The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves

Basit Öğe Kaydı
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorFındık, Selin
dc.contributor.authorAl Juhaimi, Fahad Y.
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorAdiamo, Oladipupo Q.
dc.date.accessioned2020-03-26T20:19:24Z
dc.date.available2020-03-26T20:19:24Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipThe authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding the Research Group No. (RG-1435-049).en_US
dc.identifier.citationÖzcan, 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.
dc.identifier.doi10.1007/s13197-019-03650-8en_US
dc.identifier.endpage2385en_US
dc.identifier.issn0022-1155en_US
dc.identifier.issn0975-8402en_US
dc.identifier.issue5en_US
dc.identifier.pmid31168120en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2373en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-019-03650-8
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38254
dc.identifier.volume56en_US
dc.identifier.wosWOS:000468273400005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.language.isoenen_US
dc.publisherSPRINGER INDIAen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSOREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectOlive varietiesen_US
dc.subjectFruit and leaveen_US
dc.subjectHarvest timeen_US
dc.subjectTotal phenolen_US
dc.subjectAntioxidant activityen_US
dc.subjectPhenolic componenten_US
dc.subjectHPLCen_US
dc.titleThe effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leavesen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Mehmet Musa Özcan1.pdf
Boyut:
698.23 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Full Text Access
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği/Makale Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu