Journal of Food, Agriculture and Environment
Vol 9,
Issue 1,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Some compositional characteristics of Turkish monovarietal olive oils from South Anatolia
Author(s):
Derya Arslan *,
Mehmet Musa ÖzcanRecieved 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 indicesJournal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 1
Category: Food and Health
Pages: 53-59
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