2026-10-23T22:57:49Zhttps://gumushane-rdlopen.rawdatalibrary.net/oai/requestoai:gumushane-rdlopen.rawdatalibrary.net:gumushane/192712026-10-22T10:46:12Zopenairecom_gumushane_10000col_gumushane_10001Biochemical characterization of memecik olive oilsÖzçelik, Beraatİlyasoğlu, HuriKimya, AnalitikKimya, OrganikGıda Bilimi ve TeknolojisiCultivar and geographical characterization of olive oil have been gained importance since it is related to botanic and geographic origin. Memecik oil is one of the economically important olive oil in our country. In this study, quality parameters, fatty acid, triacylglycerol and sterol composition, α-tocopherol and total phenol content, phenolic profile and aroma profile of Memecik oils were determined. Quality parameters, fatty acid and sterol composition (except campesterol) of Memecik oils agreed with the Turkish Food Codex. Oleic acid (% 73.37-75.64), palmitic acid (% 11.45-13.84) and linoleic acid (% 7.33-8.91) were the major fatty acids found in Memecik oils. Triolein (% 63.50-68.32), palmitodiolein (% 18.25-25.82) and dioleolinolein (% 6.01-9.18) were the major triacyglycerols detected in the studied samples. The sterol composition of Memecik oils consisted of mainly b-sitosterol (% 80.76-83.00), D5-avenasterol (% 11.02-12.78) and campesterol (% 4.01-4.97). Hydroxytyrosol, tyrosol, ferulic acid, p-coumaric acid, apigenin, and luteolin in phenolic profile and hexanal, hexanol, E-2-hexenal, E-2-hexenol, Z-3-hexenol in aroma profile were detected in Memecik oils.2011Articlehttps://rdlopen.rawdatalibrary.net/r/gumushane/192711300-3070trGIDAinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://gumushane-rdlopen.rawdatalibrary.net/tr/items/gumushane/19271