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Title: Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties
Authors: Aktaş, Ayşe Burcu
Özen, Banu
Tokatlı, Figen
Şen, İlknur
Keywords: Composition
Fatty acid
Naturally debittered
Organic acids
Principal component analysis
Issue Date: Oct-2014
Publisher: Elsevier Ltd.
Source: Aktaş, A.B., Özen, B., Tokatlı, F., and Şen, İ. (2014). Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties. Food Chemistry, 161,104-111. doi:10.1016/j.foodchem.2014.03.116
Abstract: Some olives grown in Karaburun peninsula in the west part of Turkey and mostly coming from Erkence variety lose their bitterness while still on the tree and are called Hurma among locals. This olive type does not require further processing to remove the bitter compounds. In this study, sugar, organic acid and fatty acid profiles of Hurma, Erkence (not naturally debittered) and Gemlik (commonly consumed as table olive) olives were determined throughout 8 weeks of maturation period for two consecutive harvest seasons, and the results were analysed by principal component analysis (PCA). PCA of sugar and organic acid data revealed a differentiation in terms of harvest year but not on variety. Hurma olive is separated from others due to its fatty acid profile, and it has higher linoleic acid content compared to others. This might be an indication of increased desaturase enzyme activity for Hurma olives during natural debittering phase.
ISSN: 0308-8146
Appears in Collections:Food Engineering / Gıda Mühendisliği
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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