Araştırma Makalesi
Yıl 2023,
Cilt: 6 Sayı: 12, 471 - 474, 29.09.2023
Öz
Kaynakça
- Arslan, D., Özcan, M.M., (2011). Some compositional characteristics of Turkish monovarietal olive oils from South Anatolia. J Food Agric Environ., 9(1), 53-59.
- Avci, H., Yılmaz, U., Erdoğan, S., (2018). Evalution of fatty acid compositions and physicochemical quality parameters of ancient and recent olive (Olea europaea L.) oil varieties of Southeast Anatolia. Int J Chem and Tech., 2(2), 76-88.
- Bajoub, A., Bendini, A., Fernández-Gutiérrez, A., Carrasco-Pancorbo, A., (2018). Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Crit Rev Food Sci Nutr., 58(5), 832-857.
- Bongi G., (2004). Modelli produttivi in olivicoltura. - Olivo e Olio, 9, 8-14.
- Comlekcioglu, S., Elgudayem, F., Nogay, G., Kafkas, N.E., Ayed, R.B., Ercisli, S., Najda, A. (2022). Biochemical Characterization of Six Traditional Olive Cultivars: A Comparative Study. Horticulturae, 8(5), 416.
- IUPAC, 1992: International Union of Pure and Applied Chemistry. Method 2.301 Standard methods for the analysis of oils, fats and derivatives 7th ed. Thiais, France: Pergamon Press.
- Gila, A., Jiménez, A., Beltrán, G., Romero, A., (2015). Correlation of fatty acid composition of virgin olive oil with thermal and physical properties. Eur J Lipid Sci Technol., 117(3), 366-376.
- Kyriakidis, N. B., Katsiloulis, T., (2000). Calculation of iodine value from measurements of fatty acid methyl esters of some oils: comparison with the relevant American oil chemists society method. J. Am. Oil Chemists Soc., 77, 1235-1238.
- Oğraş, Ş.Ş., Kaban, G., Kaya, M., (2016). The effects of geographic region, cultivar and harvest year on fatty acid composition of olive oil. J. Oleo Sci., 65(11), 889-895.
- Ollivier, D., Artaud, J., Pinatel, C., Durbec, J.P., Guérère, M., (2003). Triacylglycerol and fatty acid compositions of French virgin olive oils. Characterization by chemometrics. J. Agric. Food Chem., 51(19), 5723-5731.
- Ripa, V., De Rose, F., Caravita, M. A., Parise, M. R., Perri, E., Rosati, A., Pandolfi, S., (2008). Qualitative evaluation of olive oils from new olive selections and effects of genotype and environment on oil quality. Adv. Hort. Sci., 22(2): 95-103
- Sakar, E., Ak, B.E., Ünver, H., Çelik, M., Türkoğlu, H., (2014). Determination of total olive oil and cis-trans fatty acids composition of Şırnak province olive genotypes at Southeastern Anatolia. J Agri Life Environ Sci., 3(4), 119-129.
- TFC, 2017. Turkish Food Codex, Olive oil and pomace oil communique. Communique no: 2017/26
Fatty acid profile and related properties of some olive oil samples from local market place of Kahramanmaraş, Türkiye
Öz
Fatty acids are the largest component group of olive oils. Fatty acid composition is one of the most frequently used criteria in the characterization of olive oils. Therefore, in this research, the fatty acid composition of 6 olive oil samples taken from local markets in Kahramanmaraş city (Türkiye) was analyzed. Using the fatty acid composition, unsaturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, iodine value and quality index were calculated. It was determined that the oleic acid and linoleic acid contents of the samples (in fatty acids) were between 71.40-73.08 and 6.96-9.16 % in fatty acids. With future studies, more detailed and comprehensive information can be obtained about the olive oils offered for sale in local markets. In this way, it is thought that useful information can be provided to consumers and manufacturers who want to produce quality products.
Anahtar Kelimeler
Kaynakça
- Arslan, D., Özcan, M.M., (2011). Some compositional characteristics of Turkish monovarietal olive oils from South Anatolia. J Food Agric Environ., 9(1), 53-59.
- Avci, H., Yılmaz, U., Erdoğan, S., (2018). Evalution of fatty acid compositions and physicochemical quality parameters of ancient and recent olive (Olea europaea L.) oil varieties of Southeast Anatolia. Int J Chem and Tech., 2(2), 76-88.
- Bajoub, A., Bendini, A., Fernández-Gutiérrez, A., Carrasco-Pancorbo, A., (2018). Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review. Crit Rev Food Sci Nutr., 58(5), 832-857.
- Bongi G., (2004). Modelli produttivi in olivicoltura. - Olivo e Olio, 9, 8-14.
- Comlekcioglu, S., Elgudayem, F., Nogay, G., Kafkas, N.E., Ayed, R.B., Ercisli, S., Najda, A. (2022). Biochemical Characterization of Six Traditional Olive Cultivars: A Comparative Study. Horticulturae, 8(5), 416.
- IUPAC, 1992: International Union of Pure and Applied Chemistry. Method 2.301 Standard methods for the analysis of oils, fats and derivatives 7th ed. Thiais, France: Pergamon Press.
- Gila, A., Jiménez, A., Beltrán, G., Romero, A., (2015). Correlation of fatty acid composition of virgin olive oil with thermal and physical properties. Eur J Lipid Sci Technol., 117(3), 366-376.
- Kyriakidis, N. B., Katsiloulis, T., (2000). Calculation of iodine value from measurements of fatty acid methyl esters of some oils: comparison with the relevant American oil chemists society method. J. Am. Oil Chemists Soc., 77, 1235-1238.
- Oğraş, Ş.Ş., Kaban, G., Kaya, M., (2016). The effects of geographic region, cultivar and harvest year on fatty acid composition of olive oil. J. Oleo Sci., 65(11), 889-895.
- Ollivier, D., Artaud, J., Pinatel, C., Durbec, J.P., Guérère, M., (2003). Triacylglycerol and fatty acid compositions of French virgin olive oils. Characterization by chemometrics. J. Agric. Food Chem., 51(19), 5723-5731.
- Ripa, V., De Rose, F., Caravita, M. A., Parise, M. R., Perri, E., Rosati, A., Pandolfi, S., (2008). Qualitative evaluation of olive oils from new olive selections and effects of genotype and environment on oil quality. Adv. Hort. Sci., 22(2): 95-103
- Sakar, E., Ak, B.E., Ünver, H., Çelik, M., Türkoğlu, H., (2014). Determination of total olive oil and cis-trans fatty acids composition of Şırnak province olive genotypes at Southeastern Anatolia. J Agri Life Environ Sci., 3(4), 119-129.
- TFC, 2017. Turkish Food Codex, Olive oil and pomace oil communique. Communique no: 2017/26
Toplam 13 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Yağ Teknolojisi |
| Bölüm | Food Health and Technology Innovations |
| Yazarlar | |
| Yayımlanma Tarihi | 29 Eylül 2023 |
| Yayımlandığı Sayı | Yıl 2023 Cilt: 6 Sayı: 12 |
