Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening

Food Chemistry

Volumn 212, Issue , 2016, Pages 628-634

  Köseoǧlu, Oya ^a   Sevim, Didar ^a   Kadiroǧlu, Pinar ^b  

^a Department of Food Technologies ^*  (Turkey)

^b ADANA SCIENCE AND TECHNOLOGY UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Chemical composition; Extra virgin olive oil; Principal component analysis; Quality; Ripening

Indexed keywords

ANTIOXIDANTS; CHEMICAL ANALYSIS; FATTY ACIDS; FREE RADICALS; IMAGE QUALITY; LINOLEIC ACID; PALMITIC ACID; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; ANTIOXIDANT PROPERTIES; CHEMICAL COMPOSITIONS; EXTRA VIRGIN OLIVE OIL; QUALITY CHARACTERISTIC; RADICAL SCAVENGING ACTIVITY; RIPENING;

OLIVE OIL;

ALPHA TOCOPHEROL; ANTIOXIDANT; ARACHIDIC ACID; BEHENIC ACID; CAROTENOID; EXTRA VIRGIN OLIVE OIL; FATTY ACID; GADOLEIC ACID; HEPTADECANOIC ACID; LIGNOCERIC ACID; LINOLEIC ACID; LINOLENIC ACID; OLEIC ACID; OLIVE OIL; PALMITIC ACID DERIVATIVE; PALMITOLEIC ACID; PEROXIDE; PHENOL DERIVATIVE; STEARIC ACID; TRIACYLGLYCEROL; UNCLASSIFIED DRUG; CHLOROPHYLL;

ABTS RADICAL SCAVENGING ASSAY; ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; BLACK COLOR; CHEMICAL COMPOSITION; CHEMICAL PARAMETERS; CHLOROPHYLL CONTENT; COLOR; DRUG PURITY; DRUG QUALITY; FREE FATTY ACIDITY; FRUIT RIPENING; GREEN COLOR; LIPID COMPOSITION; MATURITY INDEX; OLIVE; OXIDATIVE STABILITY; PURPLE COLOR; ULTRAVIOLET SPECTROPHOTOMETRY; CHEMISTRY; METABOLISM; OLIVE TREE; TURKEY;

ANTIOXIDANTS; CHLOROPHYLL; LINOLEIC ACID; OLEA; OLEIC ACID; OLIVE OIL; TURKEY;

EID: 84975087409     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.06.027     Document Type: Article

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