Food Chemistry 136 (2013) 4145

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Food Chemistry
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Phenolics proles of olive fruits (Olea europaea L.) and oils from Ayvalk, Domat and
Gemlik varieties at different ripening stages
Ayhan Dagdelen a, Glendam Tmen b, Mehmet Musa zcan c,, Ekrem Dndar b
a

Vocational High School, Food Technology, Balkesir University, Bandrma-Balkesir, Turkey

Department of Biology, Faculty of Science and Literature, Balkesir University, 10145 Cagis-Balkesir, Turkey
c
Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031 Konya, Turkey
b

a r t i c l e

i n f o

Article history:
Received 27 November 2010
Received in revised form 15 April 2012
Accepted 3 July 2012
Available online 28 July 2012
Keywords:
Olive
Fruit
Ripening period
Oil
Organic acids
Phenolic compounds

a b s t r a c t
Phenolic compounds in olive fruit and oils obtained from Ayvalk, 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 identied for Ayvalk 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 Ayvalk 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.
2012 Elsevier Ltd. All rights reserved.

1. Introduction
The olive tree (Oleo europaea) is widely cultivated for the production of both oil and table olives and is of signicant economic
importance. During olive growth, a number of physical and chemical changes occur, many of which are important for the production
of both olives and olive oil (Menz & Vriesekoop, 2010). Olive oil is a
key component of the traditional Mediterranean diet, which is believed to be associated with a relatively long life in good health
(Hrncirik & Fritsche, 2004). Virgin olive oil is unique amongst other
vegetable oils because of the high level of particular phenolic compounds, to which, together with the high content of unsaturated
fatty acids, the health benets of virgin olive oil are attributed (Visioli & Galli, 1998). Olive oil phenolics also contribute to the characteristic taste and the high stability of virgin olive oil against
oxidation (Tsimidou, 1998). The phenolic fraction of virgin olive
oil consists of a heterogeneous mixture of compounds, each of
which vary in chemical properties and impact on the quality of virgin olive oil (Brenes, Garcia, Garcia, Rios, & Garrido, 1999).
Maturity is one of the most important factors associated with
the quality evaluation of fruits and vegetables (Beltran, Del Rio,
Sanchez, & Martinez, 2004a; Beltran, Del Rio, Sanchez, & Martinez,

Corresponding author. Tel.: +90 332 2232933; fax: +90 332 2410108.
E-mail address: mozcan@selcuk.edu.tr (M.M. zcan).
0308-8146/$ - see front matter 2012 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.foodchem.2012.07.046

2004b; Bianchi, 2003; Matos et al.,2007). In addition, harvest timing can have a signicant effect on oil quality (Issaoui et al., 2008).
The phenolic content of olive fruits is important for a variety of
reasons (Esti, Cinquanta, & Notte, 1998; Ryan & Robards, 1998).
Esti et al. (1998) have also reported data for the phenolic content
of olives during maturation but their results were restricted to
an examination of changes during a relatively short period of harvest time.
The aim of this study was to evaluate phenolic compounds in
olive fruit and oils obtained from Atvalk, Domat and Gemlik olive
varieties collected at different ripening periods.

2. Materials and methods

2.1. Material
Olive fruits of Ayvalk, Gemlik and Domat varieties were collected manually from the trees in the Olive production station in
Edremit (Balkesir) in Turkey in 2006. Olive fruits were transferred
by using cool bags, and kept frozen ( 18 C) by using. The labora_
tory mill was used to prepare olive oil samples in Izmir
Olive Re_
search Institute (Izmir,
Turkey). Using an Abencor analyzer, 12 kg
of olive fruits were crushed with a hammer mill and slowly mixed
for 35 min. The paste was centrifuged in thin layer for oil extraction.
This oil was ltered, and transferred into dark bottles, and added
into nitrogen. Oil samples were kept at the 80 C until use.

42

A. Dagdelen et al. / Food Chemistry 136 (2013) 4145

Gemlik

Domat

Within each column, values followed by differennt letters are signicantly at p 6 0.01 level.
a

Sinamic
o-cumaric

0.00 0.00i
8.45 0.01b
11.67 0.10a
6.89 0.04c
0.00 0.00i
0.00 0.00i
0.36 0.01
0.51 0.02h
0.52 0.02h
0.00 0.00i
0.60 0.02g
2.32 0.06f
3.86 0.02e
5.59 0.02d
0.00 0.00i
0.00 0.00c
0.00 0.00c
1.62 0.39b
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.00 0.00c
7.44 0.21a
0.00 0.00c

Benzoic
Sinapinic

0.00 0.00h
2.06 0.08c
0.39 0.03f
0.00 0.00h
1.70 0.02d
1.18 0.05e
0.00 0.00h
0.19 0.02g
0.00 0.00h
1.79 0.12d
2.51 0.12a
1.86 0.09d
2.67 0.06a
2.53 0.06a
2.33 0.16b
0.00 0.00f
0.65 0.03c
0.00 0.00f
0.00 0.00f
0.00 0.00f
0.36 0.03e
1.63 0.10a
0.00 0.00f
0.00 0.00f
0.00 0.00f
0.00 0.00f
0.49 0.02d
0.00 0.00f
0.85 0.01b
0.00 0.00f

Ferulic
p-cumaric

3.92 0.06b
8.09 0.03a
1.22 0.02g
0.26 0.00j
0.00 0.00h
0.68 0.02
0.25 0.06j
0.71 0.03
1.75 0.05e
0.87 0.07h
2.36 0.01d
2.94 0.03c
0.50 0.03i
0.48 0.01i
1.52 0.03f
0.34 0.01g
0.97 0.03e
0.70 0.05f
0.00 0.00h
3.14 0.20a
0.00 0.00h
2.10 0.15c
1.72 0.12d
0.00 0.00h
0.48 0.02g
0.10 0.01h
2.35 0.06b
3.28 0.04a
0.00 0.00h
0.82 0.02ef

Syringic
Elenolic

7.12 0.49a
0.00 0.00g
0.00 0.00g
1.97 0.05d
1.52 0.14e
3.30 0.11c
0.00 0.00g
0.00 0.00g
0.00 0.00g
1.53 0.04e
0.68 0.02f
0.00 0.00g
0.00 0.00g
0.00 0.00g
5.77 0.27b
1.38 0.05c
0.00 0.00f
0.00 0.00f
1.92 0.10a
0.00 0.00f
0.00 0.00f
0.00 0.00f
0.00 0.00f
0.00 0.00f
0.00 0.00f
1.51 0.11b
0.89 0.02d
0.00 0.00f
0.19 0.05e
0.00 0.00f

Cafeic
Vanillic

4.74 0.02h
9.17 0.32e
6.87 0.31f
3.53 0.06
2.59 0.11i
7.03 0.09f
10.00 0.31d
9.67 0.39de
9.66 0.17de
15.88 0.40c
9.21 0.27e
30.98 0.86a
5.59 0.15g
4.21 0.09h
17.98 0.08b
4.05 0.13d
8.82 0.10a
0.00 0.00h
1.34 0.02g
5.16 0.31c
6.05 0.03b
0.00 0.00h
0.00 0.00h
2.52 0.05f
3.32 0.58e
0.00 0.00h
0.00 0.00h
0.00 0.00h
3.02 0.23e
0.00 0.00h

Chlorogenic
Gallic
Periods

Variations in organic acid compositions and Duncan multiplied test results of Ayvalk, Domat and Gemlik cultivars during
ripening period are given in Table 1. The concentrations of the
main phenolic compounds were expressed as mg per kg of olive
fruit samples obtained at ve different maturation stages from
the three cultivars studied. About twenty phenolic compounds
were established in all olive varieties. Gallic acid and p-cumaric
acid were identied for Ayvalk and Domat at the each period
of ripening, respectively. In addition, gallic acid, p-cumaric acid,
sinapinic and apigenin acid were established in fruits of Gemlik
(Table 1) Hydroxytyrosol, rutin, oleoropein, luteolin and tyrosol
in Ayvalk fruits in all ripening periods were observed (Table 2).
Also, while hydroxytyrosol, oleuropein, tyrosol, vanilic acid, rutin,
luteolin and p-cumaric acid were determined as major phenolics
in Domat olive fruits, hydroxytyrosol, oleuropein, rutin, tyrosol,
vanilic acid, luteolin, sinapinic acid, p-cumaric acid, gallic acid
and apigenin were found as major phenolic compounds in that
of Gemlik. Levels of total phenolic compounds slightly decreased
over the ripening stage. One of the difculties associated with olive maturation studies is the precise identication of the various

August
September
October
November
December
August
September
October
November
December
August
September
October
November
December

3.1. Phenolic contents of the olive fruits

Varieties

3. Results and discussion

Ayvalk

Fifty millilitres of hexane was added to a sample of virgin olive

oil (10 g) and mixed with a homogenizer for 1 min. Twenty millilitre 60% methanol was added on the mixture which was then,
homogenised for 2 min. After this process, methanol phase was
transferred into balon joje by pipetting. Solvent in balon joje
was removed by rotary evaporator at 40 C under vacuum until
drying. The phenolic residue was dissolved in 5 ml methanol,
and analysed by HPLC. Chromatographic conditions were the
same as those used with the olive pulp phenolic fraction (Mateos
et al., 2001; Tasioula & Okogeri, 2001). Phenolic compounds were
quantied at 278 nm using syringic acid as internal standard and
the response factors determined by Matos et al. (2007).

Table 1
Phenolic acid contents and Duncan multiplied test results of Ayvalk, Domat and Gemlik olive fruits during ripening perioda (n:3)(ppm).

2.3. Phenolic compounds in virgin olive oil

0.41 0.04
0.95 0.05f
0.37 0.02
0.69 0.05g
2.13 0.03b
1.41 0.01d
0.00 0.00i
3.40 0.03a
1.58 0.05c
0.58 0.02h
0.35 0.03
1.17 0.05e
0.37 0.02
1.17 0.06e
0.94 0.03f

A sample of olive pulp (25 g) was homogenised with a mixer,

and then 40 ml hexane was added into the mixture which was
then shaken for 4 min with an Ultraturrax homogenizer. The hexane phase was carefully recovered. Hexan (40 ml) was added into
residue one more time. After hexane was removed, 80 ml 80%
methanol containing 400 ppm Na2S2O5 was added, and the mixture was homogenised for 30 s. Suspansion was ltered with a
0.45 lm nylon syringe lter. Filtered parts was owed into balon
joje, and dried by rotary evaporator. About 1 ml methanol was
added into the residue in balon joje, and then solved part was
transferred into HPLC vials.
The phenolic fraction extracted was analysed by High Performance Liquid Chromatography (HPLC) using an automatic injector, a column oven and a diyote array UV detector. A prodigy
5 lm ODS (2) column (250  4.6 id mm, 5 lm particle size),
maintained at 30 C, was used with an injection volume of 20 ll
and a ow rate of 0.8 ml/min. The mobile phase consisted of a
mixture of water/acetic acid (95:5; v/v) (solvent A) and methanol
(solvent B). Chromatograms were recorded at 280 and 340 nm.
Phenolic compound quantication was achieved using a vepoint calibration curve on the basis of the corresponding standard
substances (Gomez-Rico, Fregapane, & Salvador, 2008; Morello,
Romero, & Motilva, 2004).

0.00 0.00f
0.05 0.00c
0.00 0.00f
0.02 0.00e
0.00 0.00f
0.00 0.00f
0.01 0.01e
0.00 0.00f
0.00 0.00f
0.04 0.00d
0.12 0.01b
0.05 0.01cd
0.00 0.00f
0.05 0.00c
0.21 0.01a

2.2. Phenolic compounds in olive fruit

A. Dagdelen et al. / Food Chemistry 136 (2013) 4145

43

Table 2
Phenolic alcohol, aldehyde, avonoid and secoiridoit (ppm) contents and Duncan multiplied test results of Ayvalk, Domat and Gemlik olive fruits during ripening perioda (n:3).
Varieties

Periods

Hydroksityrosol

Tyrozol

Vanilin

Rutin

Oleuropein

Quercetin

Luteolin

Apigenin

Ayvalk

August
September
October
November
December
August
September
October
November
December
August
September
October
November
December

201.55 1.65h
517.78 1.70a
167.41 2.82i
224.26 0.31f
466.05 5.40b
271.71 2.95c
190.62 3.39
264.92 5.15d
212.12 0.75g
249.86 1.57e
145.63 2.64k
148.21 0.84k
119.47 2.61l
155.61 0.93j
253.67 4.61e

27.83 0.19b
18.70 0.74d
8.17 1.07 f
4.48 0.05g
3.02 0.08g
52.17 0.33a
22.30 2.77c
11.72 0.28e
21.97 0.08c
11.78 0.34e
21.34 0.36c
22.41 0.30c
13.31 0.18e
3.25 0.18g
28.70 1.14b

0.16 0.01fg
0.82 0.03c
0.00 0.00h
0.51 0.03d
0.00 0.00h
0.15 0.01g
0.11 0.02g
0.00 0.00h
0.09 0.00g
0.00 0.00h
2.96 0.13a
0.24 0.01f
0.42 0.01e
2.04 0.04b
0.00 0.00h

167.33 0.55b
92.94 1.34d
150.51 5.28c
60.83 4.06e
167.50 0.14b
4.11 0.04ij
3.61 0.03ij
6.65 0.53i
2.21 0.04j
9.23 0.32h
10.64 0.17h
26.63 0.78g
11.55 0.25h
47.49 0.06f
172.81 0.83a

209.58 0.57a
72.35 0.30e
22.15 0.34
43.93 0.52g
108.23 4.11c
53.56 1.98f
10.01 0.07j
36.96 0.46h
18.68 0.50i
15.78 0.63i
23.41 0.37
56.76 1.13f
33.85 1.07h
98.24 1.92d
146.62 1.85b

0.00 0.00c
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.00 0.00c
1.20 0.05b
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.00 0.00c
2.87 0.07a
0.00 0.00c

11.78 0.14d
20.54 0.07b
13.52 0.56c
13.59 0.14c
6.76 0.79e
1.44 0.03h
1.85 0.06h
1.26 0.05h
0.83 0.03
3.96 0.06f
4.51 0.03f
11.82 0.06d
3.06 0.03g
2.78 0.03g
22.79 0.13a

1.70 0.03c
2.35 0.01a
0.31 0.02f
0.60 0.03e
0.00 0.00j
0.16 0.01h
0.11 0.01
0.05 0.00i
0.16 0.01h
0.00 0.00j
0.33 0.01f
1.14 0.01d
0.28 0.01g
0.13 0.01
1.92 0.01b

Domat

Gemlik

Within each column, values followed by differennt letters are signicantly at p 6 0.01 level.

600.00

250.00

500.00

Ayvalk
Domat

300.00

Gemlik
200.00
100.00
0.00

oleuropein

hydroxytyrosol

200.00
400.00
Ayvalk

150.00

Domat
Gemlik

100.00

50.00

August

September

October

November December

Fig. 1. Hydroxytyrosol contents of Ayvalk, Domat and Gemlik olive fruits at

different ripening periods.

physiological stages. The use of harvest date versus change in phenolic content makes no allowance for the vastly different rates of
maturation of the olive fruit on the some tree (Ryan, Robards, & Lavee,1999a, 1999b). The oleuropein content of Ayvalk fruits at initial harvest was 209.58 mg/kg and then displayed a progressive
decrease with maturation from green, through purple and black
fruits. In contrast, the oleuropein content of Gemlik showed an initial slight decrease from 23.41 mg/kg but then increased by 6.5%
from 23.41 0.37 mg/kg to 146.62 1.85 mg/kg between harvest
1 and 5 before decreasing again consistent with the ndings of
Amiot, Fleuriet, and Macheix (1989) who observed a decline in
oleuropein content with fruit maturity. The increase in oleuropein
content during the early stages of development has been attributed
to a growth phase (Amiot et al.,1989) that occurs prior to that of
green maturation and is characterised by an accumulation of oleuropein. The main phenolic component found in olive fruits studied
was oleuropein, as previously reported (Amiot, Fleuriet, & Macheix,
1986; Amiot et al., 1989; Gomez-Rico et al., 2008; Servili, Baldioli,
Selvaggini, Macchioni, & Montedoro, 1999). In a previous study, the
levels of oleuropein in the Arbequina cultivar decreased from 2230
to 60 mg/kg (3% of its initial content) during fruit ripening and
from 11600 to 6040 mg/kg for the Cornicabra variety (55% of initial
content) (Gomez-Rico et al., 2008).
The concentration of the phenol hydroxytyrosol increased as
the fruit ripened. Statistical differences were found in these increases for nearly all of the varieties studied. The level of this phenolic acid probably increased as the result of the degradation of the
oleuropein during fruit ripening due to the increased activity of
some hydrolytic enzymes during maturation (Amiot et al., 1989;
Esti et al., 1998). Hydroxytyrosol contents of all varieties ranged

0.00
August

September

October

November

December

Fig. 2. Tyrosol contents of Ayvalk, Domat and Gemlik olive fruits at different
ripening periods.

between 119.47 2.61 mg/kg466.05 5.40 mg/kg (Table 2).

Chlorogenic acid, vanillic, elenolic and p-cumaric acid contents of
Ayvalk fruits were established as 4.05, 4.74, 7.12 and 3.92 mg/
kg, respectively. Vanillic acid values of olive fruits in second harvest period compound with other ripening periods were found at
high levels. In August and in September, tyrosol contents of olive
fruits increased, and then decreased, respectively. But, in December, tyrosol content of Gemlik was found higher than that of Ayvalik. Among the organic acids, vanillic acid was the highest detected
followed by chlorogenic, p-cumaric, o-cumaric, cinapinic, syringic,
elenolic and gallic acid in all olive samples. The analysis of variance
indicated a signicant (P < 0.01) difference in organic acids for olive cultivars studied.
Other organic acid contents of olives displayed similar patterns
during maturation. Succinic, citric and oxalic acid contents of Domat were 651.5 10.96 mg/100 g, 417.02 5.19 mg/100 g and
60.22 0.39 mg/100 g, respectively (Nergiz & Ergnl, 2006). The
concentrations of organic acids vary depending upon the variety.
The individual and total levels of organic acids in olive fruits may
change in relation to the ripening and cultivars. Vanilic acid contents of olive fruits in ripening periods are given in Fig. 1. Vanillic
acid content of Ayvalk decreased at the second harvest period.
Hydroxytyrosol contents of studied cultivars in maturation stage
are presented in Fig. 1. Hydroxytyrosol contents according to harvest periods varied signicantly. The highest level of tyrosol was
found in Domat, followed by Gemlik and Ayvalk. Tyrosol contents
varied between 52.173.25 mg/kg. Tyrosol contents of Gemlik
reached up to 28.70 mg/kg in last harvest period. The richest
cultivar for rutin was Ayvalk, followed by Gemlik and Domat.
Oleoropein values of fruits collected in different harvest periods

A. Dagdelen et al. / Food Chemistry 136 (2013) 4145

44

Table 3
Phenolic acid contents and Duncan multiplied test results of Ayvalk, Domat and Gemlik olive oils during ripening perioda (n:3)(ppm).
Varieties

Periods

Vanillic

Syringic

p-cumaric

Chlorogenic

Ferulic

Ayvalk

August
September
October
November
December
August
September
October
November
December
August
September
October
November
December

0.66 0.04g
1.29 0.01de
1.04 0.00ef
1.29 0.19de
1.09 0.01ef
0.08 0.01h
1.11 0.09ef
1.49 0.13cd
2.37 0.26a
1.78 0.02b
0.98 0.04f
2.26 0.23a
1.65 0.16bc
2.38 0.10a
1.15 0.05ef

0.01 0.00bc
0.01 0.00bc
0.02 0.01ab
0.01 0.00bc
0.01 0.00bc
0.01 0.00bc
0.01 0.00bc
0.01 0.01bc
0.02 0.01ab
0.01 0.00bc
0.02 0.00a
0.01 0.00bc
0.01 0.00bc
0.01 0.00c
0.01 0.00bc

0.20 0.02d
0.26 0.01c
0.09 0.01f
0.32 0.05b
0.40 0.01a
0.00 0.00
0.04 0.00gh
0.02 0.00h
0.10 0.01ef
0.24 0.01c
0.05 0.01g
0.12 0.01e
0.04 0.01gh
0.07 0.00fg
0.07 0.01fg

0.00 0.00c
0.00 0.00c
0.00 0.00b
0.02 0.01c
0.02 0.00b
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.02 0.00b
0.02 0.00b
0.00 0.00c
0.00 0.00c
0.00 0.00c
0.02 0.01b
0.03 0.00a

0.00 0.00e
0.00 0.00e
0.07 0.01b
0.13 0.02a
0.12 0.00a
0.00 0.00e
0.00 0.00e
0.05 0.00c
0.07 0.01b
0.12 0.00a
0.00 0.00e
0.00 0.00e
0.04 0.01d
0.06 0.00bc
0.03 0.00d

Domat

Gemlik

Within each column, values followed by differennt letters are signicantly at p 6 0.01 level.

Table 4
Phenolic alcohol, aldehyde, avonoid and secoiridoit (ppm) contents and Duncan multiplied test results of Ayvalk, Domat and Gemlik olive oils during ripening perioda (n:3).
Varieties

Periods

Hiydroxytyrosol

Tyrozol

Vanillin

Apigenin

Luteolin

Rutin

Ayvalk

August
September
October
November
December
August
September
October
November
December
August
September
October
November
December

0.09 0.01gh
0.34 0.01f
0.80 0.00b
0.65 0.10c
0.52 0.01e
0.00 0.00h
0.26 0.01f
1.15 0.11a
0.30 0.02f
0.78 0.01b
0.16 0.01g
0.16 0.01g
0.63 0.06cd
0.55 0.03de
0.35 0.02f

0.99 0.04de
0.80 0.03fgh
0.68 0.02h
0.90 0.12ef
1.13 0.02cd
0.18 0.00i
0.72 0.05gh
0.66 0.17h
0.87 0.01efg
0.80 0.02fgh
1.57 0.03a
0.55 0.04
1.19 0.10bc
1.29 0.09b
0.53 0.01

0.70 0.04b
0.39 0.01d
0.18 0.01gh
0.17 0.03gh
0.16 0.00gh
4.09 0.02a
0.32 0.03e
0.13 0.02h
0.16 0.02gh
0.12 0.00i
0.65 0.02c
0.27 0.03f
0.19 0.02g
0.12 0.00i
0.08 0.01i

0.36 0.05d
0.74 0.01c
0.81 0.01c
0.79 0.11c
0.93 0.02b
0.23 0.01e
0.00 0.00g
0.06 0.00fg
0.13 0.01f
0.23 0.01e
0.06 0.00fg
0.32 0.02d
0.38 0.02d
1.04 0.03a
0.90 0.02b

0.27 0.03fg
1.35 0.05d
1.67 0.04c
1.89 0.22b
2.28 0.03a
0.00 0.00h
0.12 0.01gh
0.23 0.03fg
0.25 0.02fg
1.42 0.02d
0.28 0.02fg
0.35 0.03f
0.53 0.06e
1.34 0.06d
1.74 0.04c

5.98 0.12a
0.00 0.00e
0.00 0.00e
0.00 0.00e
0.00 0.00e
1.35 0.03d
0.00 0.00e
5.50 0.42b
0.00 0.00e
0.00 0.00e
3.64 0.14c
0.00 0.00e
0.00 0.00e
0.00 0.00e
0.00 0.00e

Domat

Gemlik

Within each column, values followed by differennt letters are signicantly at p 6 0.01 level.

are presented in Fig. 2. Oleoropein contents ranged between

209.5810.01 mg/kg. The highest oleoropein was detected in
Ayvalk in August. Luteolin contents of olive varieties varied between 22.790.83 mg/kg. Luteolin contents decreased through
harvest periods (except for December for Gemlik).
3.2. Phenolic contents of virgin olive oils
Quantitative data are presented for the phenolic content of oils
of Ayvalk, Domat and Gemlik harvested at different ripening periods. Tables 3 and 4 reports the concentrations of the main phenolic
compounds expressed as mg per kg of virgin olive oil samples obtained at ve different ripening stages from the three varieties
studied.
The secoiridoid derivatives of hydroxytyrosol and tyrosol were
the major phenolic fraction in oils of all the varieties studied, but
their distribution varied based on cultivar. In addition, vanillic acid
contents of olive oils ranged between 0.08 0.01 mg/kg2.38 mg/
kg (Table 3). A partly decrease in these complex phenols in different cultivars studied was observed as oil content of the fruit increased except for Domat which showed an increase in the
secoiridoid forms of hydroxytyroid during ripering from 0.00 to
1.15 mg/kg (Table 4). The phenolic compounds present in the virgin olive oils are one of the basic factors of the nutritional importance. In studied oils, the tyrosol content varied between 0.18
1.57 mg/kg. Olive oils, which had the highest level of tyrosol, also
showed the highest luteolin (0.122.28 mg/kg) Table 4). In con-

trast, syringic, p-cumaric, chlorogenic and ferulic acids were the

lowest acids detected.
Vanillic acid contents of oils ranged between 0.08 to 2.38 mg/
kg. Hydroxytyrosol contents of oils increased up to October. Tyrosol values of oils changed between 1.570.18 mg/kg. The highest
tyrosol content was established in Gemlik oil in August.
Gomez-Rice et al. (2008) established 2.9 and 2.1 mg/100 g
hydroxytyrosol in Arbequina, 2.8 and 2.1 mg/100 in Cornicabra,
0.4 and 0.6 mg/100 g in Marisca, 0.8 mg/100 g and 0.6 mg/100 g
in Picolimon, 1.8 mg/100 g and 2.2 mg/100 g in Picual olive varieties, respectively. In addition, tyrosol content weas found as 2.4
and 2.1 in arbequina, 1.5 and 1.2 in Cornicabra, 5.5 and 6.4 in Morisca, 4.2 and 3.9 in Picolimon and 3.3 and 3.3 in unripe and ripe Picual olive varieties, respectively. This fact is relevant, since
hydroxytyrosol and its complex derivative forms are known to possess much greater antioxidant activity and sensory inuence than
that of tyrosol group (Baldioli, Servili, Peretti, & Montedoro, 1996;
Gennaro, Piciola Boca, Modesti, Masella & Coni, 1998). Generally,
when the results of studies on literature were compared with those
of Tables 3 and 4, the oils showed differences and similarities.
These differences might be due to the different material analysed,
varietal differences and the use af mixed samples Cimato, Marranci, and Tattini (1990) containing fruits of different maturation
indices .
These results are valuable in determining the acceptable times
of harvest to ensure that phenols are within the limits for virgin
olive oil. The appropriate harvest timing based on the scientic

A. Dagdelen et al. / Food Chemistry 136 (2013) 4145

criteria is a key factor in determination of the balance between oil

quality and quantity. Phenolic compounds inuence the sensory
properties (ester, avor, bitterness, etc.) of olives and their oil,
and they protect against oxidative rancidity by acting as antioxidants, which are increasingly being recognised as playing a benecial role in the dict (Boskou et al., 2006; Ryan & Robards, 1998). The
phenolic content of olive fruits is typically inuenced by a range of
factors, such as maturity level, cultivar, and climate (Vinha
et al.,2005).
Acknowledgements
The authors would like to express their gratitude to the Tubitak
Projects(107T252 (TBAG-HD/294)) for nancial support.
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