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Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

Cambios observados en los compuestos fenólicos durante la maduración de aceitunas tipo Gemlik obtenidas de distintos lugares

Vildan UylaşerDepartment of Food Engineering, Faculty of Agriculture, University of Uludag, Bursa,TurkeyCorrespondence[email protected]

Pages 167-173 | Received 10 Apr 2014, Accepted 02 Jun 2014, Published online: 12 Aug 2014

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https://doi.org/10.1080/19476337.2014.931331
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Cansu Demir, Elif Yildiz & Ozan Gurbuz. (2023) Profile Phenolic Compounds in Spanish-Style and Traditional Brine Black Olives (‘Gemlik’ Cv.) Provided from Different Regions of Türkiye. Processes 11:8, pages 2412.
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Sami Ullah, Farooq Anwar, Muhammad Fayyaz ur Rehman, Rahman Qadir & Muhammad Safwan Akram. (2023) Response Surface Methodology‐Based Optimized Ultrasonic‐Assisted Extraction and Characterization of Selected High‐Value Components from Gemlik Olive Fruit. Chemistry & Biodiversity 20:7.
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Şahnur Irmak & Harun Dıraman. (2021) Chemometric characterization of raw olives from important Turkish table olive cultivars Cvs. using HPLC–DAD method based on their biophenolic profiles. Journal of Food Science and Technology 59:5, pages 1792-1800.
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Inmaculada Garrido, Marcos Hernández, José Luis Llerena & Francisco Espinosa. (2022) Effect of Water Supplementation on Oxidant/Antioxidant Activities and Total Phenol Content in Growing Olives of the Morisca and Manzanilla Varieties. Antioxidants 11:4, pages 729.
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Haiwen Li, Reza Rafie, Zhidong Xu & Rafat A. Siddiqui. (2021) Phytochemical profile and anti‐oxidation activity changes during ginger ( Zingiber officinale ) harvest: Baby ginger attenuates lipid accumulation and ameliorates glucose uptake in HepG2 cells . Food Science & Nutrition 10:1, pages 133-144.
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Fatma Chtourou, Enrico Valli, Amir Ben Mansour, Alessandra Bendini, Tullia Gallina Toschi & Mohamed Bouaziz. (2021) Characterization of virgin olive oils obtained from minor Tunisian varieties for their valorization. Journal of Food Measurement and Characterization 15:6, pages 5060-5070.
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María del Pilar Fernández-Poyatos, Antonio Ruiz-Medina & Eulogio J. Llorent-Martínez. (2021) Phytochemical profile and mineral content of Royal variety olive fruits. Influence of the ripening stage. Journal of Food Composition and Analysis 95, pages 103671.
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Hina Ali, Muhammad Azhar Iqbal, Babar Manzoor Atta, Rahat Ullah & Muhammad Bilal Khan. (2020) Phenolic Profile and Thermal Stability of Monovarietal Extra Virgin Olive Oils Based on Synchronous Fluorescence Spectroscopy. Journal of Fluorescence 30:4, pages 939-947.
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Dimitrios A. Anagnostopoulos, Eleni Kamilari & Dimitrios Tsaltas. (2020) Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation. Frontiers in Microbiology 11.
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Dimitrios A. Anagnostopoulos, Vlasios Goulas, Eleni Xenofontos, Christos Vouras, Nikolaos Nikoloudakis & Dimitrios Tsaltas. (2019) Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation. Foods 9:1, pages 17.
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José M. Lorenzo, Mario Estévez, Francisco J. Barba, Rohit Thirumdas, Daniel Franco & Paulo Eduardo Sichetti Munekata. 2019. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds. Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds 309 332 .

W. Pérez & J. Mojica. (2018) Análisis fisicoquímico de frutos de Syzygium paniculatum en diferentes estados de maduración. Entre ciencia e ingeniería 12:24, pages 124.
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Akram Ben Ghorbal, Sezgi Leventdurur, Bilal Agirman, C. Pelin Boyaci-Gunduz, Hasim Kelebek, Erdem Carsanba, Merve Darici & Huseyin Erten. (2018) Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits. Journal of Food Composition and Analysis 74, pages 1-9.
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Lynda Medjkouh, Abderezak Tamendjari, Rita C. Alves, Mariana Araújo & M. Beatriz P. P. Oliveira. (2016) Effect of Bactrocera oleae on phenolic compounds and antioxidant and antibacterial activities of two Algerian olive cultivars. Food & Function 7:10, pages 4372-4378.
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A.M. Gómez-Caravaca, J. Lozano-Sánchez, M.d.M. Contreras Gámez, A. Segura Carretero & A. Taamalli. 2015. Olive and Olive Oil Bioactive Constituents. Olive and Olive Oil Bioactive Constituents 261 298 .

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Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

Cambios observados en los compuestos fenólicos durante la maduración de aceitunas tipo Gemlik obtenidas de distintos lugares

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Changes in phenolic compounds during ripening in Gemlik variety olive fruits obtained from different locations

Cambios observados en los compuestos fenólicos durante la maduración de aceitunas tipo Gemlik obtenidas de distintos lugares

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