Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q2
Debittering of “Ayvalık” and “Gemlik” olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation
Journal of Food Measurement and Characterization · Nisan 2024
YÖKSİS Kayıtları
Debittering of “Ayvalık” and “Gemlik” olives with caustic, brine, and NaOH solutions affects oil content and fatty acid profiles at the beginning and end of fermentation
Journal of Food Measurement and Characterization · 2024 SCI-Expanded
Doç. Dr. NURHAN USLU →
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Makale Bilgileri
ISSN21934126
Yayın TarihiNisan 2024
Cilt / Sayfa18 · 2926-2934
Scopus ID2-s2.0-85182978703
Erişim🔓 Açık Erişim
Özet
The oil results of the scratched “Ayvalık” and “Gemlik” olive varieties on the 0th day of fermentation were determined between 50.01 (lye) and 67.57% (NaOH) to 57.35 (salt) and 72.95% (NaOH), respectively. The oil results of scratched “Ayvalık” and “Gemlik” olives on the 60th day of fermentation were determined between 61.04 (salt) and 64.03% (water) to 55.89 (salt) and 61.95% (NaOH), respectively. While the oil contents of “Ayvalık” and “Gemlik” olive cultivars that were scratched and crushed at the beginning of fermentation (0 day) were higher than the control, the oil results of whole olives were lower than the control. Significant changes were observed in the fatty acid compositions of olive oils depending on the olive variety and the bittering process (p < 0.01). The dominant fatty acids of the oils obtained from olives on the 0th and 60th days of fermentation were oleic, palmitic and linoleic acid. The fatty acid composition of the oils depending on the applied process and olive types differed at days 0 and 60 of fermentation. It can be said that on the 0th and 60th days of fermentation, the oleic acid results of olives of both varieties increased compared to the control. The oleic acid contents of the oils obtained from “scratched” olives of “Ayvalık” varieties at the beginning and end of fermentation varied between 70.10 (NaOH) and 71.66% (lye) to 64.91 (NaOH) and 71.51% (normal water), respectively. It can be seen that debittering processes significantly reduced the amounts of unsaturated fatty acids. In general, it has been observed that olive oils have higher oil contents and better fatty acid compositions. Graphical abstract: The oil content and fatty acid profile distributions of the olives, which give taste and flavor to the olives, must also be monitored before and after fermentation. Research work was carried out to investigate the oil results and fatty acid compositions of the oils obtained from “Ayval?k” and “Gemlik” olives debittered with different solutions and fermented. (Figure presented.)
Yazarlar (5)
1
Isam A.Mohamed Ahmed
2
Mehmet Musa Özcan
3
Nurhan Uslu
4
Belal M. Mohammed
5
Emad Karrar
Anahtar Kelimeler
Brine
CG
Fatty acids
Fermentation
Lye
NaOH
Oil
Olive fruit
Kurumlar
Jimei University
Xiamen China
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Measurement and Characterization
Q2
SJR Skoru0,620
H-Index66
YayıncıSpringer Science + Business Media
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Industrial and Manufacturing Engineering (Q2)
Safety, Risk, Reliability and Quality (Q2)
Metrikler
2
Atıf
5
Yazar
8
Anahtar Kelime