Journal
FOOD CHEMISTRY
Volume 136, Issue 1, Pages 41-45Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.07.046
Keywords
Olive; Fruit; Ripening period; Oil; Organic acids; Phenolic compounds
Funding
- Tubitak Projects [107T252 (TBAG-HD/294)]
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available