Olives were collected from various districts of Turkey (North and South Aegean sub-region, BursaAkhisar, South East Anatolia region) harvested over seven (2001)(2002)(2003)(2004)(2005)(2006)(2007) seasons. The aim of this study was to characterize the chemical profiles of the oils derived from single variety Turkish olives including Ayvalik, Memecik, Gemlik, Erkence, Nizip Yaglik and Uslu. The olive oils were extracted by super press and three phase centrifugation from early harvest olives. Chosen quality indices included free fatty acid content (FFA), peroxide value (PV) and spectrophotometric characteristics in the ultraviolet (UV) region. According to the FFA results, 46% (11 out of 24 samples) were classified as extra virgin olive oils; whereas using the results of PV and UV, over 83% (over 19 of the 24 samples) had the extra virgin olive oil classification. Other measured parameters included oil stability (oxidative stability, chlorophyll pigment, pheophytin-a), cis-trans fatty acid composition and color index. Oxidative stability among oils differed whereas the cis-trans fatty acid values were within the national and international averages. Through the application of two multivariate statistical methods, Principal component and hierarchical analyses, early harvest virgin olive oil samples were classified according to the geographical locations categorized in terms of fatty acid profiles. Such statistical clustering gave rise to defined groups. These data provide evidence of the variation in virgin olive oil quality, especially early harvest and cis-trans isomers of fatty acid profiles from the diverse agronomic conditions in the olive growing regions of Turkey.

In this study, the fatty acid compositions of Turkish virgin olive oils produced in the Izmir province, an important olive production region of Turkey, were classified by chemometric methods: principal component analysis (PCA) and discriminant analysis (DA). A total of 103 oil samples were examined over the course of two harvest years (

In this study, twelve samples from domestic olive cultivars (Memecik, Uslu, Domat, Ayvalik, Çelebi, Memeli, Erkence, Gemlik, Çakir, Izmir Sofralik, Çekişte and Çilli) and nine samples from foreign olive cultivars (Picholine, Arbequnia, Hojiblanca, Manzanilla, Frontoio, Leccio, Saurani, Baroui and Meski) were investigated. All olive samples were collected from the National Olive Collection Orchard at Kemalpaşa – Izmir, Turkey. Basic qualitative parameters (free fatty acidity, peroxide value and spectrophotometric indexes), color scale and fatty acid profiles were determined in virgin olive oils obtained from domestic and foreign olive cultivars growing in the same pedoclimatic conditions. Large variations were observed among the cultivars, despitethe fact that the cultivars are planted in the same pedoclimatic conditions. Oils extracted from 21 samples obtained from domestic and foreign olive cultivars in the National Olive Genetic Bank of Turkey were classified with the multivariete stastistical method (Hierarchical Cluster Analysis, HCA) based on their fatty acid profiles. According to the HCA results (Euclidian method), the oils obtained from the domestic and foreign cultivars were separated into two and three groups, respectively.<br><br>En este estudio, doce muestras de diferentes variedades de aceituna autóctonas (Memecik, Uslu, Domat, Ayvalik, Çelebi, Memeli, Erkence, Gemlik, Çakir, Izmir Sofralik, Çekişte y Çilli) y nueve muestras de diferentes variedades foráneas (Picholine, Arbequnia, Hojiblanca, Manzanilla, Frontoio, Leccio, Saurani, Baroui and Meski) fueron investigadas. Todas las muestras de aceitunas fueron obtenidas del National Olive Collection Orchard de Kemalpaşa – Izmir, Turquía. Los parámetros básicos cualitativos (acidez, valor de peróxidos e índices espectrofotométrico), escala de color y perfil de ácidos grasos fueron determinados en aceites de oliva virgen obtenidos de las aceitunas de las variedades autóctonas y foráneas, cultivadas en las mismas condiciones pedoclimáticas. Variaciones grandes fueron observadas entre todas las variedades, a pesar de que todas las variedades fueron cultivadas en las mismas condiciones pedoclimáticas. Los aceites extraidos de las 21 muestras obtenidas de variedades autóctonas y foráneas de aceitunas del National Olive Genetic Bank de Turquia fueron clasificados mediante métodos estadísiticos multivariante (ACH) basado en el perfil de ácidos grasos. De acuerdo a los resultados del HCA (método Euclidiano), los aceites obtenidos de las variedades autóctona y foráneas fueron separadas en tres y dos grupos, respectivamente

In this study, the effects of microwave application on technological and rheological properties of flours produced from sound and damaged wheat by suni-bug (Eurygaster spp.) were investigated. The flour samples were exposed to microwave energy in various times (

In this study, a total of 22 domestic monocultivar (Ayvalık and Memecik cv.) virgin olive oil samples taken from various locations of the Aegean region, the main olive growing zone of Turkey, during two (2001)(2002) crop years were classified and characterized by well-known chemometric methods (principal component analysis [PCA] and hierarchical cluster analysis [HCA]) on the basis of their triacylglycerol (TAG) components. The analyses of TAG components (LLL and major fractions LOO, OOO, POO, PLO, SOO, and ECN 42-ECN 50) in the oil samples were carried out according to the HPLC method described in a European Union Commission (EUC) regulation. In all analyzed samples the value of trilinolein (LLL), the least abundant TAG, did not exceed the maximum limit of 0.5 % given by the EUC regulation for different olive oil grades. The ranges of abundant TAG, namely LOO, OOO, POO, PLO, and SOO, were 13. 30-16.08, 37.27-46.36, 21.39-23.24, 4.93-7.03, and 4.72-6.00 %. The TAG data of Aegean virgin olive oils were similar to those of products from important oliveoil-producing Mediterranean countries was determined. Also, the estimation of major fatty acids (FA) was carried out by using a formula based on TAG data. The PCA results showed that some TAG components have an important role in the characterization and geographical classification of 22 monocultivar virgin olive oil. The Aegean virgin olive oil samples were successfully classified and discriminated into two main groups as the North and South (growing) subzones or Ayvalık and Memecik olives (cultivars) according to the HCA results based on experimental TAG data and calculated major FA profile.