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Early Harvest Effects on Hydrophilic Phenolic Components of Extra Virgin Olive Oils Cvs. ‘Ayvalık’, ‘Memecik’ and ‘Topakaşı’

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Abstract

The study was conducted to determine the effects of cultivar, harvest period and their interaction on the hydrophilic phenolic components extra virgin olive oils of the cultivars ‘Ayvalık’, ‘Memecik’ and ‘Topakaşı’. Olives were collected at three different harvesting periods; (1) early harvest period-1 (Beginning of spotting), (2) early harvest period-2 (End of spotting), and (3) optimum harvest period. Oils were extracted using an abencor system. HPLC (High-performance liquid chromatograph) technique was used to quantify The phenolic compounds including: tyrosol (p-HPEA), hydroxytyrosol (3,4-DHPEA), luteolin, rutin, quercetin, catechin, sinapinic acid, p-coumaric acid, cinnamic acid, vanillin, vanillic acid, ferulic acid and gallic acid were quantified using HPLC. The results indicated that the effects of harvest period on the phenolic components were variety dependent. At the early harvest period-1, ‘Memecik’ and ‘Topakaşı’ had the highest efficiency in luteolin, cinnamic acid, vanillic acid, and ferulic acid contents, while ‘Ayvalık’ had the highest efficiency in hydroxytyrosol, sinapinic acid, p-coumaric, vanillin and ferulic acid contents. At the optimum harvest period, ‘Ayvalık’ had the highest efficiency in luteolin, tyrosol and gallic acid contents, while ‘Topakaşı’ had the highest efficiency in tyrosol, hydroxytyrosol and rutin content. The highest phenolic content was detected in the early harvest period-1. The content of tyrosol linearly increased with the progress of maturity harvest period, whereas the contents of the sinapinic acid, vanillin, vanilic acid and ferulic acid decreased. The oils of ‘Memecik’ variety had significantly higher phenolic content than those of ‘Ayvalık’ and ‘Topakaşı’ varieties.

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Acknowledgement

The study was supported by the Research Project Coordination Unit under the Project Number 2601-M-10, at the Suleyman Demirel University.

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Authors and Affiliations

  1. Horticultural Sciences Department, Faculty of Agricultural Sciences and Technologies, Isparta University of Applied Sciences, 32260, Isparta, Turkey

    Fatma Yıldırım, Adnan Nurhan Yıldırım, Bekir Şan & Mehmet Polat

  2. Food Engineering Department, Faculty of Engineering, Suleyman Demirel University, 32260, Isparta, Turkey

    Gülcan Özkan & Hatice Aşık

  3. Agricultural Biotechnology Department, Faculty of Agricultural Sciences and Technologies, Isparta University of Applied Sciences, 32260, Isparta, Turkey

    Yaşar Karakurt

  4. Horticultural Science, Faculty of Agriculture, Ataturk University, Erzurum, Turkey

    Sezai Ercişli

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  1. Fatma Yıldırım
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  2. Adnan Nurhan Yıldırım
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  4. Bekir Şan
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Correspondence to Fatma Yıldırım.

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This article is a revised version of this article [1] published in Biochemical Genetics that has been retracted. [1] Yıldırım, F., Yıldırım, A.N., Özkan, G. et al. Biochem Genet (2016). https://doi.org/10.1007/s10528-016-9784-3.

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Yıldırım, F., Yıldırım, A.N., Özkan, G. et al. Early Harvest Effects on Hydrophilic Phenolic Components of Extra Virgin Olive Oils Cvs. ‘Ayvalık’, ‘Memecik’ and ‘Topakaşı’. Biochem Genet 58, 981–992 (2020). https://doi.org/10.1007/s10528-020-10008-9

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