Characterization of phenolic components of gemlik variety green olive with LC-DAD-MS/MS and effects of fermantation on these components

In this study, it was aimed to determine the changes in phenolic compound, antioxidant capacity and other important quality parameters in table olives production from green Gemlik olives grown in Adana in 2018. Analysis of phenolic compounds of olives was determined by LC-DAD-ESI-MS / MS instrument and antioxidant potentials were determined in detail using DPPH and ABTS methods. Total phenolic content was 10.74 mg / g in fresh olives and 10.34 mg / g in fermented olives. LC / MS-MS analysis of fresh and fermented olive samples revealed 21 phenolic compounds. The most dominant of these compounds was oleuropein in fresh olives, while luteolin and hydroxytyrosol were found in fermented olives. In addition, 6'-rhamnopyranosyl oleoside compound was determined for the first time in our study. The pickled olives were characterized by caffeic acid, hydroxytyrosol, luteolin and apigenin, and fresh olives were characterized by verbascoside, luteolin-7-glycoside, hydroxytyrosol glycoside, elanolic acid derivative, oleuropein, 6'-rhamnopyranosyl oleoside, routine and luteolin compounds. In addition, it was found that glycoside structure was dominant in fresh olives and aglycone structure was dominant in pickled olives. Overall, it was found that the total amount of phenolic compounds decreased significantly due to fermentation, but the change in actioxidant capacity was not statistically significant (p> 0.05). This is thought to result from the conversion of glycoside compounds into aglycone compounds with higher antioxidant potential.