Abstract：
:Phenolic compounds in olive fruit and oils obtained from Ayvalık, Domat and Gemlik olive varieties collected at different ripening periods were evaluated by High Performance Liquid Chromatography (HPLC). Gallic acid and p-cumaric acid were identified for Ayvalık and Domat at each period of ripening, respectively. In addition, gallic acid, p-cumaric acid, sinapinic and apigenin acids were detected in Gemlik olive fruit. Hydroxytyrosol, rutin, oleoropein, luteolin, tyrosol, vanilic acid and gallic acid in Ayvalık olive fruit in all ripening periods were determined. The tyrasol contents varied between 0.18 to 1.57mg/kg. Luteolin contents of olive oils ranged at the levels between 0.12 to 2.28mg/kg. In contrast, oils had the lowest syringic, p-cumaric, chlorogenic and ferulic acids. Vanillic acid contents of oils ranged between 0.08 to 2.38mg/kg.
journal_name
Food Chemjournal_title
Food chemistryauthors
Dağdelen A,Tümen G,Ozcan MM,Dündar Edoi
10.1016/j.foodchem.2012.07.046subject
Has Abstractpub_date
2013-01-01 00:00:00pages
41-5issue
1eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01158-2journal_volume
136pub_type
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