| Journal of Applied Biological Sciences | |
| Antioxidant Properties of Various Olive Cultivars | |
| Nahit GENÇER,Selma SİNAN,Oktay ARSLAN1 | |
| 关键词: Olive oil; HPLC; Antioxidants; Quality; | |
| DOI : | |
| 学科分类：生物科学（综合） | |
| 来源: Nobel Bilim ve Arasirma Merkezi/Nobel Science and Research Cente | |
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【 摘 要 】
VirginoliveoilisatypicalcomponentoftheMediterraneandiet,consumedunrefinedandrichinimportantmolecules,suchasminorpolarcompounds(tyrosol,ferulicacidandcaffeicacid).Thesemoleculesnotonlyinfluencethesensorialpropertiesofbotholivesandvirginolivebuttheyarealsoimportantmarkersforcultivaridentification,biodiversityandqualitydeterminationofthisproduct.Inthisstudy,levelsofphenolics,thathaveantioxidantactivity,suchasα-tocopherol,caffeicacid,ferulicacid,andtyrosol,havebeendeterminedusingHPLC.Thisresearchexaminedthephenolicfractionofvirginoliveoilsamplesoffivedifferentolive(OleaeuropaeaL.)cultivargrownintheregionofAkhisar,Turkey.ThecultivarUsluhasbeenfoundtocontainthehighestlevelsofthesecompunds.ThequalitativeandquantitativeHPLCanalysesoftheextractsshowedthatα-tocopherolwasthemostabundantcompound(from6.35mg/kgto33.7mg/kg).
【 授权许可】
Unknown
【 预 览 】
| Files | Size | Format | View |
|---|---|---|---|
| RO201912090818455ZK.pdf | 719KB |  download |
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