Nutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkey

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dc.authoridGumus, Tuncay/0000-0001-7635-5519
dc.authoridOZCAN, Mehmet Musa/0000-0002-5024-9512
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidOZCAN, Mehmet Musa/T-2530-2017
dc.contributor.authorAydin, Cevat
dc.contributor.authorOzcan, Mehmet Musa
dc.contributor.authorGumus, Tuncay
dc.date.accessioned2024-06-12T11:09:34Z
dc.date.available2024-06-12T11:09:34Z
dc.date.issued2009
dc.departmentTrakya Üniversitesien_US
dc.description.abstractOlea 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.en_US
dc.description.sponsorshipSelcuk University Scientific Researchen_US
dc.description.sponsorshipThis work was supported by Selcuk University Scientific Research Project ( S. U .- BAP, Konya, Turkey).en_US
dc.identifier.doi10.1080/09637480701673838
dc.identifier.endpage373en_US
dc.identifier.issn0963-7486
dc.identifier.issn1465-3478
dc.identifier.issue5en_US
dc.identifier.pmid19337877en_US
dc.identifier.scopus2-s2.0-70849123480en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage365en_US
dc.identifier.urihttps://doi.org/10.1080/09637480701673838
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22865
dc.identifier.volume60en_US
dc.identifier.wosWOS:000268655400002en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofInternational Journal Of Food Sciences And Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOliveen_US
dc.subjectOilen_US
dc.subjectFatty Aciden_US
dc.subjectPhysical Propertiesen_US
dc.titleNutritional and technological characteristics of olive (Olea europea L.) fruit and oil: two varieties growing in two different locations of Turkeyen_US
dc.typeArticleen_US

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