Characterization and Comparison of Turkish Table Olive Varieties With NMR Relaxometry and Magnetic Resonance Imaging

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 (T1) and transverse relaxation time (T2) 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.


Characterization of Turkish Olive Varieties with NMR Relaxometry and Magnetic Resonance Imaging Experiments
Kilercioğlu, Mete; Özel, Barış; Mert, Behiç; Öztop, Halil Mecit (2014-05-23)
Olive is the fruit of a tree that grows in Mediterranean climate. Olive grows in the regions of Turkey where Mediterranean climate is dominant. Olive being an important export product for Turkey, the quality of the olive and the products derived from olive has gained significant importance. In this study, Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging experiments was used to characterize different oil varieties in terms of tissue structure, fat and water contents. Experiments were per...
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Pistacia vera L. commonly grows in Mediterranean region, mainly in the Southeast of Turkey. Traditionally it is used for the treatment of several diseases such as asthma, rheumatism and hypertension. Pistachios are very rich sources of phenolic compounds however the skins are excluded from the nut as waste. This study was designed to investigate the antioxidant and antimicrobial effects of P. vera skin and to evaluate its phenolic compounds. P. vera skin extracts were prepared in different solvents and meth...
Citation Formats
M. Kilercioğlu, B. Özel, and H. M. Öztop, “Characterization and Comparison of Turkish Table Olive Varieties With NMR Relaxometry and Magnetic Resonance Imaging,” GIDA / THE JOURNAL OF FOOD, pp. 61–67, 2016, Accessed: 00, 2020. [Online]. Available: