Changes in Olive and Olive Oil Characteristics During Maturation

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dc.contributor.authorYorulmaz, Asli
dc.contributor.authorErinc, Hakan
dc.contributor.authorTekin, Aziz
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2013
dc.departmentNiğde ÖHÜ
dc.description.abstractChanges in olive properties and oil quality, oxidative stability, phenolic and chemical composition of two common Turkish varieties (Memecik and Edremit) during maturation were investigated. Olive samples were collected in their own growing region for five different harvest dates and processed to oil with a laboratory scale mill. Metabolic behaviors of these two varieties along with the maturation were different in terms of some compositional parameters. Oleic acid, triolein, b-sitosterol, oleuropein, hydroxytyrosol, and tyrosol contents of olive or olive oils fluctuated with maturation. However, changes in average weight, flesh/pit ratio, water and oil contents of the olives were observed. Phenolics such as trans cinnamic acid contents of both olive fruits decreased whereas cyanidin 3-O-glucoside and cyanidin 3-O-rutinoside anthocyanins increased. Free fatty acids of virgin olive oils were found independent of maturity although some slight changes were determined in peroxide value, dien and trien conjugations. Some compositional parameters such as pigment concentration, tocopherols, stearic acid, linolenic acid, palmitodiolein and monounsaturated/polyunsaturated fatty acid ratio decreased while linoleic acid, dioleolinolein, palmitooleolinolein and Delta-5-avenasterol percentages increased with the maturation. A clear discrimination was observed with principal component analysis. The data obtained can also be considered useful for providing information to determine the ideal maturity stage.
dc.identifier.doi10.1007/s11746-013-2210-7
dc.identifier.endpage658
dc.identifier.issn0003-021X
dc.identifier.issue5
dc.identifier.scopus2-s2.0-84880703786
dc.identifier.scopusqualityQ2
dc.identifier.startpage647
dc.identifier.urihttps://dx.doi.org/10.1007/s11746-013-2210-7
dc.identifier.urihttps://hdl.handle.net/11480/4402
dc.identifier.volume90
dc.identifier.wosWOS:000320434100005
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherSPRINGER
dc.relation.ispartofJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectComposition
dc.subjectMaturation
dc.subjectOlive
dc.subjectOlive oil
dc.subjectQuality
dc.titleChanges in Olive and Olive Oil Characteristics During Maturation
dc.typeArticle

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