Oxidation Stability of Virgin Olive Oils from Some Important Cultivars in East Mediterranean Area in Turkey
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- 作者：Mustafa K谋ralan (1) mustafakiralan@yahoo.com
Ali Bayrak (1)
M眉cahit Taha 脰zkaya (2) - 关键词：Kilis yağ ; lı ; k ; Halhalı ; ; Karamani ; Haş ; ebi ; Nizip yağ ; lı ; k ; Rancimat ; DPPH ; Polyphenols
- 刊名：Journal of the American Oil Chemists' Society
- 出版时间：March 2009
- 出版年：2009
- 期刊代码：pc356_0003-021x
- 类别：ch
- 卷：86
- 期：3
- 页码：247-252
- 数据来源：sp
摘要
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.