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https://doi.org/10.37358/Rev.Chim.1949

OSIM Nr. R102355
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Revista de Chimie (Rev. Chim.), Year 2014, Volume 65, Issue 7,





Dilsat Bozdogan Konuskan, Ahmet Canbas
Effects of Variety and Extraction Methods on Phenolic
Compounds and Chemical Composition of Olive Oils

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. Keywords: olive oil, extraction method, quality, phenolic compounds


Issue: 2014, Volume 65, Issue 7
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