Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars

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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Bibliographic Details
Main Author:	Aziz Korkmaz
Format:	Article
Language:	English
Published:	MDPI AG 2023-02-01
Series:	Molecules
Subjects:	olive oil phenolic compound volatile compound PCA lipoxygenase fatty acid
Online Access:	https://www.mdpi.com/1420-3049/28/3/1483

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