The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalık and Gemlik varieties

Nurhan Uslu; M. Musa Özcan

doi:10.1515/ijfe-2021-0037

Article

The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalık and Gemlik varieties

Nurhan Uslu and M. Musa Özcan

Published/Copyright: March 25, 2022

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From the journal International Journal of Food Engineering Volume 18 Issue 4

Abstract

The purpose of this study was to investigate the effect of variety, ripening degree, and also fermentation process on the bioactive compounds of olives, and on the fatty acid compositions of olive oils. The highest oil content was determined in fermented green olives (70.02% in Gemlik variety; 66.87% in Ayvalık variety). The fermentation process caused a notable reduction in both total phenolic content (from 2558.30–2894.40 to 699.10–1087.00 mg/kg), and antioxidant activity values (from 81.46–81.20 to 26.00–63.75%) of green olives in brine. Verbascoside was identified as the main phenolic compound (1150.95–1311.25 mg/kg). It was observed that oleuropein, hydroxytyrosol, tyrosol, and rutin contents of olives decreased after fermentation process. Concerning the fatty acid compositions of olive oils, oleic (70.13–75.47% for Gemlik; 67.36–70.22% for Ayvalık) and linoleic acid (6.18–11.13% for Gemlik; 10.13–12.94% for Ayvalık) contents showed differences regarding variety and maturation degree. However, there are minor variations in fatty acid composition according to fermentation.

Keywords: bioactive compounds; fatty acid composition; fermentation; maturation; table olive; variety

Corresponding author: Nurhan Uslu, Department of Food Engineering, Faculty of Agriculture, University of Selçuk, Konya, Turkey, E-mail: nurhanuslu@selcuk.edu.tr

Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

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Received: 2021-02-03

Accepted: 2022-03-02

Published Online: 2022-03-25

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Articles in the same Issue

https://doi.org/10.1515/ijfe-2021-0037

Keywords for this article

bioactive compounds; fatty acid composition; fermentation; maturation; table olive; variety