Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9495
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dc.contributor.authorUncu, Oğuz-
dc.contributor.authorÖzen, Banu-
dc.date.accessioned2020-07-25T22:12:42Z-
dc.date.available2020-07-25T22:12:42Z-
dc.date.issued2020-
dc.identifier.issn0924-2244-
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2020.04.013-
dc.identifier.urihttps://hdl.handle.net/11147/9495-
dc.description.abstractBackground: Consumption and production of olive oils have been increasing steadily worldwide mainly due to proven health benefits and sensorial characteristics of olive oil. M the same time, rising demand makes it harder to protect olive oil genuineness; therefore, inauthentic products have been always a serious problem in olive oil industry. Scope and approach: Some minor compounds such as pigments (chlorophylls and carotenoids) including their derivatives pyropheophytins (PPPs), diacylglycerols (DAGs) and fatty acid ethyl esters (FAEEs) are all prominent compounds with their discriminatory and descriptive properties. Among several different approaches, use of these components to differentiate genuine and adulterated olive oils could be a promising choice since it is harder to mimic these compounds in fake mixtures. Recent studies focus on these compounds as authentication and quality tools for olive oil and potential of these compounds are aimed to be reviewed. Key findings and conclusions: Results from literature indicated that these parameters could be used in both authenticity and quality determination of olive oils with some limitations. Pigments were found to be more promising in geographical and/or varietal classification. All of the discussed components have successful applications in determination of olive oil quality with respect to storage history and oil grades. However, in detection of certain types of adulteration techniques such as soft deodorization, reviewed parameters did not work effectively alone. Regulations could be updated with these findings and use of combined parameters including discussed compounds could be further investigated for unsolved authentication problems.en_US
dc.language.isoenen_US
dc.publisherElsevier Ltd.en_US
dc.relation.ispartofTrends in Food Science and Technologyen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOlive oilen_US
dc.subjectQualityen_US
dc.subjectAuthenticityen_US
dc.subjectFatty acid ethyl estersen_US
dc.subjectDiacylglycerolsen_US
dc.subjectPigmentsen_US
dc.titleImportance of some minor compounds in olive oil authenticity and qualityen_US
dc.typeArticleen_US
dc.authorid0000-0002-0428-320X-
dc.institutionauthorUncu, Oğuz-
dc.institutionauthorÖzen, Banu-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume100en_US
dc.identifier.startpage164en_US
dc.identifier.endpage176en_US
dc.identifier.wosWOS:000541887900013en_US
dc.identifier.scopus2-s2.0-85083877271en_US
dc.relation.publicationcategoryDiğeren_US
dc.identifier.doi10.1016/j.tifs.2020.04.013-
dc.relation.doi10.1016/j.tifs.2020.04.013en_US
dc.coverage.doi10.1016/j.tifs.2020.04.013en_US
dc.identifier.wosqualityQ1-
dc.identifier.scopusqualityQ1-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.fulltextWith Fulltext-
item.openairetypeArticle-
crisitem.author.dept01. Izmir Institute of Technology-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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