Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits

Akram Ben Ghorbal; Sezgi Leventdurur; Bilal Agirman; C. Pelin Boyaci-Gunduz; Hasim Kelebek; Erdem Carsanba; Merve Darici; Huseyin Erten

doi:10.1016/j.jfca.2018.08.004

Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits

Akram Ben Ghorbal, Sezgi Leventdurur, Bilal Agirman, C. Pelin Boyaci-Gunduz, Hasim Kelebek, Erdem Carsanba, Merve Darici, Huseyin Erten^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

12 Citations (Scopus)

Abstract

In this work olive samples of Gemlik variety originated from Turkish regions Serinyol, Bahçe, Sariçam, Tarsus and Mudanya were harvested at five different times during fruit maturation. The results showed an important effect of environmental factors on the ripening progression based on the agronomic fruit traits and phenolic fraction. Differences in the technological use of olive fruits were observed among samples of different origins. The phenolic compounds of 25 olive samples were analyzed by HPLC-DAD-ESI-MS/MS, and 9 phenolics belonging to different families of phenols were identified and quantified. The harvest time and the geographical location were observed to interact and quantitatively govern the phenolic compounds production during maturation of olive fruits. Gemlik olive phenolic compounds can be used as a marker of each growing area and as a predictor of the optimal harvesting date, to optimize the organoleptic and nutritional value of the end product.

Original language	English
Pages (from-to)	1-9
Number of pages	9
Journal	Journal of Food Composition and Analysis
Volume	74
DOIs	https://doi.org/10.1016/j.jfca.2018.08.004
Publication status	Published - Dec 2018
Externally published	Yes

Keywords

Agronomic traits
Cultivation area
Food analysis
Food composition
Gemlik variety
HPLC-DAD-ESI-MS/MS
Marker
Maturity
Olive fruit
Phenolic compounds

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10.1016/j.jfca.2018.08.004

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@article{d9f01ca2e35f402e986ad90ef500c250,

title = "Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits",

abstract = "In this work olive samples of Gemlik variety originated from Turkish regions Serinyol, Bah{\c c}e, Sari{\c c}am, Tarsus and Mudanya were harvested at five different times during fruit maturation. The results showed an important effect of environmental factors on the ripening progression based on the agronomic fruit traits and phenolic fraction. Differences in the technological use of olive fruits were observed among samples of different origins. The phenolic compounds of 25 olive samples were analyzed by HPLC-DAD-ESI-MS/MS, and 9 phenolics belonging to different families of phenols were identified and quantified. The harvest time and the geographical location were observed to interact and quantitatively govern the phenolic compounds production during maturation of olive fruits. Gemlik olive phenolic compounds can be used as a marker of each growing area and as a predictor of the optimal harvesting date, to optimize the organoleptic and nutritional value of the end product.",

keywords = "Agronomic traits, Cultivation area, Food analysis, Food composition, Gemlik variety, HPLC-DAD-ESI-MS/MS, Marker, Maturity, Olive fruit, Phenolic compounds",

author = "Ghorbal, {Akram Ben} and Sezgi Leventdurur and Bilal Agirman and Boyaci-Gunduz, {C. Pelin} and Hasim Kelebek and Erdem Carsanba and Merve Darici and Huseyin Erten",

note = "Funding Information: The authors are grateful for financial support from The Scientific and Technological Research Council of Turkey (Grant No. TUBITAK-TOVAG 112O164 ). Publisher Copyright: {\textcopyright} 2018 Elsevier Inc.",

year = "2018",

month = dec,

doi = "10.1016/j.jfca.2018.08.004",

language = "English",

volume = "74",

pages = "1--9",

journal = "Journal of Food Composition and Analysis",

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T1 - Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits

AU - Ghorbal, Akram Ben

AU - Leventdurur, Sezgi

AU - Agirman, Bilal

AU - Boyaci-Gunduz, C. Pelin

AU - Kelebek, Hasim

AU - Carsanba, Erdem

AU - Darici, Merve

AU - Erten, Huseyin

N1 - Funding Information: The authors are grateful for financial support from The Scientific and Technological Research Council of Turkey (Grant No. TUBITAK-TOVAG 112O164 ). Publisher Copyright: © 2018 Elsevier Inc.

PY - 2018/12

Y1 - 2018/12

N2 - In this work olive samples of Gemlik variety originated from Turkish regions Serinyol, Bahçe, Sariçam, Tarsus and Mudanya were harvested at five different times during fruit maturation. The results showed an important effect of environmental factors on the ripening progression based on the agronomic fruit traits and phenolic fraction. Differences in the technological use of olive fruits were observed among samples of different origins. The phenolic compounds of 25 olive samples were analyzed by HPLC-DAD-ESI-MS/MS, and 9 phenolics belonging to different families of phenols were identified and quantified. The harvest time and the geographical location were observed to interact and quantitatively govern the phenolic compounds production during maturation of olive fruits. Gemlik olive phenolic compounds can be used as a marker of each growing area and as a predictor of the optimal harvesting date, to optimize the organoleptic and nutritional value of the end product.

AB - In this work olive samples of Gemlik variety originated from Turkish regions Serinyol, Bahçe, Sariçam, Tarsus and Mudanya were harvested at five different times during fruit maturation. The results showed an important effect of environmental factors on the ripening progression based on the agronomic fruit traits and phenolic fraction. Differences in the technological use of olive fruits were observed among samples of different origins. The phenolic compounds of 25 olive samples were analyzed by HPLC-DAD-ESI-MS/MS, and 9 phenolics belonging to different families of phenols were identified and quantified. The harvest time and the geographical location were observed to interact and quantitatively govern the phenolic compounds production during maturation of olive fruits. Gemlik olive phenolic compounds can be used as a marker of each growing area and as a predictor of the optimal harvesting date, to optimize the organoleptic and nutritional value of the end product.

KW - Agronomic traits

KW - Cultivation area

KW - Food analysis

KW - Food composition

KW - Gemlik variety

KW - HPLC-DAD-ESI-MS/MS

KW - Marker

KW - Maturity

KW - Olive fruit

KW - Phenolic compounds

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U2 - 10.1016/j.jfca.2018.08.004

DO - 10.1016/j.jfca.2018.08.004

M3 - Article

SN - 0889-1575

VL - 74

SP - 1

EP - 9

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

ER -

Influence of geographic origin on agronomic traits and phenolic content of cv. Gemlik olive fruits

Abstract

Keywords

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