Chemometric characterization of raw olives from important Turkish table olive cultivars Cvs. using HPLC–DAD method based on their biophenolic profiles

Irmak, Şahnur; Dıraman, Harun

doi:10.1007/s13197-021-05190-6

Cited by 3 publications

(3 citation statements)

References 28 publications

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“…Using the HPLC-DAD method, the total phenolic content (TPC) and simple phenolic profile of raw olives were analyzed. The results indicated that Turkish olive varieties showed significant differences in phenolic characteristics due to variations in variety and harvest time [17].…”

Section: Introductionmentioning

confidence: 98%

“…There are several procedures for researching edible oil in the field of food safety, such as flash gas chromatography [9][10][11], TaqMan real-time quantitative polymerase chain reaction [12], gas chromatography ion mobility spectrometry [13,14], electrochemical impedance spectroscopy [15], non-destructive ultrasonic method [16], and the use of chemometric tools [17]. Combined with chemometrics, flash gas chromatography had been used to assess volatile profiles of berry seed oils for authenticity and deterioration.…”

Section: Introductionmentioning

confidence: 99%

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Characterizing Edible Oils by Oblique-Incidence Reflectivity Difference Combined with Machine Learning Algorithms

Sun,

Hu,

Liu

et al. 2024

Foods

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Due to the significant price differences among different types of edible oils, expensive oils like olive oil are often blended with cheaper edible oils. This practice of adulteration in edible oils, aimed at increasing profits for producers, poses a major concern for consumers. Furthermore, adulteration in edible oils can lead to various health issues impacting consumer well-being. In order to meet the requirements of fast, non-destructive, universal, accurate, and reliable quality testing for edible oil, the oblique-incidence reflectivity difference (OIRD) method combined with machine learning algorithms was introduced to detect a variety of edible oils. The prediction accuracy of Gradient Boosting, K-Nearest Neighbor, and Random Forest models all exceeded 95%. Moreover, the contribution rates of the OIRD signal, DC signal, and fundamental frequency signal to the classification results were 45.7%, 34.1%, and 20.2%, respectively. In a quality evaluation experiment on olive oil, the feature importance scores of three signals reached 63.4%, 18.9%, and 17.6%. The results suggested that the feature importance score of the OIRD signal was significantly higher than that of the DC and fundamental frequency signals. The experimental results indicate that the OIRD method can serve as a powerful tool for detecting edible oils.

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Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Characterizing Edible Oils by Oblique-Incidence Reflectivity Difference Combined with Machine Learning Algorithms

Sun,

Hu,

Liu

et al. 2024

Foods

View full text Add to dashboard Cite

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“…Irmak and Irmak [13] determined hydroxytyrosol, tyrosol, apigenin, and luteolin in the raw and processed olives of varieties 'Ayvalık' and 'Domat'. Hydroxytyrosol, rutin, oleuropein, tyrosol, luteolin-7-glucoside, apigenin, luteolin, verbascoside, and apigenin are determined phenolic compounds in olive fruit [9,13,14]. Also, Uylaser [15] found the highest contents of 3-hydroxytyrosol and vanillic acid in 'Gemlik' variety raw olives.…”

Section: Introductionmentioning

confidence: 99%

Profile Phenolic Compounds in Spanish-Style and Traditional Brine Black Olives (‘Gemlik’ Cv.) Provided from Different Regions of Türkiye

2023

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The aim of this study was to evaluate the effect of growing regions and processing methods on the composition and the quantity of phenolic compounds in ‘Gemlik’ variety table olives. Two different processing methods, Spanish-style and traditional brine (naturally processed) olives, were used in the processing of ‘Gemlik’ table olives. According to the data obtained in this study, the highest concentrations of phenolic compounds were observed for 3-hydroxytyrosol (4.58–168.21 mg/kg), followed by 4-hydroxyphenyl (0.76–97.58 mg/kg), luteolin 7-glucoside (0.32–58.64 mg/kg), tyrosol (1.57–47.24 mg/kg), and luteolin (0.17–53.56 mg/kg) in overall samples. The highest quantity of phenolic compounds was determined in raw olives, and the lowest phenolic compound content was determined in Spanish-style processed olives. Table olives which are produced by the natural process were observed to contain higher concentrations of phenolic compounds compared with the olives, which are produced in the Spanish style. In this sense, statistical results showed that region and processing methods have significant impacts on the phenolic compounds of table olives.

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Olive oil liquid wastes–Characteristics and treatments: A literature review

Fleyfel

Leitner

Deborde

et al. 2022

Process Safety and Environmental Protection

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Chemometric characterization of raw olives from important Turkish table olive cultivars Cvs. using HPLC–DAD method based on their biophenolic profiles

Cited by 3 publications

References 28 publications

Characterizing Edible Oils by Oblique-Incidence Reflectivity Difference Combined with Machine Learning Algorithms

Characterizing Edible Oils by Oblique-Incidence Reflectivity Difference Combined with Machine Learning Algorithms

Profile Phenolic Compounds in Spanish-Style and Traditional Brine Black Olives (‘Gemlik’ Cv.) Provided from Different Regions of Türkiye

Olive oil liquid wastes–Characteristics and treatments: A literature review

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