Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2019, Cilt: 47 Sayı: 3, 259 - 266, 23.10.2019
https://doi.org/10.15671/hjbc.626940

Öz

Kaynakça

  • 1. A. Kiritsakis, P. Markasis, Olive Oil: A Review. Department of Food Science and Human Nutrition, Michigon State University, East Landing, Michigon, 1997.
  • 2. M. Çolakoğlu, Analytical Characters of Turkish Olive Oil Obtained in the Campaign of 1967-1968. E.Ü.Z.F. Publications. Publication No.194, İzmir. 1972.
  • 3. A. Oktar, M. Çolakoğlu, Effects of agronomic factors on olive oil quality, Bursa 1st International Food Symposium, April 4-6, Bursa (1989), 477-485.
  • 4. J. A. Pereira, S. Casal, A. Bento, M.B.P.P. Oliveira, Influence of olive storage period on oil quality of three portuguese cultivars of oleo europe, cobrancuosa, madural, and verdeal transmontana, J. Agric. Food Chem., 50 (2002) 6335-6340.
  • 5. J.F. Cavalli, X. Fernandez, L. Lizzani-Cuvelier, A.M. Loiseau, Characterization of Volatile Compounds of French and Spanish Virgin Olive Oils by HS-SPME: Identification of Quality-Freshness Markers, Food Chem., 88 (2004) 151-157.
  • 6. A. Ranalli, L. Lucera, S. Contento, N. Simone, P. Delre, Bioactive Constituents, Flavors and aromas of virgin oils obtained by processing olives with a naturel enzyme extract, Eur. J. Lipid Sci. Technol., 106 (2004) 187-197.
  • 7. D. Boskou, Olive oil chemistry and technology, Department of Chemistry Aristotle University of Thessaloniki. Thessaloniki, Greece, 1996.
  • 8. S.A. Ardo, Characterization of olive oils commercially available in The United States,Department of Nutrition and Food Science, University of Maryland, MS Thesis, (2005), 132.
  • 9. M.G. Bagur-González, E. Pérez-Castaño, M. Sánchez-Viñas, D. Gázquez-Evangelista, The use of liquid chromatographic finger printing of the sterol fraction to separate extra virgin olive oil from other traceable oils J. Chromatogr. A, 1380 (2015) 64-70.
  • 10. TGK Communiqué on Methods of Analysis of Olive Oil and Pyrine Oil (Communiqué No: 2014/53), 2014.
  • 11. O. Kycyk, M.P. Aguilera, J.J. Gaforio, A. Jimenez, G. Beltran, Sterol composition of virgin olive oil of forty-three olive cultivars from the World Collection Olive Germplasm Bank of Cordoba, J. Sci. Food Agric., 96 (2016) 4143-4150.
  • 12. B. Baccouri, H. Manai, J.S. Casas, E. Osorio, M. Zarrouk, Tunisian wild olive (Olea europaea L. subsp. oleaster) oils: sterolic and triterpenic dialcohol compounds, Ind. Crop. Prod., 120 (2018) 11–15.
  • 13. M. Katherine Phillips, M. David RuggioJari, I. Toivo Molly, A. Swank Amy, H. Simpkins, Free and esterified sterol composition of edible oils and fats, J. Food Comp. Anal., 15 (2002) 123-142.
  • 14. B. Cañabate Díaz, A. Segura Carretero, A. Fernández Gutierrez, A. Belmonte Vega, Separation and determination of sterols in olive oil by HPLC-MS, Food Chem., 102 (2007) 593-598.
  • 15. Communiqué Pertaining to the amendment of TGK. Olive Oil and Pirina Oil (Communiqué No: 2010/35) (Communiqué No: 2014/54) 2014.
  • 16. European Union Commission Regulation EEC/2568/91, Characteristics of olive and olive pomace oils and their analytical methods and subsequent amendments (latest: EU Commission Implementing Regulation 1348/2013 of the Commission of 16 December. EU Off J L 338, 31–67, 2013.
  • 17. J. Sánchez, E. Osorio, A.M. Montaño, M. Martínez, Sterol and erythrodiol + uvaol content of virgin olive oils from cultivars of Extremadura (Spain), Food Chem. 87 (2004) 225–230.
  • 18. M.D. Salvador, F. Aranda, G. Fregapane, Influence of fruit ripening on “Cornicabra” virgin olive oil quality. A study of four successive crop seasons Food Chem., 73 (2001) 45–53.
  • 19. C. Guillaume, L. Ravetti, D.L. Ray, J. Johnson, Technological factors affecting sterols in australian olive oils J. Am. Oil Chem. Soc., 89 (2012) 29-39.
  • 20. A.M. Giuffre, Steroli, Eritrodiolo e Uvaolo in olio di oliva da cultivar coltivate in Calabria, Ind. Aliment. 51 (2012) 20-26.
  • 21. A.M. Giuffre, L. Louadj, Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy), Czech J. Food Sci. 31 (2013) 256-263.

Sterol Fractionation of Refined Olive Oil for Sale in Mediterranean Region with GC-FD, Composition Analysis of Triterpenic Dialkols and Validation

Yıl 2019, Cilt: 47 Sayı: 3, 259 - 266, 23.10.2019
https://doi.org/10.15671/hjbc.626940

Öz

I
n this study, compositional analysis of the sterol fraction and triterpenic alcohols of olive oil was made assess the degree
of purity of the oil and the absence of admixture with other plant oils. This determination also permited characterization
of the type of olive oil. In the present work, 30 samples of olive oil supplied from the markets of Adana, Osmaniye and
Mersin in 2015 and 2016 were analyzed, and the validation studies were carried out in the analysis method used. The sterol
fractions were separated from the unsaponifiable fraction by silica gel plate chromatography, and later they were analyzed
as the trimethylsilyl ether derivatives by capillary column gas chromatography. The validation results obtained were evaluated in accordance with TGK-Olive Oil and Pirina Oil Communiqué (Communiqué No: 2010-35)

Kaynakça

  • 1. A. Kiritsakis, P. Markasis, Olive Oil: A Review. Department of Food Science and Human Nutrition, Michigon State University, East Landing, Michigon, 1997.
  • 2. M. Çolakoğlu, Analytical Characters of Turkish Olive Oil Obtained in the Campaign of 1967-1968. E.Ü.Z.F. Publications. Publication No.194, İzmir. 1972.
  • 3. A. Oktar, M. Çolakoğlu, Effects of agronomic factors on olive oil quality, Bursa 1st International Food Symposium, April 4-6, Bursa (1989), 477-485.
  • 4. J. A. Pereira, S. Casal, A. Bento, M.B.P.P. Oliveira, Influence of olive storage period on oil quality of three portuguese cultivars of oleo europe, cobrancuosa, madural, and verdeal transmontana, J. Agric. Food Chem., 50 (2002) 6335-6340.
  • 5. J.F. Cavalli, X. Fernandez, L. Lizzani-Cuvelier, A.M. Loiseau, Characterization of Volatile Compounds of French and Spanish Virgin Olive Oils by HS-SPME: Identification of Quality-Freshness Markers, Food Chem., 88 (2004) 151-157.
  • 6. A. Ranalli, L. Lucera, S. Contento, N. Simone, P. Delre, Bioactive Constituents, Flavors and aromas of virgin oils obtained by processing olives with a naturel enzyme extract, Eur. J. Lipid Sci. Technol., 106 (2004) 187-197.
  • 7. D. Boskou, Olive oil chemistry and technology, Department of Chemistry Aristotle University of Thessaloniki. Thessaloniki, Greece, 1996.
  • 8. S.A. Ardo, Characterization of olive oils commercially available in The United States,Department of Nutrition and Food Science, University of Maryland, MS Thesis, (2005), 132.
  • 9. M.G. Bagur-González, E. Pérez-Castaño, M. Sánchez-Viñas, D. Gázquez-Evangelista, The use of liquid chromatographic finger printing of the sterol fraction to separate extra virgin olive oil from other traceable oils J. Chromatogr. A, 1380 (2015) 64-70.
  • 10. TGK Communiqué on Methods of Analysis of Olive Oil and Pyrine Oil (Communiqué No: 2014/53), 2014.
  • 11. O. Kycyk, M.P. Aguilera, J.J. Gaforio, A. Jimenez, G. Beltran, Sterol composition of virgin olive oil of forty-three olive cultivars from the World Collection Olive Germplasm Bank of Cordoba, J. Sci. Food Agric., 96 (2016) 4143-4150.
  • 12. B. Baccouri, H. Manai, J.S. Casas, E. Osorio, M. Zarrouk, Tunisian wild olive (Olea europaea L. subsp. oleaster) oils: sterolic and triterpenic dialcohol compounds, Ind. Crop. Prod., 120 (2018) 11–15.
  • 13. M. Katherine Phillips, M. David RuggioJari, I. Toivo Molly, A. Swank Amy, H. Simpkins, Free and esterified sterol composition of edible oils and fats, J. Food Comp. Anal., 15 (2002) 123-142.
  • 14. B. Cañabate Díaz, A. Segura Carretero, A. Fernández Gutierrez, A. Belmonte Vega, Separation and determination of sterols in olive oil by HPLC-MS, Food Chem., 102 (2007) 593-598.
  • 15. Communiqué Pertaining to the amendment of TGK. Olive Oil and Pirina Oil (Communiqué No: 2010/35) (Communiqué No: 2014/54) 2014.
  • 16. European Union Commission Regulation EEC/2568/91, Characteristics of olive and olive pomace oils and their analytical methods and subsequent amendments (latest: EU Commission Implementing Regulation 1348/2013 of the Commission of 16 December. EU Off J L 338, 31–67, 2013.
  • 17. J. Sánchez, E. Osorio, A.M. Montaño, M. Martínez, Sterol and erythrodiol + uvaol content of virgin olive oils from cultivars of Extremadura (Spain), Food Chem. 87 (2004) 225–230.
  • 18. M.D. Salvador, F. Aranda, G. Fregapane, Influence of fruit ripening on “Cornicabra” virgin olive oil quality. A study of four successive crop seasons Food Chem., 73 (2001) 45–53.
  • 19. C. Guillaume, L. Ravetti, D.L. Ray, J. Johnson, Technological factors affecting sterols in australian olive oils J. Am. Oil Chem. Soc., 89 (2012) 29-39.
  • 20. A.M. Giuffre, Steroli, Eritrodiolo e Uvaolo in olio di oliva da cultivar coltivate in Calabria, Ind. Aliment. 51 (2012) 20-26.
  • 21. A.M. Giuffre, L. Louadj, Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy), Czech J. Food Sci. 31 (2013) 256-263.
Toplam 21 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Articles
Yazarlar

Fatma Hepsağ

Pembe Çürük Bu kişi benim

Yayımlanma Tarihi 23 Ekim 2019
Kabul Tarihi 10 Temmuz 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 47 Sayı: 3

Kaynak Göster

APA Hepsağ, F., & Çürük, P. (2019). Sterol Fractionation of Refined Olive Oil for Sale in Mediterranean Region with GC-FD, Composition Analysis of Triterpenic Dialkols and Validation. Hacettepe Journal of Biology and Chemistry, 47(3), 259-266. https://doi.org/10.15671/hjbc.626940
AMA Hepsağ F, Çürük P. Sterol Fractionation of Refined Olive Oil for Sale in Mediterranean Region with GC-FD, Composition Analysis of Triterpenic Dialkols and Validation. HJBC. Ekim 2019;47(3):259-266. doi:10.15671/hjbc.626940
Chicago Hepsağ, Fatma, ve Pembe Çürük. “Sterol Fractionation of Refined Olive Oil for Sale in Mediterranean Region With GC-FD, Composition Analysis of Triterpenic Dialkols and Validation”. Hacettepe Journal of Biology and Chemistry 47, sy. 3 (Ekim 2019): 259-66. https://doi.org/10.15671/hjbc.626940.
EndNote Hepsağ F, Çürük P (01 Ekim 2019) Sterol Fractionation of Refined Olive Oil for Sale in Mediterranean Region with GC-FD, Composition Analysis of Triterpenic Dialkols and Validation. Hacettepe Journal of Biology and Chemistry 47 3 259–266.
IEEE F. Hepsağ ve P. Çürük, “Sterol Fractionation of Refined Olive Oil for Sale in Mediterranean Region with GC-FD, Composition Analysis of Triterpenic Dialkols and Validation”, HJBC, c. 47, sy. 3, ss. 259–266, 2019, doi: 10.15671/hjbc.626940.
ISNAD Hepsağ, Fatma - Çürük, Pembe. “Sterol Fractionation of Refined Olive Oil for Sale in Mediterranean Region With GC-FD, Composition Analysis of Triterpenic Dialkols and Validation”. Hacettepe Journal of Biology and Chemistry 47/3 (Ekim 2019), 259-266. https://doi.org/10.15671/hjbc.626940.
JAMA Hepsağ F, Çürük P. Sterol Fractionation of Refined Olive Oil for Sale in Mediterranean Region with GC-FD, Composition Analysis of Triterpenic Dialkols and Validation. HJBC. 2019;47:259–266.
MLA Hepsağ, Fatma ve Pembe Çürük. “Sterol Fractionation of Refined Olive Oil for Sale in Mediterranean Region With GC-FD, Composition Analysis of Triterpenic Dialkols and Validation”. Hacettepe Journal of Biology and Chemistry, c. 47, sy. 3, 2019, ss. 259-66, doi:10.15671/hjbc.626940.
Vancouver Hepsağ F, Çürük P. Sterol Fractionation of Refined Olive Oil for Sale in Mediterranean Region with GC-FD, Composition Analysis of Triterpenic Dialkols and Validation. HJBC. 2019;47(3):259-66.

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