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Oxidation Stability of Virgin Olive Oils from Some Important Cultivars in East Mediterranean Area in Turkey
Author(s) -
Kıralan Mustafa,
Bayrak Ali,
Özkaya Mücahit Taha
Publication year - 2009
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-008-1337-4
Subject(s) - cultivar , dpph , caffeic acid , chemistry , polyphenol , horticulture , phenol , food science , biology , antioxidant , organic chemistry
Some important olive cultivars (Kilis yağlık, Halhalı, Karamani, Haşebi, Nizip yağlık) in East Mediterranean Area were studied. Olive fruits were processed on a low‐scale mill equipped with a basket centrifuge. Basic quality parameters, the content of total polyphenols, o ‐diphenols, oxidation stability (Rancimat) and antiradical activity [1,1‐diphenyl‐2‐picrylhydrazyl (DPPH)] were determined in oil samples. The highest induction period (IP) was 36.42 h, found in the Halhalı cultivar (from Gaziantep province), which also had strong radical scavenging activity (RSA) (96.72% in methanol:water extract and 94.91% in total oil) in all samples. The total phenol and o ‐diphenol content for this cultivar were 495.42 and 76.89 mg caffeic acid/kg oil, respectively. The oxidation stability and antiradical activity of the Kilis yağlık cultivar (from Kilis province) was very poor when compared to other cultivar (IP; 10.40 h, RSA in methanol: water extract; 30.94%, RSA in total oil; 52.31%). In addition total phenol and o ‐diphenol content for this cultivar were 38.31 and 5.03 mg caffeic acid/kg oil, respectively.