent in all oil samples ranged from 22.5 to 97.1 mg/kg and 12.3 to 98.7 mg/kg, respectively. The Kilis variety of olives had the lowest total phenol value when compared to the other varieties.en_US
dc.identifier.endpage147en_US
dc.identifier.issn0017-3495en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage142en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/21527
dc.identifier.volume58en_US
dc.identifier.wosWOS:000248509400005en_US
dc.identifier.wosqualityQ4en_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.subjectcompositionen_US
dc.subjectfatty acidsen_US
dc.subjectmineralsen_US
dc.subjectoilen_US
dc.subjectolive varietiesen_US
dc.subjecttotal phenolen_US
dc.titlePhysical and chemical characteristics of five Turkish olive (Olea europea L.) varieties and their oilsen_US
dc.typeArticleen_US

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