Phenolic profiles of Turkish olives and olive oils

Basit Öğe Kaydı
dc.contributor.authorYorulmaz, Aslı
dc.contributor.authorPoyrazoğlu, Ender S.
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorTekin, Aziz
dc.date.accessioned2020-03-26T18:31:02Z
dc.date.available2020-03-26T18:31:02Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractPhenolic compound distribution of Turkish olive cultivars and their matching olive oils together with the influence of growing region were investigated. One hundred and one samples of olives from 18 cultivars were collected during two crop years from west, south and south-east regions of Turkey. The olives were processed to oils and both olive and olive oil samples were evaluated for their phenolic compound distribution. The results have shown that main phenolics of Turkish olives were tyrosol, oleuropein, p-coumaric acid, verbascoside, luteolin 7-O-glucoside, rutin, trans cinnamic acid, luteolin, apigenin, cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside. Oleuropein and trans cinnamic acid were present in higher amounts among all phenolics. Principal component analyses showed that the growing region did not have drastic effect on phenolic profile of olives. The major phenolic compounds of olive oils were tyrosol, syringic acid, p-coumaric acid, luteolin-7-O-glucoside, trans cinnamic acid, luteolin and apigenin. Luteolin is a predominant phenolic compound in almost all oil samples. Total phenol concentrations of Southeast Anatolian oils were found to be lower than those of the other regions.en_US
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [105O395]en_US
dc.description.sponsorshipWe are appreciative of the Scientific and Technical Research Council of Turkey (TUBITAK), project no 105O395, for financial support. Part of this work was presented at the 8th Euro Fed Lipid conference.en_US
dc.identifier.doi10.1002/ejlt.201100186en_US
dc.identifier.endpage1093en_US
dc.identifier.issn1438-7697en_US
dc.identifier.issue9en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1083en_US
dc.identifier.urihttps://dx.doi.org/10.1002/ejlt.201100186
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28301
dc.identifier.volume114en_US
dc.identifier.wosWOS:000308876400014en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELLen_US
dc.relation.ispartofEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCultivaren_US
dc.subjectOlive fruiten_US
dc.subjectOlive oilen_US
dc.subjectPhenolic compoundsen_US
dc.titlePhenolic profiles of Turkish olives and olive oilsen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
28301.pdf
Boyut:
401.21 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Makale Dosyası
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu