Biochemical Characterization of Turkish Extra Virgin Olive Oils from Six Different Olive Varieties of Identical Growing Conditions

Extra virgin olive oils were extracted from six different major olive cultivars (Gemlik, Ayvalik, Domat, Akhisar, Memecik, Arbequina) cultivated in the Aegean region of Turkey. Fatty acid, sterol and tocopherol compositions were analyzed and the results were compared by multivariate statistical anal...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2015-09, Vol.92 (9), p.1349-1356
Hauptverfasser:	Dag, Cagdas, Demirtas, Ilknur, Ozdemir, Ibrahim, Bekiroglu, Somer, Ertas, Erdal
Format:	Artikel
Sprache:	eng
Schlagworte:	Agricultural practices Agriculture beta-sitosterol Biochemistry Biomaterials Biotechnology Chemical composition Chemistry Chemistry and Materials Science climate Cultivars Extra virgin olive oil Fatty acids Food Science gamma-tocopherol Industrial Chemistry/Chemical Engineering multivariate analysis Olive oil olives orchards Original Paper palmitoleic acid principal component analysis Principal components analysis Soil quality Statistical analysis stearic acid Sterols Studies Tocopherols Turkish oil cultivars variance Vegetable oils
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