Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/5989
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dc.contributor.authorJolayemi, Olusola Samuel-
dc.contributor.authorTokatlı, Figen-
dc.contributor.authorÖzen, Banu-
dc.date.accessioned2017-07-21T11:51:42Z-
dc.date.available2017-07-21T11:51:42Z-
dc.date.issued2016-11-15-
dc.identifier.citationJolayemi, O. S., Tokatlı, F., and Özen, B. (2016). Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils. Food Chemistry, 211, 776-783. doi:10.1016/j.foodchem.2016.05.134en_US
dc.identifier.issn0308-8146-
dc.identifier.urihttp://doi.org/10.1016/j.foodchem.2016.05.134-
dc.identifier.urihttp://hdl.handle.net/11147/5989-
dc.description.abstractThe aim of the study was to determine the effects of harvest time and malaxation temperature on chemical composition of olive oils produced from economically important olive varieties with a full factorial experimental design. The oils of Ayvalik and Memecik olives were extracted in an industrial two-phase continuous system. The quality parameters, phenolic and fatty acid profiles were determined. Harvest time, olive variety and their interaction were the most significant factors. Malaxation temperature was significant for hydroxytyrosol, tyrosol, p-coumaric acid, pinoresinol and peroxide value. Early and mid-harvest oils had high hydroxytyrosol and tyrosol (maximum 20.7 mg/kg) and pigment concentrations (maximum chlorophyll and carotenoids as 4.6 mg/kg and 2.86 mg/kg, respectively). Late harvest oils were characterized with high peroxide values (9.2-25 meq O2/kg), stearic (2.4-3.1%) and linoleic acids (9.3-10.4%). Multivariate regression analysis showed that oxidative stability was affected positively by hydroxytyrosol, tyrosol and oleic acid and negatively by polyunsaturated fatty acids.en_US
dc.description.sponsorshipTurkey Scholarships Program for International Students (YTB); Federal University of Technology Akureen_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofFood Chemistryen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectClassificationen_US
dc.subjectFatty acid profileen_US
dc.subjectHarvest timeen_US
dc.subjectMalaxation temperatureen_US
dc.subjectMultivariate regressionen_US
dc.subjectOlive oil compositionen_US
dc.subjectOxidative stabilityen_US
dc.subjectPhenolic profileen_US
dc.titleEffects of malaxation temperature and harvest time on the chemical characteristics of olive oilsen_US
dc.typeArticleen_US
dc.authoridTR26995en_US
dc.authoridTR44768en_US
dc.institutionauthorJolayemi, Olusola Samuel-
dc.institutionauthorTokatlı, Figen-
dc.institutionauthorÖzen, Banu-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume211en_US
dc.identifier.startpage776en_US
dc.identifier.endpage783en_US
dc.identifier.wosWOS:000377543500096en_US
dc.identifier.scopus2-s2.0-84970955862en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1016/j.foodchem.2016.05.134-
dc.identifier.pmid27283696en_US
dc.relation.doi10.1016/j.foodchem.2016.05.134en_US
dc.coverage.doi10.1016/j.foodchem.2016.05.134en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
item.openairetypeArticle-
item.cerifentitytypePublications-
crisitem.author.dept03.08. Department of Food Engineering-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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