Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 2, 2012, Pages 261-268

  Alkan, Derya ^a   Tokatli, Figen ^a   Ozen, Banu ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Geographical origin; Harvest year; Olive oil; Phenolic composition

Indexed keywords

CINNAMIC ACIDS; COASTAL AREA; COASTAL REGIONS; EXTRA VIRGIN OLIVE OIL; FERULIC ACIDS; GEOGRAPHICAL ORIGINS; HARVEST YEAR; HPLC-DAD; NORTH AEGEAN; OIL SAMPLES; OLEUROPEIN; OLIVE OIL; P-COUMARIC ACID; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; SYRINGIC ACID; TURKISHS; TYROSOL; VANILLIC ACIDS;

COASTAL ZONES; DISCRIMINANT ANALYSIS; HARVESTING; VEGETABLE OILS;

PHENOLS;

EID: 84861752589     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1917-6     Document Type: Article

References (24)

1. Tuck KL, Hayball PJ (2002) Major phenolic compounds in olive oil: metabolism and health effects. J Nutr Biochem 13:636-644 (Pubitemid 35341709)
2. Miles EA, Zoubouli P, Calder PC, Phil D (2005) Differential antiinflammatory effects of phenolic compounds from extra virgin olive oil identified in human whole blood cultures. Nutrition 21:389-394 (Pubitemid 40387940)
3. Visioli F, Poli A, Galli C (2002) Antioxidant and other biological activities of phenols from olives and olive oil. Med Res Rev 22:65-75 (Pubitemid 34023573)
4. Perez-Jimenez F, Ruano J, Perez-Martinez P, Lopez-Segura F, Lopez-Miranda J (2007) The influence of olive oil on human health: not a question of fat alone. Mol Nut Food Res 51:1199-1208 (Pubitemid 350013167)
5. Velasco J, Dobarganes C (2002) Oxidative stability of virgin olive oil. Eur J Lipid Sci Technol 104:661-676 (Pubitemid 35341979)
6. Gallina-Toshi T, Cerretani L, Bendini A, Bonoli-Carbognin M, Lercker G (2005) Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques. J Sep Sci 28:859-870 (Pubitemid 40909091)
7. Servili M, Montedoro G (2002) Contribution of phenolic compounds to virgin olive oil quality. Eur J Lipid Sci Technol 104:602-613 (Pubitemid 35345184)
8. Cerretani L, Salvador MD, Bendini A, Fregapane G (2008) Relationship between sensory evaluation performed by Italian and Spanish officials panels and volatile and phenolic profiles of virgin olive oils. Chem Percept 1:258-267
9. Petrakis PV, Agiomyrgianaki A, Christophoridou S, Spyros A, Dais P (2008) Geographical characterization of Greek virgin olive oils (cv. koroneiki) using 1H and 31P NMR and classification binary trees. J Agric Food Chem 56:3200-3207
10. Lerma-Garcia MJ, Lantano C, Chiavaro E, Cerretani L, Herrero-Martinez JM, Simo-Alfonso EF (2009) Classification of extra virgin olive oils according to their biological origin using phenolic compound profiles obtained by capillary electrochromatography. Food Res Int 42:1446-1452
11. Ocakoglu D, Tokatli F, Ozen B, Korel F (2009) Distribution of simple phenols, phenolic acids, and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chem 113:401-410
12. Ouni Y, Taamalli A, Gomez-Caravaca AM, Segura-Carretero A, Fernandez-Gutierrez A, Zarrouk M (2011) Characterization and quantification of phenolic compounds of extra virgin olive oils according to their geographical origin by a rapid resolutive LC-ESI-TOF MS method. Food Chem 127:1263-1267
13. Tanilgan K, Ozcan MM, Unver A (2007) Physical and chemical characteristics of Turkish olive (Olea europea L.) varieties and their oils. Grasas Aceities 58:142-147 (Pubitemid 351249814)
14. Gurdeniz G, Ozen B, Tokatli F (2008) Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy. Eur Food Res Technol 227:1275-1281
15. Ogutcu M, Mendes M, Yilmaz E (2008) Sensorial and physicochemical characterization of virgin olive oils produced in Canakkale. J Am Oil Chem Soc 85:441-456
16. Diraman H, Dibeklioglu H (2009) Characterization of Turkish virgin olive oils produced from early harvest olives. J Am Oil Chem Soc 86:663-674
17. Kiralan M, Bayrak A, Ozkaya M (2009) Oxidation stability of virgin olive oils from some important cultivars in east Mediterranean area in Turkey. J Am Oil Chem Soc 86:247-252
18. Ogutcu M, Yilmaz E (2009) Comparison of the virgin olive oils produced in different regions of Turkey. J Sens Stud 24:332-353
19. Ilyasoglu H, Ozcelik B, Van Hoed V, Verhe R (2010) Characterization of Aegean olive oils by their minor compounds. J Am Oil Chem Soc 87:627-636
20. Montedoro G, Servili M, Baldioli M, Miniati E (1992) Simple and hydrolysable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semi quantitative evaluation by HPLC. J Agric Food Chem 40:1571-1578
21. Brenes M, Garcia A, Garcia P, Rios JJ, Garrido A (1999) Phenolic compounds in Spanish olive oils. J Agric Food Chem 47:3535-3540 (Pubitemid 29449465)
22. Brenes M, Hidalgo FJ, Garcia A, Rios JJ, Garcia P, Zamora R, Garrido A (2000) Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil. J Am Oil Chem Soc 77:715-720
23. Morello JR, Romero MP, Motilva MJ (2006) Influence of seasonal conditions on the composition and quality parameters of monovarietal virgin olive oils. J Am Oil Chem Soc 83:683-690 (Pubitemid 44298761)
24. Tsimidou M, Papadopoulos G, Boskou D (1992) Phenolic compounds and stability of virgin olive oil - Part I. Food Chem 45:141-144