Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey
Küçük Resim Yok
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Olea europea L. fruits were evaluated for weight, moisture, ash, crude protein, crude oil, energy, crude fibre, roundness, resistance against extra force and product density. The relative density, refractive index, free fatty acids, peroxide value, iodine value and unsaponifiables were determined in the olive oils. The main fatty acids identified by gas chromatography were palmitic acid (16: 0), palmitoleic acid (16: 1), stearic acid (18: 0), oleic acid (18: 1) and linoleic acid (18: 2). Of the identified fatty acids, lauric acid (12: 0), linolenic acid (18: 3), arachidic acid (20: 0), eicosenoic acid (20: 1), behenic acid (22: 0) and lignoseric acid (24: 0) were found in trace amounts. As expected, the oleic acid content was the major fatty acid of olive oil. Oleic acid was represented in much higher concentrations than the other acids. The product roundness, resistance against extra force, product density and weight of 100 fruit were established as technological characteristics in olive fruit. The damage energy and the unit of volume deformation energy of the Memecik and Tavsanyuregi varieties were 1.36 x 10(-3) J and 3.59 x 10(-4) J/mm(3) and 1.89 x 10(-3) J and 5.10 x 10(-4) J/mm(3), respectively. The fruits showed a similar composition, and both fruit and oil contained unsaturated fatty acids.
Açıklama
Anahtar Kelimeler
Olive, Oil, Fatty Acid, Physical Properties
Kaynak
International Journal Of Food Sciences And Nutrition
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
60
Sayı
5
