Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalik, Domat and Gemlik varieties at different ripening stages

被引：73

作者：

Dagdelen, Ayhan ^{[2
]}

Tumen, Gulendam ^{[3
]}

Ozcan, Mehmet Musa ^{[1
]}

Dundar, Ekrem ^{[3
]}

机构：

[1] Selcuk Univ, Dept Food Engn, Fac Agr, TR-42031 Konya, Turkey

[2] Balikesir Univ, Vocat High Sch, Bandirma Balikesir, Turkey

[3] Balikesir Univ, Fac Sci & Literature, Dept Biol, TR-10145 Cagis Balikesir, Turkey

来源：

FOOD CHEMISTRY | 2013年 / 136卷 / 01期

关键词：

Olive; Fruit; Ripening period; Oil; Organic acids; Phenolic compounds; MATURATION; CHROMATOGRAPHY; ACCUMULATION; TOCOPHEROLS; CULTIVAR;

D O I：

10.1016/j.foodchem.2012.07.046

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页码：41 / 45

页数：5

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