Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations

Arslan, Derya; Özcan, Mehmet Musa

doi:10.3989/gya.034311

Cited by 41 publications

(43 citation statements)

References 34 publications

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“…In general, the values found for vanillic acid can also be considered as high, when compared with reported values by Dağdelen et al (2013) and Arslan and Özcan (2011). Hydroxytyrosol levels determined for the Gemlik olive in this study from Umurbey location are higher than those reported by Dağdelen et al (2013).…”

Section: Discussioncontrasting

confidence: 51%

“…Morelló et al (2004), investigating the changes in phenolic compounds during ripening (September to November) of the Arbequina, Farga, and Morrut cultivars, noted that the levels of hydroxyrosol decreased from 8500 to 1580 mg/kg, from 7170 to 2380 mg/kg, and from 10,680 to 2480 mg/kg, respectively. The hydroxytyrosol, tyrosol, 4-hydroxyphenylacetic acid, vanillic acid, syringic acid, p-coumaric acid, ferulic acid and cinnamic acid levels found by Arslan and Özcan (2011) during the ripening period of Sarıulak variety olive fruits ranged from 38.7 to 3596.4 mg/kg, from 20.1 to 872.4 mg/kg, from 3.8 to 471.8 mg/kg, from 7.4 to 172.3 mg/kg, from 0 to 60.8 mg/kg, from 0.1 to 28.6 mg/kg, from 8.2 to 56.9 mg/kg, and from 0.2 to 5.9 mg/kg, respectively.…”

Section: Discussionmentioning

confidence: 99%

“…Phenolic compound extraction from the olive fruits was carried out using a modified version of the method described by Arslan and Özcan (2011). A quantity (15 g) of sample was extracted two times with 20 mL of methanol in water (80:20, v/v).…”

Section: Extraction Methodsmentioning

confidence: 99%

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Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

Uylaşer

2014

CyTA - Journal of Food

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The phenolic compounds, total phenolic content, and antioxidant activity of Gemlik variety olive fruits obtained from four different locations in Turkey on five different harvesting dates (HDs) were investigated. The determination of phenolic compounds in olive flesh methanolic extracts was done by high performance liquid chromatography (HPLC) analysis. The total phenolic content and antioxidant activity values were estimated using Folin-Ciocalteu reagent and 2,2-diphenyl-1-picodrylhydrazyl reagent methods, respectively. Among 11 phenolic compounds identified, vanillic acid and hydroxytyrosol are the most abundant ones. In general, olive fruits from the Umurbey location had higher levels of phenolic compounds. The antioxidant activities of the olives were related to their phenolic content, and the olive fruits from the Umurbey location had a mean antioxidant activity 66.52% higher than that of other olives. There were differences among the quantities of phenolic compounds, the total phenolic contents, and the antioxidant activities of the olive fruits depending on HDs and location.Keywords: olive fruits; phenolic compounds; harvesting dates; vanillic acid Para esta investigación, se analizó la presencia de compuestos fenólicos, el contenido total de fenólicos y la actividad antioxidante de aceitunas tipo Gemlik obtenidas de cuatro lugares diferentes de Turquía en cinco fechas de cosecha (FC) distintas. Para determinar los compuestos fenólicos presentes en los extractos metanólicos de la pulpa de aceituna se utilizó el análisis con cromatografía líquida de alta resolución (HPLC). El contenido fenólico total y los valores asociados a la actividad antioxidante fueron estimados usando los métodos reactivos Folin-Ciocalteu y 2,2-diphenyl-1-picodrylhydrazyl, respectivamente. Entre los once compuestos fenólicos identificados, los más abundantes fueron ácido vanílico y hidroxitirosol. En general, las aceitunas cosechadas en Umurbey mostraron niveles más elevados de compuestos fenólicos. Asimismo, se observó que las actividades antioxidantes de las aceitunas se relacionan con su contenido fenólico. En este sentido, la actividad antioxidante promedio de las aceitunas de Umurbey fue 66,52% más elevada que la de las demás aceitunas. A partir de esta investigación puede concluirse que existen diferencias en lo que respecta a las cantidades de compuestos fenólicos, los contenidos totales de fenólicos y las actividades antioxidantes de las aceitunas, vinculadas a su FC y a su lugar de origen.

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Section: Discussioncontrasting

confidence: 51%

Section: Discussionmentioning

confidence: 99%

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Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

Uylaşer

2014

CyTA - Journal of Food

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“…It is widely known that oleuropein and related compounds such as hydroxytyrosol are the main phenolic compounds in Olea europaea L. (Arslan & Özcan, 2011). Both oleuropein and hydroxytyrosol are secoiridoid compounds that possess relevant human health effects.…”

Section: Introductionmentioning

confidence: 99%

Abscisic Acid Sprayed on Olive Tree (Olea europaea L.) Affects the Phenolic Composition of Olive Fruit Cultivars

Blanch¹,

Flores²,

Gómez-Jiménez³

et al. 2018

JAS

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The aim of this research was to study the effect of abscisic acid pre-harvest treatment on the phenolic composition of olive fruits. To that end we applied abscisic acid (i.e., 50 mg/L and 100 mg/L) on Arbequina and Picual olive trees. Two different days of harvesting (i.e., day 3 and 6 after treatment) were also included in the study. Although the results obtained depended on the cultivar and on the day of harvesting a general trend was established. The treatment with 50 mg/L of abscisic acid resulted in higher total phenol content but significant decrease in the DPPH activity. In contrast, olives treated with 100 mg/L abscisic acid resulted in higher total phenol content, DPPH activity and contents of oleuropein, hydroxytyrosol and phenolic acids as compared with controls. The best values of total phenol content and IC 50 were obtained for treated Picual olives (727.75 mg gallic kg -1 and 889.72 µg/ml, respectively) whereas the highest values of oleuropein and hydroxytyrosol were measured for treated Arbequina olives (508.94 and 559.67 mg kg -1 , respectively). Phenolic acid content was also higher in Picual olives treated with 100 mg/L of abscisic acid. Particulary, values ranged from 7.26 mg kg -1 for caffeic acid to 92.38 mg kg -1 for chlorogenic acid. Exogenous abscisic acid applied to olive trees is a promising agronomic practice to obtain olives enriched in antioxidants.

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“…Thanks to its use for the production of table olives and olive oil, the olive tree is grown in many places of the world (Ghanbari et al 2012). Spain is the leading exporter of olive oil with about 170 million trees, followed by Italy, Greece, Turkey, Tunisia, Portugal, and Morocco (Arslan & Özcan 2011). The olive fruit contains bioactive compounds (carotenoids, xanthophylls, chloroplasts, and polyphenols) which are able to act as chemical antioxidants with the ability to reduce oxidative damage associated with various degenerative diseases (Cicerale et al 2012;Klen et al 2015).…”

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confidence: 99%

Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment

Andrea¹,

Grande²,

Gálvez³

et al. 2017

Czech J. Food Sci.

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Nieto A., Grande Burgos M.J., Gálvez A., Pérez Pulido R. (2017) Olive paste can be a valuable source of phenolic compounds with antioxidant activity. High hydrostatic pressure (HHP) treatment (600 MPa, 8 min) was tested for the preservation of olive paste obtained from Picual unfermented green olives, a variety known for its high content of phenolic compounds. Microbiological load (total aerobic mesophilic counts, yeasts, and moulds), and antioxidant activity were measured during one-month refrigeration storage. At the end of the storage period, control samples maintained 27% of their initial antioxidant activity, showed browning, and had microbial loads (ca. 10 5 CFU/g) composed mainly of yeasts and moulds, while samples treated with HHP preserved 79% of their initial antioxidant activity, kept green colour and had no microbial counts. These results showed the potential of HHP treatment at 600 MPa for 8 min for the preservation of olive paste with strong antioxidant activity.

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Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations

Cited by 41 publications

References 34 publications

Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

Abscisic Acid Sprayed on Olive Tree (Olea europaea L.) Affects the Phenolic Composition of Olive Fruit Cultivars

Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatment

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