Gemlik type table olives obtained from different locations and characterization of olive oils produced from Gemlik type table olives

The aim of the study is to determine and to qualify physical and chemical properties of Gemlik types olives provided from different provinces (Bursa, Hatay, Mersin, İzmir) by processing them with natural fermentation and Gemlik olive oils produced from these olives. ''Gemlik'' olive samples were harvested in December of the years 2016 and 2017 from Bursa, Hatay, Mersin and İzmir provinces and they were processed to table olives with natural fermentation. Gemlik black table olive were analysed for their maturity index, fruit size, pulp/stone proportion, dry matter, pH, oil, reducing sugar and total amount of sugar, phenolic compound, antioxidant activity and also during the fermentation pH, reducing sugar, total amount of sugar and salt content were determined. The free fatty acid, peroxide, K232 and K270, total chlorophly, total carotenoid, composition of fatty acids, amounts of sterol and tocopherol, the values of L *, a *, b *, total amount of phenolic compound, antioxidant activity examined in Gemlik olive oils produced from Gemlik olives obtained both 2016 and 2017 from the different provinces. During the fermentation, pH, reduced and total amount of sugar, salt values of Gemlik black table olives showed alterations. It was found that the changes in reduced and total amount of sugar, total phenolic compounds, antioxidant activity statistically significant (p<0.05). According to free fatty acid content Gemlik olive oils obtained in 2016, 2017 were in the class of extra virgin and virgin olive oil respectively. However, according to PV, K232, K270 values of Gemlik olive oils were in the class of extra virgin olive oil. Peroxide values, K232 and K270, L *, a *, b *, total chlorophyl, total carotenoid, total tocopherol, antioxidant activity are considered significant (p<0.05). Gemlik olive oil obtained in 2016 contained 13 sterols and 2 triterpens compunds. However, this was 12 sterols and 2 triterpens compunds for year 2017. Oleic acid content of Gemlik olive oil were determined between 66.4 % and 75.4 %. The results indicated that 9 phenolic compund were identified Gemlik olive oils obtained from Bursa, Hatay, Mersin and Izmir province. Away found that, Izmir Gemlik olive oil samples belonging to Aegean Region are specified as the best olive oil samples in terms of antioxidant activity, some phenolic contents (hydroxytyrosol, tyrosol, luteolin) and oleic acid values.