Effects of Variety, Maturation and Growing Region on Chemical Properties, Fatty Acid and Sterol Compositions of Virgin Olive Oils

被引：0

作者：

Bozdogan Konuskan, Dilsat ^{[1
]}

Mungan, Burcu ^{[1
]}

机构：

[1] Food Engineering Department, Faculty of Agriculture, Mustafa Kemal University, Hatay,Antakya, Turkey

来源：

JAOCS, Journal of the American Oil Chemists' Society | 2016年

关键词：

Alcohols - Antioxidants - Chemical analysis - Chemical properties - Chlorophyll - Linoleic acid - Oleic acid - Palmitic acid - Plants (botany);

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Chemical properties, fatty acid and sterol compositions of olive oils extracted from Gemlik and Halhalı varieties grown in Hatay and Mardin provinces in Turkey were investigated during four maturation stages. The olive oil samples were analyzed for their chemical properties such as free acidity, peroxide value, total carotenoid, total chlorophyll, total phenolic contents, antioxidant activity, fatty acid and sterol compositions. Chemical properties, fatty acids and sterol profiles of olive oil samples generally showed statistically significant differences depending on the varieties, maturation and growing areas (p © 2016 AOCS

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