Determination of antioxidant activities and phenolic compounds in olives grown in Fethiye region

In this thesis study, antioxidant activities and phenolic compound contents of olives grown in the Fethiye region were examined. Four different solvents with different polarities such as ethanol, methanol, acetone and water were used as solvents in the extraction process. Total phenolic substance amounts of olive samples were determined according to the method developed by Singleton and Rossi. Phenolic compounds in plant extracts were analyzed using high-performance liquid chromatography. Two different solvents were used as mobile phase (A: 3% Formic acid, B: Methanol). The results of the study showed that olives grown in the Fethiye region have high antioxidant capacity and rich phenolic compound content. It was determined that the olive samples collected especially from Yeşilüzümlü neighbourhood had the highest antioxidant activity and phenolic substance amount. When the phenolic component profiles of olive varieties were examined, it was seen that the ellagic acid concentrations of olive samples were generally high.