2017 Cilt 22 Sayı 3

Permanent URI for this collectionhttps://hdl.handle.net/11452/12075

Browse

Browsing by BUU Author "Şahan, Yasemin"

Filter results by typing the first few letters
Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Comparison of some phenolic compounds of organic and conventional extra-virgin olive oil
    (Uludağ Üniversitesi, 2017-12-01) Çelik, Güler; Doğangün, Esra; Şahan, Yasemin; Uludağ Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü.
    Olive oil is an important ingredient of the Mediterranean diet, because of its nutritional qualities and organoleptic characteristics. In addition olive oil has positive effects on human health, in particular to prevent of some types of cancer and cardiovascular diseases and as regards diabetes, inflammatory and autoimmune diseases. These properties are related not only to the fatty acid composition of its lipid matrix, but especially to the presence of the phenolic compounds. The changes in the phenolic compounds of EVOO can be an important quality control parameter. The aim of this study was to determine the changes in the some phenolic compounds of organic and conventional extra-virgin olive oil (EVOO) from Turkey. Five phenolic compounds oleuropein, hydroxytyrosol, tyrosol, caffeic acid, p-coumaric acid were quantified LC-DAD and justified by LC-MS. Ten extra virgin olive oils (organic and conventional extra-virgin olive oil), produced by different brands were analyzed. Oleuropein were found to be higher than other phenolic compounds. The amount decreased with the order of tyrosol, hydroxytyrosol, caffeic acid, p-coumaric acid, respectively. Oleuropein concentration varied between 3.8- 39 mg/kg in organic production of extra virgin olive oils. As a conclusion, phenolic content are higher in organic products compared to conventional products of EVOO.