Extra Virgin Olive Oil Composition and its Bioactive Phenolic Compounds

Kiritsakis, Apostolos

doi:10.31031/ntnf.2023.07.000653

Cited by 2 publications

(2 citation statements)

References 24 publications

(76 reference statements)

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“…Phenolic compounds have important functional properties because they inhibit oxidation, increase shelf life, add bitterness and astringency, and stimulate sensory properties (Kiritsakis & Keceli, 2023). Table 4 lists the major phenolics Gemlik virgin olive oils from PDO and NPDO regions, harvest years in 2016 and 2017.…”

Section: Resultsmentioning

confidence: 99%

“…According to the International Olive Council, olive cultivation has the ability to fix carbon, and one hectare of average olive grove neutralizes one person's carbon footprint in the atmosphere, so potential olive cultivation areas must be protected. Olive oil is mainly composed of glycerides (98% to 99%), and the remaining part is called unsaponifiable compounds (1%–2%), including phenols, tocopherols, sterols, pigments, phospholipids, fatty alcohols, waxes, squalene, and other hydrocarbons (Kiritsakis et al, 2020; Kiritsakis & Keceli, 2023). Oleic acid, phenolic compounds, tocopherols, and sterols contribute to the multiple health benefits associated with the consumption of virgin olive oil (Dugo et al, 2020; Keceli et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Discrimination of Turkish Gemlik virgin olive oils by growing regions and environmental conditions

Keceli,

Celik

2023

J Americ Oil Chem Soc

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Geographic origins together with environmental conditions (temperature, rainfall, humidity, altitude) during harvest, could alter the olive oil quality, nutritional value, and traceability. The impact of geographic region (Bursa PDO, Hatay, Mersin, and Izmir NPDO) and conditions at harvest years (2016 and 2017) on the quality and traceability of Gemlik virgin olive oils were investigated. Environmental conditions (high temperature and relative humidity, low rainfall) resulted in low quality due to increase in FFA, linoleic acid, PUFA, Δ7‐stigmastenol, stigmasterol and total sterols in oils obtained from southeast (Hatay and Mersin) NPDO regions. Bursa PDO and Izmir NPDO Gemlik virgin olive oils were high in oleic acid, MUFA, hydroxtytyrsol, tyrosol, antioxidant activity and, ∆5‐avenesterol and discriminated by 99% accuracy with discriminant analysis. PCA and DA can easily detect and distinguish differences in virgin olive oils quality and purity coming from different growing regions and subjected to inverse environmental conditions. Bursa PDO and Izmir NPDO growing regions have better conditions for Gemlik olives cultivation to obtain high quality and oxidative resistant Gemlik virgin olive oils.

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Section: Resultsmentioning

confidence: 99%