Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits

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dc.authoridDARICI, Merve/0000-0002-1907-8735
dc.authoridAGIRMAN, BILAL/0000-0002-3629-1933
dc.authoridBoyaci Gunduz, Cennet Pelin/0000-0001-6409-0840
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridCARSANBA, ERDEM/0000-0002-7218-5070
dc.contributor.authorBen Ghorbal, Akram
dc.contributor.authorLeventdurur, Sezgi
dc.contributor.authorAgirman, Bilal
dc.contributor.authorBoyaci-Gunduz, C. Pelin
dc.contributor.authorKelebek, Haşim
dc.contributor.authorCarsanba, Erdem
dc.contributor.authorDarici, Merve
dc.date.accessioned2025-01-06T17:38:02Z
dc.date.available2025-01-06T17:38:02Z
dc.date.issued2018
dc.description.abstractIn this work olive samples of Gemlik variety originated from Turkish regions Serinyol, Bahce, Saricam, Tarsus and Mudanya were harvested at five different times during fruit maturation. The results showed an important effect of environmental factors on the ripening progression based on the agronomic fruit traits and phenolic fraction. Differences in the technological use of olive fruits were observed among samples of different origins. The phenolic compounds of 25 olive samples were analyzed by HPLC-DAD-ESI-MS/MS, and 9 phenolics belonging to different families of phenols were identified and quantified. The harvest time and the geographical location were observed to interact and quantitatively govern the phenolic compounds production during maturation of olive fruits. Gemlik olive phenolic compounds can be used as a marker of each growing area and as a predictor of the optimal harvesting date, to optimize the organoleptic and nutritional value of the end product.
dc.description.sponsorshipScientific and Technological Research Council of Turkey [TUBITAK-TOVAG 112O164]
dc.description.sponsorshipThe authors are grateful for financial support from The Scientific and Technological Research Council of Turkey (Grant No. TUBITAK-TOVAG 112O164).
dc.identifier.doi10.1016/j.jfca.2018.08.004
dc.identifier.endpage9
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85052236277
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2018.08.004
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2427
dc.identifier.volume74
dc.identifier.wosWOS:000448090900001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAcademic Press Inc Elsevier Science
dc.relation.ispartofJournal of Food Composition and Analysis
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectFood analysis
dc.subjectFood composition
dc.subjectOlive fruit
dc.subjectGemlik variety
dc.subjectCultivation area
dc.subjectMaturity
dc.subjectAgronomic traits
dc.subjectPhenolic compounds
dc.subjectHPLC-DAD-ESI-MS/MS
dc.subjectMarker
dc.titleInfluence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits
dc.typeArticle

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