Akademik Veri Yönetim Sistemi
Foods, cilt.14, sa.19, 2025 (SCI-Expanded)
This multidisciplinary comparative study investigates consumption patterns, health-related properties, and quality attributes of trademarked and local extra virgin olive oil (EVOO) samples. It highlights the importance of localization in promoting agricultural sustainability, strengthening regional economies, and enhancing socio-economic impacts within EVOO production and consumption systems. In terms of quality characteristics, significant differences were observed in color parameters (L*, a*, b*, Chroma, Hue angle) among EVOO samples (p < 0.05). Regarding nutritional and functional properties, total phenolic content (TPC) measured with the Folin–Ciocalteu method ranged from 58.15 to 176.29 mg of gallic acid equivalents/kg of oil, while total antioxidant capacity (TAC) measured by CUPRAC and DPPH assays varied between 3.42 and 6.54 and 8.56–10.71 µmol of Trolox equivalents/g of oil, respectively. TPC and TAC were also evaluated for their stability during in vitro gastro-intestinal digestion, demonstrating that EVOO’s bioactive potential remains stable under gastric and intestinal conditions. Local samples exhibited significantly higher TACs than trademarked products across undigested, gastric, and intestinal phases (p < 0.05). Concurrently, a face-to-face consumer survey assessed purchasing behaviors and preferences, revealing that 71.3% of consumers preferred local EVOO and showed a low tendency to purchase commercial brands (p < 0.05). Cooperatives were identified as the main distribution channel, playing a crucial role in sustaining local production systems. This study offers valuable insights into EVOO’s bioactive content and consumer behavior, providing a foundation for developing both localized and commercial products that support health outcomes. Additionally, the findings contribute to policy development concerning sustainable food systems and geographical indications.