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

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, per...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2016-11, Vol.93 (11), p.1499-1508
Main Authors: Bozdogan Konuskan, Dilsat, Mungan, Burcu
Format: Article
Language:English
Subjects:
Acidity
Agriculture
Antioxidants
Biomaterials
Biotechnology
Carotenoids
Chemical composition
Chemical properties
Chemicals
Chemistry
Chemistry and Materials Science
Chlorophyll
Fatty acid
Fatty acids
Food Science
Growing region
Industrial Chemistry/Chemical Engineering
Maturation
Maturity
Oleic acid
Olive cultivar
Olive oil
Original Paper
Palmitic acid
Phenols
Statistical analysis
Statistical methods
Sterol
Sterols
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Summary: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  
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-016-2904-8