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, ss.691-698, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 94 Konu: 4
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1002/jsfa.6308
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.691-698

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.