Quantitative determination of phenolic compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik olive oils as affected by harvest time

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKola, Osman/0000-0003-0000-248X
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.contributor.authorKola, Osman
dc.date.accessioned2025-01-06T17:43:49Z
dc.date.available2025-01-06T17:43:49Z
dc.date.issued2017
dc.description.abstractThe purpose of this study was to evaluate and compare the effects of early (EHVOO) and late harvest (LHVOO) dates on phenolic composition of virgin olive oils (VOO) from the Ayvalik (Edremit) variety. Liquid chromatography combined with a diode array detector and ion spray mass spectrometry in the tandem mode (LC-DAD-ESI-MS/MS) with negative ion detections was used for identification of phenolic compounds in the VOOs. A total of 14 phenolic compounds were identified and quantified in VOOs, including phenolic alcohols (2), phenolic acids (4), secoiridoids (5), and flavonoids (3). Secoiridoids followed by phenolic alcohols and flavonoids were the most abundant compounds of the VOOs. Among secoiridoids 3.4-DHPEA-EDA and 3.4-DHPEA-EA were the most dominant compounds. The antioxidant capacity of VOOs was determined by two different methods, including DPPH and ABTS. The antioxidant capacity of LHVOO was found to be higher than that of EHVOO. Additionally, significant linear correlation was confirmed between the phenolic content and antioxidant capacities of VOOs.
dc.identifier.doi10.1007/s11694-016-9389-x
dc.identifier.endpage235
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84981187149
dc.identifier.scopusqualityQ1
dc.identifier.startpage226
dc.identifier.urihttps://doi.org/10.1007/s11694-016-9389-x
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2821
dc.identifier.volume11
dc.identifier.wosWOS:000394422200025
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectOlive oil
dc.subjectPhenolic compounds
dc.subjectAntioxidant capacity
dc.subjectDPPH
dc.subjectABTS
dc.titleQuantitative determination of phenolic compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik olive oils as affected by harvest time
dc.typeArticle

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