Article detail · 2025
Effect of Different Irrigation Treatments on Quality and Antioxidant Compounds of Virgin Olive Oils from cv. “Memecik”
Journal
Akademik GıdaISSN 1304-7582
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
- Year
- 2025
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Akademik Gıda
- Catalog match (ISSN) Akademik Gida
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
English (OpenAlex)
The effect of different irrigation treatments on the quality and antioxidant compounds of the virgin olive oil obtained from Memecik variety was determined in this study, which was carried out in three consecutive years. For this purpose, six different irrigation treatments (25%, 50%, 75%, 100% and 125%) were applied to an olive orchard using the drip method. According to quality criteria, free acidity and peroxide value were not influenced by the amount of irrigation. Differences in fatty acids among oil samples were found statistically significant. Among the hydroxytyrosol, gallic acid, oleuropein, chlorogenic acid, caffeic acid, vanillic acid, p-coumaric acid, ferulic acid, luteolin and apigenin, hydroxytyrosol and vanillic acid were influenced by the amount of irrigation water applied to olive trees, and there was a significant relationship among the irrigation treatments. Generally, an increase in the amount of irrigation water given was accompanied by a reduction in bitterness indices and total chlorophyll contents. In terms of oil yield and chemical quality, 25% irrigation treatment could be recommended under experimental conditions.
Topics
- Edible Oils Quality and Analysis
- Phytochemicals and Antioxidant Activities
- Essential Oils and Antimicrobial Activity
Primary topic Edible Oils Quality and Analysis