ÇEŞİTLİ BÖLGELERDE ÜRETİLEN GEMLİK ÇEŞİDİ NATÜREL ZEYTİNYAĞLARINDA OKSİDATİF STABİLİTE VE YAĞ ASİDİ BİLEŞENLERİ*

Authors : Harun DIRAMAN, Suat SÖBÜÇOVALI, Faruk YÜKSEL

Pages : 93-100

View : 43 | Download : 10

Publication Date : 2015-04-01

Article Type : Research Paper

Abstract :In the present work, totally 16 commercial virgin olive oil samples produced by three phase extractionsystem from monocultivar insert ignore into journalissuearticles values(Gemlik cv); olives in various locations of East Mediterranean subzone insert ignore into journalissuearticles values(n=2);and East Aegean region insert ignore into journalissuearticles values(n=3);, Kapıdağ Peninsula insert ignore into journalissuearticles values(n=4);, East Marmara subzone insert ignore into journalissuearticles values(n=5); and Thrace regioninsert ignore into journalissuearticles values(n=2); of Turkey during 2009-2010 crop years were examined in terms of oxidative stability insert ignore into journalissuearticles values(rancimat);and some fatty acid profiles. Oxidative stability insert ignore into journalissuearticles values(rancimat); values of oil samples were between 7.67 hoursinsert ignore into journalissuearticles values(East Aegean Region); and 10.67 hours insert ignore into journalissuearticles values(Kapıdağ Peninsula);. From maximum to minimum oxidative stability ofoils samples according to the cultivars followed Tekirdağ< East Aegean< Bursa< East Mediterranean
Keywords : Gemlik zeytin çeşidi, natürel zeytinyağı, oksidatif stabilite, yağ asidi bileflenleri, ransimat, teorik oksidatif stabilite

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