Some important olive varieties in the Eastern Mediterranean Region (Kilis yağlik, Halhali, Karamani, Hashebi, Nizip yağlik) have been studied. The olive fruits were processed in a low-scale mill equipped with a basket centrifuge.
The basic quality parameters, total polyphenol, o-diphenol content, oxidation stability (Rancimate) and antiradical activity [1,1-diphenyl-2-picrylhydrazyl (DPPH)] were determined in the oil samples. The highest induction period (IP) is 36.42 hours found in the Halhali variety (from Gaziantep province), which has strong radical scavenging activity (RSA) (methanol: 96.72% in water essence and 94.91% in total oil) in all samples. . for the total phenol and oBu variety -diphenol content was 495.42 and 76.89 mg of caffeic acid/kg of fat, respectively. Oxidation stability and antiradical activity of Kilis oilcloth variety (from Kilis province), compared with other varieties (IP; 10.40 h, RSA
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