Title of article
Some properties of Ayvalik olive oil
Author/Authors
?zcan ، Mehmet Musa نويسنده Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42079 Konya, TURKEY , , DUMAN، Erman نويسنده Program of Food Technology, Vocational College, Nam?k Kemal University, Corlu-Tekirda? , , Endes، Züleyha نويسنده Vocational High College, Selçuk University, Cumra-Konya, ,
Issue Information
روزنامه با شماره پیاپی 0 سال 2013
Pages
3
From page
153
To page
155
Abstract
The purpose of this study was to determine the differences of some physico-chemical properties and fatty acid composition in a pure olive oil. Free fatty acids acid, dregs, iodine value, wax content, peroxide value and refractive index of both oils were determined. Fhe fatty acid compositions of the pure olive oil were carried out by the Varian 2100 Gas chromatography. Oleic (71.69%), palmitic (13.54 %), linoleic (10.78%) and stearic (2.75 %) acids have been identified as the dominant fatty acids, respectively. Free fatty acids (3.46 %), peroxide value (3.07 meq / kg) and dregs (0.2%) were important differences in the content.
Journal title
International Journal of Farming and Allied Sciences
Serial Year
2013
Journal title
International Journal of Farming and Allied Sciences
Record number
792771
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