Partitioning of predominant lipophilic bioactives (squalene, alpha-tocopherol and beta-sitosterol) during olive oil processing

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dc.contributor.authorSeçmeler, Özge
dc.contributor.authorÜstündağ, Özlem Güçlü
dc.date.accessioned2021-05-15T11:34:38Z
dc.date.available2021-05-15T11:34:38Z
dc.date.issued2019
dc.departmentUygulamalı Bilimler Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.descriptionGuclu Ustundag, Ozlem/0000-0002-0610-4893; Secmeler, Ozge/0000-0002-5348-2782
dc.description.abstractThe partitioning of predominant lipophilic olive bioactives (squalene, beta-sitosterol and alpha-tocopherol) in olive oil processing was studied for the first time using common integrated olive milling plant. 7% of the oil and 5% of the squalene present in the olives was lost in the last pomace. beta-sitosterol and alpha-tocopherol, which are mainly concentrated in the seed of the olive fruit, was recovered in virgin olive oil to a lesser extent (66%, 67%) while 10% were lost in last pomace. Thus, the loss of beta-sitosterol and alpha-tocopherol was higher than that of squalene and oil, due to nonrecovered bound forms. 19% of the alpha-tocopherol and 21% of the beta-sitosterol loss was unaccounted for, which can be attributed to degradation of alpha-tocopherol and incomplete recovery of sterols from the olive and pomace matrices. This study provides a basis for process development studies.en_US
dc.description.sponsorshipTUBITAK National Scholarship [2211c]en_US
dc.description.sponsorshipThis work was supported by the TUBITAK National Scholarship for PhD Students [grant number 2211c].en_US
dc.identifier.doi10.1111/ijfs.14029
dc.identifier.endpage1616en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85056891638
dc.identifier.scopusqualityQ1
dc.identifier.startpage1609en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.14029
dc.identifier.urihttps://hdl.handle.net/20.500.12939/349
dc.identifier.volume54en_US
dc.identifier.wosWOS:000465438400019
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorSeçmeler, Özge
dc.language.isoen
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOlive Oilen_US
dc.subjectPomaceen_US
dc.subjectSqualeneen_US
dc.subjectAlpha-Tocopherolen_US
dc.subjectBeta-Sitosterolen_US
dc.titlePartitioning of predominant lipophilic bioactives (squalene, alpha-tocopherol and beta-sitosterol) during olive oil processing
dc.typeArticle

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WoS İndeksli Yayınlar Koleksiyonu
Gastronomi ve Mutfak Sanatları Bölümü Koleksiyonu
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