Use of Phenolic Profile and Fatty Acid Composition on Chemometric Discrimination of Turkish Virgin Olive Oils with Geographical Indication

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dc.contributor.authorTürkay, Çisil
dc.contributor.authorÖzdikicierler, Onur
dc.contributor.authorYemişçioğlu, Fahri
dc.date.accessioned2023-01-12T20:29:49Z
dc.date.available2023-01-12T20:29:49Z
dc.date.issued2021
dc.departmentN/A/Departmenten_US
dc.description.abstractA geographical indication (GI) of virgin olive oil (VOO) certifies the origin and production methodology within a determinative quality aspect. On the other hand, from the consumer perspective, VOO’s with GI are expected to show a difference from other VOO’s, even though it is not an official obligation. In this study, samples from seven different Turkish VOO’s with GI were evaluated and possible discrimination among them was determined and justified using principal component analysis (PCA). Results revealed that saturated fatty acid (SAFA) content was a key factor for Nizip samples to discriminate from VOO’s with GI. Samples of Southern Agean (Güney Ege) and Ayvalık had the highest amount of secoiridoids content. When phenolic profile was considered alone, Mut and Nizip samples were clearly separated while groupings among other samples were somehow overlapped. PCA using fatty acid composition revealed that Nizip and Güney Ege samples were located on different sides of the score plot. Regional distances among sample sets greatly affected the discrimination of the PCA plot when their fatty acid composition was involved.en_US
dc.identifier.doi10.24323/akademik-gida.977263
dc.identifier.endpage136en_US
dc.identifier.issn1304-7582
dc.identifier.issn2148-015X
dc.identifier.issue2en_US
dc.identifier.startpage126en_US
dc.identifier.trdizinid1144043en_US
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.977263
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1144043
dc.identifier.urihttps://hdl.handle.net/11454/80638
dc.identifier.volume19en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofAkademik Gıdaen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectVirgin olive oilen_US
dc.subjectGeographical indicationen_US
dc.subjectPhenolic compoundsen_US
dc.subjectFatty acid compositionen_US
dc.subjectPrincipal component analysisen_US
dc.subjectChemometric Zeytinyağıen_US
dc.subjectCoğrafi işareten_US
dc.subjectFenolik profilien_US
dc.subjectYağ asidi kompozisyonuen_US
dc.subjectTemel bileşen analizien_US
dc.subjectKemometrien_US
dc.titleUse of Phenolic Profile and Fatty Acid Composition on Chemometric Discrimination of Turkish Virgin Olive Oils with Geographical Indicationen_US
dc.typeArticleen_US

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