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


Derya Arslan *, Mehmet Musa Özcan

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


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.


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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