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

  • Mehmet Musa ÖzcanEmail author
  • Selin Fındık
  • Fahad AlJuhaimi
  • Kashif Ghafoor
  • ElFadıl E. Babiker
  • Oladipupu Q. Adiamo
Original Article
  • 27 Downloads

Abstract

The effect of harvest periods on total phenol, antioxidant activity, individual phenolic compounds of fruit and leaves of Tavşan Yüreği, Memecik, Edremit, Ayvalık and Gemlik olive varieties grown in Turkey were investigated. The highest total phenol (317.70 mg/100 g and 2657.81 mg/100 g) were observed in Tavşan Yüreği olive fruit and Ayvalık 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 Tavşan Yüreği leaves harvested in December. The olive fruit contained gallic acid ranging from 7.18 mg/100 g (August) to 35.85 mg/100 g (December) in case of Ayvalık and 2.09 mg/100 g (November) to 21.62 mg/100 g (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 33.11 mg/100 g (October) to 25.17 mg/100 g (September) in Memecik olives; 12.17 mg/100 g (August) to 33.11 mg/100 g (December) in case of Tavşan Yüreği olives depending on harvest time. The 3,4-dihydroxybenzoic acid contents of Memecik leaves ranged between 122.25 mg/100 g (September) to 196.58 mg/100 g (August) and that of Tavşan Yüreği leaves changed between 99.38 mg/100 g (November) and 179.90 mg/100 g (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 (144.83 mg/100 g) was detected in Memecik leaves (September) whereas lowest were found in Gemlik leaves collected in October.

Keywords

Olive varieties Fruit and leave Harvest time Total phenol Antioxidant activity Phenolic component HPLC 

Notes

Acknowledgements

The 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).

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Mehmet Musa Özcan
    • 1
    Email author
  • Selin Fındık
    • 2
  • Fahad AlJuhaimi
    • 3
  • Kashif Ghafoor
    • 3
  • ElFadıl E. Babiker
    • 3
  • Oladipupu Q. Adiamo
    • 3
  1. 1.Department of Food Engineering, Faculty of AgricultureUniversity of SelçukKonyaTurkey
  2. 2.Food EngineeringBalıkesirTurkey
  3. 3.Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia

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