Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey

Alkan, Derya; Tokatlı, Figen; Özen, Banu

doi:10.1007/s11746-011-1917-6

Cited by 39 publications

(32 citation statements)

References 24 publications

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“…In the second harvest year (2012–2013) all three olive types have a lower TPC compared to the first harvest year (2011–2012). A change in the phenol content depending on the harvest year is expected and is well‐documented for olive oil in the literature . However, the TPC for different types has similar trend in both years, Erkence having the highest and Hurma having the lowest average TPC content.…”

Section: Resultsmentioning

confidence: 51%

Phenolics profile of a naturally debittering olive in comparison to regular olive varieties

et al. 2013

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BACKGROUND: Hurma, an olive variety that grows in a specific area in Turkey, loses its bitterness before harvesting, and therefore does not need further processing steps for the production of table olives. The total phenol content and phenolic profiles of (1) this naturally debittered olive type, Hurma; (2) the same olive variety, but not a naturally debittered type, Erkence; and (3) another variety, Gemlik, which is commonly consumed as table olive, were determined during their maturation period for two harvest years.

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Section: Resultsmentioning

confidence: 51%

Phenolics profile of a naturally debittering olive in comparison to regular olive varieties

et al. 2013

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“…Phenolic profiles of olive oils were determined based on the procedure given in Alkan, Tokatli, and Ozen (2012). Amounts of individual phenolic compounds in olive oil were determined by an HPLC system (Agilent 1200, Santa Clara, CA, USA) equipped with photodiode array detector (DAD).…”

Section: Hplc Analysis Of Phenolic Compoundsmentioning

confidence: 99%

Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

2016

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a b s t r a c tThe aim of the study was to determine the effects of harvest time and malaxation temperature on chemical composition of olive oils produced from economically important olive varieties with a full factorial experimental design. The oils of Ayvalik and Memecik olives were extracted in an industrial two-phase continuous system. The quality parameters, phenolic and fatty acid profiles were determined. Harvest time, olive variety and their interaction were the most significant factors. Malaxation temperature was significant for hydroxytyrosol, tyrosol, p-coumaric acid, pinoresinol and peroxide value. Early and midharvest oils had high hydroxytyrosol and tyrosol (maximum 20.7 mg/kg) and pigment concentrations (maximum chlorophyll and carotenoids as 4.6 mg/kg and 2.86 mg/kg, respectively). Late harvest oils were characterized with high peroxide values (9.2-25 meq O 2 /kg), stearic (2.4-3.1%) and linoleic acids (9.3-10.4%). Multivariate regression analysis showed that oxidative stability was affected positively by hydroxytyrosol, tyrosol and oleic acid and negatively by polyunsaturated fatty acids.

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“…Furthermore, the phenolic content of canola is much greater than that of other oilseeds (Chen, Thiyam-Hollander, Barthet, & Aachary, 2014). Canola oil mainly consists triglycerides, together with minor compounds such as free phenolic acids (vanillic, ferulic, p-coumaric, chlorogenic, caffeic, and so on), esterified phenolic acids, free fatty acids, proteins, and so on (Abuzaytoun & Shahidi, 2006;Alam et al, 2016;Alkan, Tokatli, & Ozen, 2011). Esterified phenolic acids are known to be the predominant phenolic compounds in canola meal, with sinapine being the most abundant (Cai, Arntfield, & Charlton, 1999).…”

Section: Introductionmentioning

confidence: 99%

Antioxidative Polyphenols of Canola Meal Extracted by High Pressure: Impact of Temperature and Solvents

Nandasiri

Eskin

Thiyam‐Holländer

2019

Journal of Food Science

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Canola meal, a by‐product of oil pressing, is a rich source of phenolic antioxidants. However, its use in the food and feed sector is still limited by the need for greener, sustainable, and more cost‐effective extraction methods. This study used accelerated solvent extraction (ASE) to enhance the extraction efficiency of the phenolic antioxidants. The high selectivity and short extraction time associated with ASE were ideal for obtaining high yields of these antioxidants. The structure‐based activity of phenolic compounds may be influenced by the high pressure and temperature of the greener ASE process. The present study evaluated the effect of temperature (140, 160, and 180 °C) and pressure (1,500 psi) on the extraction and yield of phenolic compounds from canola meal as well as the solvent type (ethanol and methanol) and concentration (30%, 40%, 60%, and 70% v/v). Antioxidant activity was determined by 2,2‐diphenyl‐1‐picrylhydrazyl, ferric reducing/antioxidant power assay, and ion‐chelating activity. The highest yield of phenolic compounds was obtained with 70% methanol (20.72 ± 1.47 mg SAE/g DM [milligrams of sinapic acid equivalents per gram of dry matter]) and 70% ethanol (24.71 ± 2.77 mg SAE/g DM) at 180 °C temperature. A similar trend was observed for the antioxidant activity of the extracts and their total flavonoid content. The structure‐based antioxidant activity of the extracts examined increased with the increase in the percentage of the extracting solvent (P > 0.05). This study established ASE as an efficient green method for extracting phenolic compounds from canola meal, with potential application for the production of natural bioactive compounds from underutilized agricultural by‐products. Practical Application ASE is an efficient eco‐friendly method for extracting phenolic compounds from agricultural by‐products such canola meal. Under the conditions of high pressure and temperature, ASE significantly improved the yields of phenolic compounds, sinapine, sinapic acid, and canolol. Under these conditions, water, as an extractant, was not effective in extracting sianpine. Moreover, it was much less effective than both 70% ethanol and 70% methanol in extracting sinapine or canolol. These phenolic compounds are of great interest as natural antioxidants for enhancing the shelf life of food products. They also represent new sources of neutraceuticals for improving human health.

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Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey

Cited by 39 publications

References 24 publications

Phenolics profile of a naturally debittering olive in comparison to regular olive varieties

Phenolics profile of a naturally debittering olive in comparison to regular olive varieties

Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

Antioxidative Polyphenols of Canola Meal Extracted by High Pressure: Impact of Temperature and Solvents

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