Chemometric characterization of raw olives from important Turkish table olive cultivars Cvs. using HPLC–DAD method based on their biophenolic profiles
Author:
Funder
T.C. Gida Tarim ve Hayvancilik Bakanligi
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05190-6.pdf
Reference29 articles.
1. Aktas AB, Ozen B, Tokatli F, Sen I (2014) Phenolics profile of a naturally debittering olive in comparison to regular olive varieties. J Sci Food Agric 94:691–698. https://doi.org/10.1002/jsfa.6308
2. Arslan D, Ozcan MM (2011) Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations. Grasas Aceites 62:453–461. https://doi.org/10.3989/gya.034311
3. Aslan D (2012) Physico-chemical characteristics of olive fruits of Turkish varieties from the province of Hatay. Grasas Aceites 63(2):158–166. https://doi.org/10.3989/gya.071611
4. Bastoni L, Bianco A, Piccioni F, Uccella N (2001) Biophenolic profile in olives by NMR. Food Chem 73:145–151. https://doi.org/10.1016/S0308-8146(00)00250-8
5. Ben Ghorbal A, Leventdurur S, Agirman B, Boyaci-Gunduz CP, Kelebek H, Carsanba E, Darici M, Erten H (2018) Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits. J Food Compos Anal 74:1–9. https://doi.org/10.1016/j.jfca.2018.08.004
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