ArticleMolecules (Basel, Switzerland)2023
Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- From Composition to Shelf Life: Oxidative Deterioration Trajectories of Monovarietal Extra Virgin Olive Oils.Plants (Basel, Switzerland) · 2026Article
- Chemical Characterization and Antimicrobial Activity of Pyrolysis Liquids from Walnut Residue.International journal of molecular sciences · 2026Article
- Impact of Olive Variety and Cultivation Region on the Chemical Composition and Sensory Attributes of Turkish Olive Oils.Molecules (Basel, Switzerland) · 2026Article
- Dietary Polyphenols (Flavonoids) Derived from Plants for Use in Therapeutic Health: Antioxidant Performance, ROS, Molecular Mechanisms, and Bioavailability Limitations.International journal of molecular sciences · 2026Review
- A Comprehensive Evaluation of Consumer Trends and the Bioactive Content of Extra Virgin Olive Oil: Comparative Insights into Trademarked and Local Products.Foods (Basel, Switzerland) · 2025Article
- Chemical evaluation of arbequina extra virgin olive oil with in silico analysis of its key phenolic compounds targeting LDL metabolism.Scientific reports · 2025Article
- Exploring alternative solvents to n-hexane for green extraction of lipid from camellia oil cakes.Food chemistry: X · 2025Article
- Evaluation of extra virgin olive oil compounds using computational methods: in vitro, ADMET, DFT, molecular docking and human gene network analysis study.BMC chemistry · 2025Article
- Evaluation of Sensorial Markers in Deep-Fried Extra Virgin Olive Oils: First Report on the Role of Hydroxytyrosol and Its Derivatives.Foods (Basel, Switzerland) · 2024Article
- Investigating the Quality and Purity Profiles of Olive Oils from Diverse Regions in Selçuk, İzmir.Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
1 author.
Funding
Abstract
Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties. The results showed that all properties of EVOO samples were significantly affected by the olive cultivar used. The pigment contents in Ayvalık (9.90 mg·kg
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Registered trials
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