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Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey.
Int J Food Sci Nutr. 2009 Aug; 60(5):365-73.IJ

Abstract

Olea europea L. fruits were evaluated for weight, moisture, ash, crude protein, crude oil, energy, crude fibre, roundness, resistance against extra force and product density. The relative density, refractive index, free fatty acids, peroxide value, iodine value and unsaponifiables were determined in the olive oils. The main fatty acids identified by gas chromatography were palmitic acid (16:0), palmitoleic acid (16:1), stearic acid (18:0), oleic acid (18:1) and linoleic acid (18:2). Of the identified fatty acids, lauric acid (12:0), linolenic acid (18:3), arachidic acid (20:0), eicosenoic acid (20:1), behenic acid (22:0) and lignoseric acid (24:0) were found in trace amounts. As expected, the oleic acid content was the major fatty acid of olive oil. Oleic acid was represented in much higher concentrations than the other acids. The product roundness, resistance against extra force, product density and weight of 100 fruit were established as technological characteristics in olive fruit. The damage energy and the unit of volume deformation energy of the Memecik and Tavşanyüreği varieties were 1.36×10(-3) J and 3.59×10(-4) J/mm(3) and 1.89×10(-3) J and 5.10×10(-4) J/mm(3), respectively. The fruits showed a similar composition, and both fruit and oil contained unsaturated fatty acids.

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Authors+Show Affiliations

Aydin C
Department of Agriculture Technology, Faculty of Agriculture, Selçuk University, Konya, Turkey.
Ozcan MM
No affiliation info available
Gümüş T
No affiliation info available

MeSH

DietDietary FatsFatty AcidsFatty Acids, UnsaturatedFood QualityFruitHardnessHumansOleaOleic AcidOlive OilPlant OilsSpecies SpecificityStress, MechanicalTurkey

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19337877

Citation

Aydin, Cevat, et al. "Nutritional and Technological Characteristics of Olive (Olea Europea L.) Fruit and Oil: Two Varieties Growing in Two Different Locations of Turkey." International Journal of Food Sciences and Nutrition, vol. 60, no. 5, 2009, pp. 365-73.
Aydin C, Ozcan MM, Gümüş T. Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey. Int J Food Sci Nutr. 2009;60(5):365-73.
Aydin, C., Ozcan, M. M., & Gümüş, T. (2009). Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey. International Journal of Food Sciences and Nutrition, 60(5), 365-73. https://doi.org/10.1080/09637480701673838
Aydin C, Ozcan MM, Gümüş T. Nutritional and Technological Characteristics of Olive (Olea Europea L.) Fruit and Oil: Two Varieties Growing in Two Different Locations of Turkey. Int J Food Sci Nutr. 2009;60(5):365-73. PubMed PMID: 19337877.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey. AU - Aydin,Cevat, AU - Ozcan,Mehmet Musa, AU - Gümüş,Tuncay, PY - 2009/4/2/entrez PY - 2009/4/2/pubmed PY - 2013/9/4/medline SP - 365 EP - 73 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 60 IS - 5 N2 - Olea europea L. fruits were evaluated for weight, moisture, ash, crude protein, crude oil, energy, crude fibre, roundness, resistance against extra force and product density. The relative density, refractive index, free fatty acids, peroxide value, iodine value and unsaponifiables were determined in the olive oils. The main fatty acids identified by gas chromatography were palmitic acid (16:0), palmitoleic acid (16:1), stearic acid (18:0), oleic acid (18:1) and linoleic acid (18:2). Of the identified fatty acids, lauric acid (12:0), linolenic acid (18:3), arachidic acid (20:0), eicosenoic acid (20:1), behenic acid (22:0) and lignoseric acid (24:0) were found in trace amounts. As expected, the oleic acid content was the major fatty acid of olive oil. Oleic acid was represented in much higher concentrations than the other acids. The product roundness, resistance against extra force, product density and weight of 100 fruit were established as technological characteristics in olive fruit. The damage energy and the unit of volume deformation energy of the Memecik and Tavşanyüreği varieties were 1.36×10(-3) J and 3.59×10(-4) J/mm(3) and 1.89×10(-3) J and 5.10×10(-4) J/mm(3), respectively. The fruits showed a similar composition, and both fruit and oil contained unsaturated fatty acids. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/19337877/Nutritional_and_technological_characteristics_of_olive__Olea_europea_L___fruit_and_oil:_two_varieties_growing_in_two_different_locations_of_Turkey_ L2 - https://www.tandfonline.com/doi/full/10.1080/09637480701673838 DB - PRIME DP - Unbound Medicine ER -