Journal of Food Processing & Technology

Bertrand MATTHÄUS

Publications

• Research Article
  Determination of Fatty Acid,Tocopherol Sterol Contents and 1,2- and 1,3-Diacylglycerols in Four Different Virgin Olive Oil
  Author(s): Bertrand MATTHÄUS and Mehmet Musa ÖZCANBertrand MATTHÄUS and Mehmet Musa ÖZCAN
  
  Oils of 4 samples of olive cultivars (Edremit, Gemlik, Domat and Sar?ulak) from different locations in Turkey were characterized with regard to the composition of fatty acids, tocopherols, and sterols as well as 1,2- and 1,3-diacylglycerols. The dominating fatty acid of all varieties was oleic acid with ranged between 61.09% to 72.78%. The oils were rich in ?-tocopherols (0.56 to 20.29%). The concentration of total sterols ranged from 1200.80 mg/ Kg to 2762.94 mg/Kg. The oils showed remarkably high contents of ?-sitosterol (between 71.4 and 87.32 mg/Kg). 1,2- and 1,3-diacylglycerols in olive oils changed between 27.5% to 49.2 and 50.8% to 72.5%, respectively. While 1,2- diacylglycerols of four different virgin olive oil is found at the levels between 27.5% (Domat) to 49.2% (Edremit), 1,3-diacylglycerols of four different virgin olive oil was determined between 50.8% (Edremit) to 72.5%.. View More»
  DOI: 10.4172/2157-7110.1000117

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