Phenolics profile of a naturally debittering olive in comparison to regular olive varieties

Aktas A. B., Ozen B., Tokatli F., Sen I.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.94, sa.4, ss.691-698, 2014 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 94 Sayı: 4
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1002/jsfa.6308
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.691-698
  • Anahtar Kelimeler: olive, phenolics, maturation, debittering, ANTIOXIDANT ACTIVITY, MATURATION, ARBEQUINA, CULTIVAR, FRUIT, OILS
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

BACKGROUNDHurma, an olive variety that grows in a specific area in Turkey, loses its bitterness before harvesting, and therefore does not need further processing steps for the production of table olives. The total phenol content and phenolic profiles of (1) this naturally debittered olive type, Hurma; (2) the same olive variety, but not a naturally debittered type, Erkence; and (3) another variety, Gemlik, which is commonly consumed as table olive, were determined during their maturation period for two harvest years.