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dc.contributor.advisorÖzen, Fatma Banu
dc.contributor.authorUncu, Oğuz
dc.date.accessioned2014-12-04T14:01:08Z
dc.date.available2014-12-04T14:01:08Z
dc.date.issued2014-07
dc.identifier.urihttp://hdl.handle.net/11147/4235
dc.descriptionThesis (Master)--Izmir Institute of Technology, Food Engineering, Izmir, 2014en_US
dc.descriptionIncludes bibliographical references (leaves: 96-108)en_US
dc.descriptionText in English; Abstract: Turkish and Englishen_US
dc.descriptionFull text release delayed at author's request until 2017.08.06en_US
dc.description.abstractChemical characteristics of olive oils produced from Erkence olive variety that is mainly grown around Karaburun Peninsula of İzmir have not been investigated thoroughly although this variety has high oil content and ripens earlier compared to other olive types. Identifying the chemical characteristics of olive oils could be useful to obtain geographical indication labelling for olive oils produced from this variety. Aim of this study is to determine some important chemical characteristics of olive oils from Erkence olive variety produced in Karaburun region and to investigate the differences in olive oils that come from various parts of the Peninsula using chemometric techniques as principal component analysis (PCA) and partial least square (PLS) regression. For this purpose, total phenolic content, fatty acid profile, phenolic profile, total carotene and chlorophyll contents and oxidative stability of 64 olive oils were determined. FTIR spectra for these oils were also evaluated. According to PCA results, classification with respect to geographical origin was relatively more successful with FTIR analysis while phenolic and fatty acid profiles did not result very satisfactory separation between regions. Moreover, FTIR spectra and various chemical parameters were used to predict oxidative stability of all olive oil samples. Oxidative stability was predicted successfully from IR spectra whereas prediction from chemical parameters was not that successful. IR spectra were also used to predict various chemical parameters. As a result of PLS regression; chlorophyll and carotenoid, some individual phenolic components (pcoumaric, hydroxtyrosol) and some major fatty acids (oleic, linoleic and palmitic) were predicted.en_US
dc.language.isoengen_US
dc.publisherIzmir Institute of Technologyen_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectFood chemistryen_US
dc.subjectOlive oilen_US
dc.subjectChemical compositionen_US
dc.subjectChemical characterizationen_US
dc.subjectChemometricsen_US
dc.titleChemical characterization of olive oils from Karaburun Peninsulaen_US
dc.title.alternativeKaraburun Yarımadası zeytinyağlarının kimyasal karakterizasyonuen_US
dc.typemasterThesisen_US
dc.contributor.authorIDTR59297en_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.relation.publicationcategoryTezen_US


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