Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars.

ABSTRACT: Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties. The results showed that all properties of EVOO samples were significantly affected by the olive cultivar used. The pigment contents in Ayvalık (9.90 mg·kg^-1) and Uslu (9.00 mg·kg^-1) oils were higher than the others (p < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg^-1) were observed in Gemlik and Domat oils, respectively (p < 0.05). Edincik oil showed the maximum hydroxytyrosol content

SUBMITTER: Korkmaz A 

PROVIDER: S-EPMC9919864 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature