Article detail · 2015
Profile and total content of phenolics and antioxidant activity of commercial table olives from Turkey
Journal
Quality Assurance and Safety of Crops FoodsISSN 1757-8361
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
- Year
- 2015
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Quality Assurance and Safety of Crops Foods
- Catalog match (ISSN) Quality Assurance and Safety of Crops and Foods
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
Phenolic compounds, total phenolic content and antioxidant activity of five commercial table olives (Domat, Edremit green, Kalamata, Edremit black and Gemlik) from Turkey were investigated. Quantitative analysis of phenolic compounds was done by high-performance liquid chromatography and 11 compounds were identified in table olives. The major phenolic compounds detected in olive samples were hydroxytyrosol and tyrosol, respectively. In general, Domat type table olive had higher levels of phenolic compounds, while dry salted Gemlik olives were poor in phenolic compounds compared to other table olives. Total phenolic content of the olive samples (wet basis) range between 229.12 and 415.34 mg caffeic acid/100 g. Antioxidant activity of olives (wet basis) was not related to their phenolics content, the latter showing more variation depending on the olive type. Domat olives (10.01 μmol Trolox equivalents/g) had significantly (P<0.05) higher antioxidant activity than the other table olives.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
10 citations
OpenAlex cited_by_count (cache / database)
7 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- ANTIOXIDANT ACTIVITIES OF TURKISH EXTRA VIRGIN OLIVE OILS 2022
- Antioxidant activities of Turkish extra virgin olive oils 2022
- Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars 2016
- Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars 2016
- Differentiation of olive oils based on rheological and sensory characteristics obtained from six olive cultivars 2016
- Türk sofralık yeşil zeytinlerin antioksidan özellikleri üzerine İspanyol yöntemi ile işlemenin etkisi 2020
- Solvent-Driven Variation in the Determination of Antioxidant Capacity and Oxidative Stress Indicators of Extra Virgin Olive Oils from the Aegean Region 2026