Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/3/1483 |
| _version_ | 1797623720301297664 |
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| author | Aziz Korkmaz |
| author_facet | Aziz Korkmaz |
| author_sort | Aziz Korkmaz |
| collection | DOAJ |
| description | 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<sup>−1</sup>) and Uslu (9.00 mg·kg<sup>−1</sup>) oils were higher than the others (<i>p</i> < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg<sup>−1</sup>) were observed in Gemlik and Domat oils, respectively (<i>p</i> < 0.05). Edincik oil showed the maximum hydroxytyrosol content (48.022 mg·kg<sup>−1</sup>) and TAC value (515.36 mg TE·kg<sup>−1</sup>) (<i>p</i> < 0.05). The Edincik, Domat, and Uslu oils were significantly not different for the total content of C6 compounds derived by lipoxygenase, which are the main volatiles responsible for the typical aroma of EVOOs (<i>p</i> > 0.05). Domat oil also exhibited the highest scores for bitterness and pungency perceptions (<i>p</i> < 0.05). The fruitiness scores of the oil samples (except for Ayvalık oil) were close to each other, even if they were statistically different (<i>p</i> < 0.05). Principal component analysis (PCA) indicated that the Ayvalık oil was separated from the others due to its poor-quality characteristics. As a result, it can be stated that Domat olive oil has better quality than the others. |
| first_indexed | 2024-03-11T09:32:48Z |
| format | Article |
| id | doaj.art-d74417cabd9545a3bbc2a0746b88e475 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T09:32:48Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-d74417cabd9545a3bbc2a0746b88e4752023-11-16T17:33:10ZengMDPI AGMolecules1420-30492023-02-01283148310.3390/molecules28031483Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive CultivarsAziz Korkmaz0Department of Nutrition and Dietetics, Faculty of Health Sciences, Mardin Artuklu University, Mardin 47200, TurkeyExtra 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<sup>−1</sup>) and Uslu (9.00 mg·kg<sup>−1</sup>) oils were higher than the others (<i>p</i> < 0.05). The greatest values for oleic acid (74.13%) and TPC (350.6 mg·kg<sup>−1</sup>) were observed in Gemlik and Domat oils, respectively (<i>p</i> < 0.05). Edincik oil showed the maximum hydroxytyrosol content (48.022 mg·kg<sup>−1</sup>) and TAC value (515.36 mg TE·kg<sup>−1</sup>) (<i>p</i> < 0.05). The Edincik, Domat, and Uslu oils were significantly not different for the total content of C6 compounds derived by lipoxygenase, which are the main volatiles responsible for the typical aroma of EVOOs (<i>p</i> > 0.05). Domat oil also exhibited the highest scores for bitterness and pungency perceptions (<i>p</i> < 0.05). The fruitiness scores of the oil samples (except for Ayvalık oil) were close to each other, even if they were statistically different (<i>p</i> < 0.05). Principal component analysis (PCA) indicated that the Ayvalık oil was separated from the others due to its poor-quality characteristics. As a result, it can be stated that Domat olive oil has better quality than the others.https://www.mdpi.com/1420-3049/28/3/1483olive oilphenolic compoundvolatile compoundPCAlipoxygenasefatty acid |
| spellingShingle | Aziz Korkmaz Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars Molecules olive oil phenolic compound volatile compound PCA lipoxygenase fatty acid |
| title | Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars |
| title_full | Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars |
| title_fullStr | Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars |
| title_full_unstemmed | Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars |
| title_short | Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars |
| title_sort | characterization and comparison of extra virgin olive oils of turkish olive cultivars |
| topic | olive oil phenolic compound volatile compound PCA lipoxygenase fatty acid |
| url | https://www.mdpi.com/1420-3049/28/3/1483 |
| work_keys_str_mv | AT azizkorkmaz characterizationandcomparisonofextravirginoliveoilsofturkisholivecultivars |