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Gemlik Zeytin Çeşidinden Elde Edilen Natürel Zeytinyağında Fenol Bileşiklerinin ve Antioksidan Kapasitenin Belirlenmesi

Year 2012, Volume: 37 Issue: 3, 133 - 140, 01.06.2012

Abstract

Bu çalışmada, Gemlik zeytin çeşidinden elde edilen zeytinyağının fenol bileşikleri içerikleri ve antioksidan kapasiteleri incelenmiştir. Fenol bileşiklerinin analizleri zıt fazlı, diyot array detektörlü HPLC-MS cihazıyla ve tanımlamaları ise sıvı kromatografisi-kütle spektrometrisi (LC-MS) ile gerçekleştirilmiştir. Araştırmada, hidroksitirozol, 4-hidroksibenzoik asit, tirozol, 2,3-dihidroksibenzoik asit,  kafeik asit, vanilik asit, vanilin, sirinjik asit, p-kumarik asit, ferulik asit, sinamik asit, apigenin ve luteolin olmak üzere toplam 13 adet fenol bileşiği tanımlanmıştır. Tirozolün (9.85 mg/kg) zeytinyağında en baskın olan fenol bileşiği olduğu ve bunu sırasıyla apigenin (5.40 mg/kg) ve hidroksitirozol’ün (3.21 mg/kg) izlediği saptanmıştır. Antioksidan kapasite analizleri DPPH ve ABTS yöntemleri kullanılarak gerçekleştirilmiştir. Fenol bileşikleri ile antioksidan kapasite analizleri (DPPH ve ABTS) arasında (R2= 0.657-0.817) ve kullanılan yöntemler arasında (R2= 0.933) korelasyonlar saptanmıştır.

References

  • Artajo LS, Paz Romero M, Suarez M, Jose-Motilva M. 2007. Partition of phenolic compounds during the virgin olive oil industrial extraction process. Eur Food Res Tech, 225, 617-625.
  • Visioli F, Bogani P, Grande S, Galli C. 2005. Mediterranean Food and Health: Building Human Evidence. J Physiol Pharmacol, 56, 37-49
  • Visioli F, Galli C. 1998. Olive Oil Phenols and Their Potential Effects on Human Health. J Agric Food Chem, 46, 4292–4296.
  • Owen RW, Giacosa A, Hull WE. 2000. Olive Oil Consumption and Health: The Possible Role of Antioxidants. Lancet Oncology, 1, 107-112.
  • Owen RW, Haubner R, Wurtele G, Hull WE, Spiegelhalder B, Bartsch H. 2004. Olives and Olive Oil in Cancer Prevention. Eur J Canc Prev, 13, 319-326.
  • Tripoli E, Giammanco M, Tabacchi G, Di Majo D, Giammanco S, La Guardia M. 2005. The Phenolic Compounds of Olive Oil: Structure, Biological Activity and Beneficial Effects on Human Health. Nutr Res Rev, 18, 98-112.
  • Alkan D, Tokatli F, Ozen B. 2011. Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey. J Am Oil Chem Soc. Bas›mda. DOI 10.1007/s11746-011-1917-6.
  • Cinquanta L, Esti M & La Notte E (1997). Evaluation of Phenolic Compounds in Virgin Olive Oil During Storage. J Am Oil Chem Soc, 74, 1259-1264.
  • Tuck KL & Hayball PJ. 2002. Major Phenolic Compounds in Olive Oil: Metabolism and Health Effects. J Nutr Biochem, 13, 636-644.
  • Baldioli M, Servili M, Perretti G, Montedoro GF. 1996. Antioxidant Activity of Tocopherols and Phenolic Compounds of Virgin Olive Oil. J Am Oil Chem Soc, 73, 1589-1593.
  • Tasioula MM, Okogeri O. 2001. Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC/UV and GC-MS. Food Chemi Toxicol, 66, 530-534.
  • Pirgün Y. 2007. Hatay’da Yetifltirilen Gemlik ve Halhal› Zeytinlerinin Antioksidan Etkilerinin Belirlenmesi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü, G›da Mühendisli¤i Anabilim Dal› Yüksek Lisans Tezi, Adana, Türkiye, 46s.
  • Criado MN, Morello JR, Jose-Motilva M, Paz Romero M. 2004. Effect of Growing Area on Pigment and Phenolic Fractions of Virgin Olive Oils of the Arbequina Variety in Spain. J Am Oil Chem Soc, 81, 633-640.
  • Ocakoglu D. 2008. Classification of Turkish Virgin Olive Oils Based On Their Phenolic Profiles. Izmir Yüksek Teknoloji Enstitüsü Yüksek Lisans Tezi, Izmir.
  • K›ralan M, Bayrak A, Ozkaya MT. 2009. Oxidation Stability of Virgin Olive Oils From Some Important Cultivars in East Mediterranean Area in Turkey. J Am Oil Chem Soc, 86, 247-252.
  • Gurdeniz G, Ozen B, Tokatli F. 2008. Classification of Turkish Olive Oils with Respect to Cultivar, Geographic Origin and Harvest Year, Using Fatty Acid Profile and MID-IR Spectroscopy. Eur Food Res Tech, 227, 1275-1281.
  • Ogutcu M, Mendes M, Y›lmaz E. 2008. Sensorial and Physico-Chemical Characterization of Virgin Olive Oils Produced in Çanakkale. J Am Oil Chem Soc, 85, 441-456.
  • D›raman H, Dibeklioglu H. 2009. Characterization of Turkish Virgin Olive Oils Produced from Early Harvest Olives. J Am Oil Chem Soc, 86, 663-674.
  • Afl›k HU, Özkan G. 2011. Memecik Çeflidi Zeytinlerden Elde Edilen Ya¤lar›n Fiziksel, Kimyasal ve Antioksidan Özellikleri. Akademik G›da 9(2), 13-18.
  • Kaya Ü. 2009. ‹znik’te Yetifltirilen Gemlik Zeytininin ve Ya¤›n›n Baz› Fiziksel, Kimyasal ve Antioksidan Özelliklerinin Belirlenmesi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü, G›da Mühendisli¤i Anabilim Dal› Yüksek Lisans Tezi, Adana, Türkiye, 72s.
  • Ocakoglu D, Tokatl› F, Özen B, Korel F. 2009. Distribution of Simple Phenols, Phenolic Acids and Flavonoids in Turkish Monovarietal Extra Virgin Olive Oils for two Harvest Years. Food Chem, 113, 401-410.
  • http://www.oliveaustralia.com.au/Olive _Agencies/Oliomio_Machinery/oliomio_ machinery.html
  • TS EN ISO 660. 2010. Bitkisel ve Hayvansal Ya¤larda Asitlik Tayini.
  • TS EN ISO 3960. 2010. Bitkisel ve Hayvansal Ya¤larda Peroksit Say›s› Tayini
  • IOOC 2010. International Olive Council, Olive Oil Testing Methods. http://www.internationaloliveoil. org/estaticos/view/224-testing-methods.
  • Ouni Y, Taamalli A, Gómez-Caravaca AM, Segura-Carretero A, Fernández-Gutiérrez A, Zarrouk M. 2011. Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC–ESI-TOF MS method. Food Chem, 127, 1263-1267.
  • Brand-Williams W, Cuvelier ME, Berset C. 1995. Antioxidative Activity of Phenolic Composition of Commercial Extracts of Sage and Rosemary. Food Sci Tech, 28, 25-30.
  • Sanchez-Moreno C, Larrauri JA, Saura-Calixto FA. 1998. Procedure to Measure the Antiradical Efficiency of Polyphenols. J Sci Food Agric, 76, 270-276.
  • Saafi EB, Arem A E, Issaoui M, Hammami M, Achour L. 2009. Phenolic Content and Antioxidant Activity of Four Date Palm (Phoenix dactylifera L.) Fruit Varieties Grown in Tunisia. Int J Food Sci Tech, 44, 2314–2319.
  • IOOC 2010b. International Olive Council, Olive Oil Chemistry and Standards. http://www.internationaloliveoil.org/estaticos/ view/157-structure-of-chemistry
  • Tan›lgan K, Ozcan MM, Unver A. 2007. Physical and Chemical Characteristics of Five Turkish Olive (Olea europea L.) Varieties and Their Olives. Grasas y. Aceites, 58, 142-147.
  • Kutlu E, fien F. 2011. Farkl› Hasat Zamanlar›n›n Gemlik Zeytin (Olea europea L.) Çeflidinde Meyve ve Zeytinya¤› Kalitesine Etkileri. Ege Universitesi Ziraat Fakültesi Dergisi, 48, 85-93.
  • Cerretani L, Bendini A, Del Caro A, P›ga A, Vacca V, Caboni MF, Toschi TG. 2006. Preliminary Characterization of Virgin Olive Oils Obtained from Different Cultivars in Sardinia. Eur Food Res Tech, 222, 354-361.
  • Polvillo MM, Ru›z GM, Dobarganes MC. 2004. Oxidative Stability of Sunflower Oils Differing in Unsaturation Degree During Long-Term Storage at Room Temperature. J Am Oil Chem Soc, 81, 577-583.
  • Nas S, Gökalp HY, Ünsal M. 2001. Bitkisel Ya¤ Teknolojisi. Denizli: Pamukkale Üniversitesi Mühendislik Fakültesi Matbaas›.
  • Ranalli A, Lucera L, Contento S, S›mone N, Del RP. 2004. Bioactive Constituents, Flavors and Aromas of Virgin Oils Obtained by Processing Olives with a Natural Enzyme Extract. Eur J Lipid Sci Tech, 106, 187-189.
  • Zarrouk W, Haddada FM, Baccouri B, Oueslati I, Taamalli XF, Lizzani-Cuvelier L, Daoud D, Zarrouk M. 2008. Characterization of Virgin Olive Oil From Southern Tunisia. Eur J Lipid Sci Tech, 110, 81-88.
  • Pristouri G, Badeka A, Kontominas MG. 2010. Effect of Packaging Material Headspace, Oxygen and Light Transmission,Temperature and Storage Time on Quality Characteristics of Extra Virgin Olive Oil. Food Control, 21, 412-418.
  • Boselli E, Di Lecce G, Strabbioli R, Pieralisi G, Frega NG. 2009. Are Virgin Olive Oils Obtained Below 27 °C Better than Those Produced at Higher Temperatures? Food Sci Tech, 42, 748-757.
  • Andjelkovic M, Acun S, Van Hoed V, Verhe R, Van Camp J. 2009. Chemical Composition of Turkish Olive Oil-Ayvalik. J Am Oil Chem Soc, 86, 135-140.
  • Visioli F, Poli A, Gall C. 2002. Antioxidant and Other Biological Activities of Phenols from Olives and Olive Oil. Med Res Review, 22, 65-75.
  • Nergiz C, Unal K. 1991. Determination of Phenolic Acids in Virgin Olive Oil. Food Chem, 39, 237–240.
  • Sonje BM, Giacometti J, Abram M. 2011. Antioxidant and Antilisterial Activity of Olive Oil, Cocoa and Rosemary Extract Polyphenols. Food Chem, 127, 1821-1827.
  • Cicerale S, Lucas L, Keast R. 2010. Biological Activities of Phenolic Compounds Present in Virgin Olive Oil. Int J Mol Sci, 11, 458-479.
  • Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M. 2003. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J Nutr, 133, 2812-2819.
  • Sevim D. 2011. Antioksidanlar ve Zeytinya¤›. Zeytin Bilimi, 1(1), 43-47.
  • Paz Romero M, Tovar MJ, Ramo T, Motilva MJ. 2003. Effect of Crop Season on the Composition of Virgin Olive Oil with Protected Designation of Origin "Les Garrigues", J Am Oil Chem Soc, 80, 423-430.
  • Guiterrez F, Villafranca MJ, Castellano JM. 2002. Changes in the Main Components and Quality Indices of Virgin Olive Oil During Oxidation J Am Oil Chem Soc, 79, 669-676.

Determination of Phenolic Compounds and Antioxidant Capacity of Virgin Olive Oil Obtained from Cv. Gemlik (Olea europaea) (Turkish with English Abstract)

Year 2012, Volume: 37 Issue: 3, 133 - 140, 01.06.2012

Abstract

In this study, phenolic content and antioxidant capacity of olive oil obtained from cv. Gemlik were investigated. Phenolic composition was detected by high performance liquid chromatography (HPLC) coupled with diode array detector and characterized by liquid chromatography-mass spectrometry (LC-MS). A total of 13 different phenolic compounds, including hydroxytyrosol, 4-hydroxybenzoic acid, tyrosol, 2,3-dihydroxybenzoic acid, caffeic acid, vanillic acid, vanilin, syringic acid, p-coumaric acid, ferulic acid, cinnamic acid, apigenin and luteolin were identified. Tyrosol (9.85 mg/kg) determined as the main phenols found in olive oil and followed by apigenin (5.40 mg/kg) and hydroxytyrosol (3.21 mg/kg) respectively. Antioxidant activity of olive oil was measured by using the DPPH and ABTS assays. A high correlation between total phenolic content and antioxidant capacity (R2 = 0.657-0.817) along with applied methods (R2 = 0.933) were determined.

References

  • Artajo LS, Paz Romero M, Suarez M, Jose-Motilva M. 2007. Partition of phenolic compounds during the virgin olive oil industrial extraction process. Eur Food Res Tech, 225, 617-625.
  • Visioli F, Bogani P, Grande S, Galli C. 2005. Mediterranean Food and Health: Building Human Evidence. J Physiol Pharmacol, 56, 37-49
  • Visioli F, Galli C. 1998. Olive Oil Phenols and Their Potential Effects on Human Health. J Agric Food Chem, 46, 4292–4296.
  • Owen RW, Giacosa A, Hull WE. 2000. Olive Oil Consumption and Health: The Possible Role of Antioxidants. Lancet Oncology, 1, 107-112.
  • Owen RW, Haubner R, Wurtele G, Hull WE, Spiegelhalder B, Bartsch H. 2004. Olives and Olive Oil in Cancer Prevention. Eur J Canc Prev, 13, 319-326.
  • Tripoli E, Giammanco M, Tabacchi G, Di Majo D, Giammanco S, La Guardia M. 2005. The Phenolic Compounds of Olive Oil: Structure, Biological Activity and Beneficial Effects on Human Health. Nutr Res Rev, 18, 98-112.
  • Alkan D, Tokatli F, Ozen B. 2011. Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey. J Am Oil Chem Soc. Bas›mda. DOI 10.1007/s11746-011-1917-6.
  • Cinquanta L, Esti M & La Notte E (1997). Evaluation of Phenolic Compounds in Virgin Olive Oil During Storage. J Am Oil Chem Soc, 74, 1259-1264.
  • Tuck KL & Hayball PJ. 2002. Major Phenolic Compounds in Olive Oil: Metabolism and Health Effects. J Nutr Biochem, 13, 636-644.
  • Baldioli M, Servili M, Perretti G, Montedoro GF. 1996. Antioxidant Activity of Tocopherols and Phenolic Compounds of Virgin Olive Oil. J Am Oil Chem Soc, 73, 1589-1593.
  • Tasioula MM, Okogeri O. 2001. Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC/UV and GC-MS. Food Chemi Toxicol, 66, 530-534.
  • Pirgün Y. 2007. Hatay’da Yetifltirilen Gemlik ve Halhal› Zeytinlerinin Antioksidan Etkilerinin Belirlenmesi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü, G›da Mühendisli¤i Anabilim Dal› Yüksek Lisans Tezi, Adana, Türkiye, 46s.
  • Criado MN, Morello JR, Jose-Motilva M, Paz Romero M. 2004. Effect of Growing Area on Pigment and Phenolic Fractions of Virgin Olive Oils of the Arbequina Variety in Spain. J Am Oil Chem Soc, 81, 633-640.
  • Ocakoglu D. 2008. Classification of Turkish Virgin Olive Oils Based On Their Phenolic Profiles. Izmir Yüksek Teknoloji Enstitüsü Yüksek Lisans Tezi, Izmir.
  • K›ralan M, Bayrak A, Ozkaya MT. 2009. Oxidation Stability of Virgin Olive Oils From Some Important Cultivars in East Mediterranean Area in Turkey. J Am Oil Chem Soc, 86, 247-252.
  • Gurdeniz G, Ozen B, Tokatli F. 2008. Classification of Turkish Olive Oils with Respect to Cultivar, Geographic Origin and Harvest Year, Using Fatty Acid Profile and MID-IR Spectroscopy. Eur Food Res Tech, 227, 1275-1281.
  • Ogutcu M, Mendes M, Y›lmaz E. 2008. Sensorial and Physico-Chemical Characterization of Virgin Olive Oils Produced in Çanakkale. J Am Oil Chem Soc, 85, 441-456.
  • D›raman H, Dibeklioglu H. 2009. Characterization of Turkish Virgin Olive Oils Produced from Early Harvest Olives. J Am Oil Chem Soc, 86, 663-674.
  • Afl›k HU, Özkan G. 2011. Memecik Çeflidi Zeytinlerden Elde Edilen Ya¤lar›n Fiziksel, Kimyasal ve Antioksidan Özellikleri. Akademik G›da 9(2), 13-18.
  • Kaya Ü. 2009. ‹znik’te Yetifltirilen Gemlik Zeytininin ve Ya¤›n›n Baz› Fiziksel, Kimyasal ve Antioksidan Özelliklerinin Belirlenmesi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü, G›da Mühendisli¤i Anabilim Dal› Yüksek Lisans Tezi, Adana, Türkiye, 72s.
  • Ocakoglu D, Tokatl› F, Özen B, Korel F. 2009. Distribution of Simple Phenols, Phenolic Acids and Flavonoids in Turkish Monovarietal Extra Virgin Olive Oils for two Harvest Years. Food Chem, 113, 401-410.
  • http://www.oliveaustralia.com.au/Olive _Agencies/Oliomio_Machinery/oliomio_ machinery.html
  • TS EN ISO 660. 2010. Bitkisel ve Hayvansal Ya¤larda Asitlik Tayini.
  • TS EN ISO 3960. 2010. Bitkisel ve Hayvansal Ya¤larda Peroksit Say›s› Tayini
  • IOOC 2010. International Olive Council, Olive Oil Testing Methods. http://www.internationaloliveoil. org/estaticos/view/224-testing-methods.
  • Ouni Y, Taamalli A, Gómez-Caravaca AM, Segura-Carretero A, Fernández-Gutiérrez A, Zarrouk M. 2011. Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC–ESI-TOF MS method. Food Chem, 127, 1263-1267.
  • Brand-Williams W, Cuvelier ME, Berset C. 1995. Antioxidative Activity of Phenolic Composition of Commercial Extracts of Sage and Rosemary. Food Sci Tech, 28, 25-30.
  • Sanchez-Moreno C, Larrauri JA, Saura-Calixto FA. 1998. Procedure to Measure the Antiradical Efficiency of Polyphenols. J Sci Food Agric, 76, 270-276.
  • Saafi EB, Arem A E, Issaoui M, Hammami M, Achour L. 2009. Phenolic Content and Antioxidant Activity of Four Date Palm (Phoenix dactylifera L.) Fruit Varieties Grown in Tunisia. Int J Food Sci Tech, 44, 2314–2319.
  • IOOC 2010b. International Olive Council, Olive Oil Chemistry and Standards. http://www.internationaloliveoil.org/estaticos/ view/157-structure-of-chemistry
  • Tan›lgan K, Ozcan MM, Unver A. 2007. Physical and Chemical Characteristics of Five Turkish Olive (Olea europea L.) Varieties and Their Olives. Grasas y. Aceites, 58, 142-147.
  • Kutlu E, fien F. 2011. Farkl› Hasat Zamanlar›n›n Gemlik Zeytin (Olea europea L.) Çeflidinde Meyve ve Zeytinya¤› Kalitesine Etkileri. Ege Universitesi Ziraat Fakültesi Dergisi, 48, 85-93.
  • Cerretani L, Bendini A, Del Caro A, P›ga A, Vacca V, Caboni MF, Toschi TG. 2006. Preliminary Characterization of Virgin Olive Oils Obtained from Different Cultivars in Sardinia. Eur Food Res Tech, 222, 354-361.
  • Polvillo MM, Ru›z GM, Dobarganes MC. 2004. Oxidative Stability of Sunflower Oils Differing in Unsaturation Degree During Long-Term Storage at Room Temperature. J Am Oil Chem Soc, 81, 577-583.
  • Nas S, Gökalp HY, Ünsal M. 2001. Bitkisel Ya¤ Teknolojisi. Denizli: Pamukkale Üniversitesi Mühendislik Fakültesi Matbaas›.
  • Ranalli A, Lucera L, Contento S, S›mone N, Del RP. 2004. Bioactive Constituents, Flavors and Aromas of Virgin Oils Obtained by Processing Olives with a Natural Enzyme Extract. Eur J Lipid Sci Tech, 106, 187-189.
  • Zarrouk W, Haddada FM, Baccouri B, Oueslati I, Taamalli XF, Lizzani-Cuvelier L, Daoud D, Zarrouk M. 2008. Characterization of Virgin Olive Oil From Southern Tunisia. Eur J Lipid Sci Tech, 110, 81-88.
  • Pristouri G, Badeka A, Kontominas MG. 2010. Effect of Packaging Material Headspace, Oxygen and Light Transmission,Temperature and Storage Time on Quality Characteristics of Extra Virgin Olive Oil. Food Control, 21, 412-418.
  • Boselli E, Di Lecce G, Strabbioli R, Pieralisi G, Frega NG. 2009. Are Virgin Olive Oils Obtained Below 27 °C Better than Those Produced at Higher Temperatures? Food Sci Tech, 42, 748-757.
  • Andjelkovic M, Acun S, Van Hoed V, Verhe R, Van Camp J. 2009. Chemical Composition of Turkish Olive Oil-Ayvalik. J Am Oil Chem Soc, 86, 135-140.
  • Visioli F, Poli A, Gall C. 2002. Antioxidant and Other Biological Activities of Phenols from Olives and Olive Oil. Med Res Review, 22, 65-75.
  • Nergiz C, Unal K. 1991. Determination of Phenolic Acids in Virgin Olive Oil. Food Chem, 39, 237–240.
  • Sonje BM, Giacometti J, Abram M. 2011. Antioxidant and Antilisterial Activity of Olive Oil, Cocoa and Rosemary Extract Polyphenols. Food Chem, 127, 1821-1827.
  • Cicerale S, Lucas L, Keast R. 2010. Biological Activities of Phenolic Compounds Present in Virgin Olive Oil. Int J Mol Sci, 11, 458-479.
  • Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M. 2003. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J Nutr, 133, 2812-2819.
  • Sevim D. 2011. Antioksidanlar ve Zeytinya¤›. Zeytin Bilimi, 1(1), 43-47.
  • Paz Romero M, Tovar MJ, Ramo T, Motilva MJ. 2003. Effect of Crop Season on the Composition of Virgin Olive Oil with Protected Designation of Origin "Les Garrigues", J Am Oil Chem Soc, 80, 423-430.
  • Guiterrez F, Villafranca MJ, Castellano JM. 2002. Changes in the Main Components and Quality Indices of Virgin Olive Oil During Oxidation J Am Oil Chem Soc, 79, 669-676.
There are 48 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Haşim Kelebek This is me

Songül Kesen This is me

Çiğdem Sabbağ Serkan Selli This is me

Publication Date June 1, 2012
Published in Issue Year 2012 Volume: 37 Issue: 3

Cite

APA Kelebek, H. ., Kesen, S. ., & Selli, Ç. S. S. . (2012). Gemlik Zeytin Çeşidinden Elde Edilen Natürel Zeytinyağında Fenol Bileşiklerinin ve Antioksidan Kapasitenin Belirlenmesi. Gıda, 37(3), 133-140.
AMA Kelebek H, Kesen S, Selli ÇSS. Gemlik Zeytin Çeşidinden Elde Edilen Natürel Zeytinyağında Fenol Bileşiklerinin ve Antioksidan Kapasitenin Belirlenmesi. The Journal of Food. June 2012;37(3):133-140.
Chicago Kelebek, Haşim, Songül Kesen, and Çiğdem Sabbağ Serkan Selli. “Gemlik Zeytin Çeşidinden Elde Edilen Natürel Zeytinyağında Fenol Bileşiklerinin Ve Antioksidan Kapasitenin Belirlenmesi”. Gıda 37, no. 3 (June 2012): 133-40.
EndNote Kelebek H, Kesen S, Selli ÇSS (June 1, 2012) Gemlik Zeytin Çeşidinden Elde Edilen Natürel Zeytinyağında Fenol Bileşiklerinin ve Antioksidan Kapasitenin Belirlenmesi. Gıda 37 3 133–140.
IEEE H. . Kelebek, S. . Kesen, and Ç. S. S. . Selli, “Gemlik Zeytin Çeşidinden Elde Edilen Natürel Zeytinyağında Fenol Bileşiklerinin ve Antioksidan Kapasitenin Belirlenmesi”, The Journal of Food, vol. 37, no. 3, pp. 133–140, 2012.
ISNAD Kelebek, Haşim et al. “Gemlik Zeytin Çeşidinden Elde Edilen Natürel Zeytinyağında Fenol Bileşiklerinin Ve Antioksidan Kapasitenin Belirlenmesi”. Gıda 37/3 (June 2012), 133-140.
JAMA Kelebek H, Kesen S, Selli ÇSS. Gemlik Zeytin Çeşidinden Elde Edilen Natürel Zeytinyağında Fenol Bileşiklerinin ve Antioksidan Kapasitenin Belirlenmesi. The Journal of Food. 2012;37:133–140.
MLA Kelebek, Haşim et al. “Gemlik Zeytin Çeşidinden Elde Edilen Natürel Zeytinyağında Fenol Bileşiklerinin Ve Antioksidan Kapasitenin Belirlenmesi”. Gıda, vol. 37, no. 3, 2012, pp. 133-40.
Vancouver Kelebek H, Kesen S, Selli ÇSS. Gemlik Zeytin Çeşidinden Elde Edilen Natürel Zeytinyağında Fenol Bileşiklerinin ve Antioksidan Kapasitenin Belirlenmesi. The Journal of Food. 2012;37(3):133-40.

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