EFFECTS OF PERIODS AND ALTITUDES ON THE PHENOLIC COMPOUNDS AND OIL CONTENTS OF OLIVES, cv. AYVALIK

Year 2018, Volume: 2 Issue: 2, 32 - 39, 08.12.2018

Serhat Usanmaz Fehmi Öztürkler Murat Helvacı Turgut Alas İbrahim Kahramanoğlu Mehmet Atilla Aşkın

Abstract

This study aimed to
investigate the influence of periods and altitudes on the phenolic compounds of
olive fruits and leaves; and oil contents of olives cv. Ayvalık located in
Balıkesir province in Turkey. Surveys conducted in 4 different periods (July
2009, October 2009, January 2010 and April 2010) on 3 different altitudes (0 m,
300 m and 600 m from sea level). Fruit and leaf samples were collected with 3
replications for each periods & altitudes interaction. Phenolic compounds
of both leaf and fruit samples were then investigated. Furthermore, acid
compounds of fruits, fruit moisture contents (%), leaf moisture contents (%),
pulp contents (%), fruit weight (kg/1000 fruits) and oil contents (%) were also
tested for each samples. According to the results obtained, among the surveyed
altitudes, highest fruit moisture content was measured at 300 m with 43.54%,
whereas among the survey periods, the highest moisture content was found in
October with 49.34%. Not surprisingly, among the tested period & altitude
interactions, October 300 m was found to have highest fruit moisture content
with 50.53% and followed by October 600 m with 49.37%. Highest leaf moisture
content was measured from 0 and 300 m altitudes with 48.43% and 48.21%,
respectively, where the April period was found to have highest leaf moisture
content among the periods with 48.09%. Pulp content (%) results of present
study are in accordance with the fruit moisture content (%) results. Fruit
weight (kg/1000 fruits) was found to be highest in October and followed by July
and January with 3.30 kg, 2.93 kg and 2.71 kg, respectively. Oil contents (%)
have found to have clear differences among periods with lowest 1.52% in July
and 28.89% in January. Altitude was also found to influence oil content where
it was found that highest oil content was measured at highest altitude. Among
the tested acid, Oleic acid was found to be highest and is followed by Palmitic
acid, Linoleic acid, Stearic acid and Palmitoleic acid. Periods and altitudes
are found to influence acid contents. Highest Oleic acid content was measured
at 300 m altitude where the highest contents of other acids were measured at
600 m altitudes. Similarly, with the acid contents, phenolic compounds in leaf
and fruit samples were found to be influenced by periods and altitudes. Highest
Oleuropein content (µg g^-1) in fruits measured in July at 0 m
altitude with 825.50 where the lowest was measured at October 0 m 54.10. July
period and 0 m altitude were found to have highest Oleuropein contents. On the
other hand, no statistical difference was determined among the Oleuropein
contents (µg g^-1) in leaves among the tested altitudes. Furthermore,
January period was found to have highest Oleuropein contents among the tested
periods which has the lowest in fruits. Results may suggest that, as fruits
ripen, Oleuropein accumulation in fruits decrease whereas it increases in
leaves.

Keywords

fruit moisture, pulp contents, Oleuropein, Oleic acid, oil contents

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