Characterization of virgin olive oils produced in Hatay

Konuskan D. B., DİDİN M.

Asian Journal of Chemistry, cilt.21, sa.1, ss.269-274, 2009 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 1
  • Basım Tarihi: 2009
  • Dergi Adı: Asian Journal of Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.269-274
  • Anahtar Kelimeler: Fatty acids composition, Hatay, Olive oil
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

In this study, physical and chemical characteristics and fatty acids compositions of virgin olive oils obtained from 36 different olive oil plant in Hatay province in 2001/2002 crop years were determined. The physical properties of oils were determined as follows; density 0.916-0.922 g/cm3, refractive index 1.4680-1.4699, viscosity at 20 °C, 68-78 cpu. The chemical properties of oils were determined as follows; free fatty acids 0.7-6.3 %, peroxide value 9.21-25.89 meqO2/g. Fatty acid compositions of the oils were found as follows; palmitic acid 10.84-15.81 %, palmitoleic acid 0.30-0.63 %, stearic acid 2.16-5.23 %, oleic acid 74.18-80.21 %, linoleic acid 4.12-7.40 % and linolenic acid 0.5-0.8 %.