LC-DAD-ESI-MS/MS elucidation of health-promoting phenolic compounds and antioxidant properties of naturally fermented table olives from cv. Gemlik

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dc.contributor.authorBekmez, Ayse Suna
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:44:34Z
dc.date.available2025-01-06T17:44:34Z
dc.date.issued2020
dc.description.abstractThe main objective of this study was to compare phenolic compounds, antioxidant activity, and other important quality parameters of fresh and naturally fermented green table olives cv. Gemlik. The health-promoting phenolic compounds of fresh and fermented olives were identified by liquid chromatography coupled to diode array detection and electrospray ionisation tandem mass spectrometry (LC-DAD-ESI-MS/MS). A total of 21 phenolic compounds were identified in fresh and fermented table olive samples. The higher level of phenolic compounds was determined in the fresh olives rather than the fermented olives. Oleuropein was the principal phenolic component in the fresh olives while luteolin and hydroxytyrosol were the main phenolic components in the fermented olives. The amounts of luteolin, apigenin, quercetin, and hydroxytyrosol were higher in the fermented olives, when compared to the fresh olives. According to sugar analysis, sucrose, glucose, and fructose were determined in both fresh and fermented olives, and the total amount of these sugars decreased due to fermentation. Glucose was determined to be the dominant sugar in fresh and fermented olives. The results of this study showed that, although the fermentation caused significant decrement of phenolic content, the fermented table olives are still important sources of phenolic compounds and antioxidant capacity.
dc.description.sponsorshipAdana Alparslan Turkes Science and Technology University Research Found [LTP-18332009]
dc.description.sponsorshipWe wish to thank the Adana Alparslan Turkes Science and Technology University Research Found (No: LTP-18332009) for financial support. We also wish to thank Andrew Russell Walle from Adana Alparslan Turkes Science and Technology UniversityTurkey for his outstanding editing and proofreading.
dc.identifier.endpage53
dc.identifier.issn0035-6808
dc.identifier.issue4
dc.identifier.startpage43
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3094
dc.identifier.volume97
dc.identifier.wosWOS:000644479300006
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherInnovhub Ssi-Area Ssog
dc.relation.ispartofRivista Italiana Delle Sostanze Grasse
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectTable olive
dc.subjectFermentation
dc.subjectOleuropein
dc.subjectPhenolics
dc.subjectAntioxidant capacity
dc.subjectLC-MS/MS
dc.titleLC-DAD-ESI-MS/MS elucidation of health-promoting phenolic compounds and antioxidant properties of naturally fermented table olives from cv. Gemlik
dc.typeArticle

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