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Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars

Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile...

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Autor principal: Aziz Korkmaz
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2023-02-01
coleção:Molecules
Assuntos:
olive oil
phenolic compound
volatile compound
PCA
lipoxygenase
fatty acid
Acesso em linha:https://www.mdpi.com/1420-3049/28/3/1483
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