Journal of Food, Agriculture and Environment




Vol 9, Issue 1,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Some compositional characteristics of Turkish monovarietal olive oils from South Anatolia


Author(s):

Derya Arslan *, Mehmet Musa Özcan

Recieved Date: 2010-10-22, Accepted Date: 2011-01-18

Abstract:

This study was carried out on the monovarietal virgin olive oils of four Turkish varieties: Ayvalık, Gemlik, Kilis yağlık and Sariulak from Mediterranean and the Southeast Anatolia Regions of Turkey. Olive samples were at three different harvest dates in the 2006–2007 and 2007-2008 crop seasons. Gemlik and Kilis yağlık oils showed high oleic acid levels rising to 70% especially in the early harvest dates. The total tocopherol content of the oils can be considered medium-high (within 181.9-404.44 mg/kg). Gemlik oils had lower values (175.93-302.69 mg/kg) of α-tocopherol and higher peroxide index and free acidity values than the other variety oils. Chlorophyll and carotenoids showed similar contents for the varieties analyzed, although there is a slight difference for Ayvalık that presents lower contents. Kilis yağlık was the most influenced variety from crop season in terms of fatty acid composition.

Keywords:

Olive oil, variety, fatty acids, tocopherols, pigments, color indices


Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 1
Category: Food and Health
Pages: 53-59


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