Articles > Journals > Applied Sciences journals > JAOCS, Journal of the American Oil Chemists' Society articles > July 2009

Article: Characterization of Turkish Virgin Olive Oils Produced from Early Harvest Olives

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JAOCS, Journal of the American Oil Chemists' Society
Article date:
July 1, 2009
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Abstract

Olives were collected from various districts of Turkey (North and South Aegean sub-region, Bursa-Akhisar, South East Anatolia region) harvested over seven (2001-2007) seasons. The aim of this study was to characterize the chemical profiles of the oils derived from single variety Turkish olives including Ayvalik, Memecik, Gemlik, Erkence, Nizip Yaglik and Uslu. The olive oils were extracted by super press and three phase centrifugation from early harvest olives. Chosen quality indices included free fatty acid content (FFA), peroxide value (PV) and spectrophotometric characteristics in the ultraviolet (UV) region. According to the FFA results, 46% (11 out of 24 samples) were ...

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