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The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils.
J Oleo Sci. 2019; 68(4):307-310.JO

Abstract

In this study, fatty acid composition and tocopherol contents of cold pressed olive oils belonged to Ayvalık, Gemlik, Domat, Çilli, Çöpaşı and Söbüaşı varieties were determined. The fatty acid composition of the olive oils showed differences depending on the olive variety. The major fatty acids such as oleic, linoleic and palmitic acids were found as 62.49-68.53%; 8.30-17.93%; 14.39-19.47%, respectively. The highest oleic, linoleic and palmitic acid contents were determined in the varieties of Çilli (68.53%), Söbüaşı (17.93%) and Gemlik (19.47%), respectively. Palmitic, oleic and linoleic fatty acids of the local varieties such as Çilli, Çöpaşı, Söbüaşı were similar to those of Ayvalık and Gemlik varieties. The most abundant isomer of tocopherol in olive oils was α-tocopherol (18.22-36.02 mg/100g). The highest α- and γ- tocopherols were observed in olive oils of Söbüaşı variety (36.02 mg/100g) and Gemlik variety (8.12 mg/100g), respectively. It is concluded that the olive variety is an important factor on the fatty acid composition and tocopherol content of the olive oil.

Authors+Show Affiliations

Department of Food Engineering, Faculty of Agriculture, Selcuk University.Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.Department of Food Engineering, Faculty of Agriculture, Selcuk University.Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30930370

Citation

Özcan, Mehmet Musa, et al. "The Effect of Olive Varieties On Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils." Journal of Oleo Science, vol. 68, no. 4, 2019, pp. 307-310.
Özcan MM, Juhaimi FA, Uslu N, et al. The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils. J Oleo Sci. 2019;68(4):307-310.
Özcan, M. M., Juhaimi, F. A., Uslu, N., Ghafoor, K., Ahmed, I. A. M., & Babiker, E. E. (2019). The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils. Journal of Oleo Science, 68(4), 307-310. https://doi.org/10.5650/jos.ess18251
Özcan MM, et al. The Effect of Olive Varieties On Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils. J Oleo Sci. 2019;68(4):307-310. PubMed PMID: 30930370.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils. AU - Özcan,Mehmet Musa, AU - Juhaimi,Fahad Al, AU - Uslu,Nurhan, AU - Ghafoor,Kashif, AU - Ahmed,Isam A Mohamed, AU - Babiker,Elfadil E, PY - 2019/4/2/entrez PY - 2019/4/2/pubmed PY - 2019/4/25/medline KW - GC KW - HPLC KW - cold press KW - fatty acids KW - oil KW - olive KW - tocopherols KW - varieties SP - 307 EP - 310 JF - Journal of oleo science JO - J Oleo Sci VL - 68 IS - 4 N2 - In this study, fatty acid composition and tocopherol contents of cold pressed olive oils belonged to Ayvalık, Gemlik, Domat, Çilli, Çöpaşı and Söbüaşı varieties were determined. The fatty acid composition of the olive oils showed differences depending on the olive variety. The major fatty acids such as oleic, linoleic and palmitic acids were found as 62.49-68.53%; 8.30-17.93%; 14.39-19.47%, respectively. The highest oleic, linoleic and palmitic acid contents were determined in the varieties of Çilli (68.53%), Söbüaşı (17.93%) and Gemlik (19.47%), respectively. Palmitic, oleic and linoleic fatty acids of the local varieties such as Çilli, Çöpaşı, Söbüaşı were similar to those of Ayvalık and Gemlik varieties. The most abundant isomer of tocopherol in olive oils was α-tocopherol (18.22-36.02 mg/100g). The highest α- and γ- tocopherols were observed in olive oils of Söbüaşı variety (36.02 mg/100g) and Gemlik variety (8.12 mg/100g), respectively. It is concluded that the olive variety is an important factor on the fatty acid composition and tocopherol content of the olive oil. SN - 1347-3352 UR - https://www.unboundmedicine.com/medline/citation/30930370/The_Effect_of_Olive_Varieties_on_Fatty_Acid_Composition_and_Tocopherol_Contents_of_Cold_Pressed_Virgin_Olive_Oils_ DB - PRIME DP - Unbound Medicine ER -