Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalik, Domat and Gemlik varieties at different ripening stages

Küçük Resim Yok

Tarih

2013

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

ELSEVIER SCI LTD

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

Phenolic compounds in olive fruit and oils obtained from Ayvalik, 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 Ayvalik 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 Ayvalik olive fruit in all ripening periods were determined. The tyrasol contents varied between 0.18 to 1.57 mg/kg. Luteolin contents of olive oils ranged at the levels between 0.12 to 2.28 mg/kg. In contrast, oils had the lowest syringic, p-cumaric, chlorogenic and ferulic acids. Vanillic acid contents of oils ranged between 0.08 to 2.38 mg/kg. (C) 2012 Elsevier Ltd. All rights reserved.

Açıklama

Anahtar Kelimeler

Olive, Fruit, Ripening period, Oil, Organic acids, Phenolic compounds

Kaynak

FOOD CHEMISTRY

WoS Q Değeri

Q1

Scopus Q Değeri

Q1

Cilt

136

Sayı

1

Künye