Phenolic profile and antioxidant activity of olive fruits of the Turkish variety "Sariulak" from different locations

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dc.contributor.authorArslan, D.
dc.contributor.authorOzcan, M. M.
dc.date.accessioned2020-03-26T18:15:37Z
dc.date.available2020-03-26T18:15:37Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe phenolic compounds, radical scavenging effect and antioxidant capacity of olive fruits from the "Sariulak" variety were studied from four different locations: Alanya, Ceyhan, Silifke and Karaman in the Mediterranean region of Turkey. They were collected on three different harvest dates (HDs) and in two consecutive crop years. The levels of most of the phenolic compounds in the fruits of the Alanya location were remarkably high among the values (mg/kg) obtained for all location samples mainly on the first HDs, for instance hydroxytyrosol rose to 3596.4, luteolin rose to 269.5, vanillic acid rose to 159.8 and caffeic acid rose to 62.1. The olive fruits from Alanya, which had the highest average rainfall compared to the other locations, showed the highest phenolic content. The olive fruits from Silifke, which had a dramatic decrease in rainfall between the two crop years, showed a reduction in total phenolic content in the following crop year. The highest oleuropein contents (mg/kg) were detected for the fruit samples grown in Silifke (963.5-2981.8) and for Karaman (835.2-655.6). All of the locations showed similar changes in antioxidant activity pointing to an increase with later HDs. The effect of HD on the phenolic compounds such as 4-hydroxyphenyl acetic acid, caffeic acid, syringic acid and hidroxytyrosol, luteolin, chlorogenic acid and 3,4-dihydroxybenzoic acid were more dependent on the location factor.en_US
dc.description.sponsorshipSelcuk University Office of Scientific Research ProjectsSelcuk University [SU-BAP-07101016]en_US
dc.description.sponsorshipThis study is a part of the PhD thesis of Derya Arslan and was financially supported by Selcuk University Office of Scientific Research Projects (Project ID: SU-BAP-07101016).en_US
dc.identifier.doi10.3989/gya.034311en_US
dc.identifier.endpage461en_US
dc.identifier.issn0017-3495en_US
dc.identifier.issn1988-4214en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage453en_US
dc.identifier.urihttps://dx.doi.org/10.3989/gya.034311
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26716
dc.identifier.volume62en_US
dc.identifier.wosWOS:000296690700011en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCONSEJO SUPERIOR INVESTIGACIONES CIENTIFICAS-CSICen_US
dc.relation.ispartofGRASAS Y ACEITESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntioxidanten_US
dc.subjectHarvesten_US
dc.subjectLocationen_US
dc.subjectOlive fruiten_US
dc.subjectPhenolicsen_US
dc.subjectVarietyen_US
dc.titlePhenolic profile and antioxidant activity of olive fruits of the Turkish variety "Sariulak" from different locationsen_US
dc.typeArticleen_US

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