From maximum to minimum oxidative stability ofoils samples according to the cultivars followed Tekirdağ< East Aegean< Bursa< East Mediterranean
📌 3 Key Takeaways
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Objective & Hypothesis:Öz In the present work, totally 16 commercial virgin olive oil samples produced by three phase extractionsystem from monocultivar (Gemlik cv) olives in various locations of East Mediterranean subzone (n=2)and East Aegean region (n=3), Kapıdağ Peninsula (n=4), East Marmara subzone (n=5) and Thrace region(n=2) of Turkey during 2009-2010 crop years were examined in terms of oxidative stability (rancimat)and some fatty acid profiles.
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Key Findings & Data:Oxidative stability (rancimat) values of oil samples were between 7.67 hours(East Aegean Region) and 10.67 hours (Kapıdağ Peninsula).
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Conclusion & Impact:From maximum to minimum oxidative stability ofoils samples according to the cultivars followed Tekirdağ< East Aegean< Bursa< East Mediterranean
Öz In the present work, totally 16 commercial virgin olive oil samples produced by three phase extractionsystem from monocultivar (Gemlik cv) olives in various locations of East Mediterranean subzone (n=2)and East Aegean region (n=3), Kapıdağ Peninsula (n=4), East Marmara subzone (n=5) and Thrace region(n=2) of Turkey during 2009-2010 crop years were examined in terms of oxidative stability (rancimat)and some fatty acid profiles. Oxidative stability (rancimat) values of oil samples were between 7.67 hours(East Aegean Region) and 10.67 hours (Kapıdağ Peninsula). From maximum to minimum oxidative stability ofoils samples according to the cultivars followed Tekirdağ< East Aegean< Bursa< East Mediterranean
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