Characterization of Turkish Olive Oils by Triacylglycerol Structures and Sterol Profiles

A characterization study of Turkish monovarietal olive oils using chemical variables such as fatty acid, sn-2 fatty acid, triacylglycerol, and sterol composition is presented. A total of 101 samples of Olea europaea L. fruits from 18 cultivars were collected for two crop years from west, south, and...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2014-12, Vol.91 (12), p.2077-2090
Hauptverfasser:	Yorulmaz, Aslı, Yavuz, Huseyin, Tekin, Aziz
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture analysis of variance Biomaterials Biotechnology Characterization Chemistry Chemistry and Materials Science Cultivars discriminant analysis fatty acid composition Fatty acids Food quality Food Science fruits Industrial Chemistry/Chemical Engineering Olea europaea oleic acid Olive oil olives Original Paper principal component analysis Principal components analysis provenance Sterols Triacylglycerols triolein Variance analysis
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