Abstract
Olive varieties from different locations in Turkey and their natural oils which were obtained using traditional methods were used. Five olive samples were considered for their moisture, crude oil, crude protein, crude ash, crude energy, crude fiber, pH and alcohol-soluble extract. Olives contained approximately 17.7 %-43.5 % olive oil. The crude fiber contents of olive fruits were found to be 5.5 % (Gemlik), 7.0 % (Kilis), 3.6 % (Uslu), 4.2 % (Tirilye) and 5.6 % (Ayval?k). The mineral contents of several olive varieties were determined by ICP-AES and found to be excellent. Olives were found to be rich in Ca, Fe, K, Mg, Na and P minerals. Also, K, Na and P contents of the Gemlik variety were found higher than those of other varieties. The refractive index and density values of the Uslu variety were found to be high and the other varieties had similar values. Oleic acid (65.7 %- 83.6 %) was present in the highest concentration, followed by palmitic (8.1-15.2 %), linoleic (3.5-15.5 %), stearic (2.0- 5.6 %) and linolenic (0.1-3.0 %). The total amount of phenols among olive varieties was different. The total phenol content as gallic and catechic acid equivalent in all oil samples ranged from 22.5 to 97.1 mg/kg and 12.3 to 98.7 mg/kg, respectively. The Kilis variety of olives had the lowest total phenol value when compared to the other varieties.
Highlights
The olive tree (Olea europea L.) grows in a subtropical climate as a traditional main crop, familar in Mediterranean countries
Virgin olive oil is unique among other vegetable oils because of the high level of particular phenolic compounds, to which, together with the high content of unsaturated fatty acids, the health benefits of olive oil are attributed (Kiritsakis and Markasis, 1984; Visioli and Galli, 1998)
Olive fruits were collected from five different locations (Balıkesir, Bursa, Kahramanmaras‚, Manisa and Tekirda ) in south and west Anatolia in the year 2003
Summary
The olive tree (Olea europea L.) grows in a subtropical climate as a traditional main crop, familar in Mediterranean countries. It probably originates from Mesopotamia and has been cultivated from many centuries in southern European countries bordering the Mediterranean and in North Africa (Karleskind and Wolff, 1998; O’Brein, 1998; Murkovic et al, 2004). The Mediterranean people considered olive oil an excellent food and a healing agent. During the past four decades a renewed interest in the nutritional and health aspects of olive oil has been generated. Olive oil is a key component of the traditional Mediterranean diet, which is believed to be associated with a relatively long life in good health. Virgin olive oil is unique among other vegetable oils because of the high level of particular phenolic compounds, to which, together with the high content of unsaturated fatty acids, the health benefits of olive oil are attributed (Kiritsakis and Markasis, 1984; Visioli and Galli, 1998)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
