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Journals / Communications Faculty of Sciences University of Ankara Series C Biology / 2026 / Volume: 31 Issue: 1

Antioxidant activities of Turkish extra virgin olive oils

Sakou Seydou(ANKARA UNIVERSITY)0000-0003-3485-2845
Gül Koca(HACETTEPE UNIVERSITY)0000-0001-8724-8954
Okan Onar(ANKARA UNIVERSITY)0000-0003-4197-527X
Özlem Yıldırım(ANKARA ÜNİVERSİTESİ)0000-0003-1018-0335
Pages
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Publication Date
2022-06-30
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This study provides information about the phenolic content and antioxidant activities of four important Turkish olive oil samples.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Extra virgin olive oil is the highest grade of virgin olive oil derived by cold mechanical extraction without the use of solvents or refining methods.
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Key Findings & Data:The highest sample concentration used for the experiments was 4 mg/ml while 1 mg/mL was used for ABTS radical scavenging assay.
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Conclusion & Impact:This study provides information about the phenolic content and antioxidant activities of four important Turkish olive oil samples.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Extra virgin olive oil · total phenolic content · total flavonoid

Abstract

Extra virgin olive oil is the highest grade of virgin olive oil derived by cold mechanical extraction without the use of solvents or refining methods. These olive oils are known for their composition in phenolic compounds that have antioxidant properties. This study aims to determine the total phenolic and flavonoid compounds and antioxidant activities of four Turkish extra virgin olive oil samples: Kilis yağlık, İzmir sofralık, Ayvalık, and Tavşan yüreği. The highest sample concentration used for the experiments was 4 mg/ml while 1 mg/mL was used for ABTS radical scavenging assay. The lowest total phenolic and flavonoid content was observed in Tavşan yüreği sample. All extra virgin olive oil samples showed scavenging activity against DPPH and ABTS free radicals. Extra virgin olive oil samples with high phenolic and flavonoid content presented more effective radical scavenging activity with low IC50 values. This study provides information about the phenolic content and antioxidant activities of four important Turkish olive oil samples.

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Cite This Article

Seydou, S., Koca, G., Onar, O., Yıldırım, Ö. (2022). Antioxidant activities of Turkish extra virgin olive oils. Communications Faculty of Sciences University of Ankara Series C Biology, Volume: 31 Issue: 1. https://doi.org/10.53447/communc.1069705

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