The effect of phenolic compounds on the quality and stability of virgin olive oil

Basit Öğe Kaydı
dc.contributor.authorKoseoglu, O.
dc.contributor.authorUnal, M. K.
dc.contributor.editorOzkaya, MT
dc.contributor.editorLavee, S
dc.contributor.editorFerguson, L
dc.date.accessioned2019-10-27T19:57:45Z
dc.date.available2019-10-27T19:57:45Z
dc.date.issued2008
dc.departmentEge Üniversitesien_US
dc.description5th International Symposium on Olive Growing -- SEP 27-OCT 02, 2004 -- Izmir, TURKEYen_US
dc.description.abstractVirgin olive oil possesses a characteristic aroma, taste and colour that distinguishes it from other vegetable oils. Consumption is currently increasing thanks to its excellent organoleptic and nutritive qualities and to growing consumer preference for minimally processed foods. Phenolic substances are widely distributed amongst the plant world and are found in large quantities in olives, mostly in the form of glycosides which are water-soluble compounds having a characteristics bitter taste. Depending on the phenol content, the intensity of the bitterness of olive oils can be higher or lower. Bitterness is a desirable characteristic of olive oil; however, a bitterness of high intensity could also present a problem for consumers. They are important factors to be considered when evaluating the quality of virgin olive oil, since they are partly responsible for its oxidative stability and sensory characteristics. Phenolic compounds, moreover, being powerful antioxidants, protect the oil to oxidation which can take place during conservation. The phenolic composition and content depends on different factors such as olive variety, climatic conditions, fruit ripeness, storage conditions of olive fruit, technological process of oil extraction and also storage conditions of olive oil. The fraction of phenolic substances varies as a result of the processing method used for the olives. In this paper, influence of extraction systems, cultivar of olives and fruit ripeness of phenolic compounds of virgin olive oil and effect on the olive oil quality and stability was discussed.en_US
dc.description.sponsorshipISHS Sect Nuts & Mediterranean Climate Fruits, Int Soc Hort Sci WG Olive Cultureen_US
dc.identifier.doi10.17660/ActaHortic.2008.791.100
dc.identifier.endpage+en_US
dc.identifier.isbn978-90-6605-447-9
dc.identifier.issn0567-7572
dc.identifier.issn0567-7572en_US
dc.identifier.issue791en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage655en_US
dc.identifier.urihttps://doi.org/10.17660/ActaHortic.2008.791.100
dc.identifier.urihttps://hdl.handle.net/11454/40992
dc.identifier.wosWOS:000257694400100en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherInt Soc Horticultural Scienceen_US
dc.relation.ispartofProceedings of the Fifth International Symposium on Olive Growing, Vols 1 and 2en_US
dc.relation.ispartofseriesActa Horticulturae
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectolive oilen_US
dc.subjectphenolic compoundsen_US
dc.subjectripenessen_US
dc.subjectoil extractionen_US
dc.titleThe effect of phenolic compounds on the quality and stability of virgin olive oilen_US
dc.typeConference Objecten_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu