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Chemical composition of Turkish olive oil, Ayvalik

Mirjana Andjelkovic UGent, S Acun, Vera Van Hoed UGent, Roland Verhé UGent and John Van Camp UGent (2009) JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 86(2). p.135-142
abstract
Although large amounts of olive oil are produced in Turkey, not much information on its chemical composition is available in the literature to date. The aim of this study was to evaluate the chemical composition of commercial olive oils produced from the Ayvalik olive cultivar in Canakkale, Turkey. Five different samples corresponding to the olive oil categories of extra virgin (conventional, extra virgin olive oil (EVOO), and organic extra virgin olive oil (OGOO) production), virgin olive oil (OO-1), ordinary virgin olive oil (OO-2) and refined olive oil (RFOO) were evaluated. Olive oils were collected from two consecutive production years. According to the free fatty acids, the absorbance values (K-232 and K-270), and peroxide values of all the samples conformed to the European standards for olive oil. The level of oleic acid was in the range of 68-73%; while the linoleic acid content was significantly lower in the refined olive oils. The tocopherol and polyphenol content was in the lower range of some European olive oils. However, pinoresinol was a major phenolic compound (5-77 mg/kg depending on the oil category). Its content was markedly higher than in many other oils, which would be a useful finding for olive oil authentication purposes.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Harvest year, Tocopherol, Turkish olive oil, Chemical composition, Polyphenols, Pinoresinol, PHENOLIC-COMPOUNDS, ANTIOXIDANT CAPACITY, ALPHA-TOCOPHEROL, EXTRACTION, SECOIRIDOIDS, LIGNANS, QUALITY, STORAGE, FRUITS
journal title
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
J. Am. Oil Chem. Soc.
volume
86
issue
2
pages
135 - 142
publisher
Springer
place of publication
New York, NY, USA
Web of Science type
Article
Web of Science id
000262579600005
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.803 (2009)
JCR rank
31/117 (2009)
JCR quartile
2 (2009)
ISSN
0003-021X
DOI
10.1007/s11746-008-1330-y
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
671662
handle
http://hdl.handle.net/1854/LU-671662
date created
2009-05-29 11:12:32
date last changed
2009-06-23 13:15:35
@article{671662,
  abstract     = {Although large amounts of olive oil are produced in Turkey, not much information on its chemical composition is available in the literature to date. The aim of this study was to evaluate the chemical composition of commercial olive oils produced from the Ayvalik olive cultivar in Canakkale, Turkey. Five different samples corresponding to the olive oil categories of extra virgin (conventional, extra virgin olive oil (EVOO), and organic extra virgin olive oil (OGOO) production), virgin olive oil (OO-1), ordinary virgin olive oil (OO-2) and refined olive oil (RFOO) were evaluated. Olive oils were collected from two consecutive production years. According to the free fatty acids, the absorbance values (K-232 and K-270), and peroxide values of all the samples conformed to the European standards for olive oil. The level of oleic acid was in the range of 68-73\%; while the linoleic acid content was significantly lower in the refined olive oils. The tocopherol and polyphenol content was in the lower range of some European olive oils. However, pinoresinol was a major phenolic compound (5-77 mg/kg depending on the oil category). Its content was markedly higher than in many other oils, which would be a useful finding for olive oil authentication purposes.},
  author       = {Andjelkovic, Mirjana and Acun, S and Van Hoed, Vera and Verh{\'e}, Roland and Van Camp, John},
  issn         = {0003-021X},
  journal      = {JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY},
  keyword      = {Harvest year,Tocopherol,Turkish olive oil,Chemical composition,Polyphenols,Pinoresinol,PHENOLIC-COMPOUNDS,ANTIOXIDANT CAPACITY,ALPHA-TOCOPHEROL,EXTRACTION,SECOIRIDOIDS,LIGNANS,QUALITY,STORAGE,FRUITS},
  language     = {eng},
  number       = {2},
  pages        = {135--142},
  publisher    = {Springer},
  title        = {Chemical composition of Turkish olive oil, Ayvalik},
  url          = {http://dx.doi.org/10.1007/s11746-008-1330-y},
  volume       = {86},
  year         = {2009},
}

Chicago
Andjelkovic, Mirjana, S Acun, Vera Van Hoed, Roland Verhé, and John Van Camp. 2009. “Chemical Composition of Turkish Olive Oil, Ayvalik.” Journal of the American Oil Chemists Society 86 (2): 135–142.
APA
Andjelkovic, M., Acun, S., Van Hoed, V., Verhé, R., & Van Camp, J. (2009). Chemical composition of Turkish olive oil, Ayvalik. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 86(2), 135–142.
Vancouver
1.
Andjelkovic M, Acun S, Van Hoed V, Verhé R, Van Camp J. Chemical composition of Turkish olive oil, Ayvalik. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. New York, NY, USA: Springer; 2009;86(2):135–42.
MLA
Andjelkovic, Mirjana, S Acun, Vera Van Hoed, et al. “Chemical Composition of Turkish Olive Oil, Ayvalik.” JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 86.2 (2009): 135–142. Print.