ÇEŞİTLİ BÖLGELERDE ÜRETİLEN GEMLİK ÇEŞİDİ NATÜREL ZEYTİNYAĞLARINDA OKSİDATİF STABİLİTE VE YAĞ ASİDİ BİLEŞENLERİ*

Abstract

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Keywords

• Gemlik zeytin çeşidi, natürel zeytinyağı, oksidatif stabilite, yağ asidi bileflenleri,ransimat, teorik oksidatif stabilite

OXIDATIVE STABILITY AND FATTY ACID PROFILES OF VIRGIN OLIVE OILS PRODUCED FROM GEMLIK OLIVE CULTIVAR IN VARIOUS REGIONS OF TURKEY

Abstract

In the present work, totally 16 commercial virgin olive oil samples produced by three phase extractionsystem from monocultivar (Gemlik cv) olives in various locations of East Mediterranean subzone (n=2)and East Aegean region (n=3), Kapıdağ Peninsula (n=4), East Marmara subzone (n=5) and Thrace region(n=2) of Turkey during 2009-2010 crop years were examined in terms of oxidative stability (rancimat)and some fatty acid profiles. Oxidative stability (rancimat) values of oil samples were between 7.67 hours(East Aegean Region) and 10.67 hours (Kapıdağ Peninsula). From maximum to minimum oxidative stability ofoils samples according to the cultivars followed Tekirdağ< East Aegean< Bursa< East Mediterranean

Keywords

• Gemlik olive cultivar, virgin olive oil, oxidative stability, fatty acid profile, rancimat,theoretical oxidative stability index

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