The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves
Yükleniyor...
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER INDIA
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The effect of harvest periods on total phenol, antioxidant activity, individual phenolic compounds of fruit and leaves of Tavan Yurei, Memecik, Edremit, Ayvalk and Gemlik olive varieties grown in Turkey were investigated. The highest total phenol (317.70mg/100g and 2657.81mg/100g) were observed in Tavan Yurei olive fruit and Ayvalk leaves harvested in December, respectively. The highest antioxidant activities (83.84%) were determined in Edremit fruit harvested in August and 83.33% in either Edremit olive leaves harvested in November and Tavan Yurei leaves harvested in December. The olive fruit contained gallic acid ranging from 7.18mg/100g (August) to 35.85mg/100g (December) in case of Ayvalk and 2.09mg/100g (November) to 21.62mg/100g (December) in Edremit. Gemlik olives showed higher gallic acid contents compared to the other varieties, however it depended significantly on harvest time in all cases. 3,4-Dihydroxybenzoic acid contents ranged from 33.11mg/100g (October) to 25.17mg/100g (September) in Memecik olives; 12.17mg/100g (August) to 33.11mg/100g (December) in case of Tavan Yurei olives depending on harvest time. The 3,4-dihydroxybenzoic acid contents of Memecik leaves ranged between 122.25mg/100g (September) to 196.58mg/100g (August) and that of Tavan Yurei leaves changed between 99.38mg/100g (November) and 179.90mg/100g (August). The leaves of these two varieties contained significantly (p<0.01) higher 3,4-dihydroxybenzoic acid contents than other varieties. The highest gallic acid (144.83mg/100g) was detected in Memecik leaves (September) whereas lowest were found in Gemlik leaves collected in October.
Açıklama
Anahtar Kelimeler
Olive varieties, Fruit and leave, Harvest time, Total phenol, Antioxidant activity, Phenolic component, HPLC
Kaynak
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
56
Sayı
5
Künye
Özcan, M. M., Fındık, S., AlJuhaimi, F., Ghafoor, K., Babiker, E. E., Adiamo, O. Q. (2019). The Effect Of Harvest Time And Varieties On Total Phenolics, Antioxidant Activity And Phenolic Compounds Of Olive Fruit And Leaves. Journal Of Food Scıence And Technology-Mysore, 56,(5), 2873-2385.
