Effects of variety and extraction methods on phenolic compounds and chemical composition of olive oils

BOZDOĞAN KONUŞKAN D., Canbas A.

Revista de Chimie, vol.65, no.7, pp.788-791, 2014 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 65 Issue: 7
  • Publication Date: 2014
  • Journal Name: Revista de Chimie
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.788-791
  • Keywords: Extraction method, Olive oil, Phenolic compounds, Quality
  • Hatay Mustafa Kemal University Affiliated: Yes

Abstract

This work was carried out to assess the influence of two extraction methods (three phase centrifugation system and solvent extraction) on oil quality from three olive varieties (Gemlik, Halhali and Sari Hasebi) cultivated at Hatay, Turkey. Analysis of variance showed that extraction systems were significant (p ≤ 0.05) and affected on some quality parameters mainly in phenolic compounds, total tocopherol, chlorophyll, carotenoid contents and bitter index of olive oil. Varieties were also significant and many of the analytical parameters and fatty acids varied among olive varieties. Solvent extracted oil from Halhali variety had the highest values of oleic acid, whereas Sari Hasebi has the highest total phenolic and pigment contents.