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- Köseoğlu, Oya; Sevim, Didar; Kadiroğlu, Pınar
- Food chemistry 2016 v.212 pp. 628-634
- peroxide value, etc ; acidity; antioxidant activity; carotenoids; chemical composition; chlorophyll; color; extra-virgin olive oil; free radical scavengers; linoleic acid; oleic acid; olives; oxidative stability; palmitic acid; phenols; principal component analysis; ripening; triacylglycerols; Show all 18 Subjects
- ... The aim of this study was to discriminate the extra virgin olive oils (EVOO) based on quality characteristics, chemical composition and antioxidant activity according to ripening stages of olives. Two different olive varieties (Memecik and Gemlik) were obtained at different stages of ripening based on skin color (green, purple and black). Quality properties of olive oils; free fatty acidity, perox ...