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Erken hasadın naturel zeytinyağlarının aroma bileşiklerine ve biyoaktif özelliklerine etkisi

Year 2024, Volume: 28 Issue: 3, 471 - 479, 28.09.2024
https://doi.org/10.29050/harranziraat.1516474

Abstract

Bu çalışmada, Kilis yağlık çeşidi zeytinlerden elde edilen doğal yağların çeşitli kalite özellikleri üzerine hasat zamanının etkisi belirlenmiştir. Zeytinyağlarında serbest yağ asitliği (FFA), asit sayısı, peroksit sayısı, iyot sayısı, kırılma indisi, renk, toplam fenol miktarı (Folin Ciocalteu) ve antioksidan kapasitesi (DPPH) belirlenmiştir. Zeytinyağlarında bulunan aroma maddeleri katı faz mikro ekstraksiyon (SPME) ile elde edilmiş ve gaz kromatografisi-kütle spektrometrisi (GC-MS) aracılığıyla tespit edilmiştir. Hasat zamanı ilerledikçe %FFA ve peroksit sayısı değerlerinin artış gösterdiği tespit edilmiştir. Toplam fenol madde miktarı erken hasatta 516.61 mg GAE L-1, normal hasatta 77.70 mg GAE L-1 olarak belirlenirken; antioksidan kapasiteleri de olgunlaşmayla düşüş götermiştir. Zeytinyağlarında toplam 37 farklı uçucu bileşik belirlenmiş olup, olgunlaşma ile aldehit oranında düşme, alkol ve asit oranlarında artış tespit edilmiştir. Erken hasat zeytinyağında hoş kokulu bileşiklerin (hekzanal, α-farnesen vb.) oranı daha fazla iken normal hasat zeytinyağında istenmeyen bileşiklerde (asetik asit, nonanal vb.) artış görülmüştür. Zeytinyağı kalitesinde hasat zamanının önemli bir faktör olduğu belirlenmiştir.

References

  • Alireza, S., Tan, C. P., Hamed, M., & Man, Y. B. (2010). Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. International Food Research Journal, 17, 295-302.
  • Anonymous (2017). Zeytinyağı ve pirina yağı tebliği. Türk Gıda Kodeksi, Tebliğ No: 2017/26, Ankara.
  • AOCS (1997). Official methods and recomended practices of analysis of association of official chemist. AOCS, 5th Edition, Washington DC, ABD.
  • Arapoglou, D. (2010). Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from Southern Greece. Grasas y Aceites, 61, 221-231. DOI: https://doi.org/10.3989/gya.108709.
  • Armutçu, F., Namuslu, M., Yüksel, R., & Kaya, M. (2013). Zeytinyağı ve sağlık: Biyoaktif bileşenleri, antioksidan özellikleri ve klinik etkileri. Konuralp Medical Journal, 5(1), 60-68.
  • Arslan, D., & Özcan, M. M. (2014). Changes in chemical composition and olive oil quality of Turkish variety ‘Kilis Yağlık’ with regard to origin of plantation. Global Journal of Agricultural Innovation, Research & Development, 1, 51-56. DOI: https://doi.org/10.15377/2409-9813.2014.01.02.3
  • Artes, F., Minguez, M. I., & Hornero, D. (2002). Analysing changes in fruit pigments. In D. MacDougall (Ed.), Colour in Food: Improving Quality (pp. 248-282). Cambridge: CRC Press/Woodhead Publishing.
  • Arya, S. S., Ramanujam, S., & Vijayaraghavan, P. K. (1969). Refractive index as an objective method for evaluation of rancidity in edible oils and fats. Journal of the American Oil Chemists Society, 46, 28-30. DOI: https://doi.org/10.1007/BF02632705
  • Boskou, D. (2006). Olive Oil: Chemistry and Technology. Washington: AOCS Publishing.
  • Büyükgök, E. B., & Saygın Gümüşkesen, A. (2017). Influence of olive ripeness degree and harvest year on chemical and sensory properties of Kilis Yağlik and Memecik olive oil. Gıda, 42(6), 799-806. DOI: https://doi.org/10.15237/gida.GD17077
  • Çakmak Arslan, G. (2022). Natürel sızma zeytinyağının kısa ve uzun süreli ısıl işlem sırasındaki stabilitesinin riviera zeytinyağı ile karşılaştırmalı olarak değerlendirilmesi. Düzce Üniversitesi Bilim ve Teknoloji Dergisi, 10(3), 1615-1630. DOI: https://doi.org/10.29130/dubited.1110616
  • da Silva, M., Freitas, A. M. C., Cabrita, M., & Garcia, R. (2012). Olive oil composition: Volatile compounds. In D. Boskou (Ed.), Olive Oil-Constituents, Quality, Health Properties and Bioconversions (pp. 17-46). London: IntechOpen.
  • Dag, A., Kerem, Z., Yogev, N., Zipori, I., Lavee, S., & Ben-David, E. (2011). Influence of time of harvest and maturity index on olive oil yield and quality. Scientia Horticulturae, 127(3), 358-366. DOI: https://doi.org/10.1016/j.scienta.2010.11.008
  • Dıraman, H., & Dibeklioğlu, H. (2009). Characterization of Turkish virgin olive oils produced from early harvest olives. Journal of the American Oil Chemists Society, 86(7), 663-674. DOI: https://doi.org/10.1007/s11746-009-1392-5
  • Erdoğan, İ. (2020). Kilis’te yetiştirilen Kilis yağlık zeytin çeşidinin fenolojik ve pomolojik özellikleri ile zeytinyağının yağ asitleri kompozisyonu (Yayımlanmamış yüksek lisans tezi). Kilis 7 Aralık Üniversitesi Lisansüstü Eğitim Enstitüsü, Kilis.
  • García-Vico, L., García-Rodríguez, R., Sanz, C., & Pérez, A. G. (2017). Biochemical aspects of olive freezing-damage: Impact on the phenolic and volatile profiles of virgin olive oil. LWT- Food Science and Technology, 86, 240-246. DOI: https://doi.org/10.1016/j.lwt.2017.07.052
  • Gomez-Rico, A., Inarejos-Garcia, A. M., Salvador, D., & Fregapane, G. (2009). Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra). Journal of Agricultural and Food Chemistry, 57, 3587-3595. DOI: https://doi.org/10.1021/jf803505w
  • Gonzalez, D. L. G., & Aporico, R. (2013). Instrumental approaches to understand the sensory quality of virgin olive oil. In: Workshop on Olive Oil Authentication, (pp. 70-86), 10-11 June, Madrid, Spain.
  • Gündeşli, K., & Küden, A. (2020). Bazı yerli ve yabancı zeytin çeşitlerinin meyve kalite özelliklerinin ve soğuklama gereksinimlerinin saptanması. Anadolu Journal of Agricultural Sciences, 35, 1308-8769. DOI: https://doi.org/10.7161/omuanajas.655591
  • Karagoz, S. G., Yilmazer, M., Ozkan, G., Carbonell-Barrachina, A. A., Kiralan, M., & Ramadan, M. F. (2017). Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils. European Food Research and Technology, 243(7), 1193-1200. DOI: https://doi.org/10.1007/s00217-016-2833-7
  • Kesen, S., Kelebek, H., Sen, K., Ulas, M., & Selli, S. (2013). GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis. Food Research International, 54, 1987-1994. DOI: https://doi.org/10.1016/j.foodres.2013.09.005
  • Kılıç, S. (2020). Kazdağları bölgesine ait zeytin, zeytin yaprağı ve zeytinyağlarının element tayini ve metot validasyonu. Eurasian Journal of Biological and Chemical Sciences, 3(1), 48-54. DOI: https://doi.org/10.46239/ejbcs.739834
  • Kıralan, M., Bayrak, A., & Özkaya, M. T. (2009). Oxidation stability of virgin olive oils from some important cultivars in East Mediterranean Area in Turkey. Journal of the American Oil Chemists' Society, 86, 247-252. DOI: https://doi.org/10.1007/s11746-008-1337-4
  • Kiralan, S. S., Karagoz, S. G., Ozkan, G., Kiralan, M., & Ketenoğlu, O. (2021). Changes in volatile compounds of virgin olive oil flavored with essential oils during thermal and photo-oxidation. Food Analytical Methods, 14, 883-896. DOI: https://doi.org/10.1007/s12161-020-01926-w
  • Kiritsakis, A. K. (1998). Flavor components of olive oil—A review. Journal of the American Oil Chemists' Society, 75, 673-681. DOI: https://doi.org/10.1007/s11746-998-0205-6
  • Mele, M. A., Islam, M. Z., Kang, H. M., & Giuffre, A. M. (2018). Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit. Emirates Journal of Food and Agriculture, 30(7), 592-603. DOI: https://doi.org/10.9755/ejfa.2018.v30.i7.1742
  • Perestrelo, R., Silva, C., Silva, P., & Câmara, J. S. (2017). Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants. Food Chemistry, 227, 111-121. DOI: https://doi.org/10.1016/j.foodchem.2017.01.090
  • Piscopo, A., Zappia, A., De Bruno, A., & Poiana, M. (2018). Effect of the harvesting time on the quality of olive oils produced in Calabria. European Journal of Lipid Science and Technology, 120(7), 1700304. DOI: https://doi.org/10.1002/ejlt.201700304
  • Rotondi, A., Bendini, A., Cerretani, L., Mari, M., Lercker, G., & Toschi, T. G. (2004). Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil. Journal of Agricultural and Food Chemistry, 52, 3649-3654. DOI: https://doi.org/10.1021/jf049845a
  • Sadeghi, E., Mahtabani, A., & Karami, F. (2019). Considerıng the oxidative stability of cold-pressed sesame, sunflower, and olive oils under different storage conditions. The Annals of the University of Dunarea De Jos of Galati Fascicle VI- Food Technology, 43(2), 70-83. DOI: https://doi.org/10.35219/foodtechnology.2019.2.05
  • Singleton, V. L., Orthofer, R., & Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178. DOI: https://doi.org/10.1016/S0076-6879(99)99017-1
  • Skevin, D., Rade, D., Strucelj, D., Mokrovsak, Z., Nederal, S., & Bencic, D. (2003). The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil. European Journal of Lipid Science and Technology, 105, 536-541. DOI: https://doi.org/10.1002/ejlt.200300782
  • Sousa, C., Gouvinhas, I., Barreira, D., Carvalho, M., Vilela, A., Lopes, J., Martins-Lopes, P., & Barros, A. N. (2014). Cobrançosa’ olive oil and drupe: chemical composition at two ripening stages. Journal of the American Oil Chemists' Society, 91(4), 599-611. DOI: https://doi.org/10.1007/s11746-013-2406-x
  • Szkudlarz, S., Jelen, H., Wojtasiak, R., & Wasowicz, E. (2003). Application of headspace-solid phase micro-extraction and multivariate analysis for plant oils differentiation. Food Chemistry, 83, 515-522. DOI: https://doi.org/10.1016/S0308-8146(03)00147-X
  • Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Byrnec, L. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19, 669-675. DOI: https://doi.org/10.1016/j.jfca.2006.01.003
  • Zarrouk, W., Haddada, F. M., Baccouri, B., Oueslati, I., Taamalli, X. F., Lizzani-Cuvelier, L., Daoud, D., & Zarrouk, M. (2008). Characterization of virgin olive oil from Southern Tunisia. European Journal of Lipid Science and Technology, 110, 81-88. DOI: https://doi.org/10.1002/eilt.200700085

Effect of early harvest on the aroma compounds and bioactive properties of natural olive oils

Year 2024, Volume: 28 Issue: 3, 471 - 479, 28.09.2024
https://doi.org/10.29050/harranziraat.1516474

Abstract

In this study, the effect of harvest time on various quality characteristics of natural oils obtained from Kilis yağlık variety olives was determined. Free fatty acid (FFA), acid number, peroxide value, iodine number, refractive index, color, total phenol (Folin Ciocalteu) and antioxidant capacity (DPPH) values were determined in olive oils. Volatile compounds in olive oils were obtained by solid phase microextraction (SPME) and detected by gas chromatography-mass spectrometry (GC-MS). It was determined that %FFA and peroxide values increased as the harvest time progressed. Similar to the total phenol content determined as 516.61 mg GAE L-1 in early harvest and 77.70 mg GAE L-1 in normal harvest, antioxidant capacities also decreased with ripening. A total of 37 different volatiles were determined in olive oils, and a decrease in aldehyde ratio and an increase in alcohol and acid ratios were detected with ripening. While the rate of pleasant compounds (hexanal, α-farnesene, etc.) was high in early harvest olive oil, an increase in the rate of off-flavor compounds (acetic acid, nonanal, etc.) was observed in normal harvest olive oil. It has been determined that harvest time is an important factor in olive oil quality.

References

  • Alireza, S., Tan, C. P., Hamed, M., & Man, Y. B. (2010). Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. International Food Research Journal, 17, 295-302.
  • Anonymous (2017). Zeytinyağı ve pirina yağı tebliği. Türk Gıda Kodeksi, Tebliğ No: 2017/26, Ankara.
  • AOCS (1997). Official methods and recomended practices of analysis of association of official chemist. AOCS, 5th Edition, Washington DC, ABD.
  • Arapoglou, D. (2010). Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from Southern Greece. Grasas y Aceites, 61, 221-231. DOI: https://doi.org/10.3989/gya.108709.
  • Armutçu, F., Namuslu, M., Yüksel, R., & Kaya, M. (2013). Zeytinyağı ve sağlık: Biyoaktif bileşenleri, antioksidan özellikleri ve klinik etkileri. Konuralp Medical Journal, 5(1), 60-68.
  • Arslan, D., & Özcan, M. M. (2014). Changes in chemical composition and olive oil quality of Turkish variety ‘Kilis Yağlık’ with regard to origin of plantation. Global Journal of Agricultural Innovation, Research & Development, 1, 51-56. DOI: https://doi.org/10.15377/2409-9813.2014.01.02.3
  • Artes, F., Minguez, M. I., & Hornero, D. (2002). Analysing changes in fruit pigments. In D. MacDougall (Ed.), Colour in Food: Improving Quality (pp. 248-282). Cambridge: CRC Press/Woodhead Publishing.
  • Arya, S. S., Ramanujam, S., & Vijayaraghavan, P. K. (1969). Refractive index as an objective method for evaluation of rancidity in edible oils and fats. Journal of the American Oil Chemists Society, 46, 28-30. DOI: https://doi.org/10.1007/BF02632705
  • Boskou, D. (2006). Olive Oil: Chemistry and Technology. Washington: AOCS Publishing.
  • Büyükgök, E. B., & Saygın Gümüşkesen, A. (2017). Influence of olive ripeness degree and harvest year on chemical and sensory properties of Kilis Yağlik and Memecik olive oil. Gıda, 42(6), 799-806. DOI: https://doi.org/10.15237/gida.GD17077
  • Çakmak Arslan, G. (2022). Natürel sızma zeytinyağının kısa ve uzun süreli ısıl işlem sırasındaki stabilitesinin riviera zeytinyağı ile karşılaştırmalı olarak değerlendirilmesi. Düzce Üniversitesi Bilim ve Teknoloji Dergisi, 10(3), 1615-1630. DOI: https://doi.org/10.29130/dubited.1110616
  • da Silva, M., Freitas, A. M. C., Cabrita, M., & Garcia, R. (2012). Olive oil composition: Volatile compounds. In D. Boskou (Ed.), Olive Oil-Constituents, Quality, Health Properties and Bioconversions (pp. 17-46). London: IntechOpen.
  • Dag, A., Kerem, Z., Yogev, N., Zipori, I., Lavee, S., & Ben-David, E. (2011). Influence of time of harvest and maturity index on olive oil yield and quality. Scientia Horticulturae, 127(3), 358-366. DOI: https://doi.org/10.1016/j.scienta.2010.11.008
  • Dıraman, H., & Dibeklioğlu, H. (2009). Characterization of Turkish virgin olive oils produced from early harvest olives. Journal of the American Oil Chemists Society, 86(7), 663-674. DOI: https://doi.org/10.1007/s11746-009-1392-5
  • Erdoğan, İ. (2020). Kilis’te yetiştirilen Kilis yağlık zeytin çeşidinin fenolojik ve pomolojik özellikleri ile zeytinyağının yağ asitleri kompozisyonu (Yayımlanmamış yüksek lisans tezi). Kilis 7 Aralık Üniversitesi Lisansüstü Eğitim Enstitüsü, Kilis.
  • García-Vico, L., García-Rodríguez, R., Sanz, C., & Pérez, A. G. (2017). Biochemical aspects of olive freezing-damage: Impact on the phenolic and volatile profiles of virgin olive oil. LWT- Food Science and Technology, 86, 240-246. DOI: https://doi.org/10.1016/j.lwt.2017.07.052
  • Gomez-Rico, A., Inarejos-Garcia, A. M., Salvador, D., & Fregapane, G. (2009). Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra). Journal of Agricultural and Food Chemistry, 57, 3587-3595. DOI: https://doi.org/10.1021/jf803505w
  • Gonzalez, D. L. G., & Aporico, R. (2013). Instrumental approaches to understand the sensory quality of virgin olive oil. In: Workshop on Olive Oil Authentication, (pp. 70-86), 10-11 June, Madrid, Spain.
  • Gündeşli, K., & Küden, A. (2020). Bazı yerli ve yabancı zeytin çeşitlerinin meyve kalite özelliklerinin ve soğuklama gereksinimlerinin saptanması. Anadolu Journal of Agricultural Sciences, 35, 1308-8769. DOI: https://doi.org/10.7161/omuanajas.655591
  • Karagoz, S. G., Yilmazer, M., Ozkan, G., Carbonell-Barrachina, A. A., Kiralan, M., & Ramadan, M. F. (2017). Effect of cultivar and harvest time on C6 and C5 volatile compounds of Turkish olive oils. European Food Research and Technology, 243(7), 1193-1200. DOI: https://doi.org/10.1007/s00217-016-2833-7
  • Kesen, S., Kelebek, H., Sen, K., Ulas, M., & Selli, S. (2013). GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis. Food Research International, 54, 1987-1994. DOI: https://doi.org/10.1016/j.foodres.2013.09.005
  • Kılıç, S. (2020). Kazdağları bölgesine ait zeytin, zeytin yaprağı ve zeytinyağlarının element tayini ve metot validasyonu. Eurasian Journal of Biological and Chemical Sciences, 3(1), 48-54. DOI: https://doi.org/10.46239/ejbcs.739834
  • Kıralan, M., Bayrak, A., & Özkaya, M. T. (2009). Oxidation stability of virgin olive oils from some important cultivars in East Mediterranean Area in Turkey. Journal of the American Oil Chemists' Society, 86, 247-252. DOI: https://doi.org/10.1007/s11746-008-1337-4
  • Kiralan, S. S., Karagoz, S. G., Ozkan, G., Kiralan, M., & Ketenoğlu, O. (2021). Changes in volatile compounds of virgin olive oil flavored with essential oils during thermal and photo-oxidation. Food Analytical Methods, 14, 883-896. DOI: https://doi.org/10.1007/s12161-020-01926-w
  • Kiritsakis, A. K. (1998). Flavor components of olive oil—A review. Journal of the American Oil Chemists' Society, 75, 673-681. DOI: https://doi.org/10.1007/s11746-998-0205-6
  • Mele, M. A., Islam, M. Z., Kang, H. M., & Giuffre, A. M. (2018). Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit. Emirates Journal of Food and Agriculture, 30(7), 592-603. DOI: https://doi.org/10.9755/ejfa.2018.v30.i7.1742
  • Perestrelo, R., Silva, C., Silva, P., & Câmara, J. S. (2017). Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants. Food Chemistry, 227, 111-121. DOI: https://doi.org/10.1016/j.foodchem.2017.01.090
  • Piscopo, A., Zappia, A., De Bruno, A., & Poiana, M. (2018). Effect of the harvesting time on the quality of olive oils produced in Calabria. European Journal of Lipid Science and Technology, 120(7), 1700304. DOI: https://doi.org/10.1002/ejlt.201700304
  • Rotondi, A., Bendini, A., Cerretani, L., Mari, M., Lercker, G., & Toschi, T. G. (2004). Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil. Journal of Agricultural and Food Chemistry, 52, 3649-3654. DOI: https://doi.org/10.1021/jf049845a
  • Sadeghi, E., Mahtabani, A., & Karami, F. (2019). Considerıng the oxidative stability of cold-pressed sesame, sunflower, and olive oils under different storage conditions. The Annals of the University of Dunarea De Jos of Galati Fascicle VI- Food Technology, 43(2), 70-83. DOI: https://doi.org/10.35219/foodtechnology.2019.2.05
  • Singleton, V. L., Orthofer, R., & Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178. DOI: https://doi.org/10.1016/S0076-6879(99)99017-1
  • Skevin, D., Rade, D., Strucelj, D., Mokrovsak, Z., Nederal, S., & Bencic, D. (2003). The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil. European Journal of Lipid Science and Technology, 105, 536-541. DOI: https://doi.org/10.1002/ejlt.200300782
  • Sousa, C., Gouvinhas, I., Barreira, D., Carvalho, M., Vilela, A., Lopes, J., Martins-Lopes, P., & Barros, A. N. (2014). Cobrançosa’ olive oil and drupe: chemical composition at two ripening stages. Journal of the American Oil Chemists' Society, 91(4), 599-611. DOI: https://doi.org/10.1007/s11746-013-2406-x
  • Szkudlarz, S., Jelen, H., Wojtasiak, R., & Wasowicz, E. (2003). Application of headspace-solid phase micro-extraction and multivariate analysis for plant oils differentiation. Food Chemistry, 83, 515-522. DOI: https://doi.org/10.1016/S0308-8146(03)00147-X
  • Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Byrnec, L. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19, 669-675. DOI: https://doi.org/10.1016/j.jfca.2006.01.003
  • Zarrouk, W., Haddada, F. M., Baccouri, B., Oueslati, I., Taamalli, X. F., Lizzani-Cuvelier, L., Daoud, D., & Zarrouk, M. (2008). Characterization of virgin olive oil from Southern Tunisia. European Journal of Lipid Science and Technology, 110, 81-88. DOI: https://doi.org/10.1002/eilt.200700085
There are 36 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Araştırma Makaleleri
Authors

Tuğba Kılıç 0000-0002-2573-6220

Gülcan Koyuncu 0000-0001-7406-5331

Early Pub Date September 28, 2024
Publication Date September 28, 2024
Submission Date July 16, 2024
Acceptance Date August 29, 2024
Published in Issue Year 2024 Volume: 28 Issue: 3

Cite

APA Kılıç, T., & Koyuncu, G. (2024). Effect of early harvest on the aroma compounds and bioactive properties of natural olive oils. Harran Tarım Ve Gıda Bilimleri Dergisi, 28(3), 471-479. https://doi.org/10.29050/harranziraat.1516474

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