CHARACTERIZATION and COMPARISON of TURKISH TABLE OLIVE VARIETIES with NMR RELAXOMETRY and MAGNETIC RESONANCE IMAGING

Abstract

Olive is one of the fruits that is mostly consumed in the Mediterranean region. Depending on the variety, oil quality of the olive changes significantly. In this study, Nuclear Magnetic Resonance (NMR), Relaxometry and Magnetic Resonance Imaging (MRI) experiments were used to characterize different Turkish table olive varieties, (Ayvalik, Mega, Sele, Light) in terms of tissue structure, fat and water contents. Moisture and fat content were measured using an infrared moisture analyzer and soxhlet extraction, respectively. NMR Relaxometry and MRI experiments were performed with a 0.32 T and 3T system, respectively. Longitudinal relaxation time (T 1 ) and transverse relaxation time (T 2 ) signals were acquired. Furthermore, non-negative least square (NNLS) method was implemented to T2 decay curves to investigate water and oil distributions. Turbo Spin Echo sequence with fat and water suppression was used for MRI experiments. Significant correlation existed between the physical measurements and NMR relaxation times.

Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging

“…With increasing frying time, water evaporation and the following oil uptake was higher which resulted in decrease in T 2 relaxation times. This was consistent with the previous studies (Kilercioglu, Ozel, & Oztop, 2016;Kirtil & Oztop, 2016;Ozel, Uguz, Kilercioglu, Grunin, & Oztop, 2017).…”

Visualisation of cakes differing in oil content with magnetic resonance imaging

“…Use of fat images to extract information about water/oil content was also explored in previous studies. [27,28] Fat suppression SE images are given in Fig. 3a.…”