Oxidation of extra virgin olive oil obtained from varieties in the Eastern Mediterranean region in Turkey...

Some important olive varieties in the Eastern Mediterranean Region (Kilis yağlik, Halhali, Karamani, Hashebi, Nizip yağlik) have been studied. The olive fruits were processed in a low-scale mill equipped with a basket centrifuge.

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The basic quality parameters, total polyphenol, o-diphenol content, oxidation stability (Rancimate) and antiradical activity [1,1-diphenyl-2-picrylhydrazyl (DPPH)] were determined in the oil samples. The highest induction period (IP) is 36.42 hours found in the Halhali variety (from Gaziantep province), which has strong radical scavenging activity (RSA) (methanol: 96.72% in water essence and 94.91% in total oil) in all samples. . for the total phenol and oBu variety -diphenol content was 495.42 and 76.89 mg of caffeic acid/kg of fat, respectively. Oxidation stability and antiradical activity of Kilis oilcloth variety (from Kilis province), compared with other varieties (IP; 10.40 h, RSA

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