Antioxidant activity, sterol and fatty acid compositions of Turkish olive oils as an indicator of variety and ripening degree

The objectives were to evaluate the properties of refined (ROO) and extra-virgin olive oil (EVOO) in their natural state (fresh) and after heating, while comparing them with each other and with refined soybean (SBO) and refined sunflower seed oil (SFO). The methodology was designed to simulate, in controlled laboratory conditions, the home-frying process, while evaluating fatty acid profile (fatty acid methyl esters were separated by gas chromatography), concentration of phenolic compounds (Gallic acid dosage), antioxidant activity (DPPH), and production of polar compounds (thin layer chromatography) before and after heating to 200 oC for six minutes. It was observed that, before and after heating, SBO and SFO are rich in polyunsaturated fatty acids (FA) and ROO and EVOO are rich in monounsaturated FA. Fresh or heated, ROO and EVOO do not have trans FA, which are present in SBO and SFO, and increase in SBO after heating (+ 32.8%). The concentrations of phenolic compounds are always higher in olive oils, despite the decrease that occurs after heating (-7.5% in the ROO and -24.6% in EVOO). Antioxidant activity is greater when olive oils are fresh and remains present in EVOO after heating. The concentration of polar compounds was similar for all oils after heating. In conclusion, ROO and EVOO are the richest in monounsaturated FA even after heating, with no production of saturated or trans FA. Despite losing some antioxidant activity, heated EVOO remains richer in monounsaturated FA than ROO, SBO and SFO in the fresh version. All oils suffer similar rates of degradation.

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Effects of the storage of Turkish Gemlik olives under CO2 and N2 on the phenolic compounds and fatty acid compositions of olive oils

Journal of Food Measurement & Characterization ◽

10.1007/s11694-018-9932-z ◽

2018 ◽

Vol 13 (1) ◽

pp. 187-195

Author(s):

Adnan Bozdogan ◽

Tulin Eker ◽

Dilsad Konuskan ◽

Ayse Tulin Oz ◽

Ebru Kafkas

Keyword(s):

Fatty Acid ◽

Phenolic Compounds ◽

Olive Oils ◽

Fatty Acid Compositions

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Determination of Antioxidant Activity, Phenolic Compound, Mineral Contents and Fatty Acid Compositions of Bee Pollen Grains Collected from Different Locations

Journal of Apicultural Science ◽

10.2478/jas-2019-0004 ◽

2019 ◽

Vol 63 (1) ◽

pp. 69-79 ◽

Cited By ~ 2

Author(s):

Mehmet M. Özcan ◽

Fahad Aljuhaimi ◽

Elfadıl E. Babiker ◽

Nurhan Uslu ◽

Durmuş Ali Ceylan ◽

...

Keyword(s):

Antioxidant Activity ◽

Fatty Acid ◽

Phenolic Compounds ◽

Pollen Grains ◽

Total Phenolic ◽

Mineral Contents ◽

Pollen Sample ◽

Perm Region ◽

Fatty Acid Compositions

AbstractThe objective of the present work was to investigate the influence of locations on bioactive propertiest, phenolic compounds and mineral contents of bee pollens. The oil content of pollen grains changed between 3.50% (Alanya) and 6.85% (Russia-Perm Region). The highest total phenolic content (720 mg/100g) and antioxidant activity values (81.4%) were observed in pollens obtained from the Russia-Perm Region and Alanya districts, respectively. Additionally, the highest carotenoid was found in a pollen sample collected from Karaman (Sarıveliler) (98.6 mg/g). The major phenolic compounds were (+)-catechin (66.75-337.39 mg/100g) and quercetin (61.2-1221.7 mg/100g) in all pollen samples. The pollen samples were observed to be a significant source of potassium (3846-6287 mg/kg), phosphorus (2947-5010 mg/kg), calcium (1022-2424 mg/kg) and sulfur (1744-2397 mg/kg). All of the analysis results were significantly affected by supplying locations. The antioxidant activity values of pollens were found partly similar and varied depending on locations. The content of saturated fatty acid (palmitic) was high (20-30%) in the tested pollen samples but did not exceed the content of linoleic acid.

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