Determination of effects of harvest time on the beylik olive and olive oil quality

Harvest time is one of the factors affecting the quality criteria of olives and olive oil. In this study, physical properties of Beylik olives, which are harvested in October, November and December in 2017 in Manavgat, Antalya were investigated and also the quality criteria, bioactive components and sensory properties of Beylik olive oils obtained in the same period were investigated. It has been found that the physical characteristics of Beylik olives have change depending on harvest time. It was found that the amount of phenolic component in olives decreased depending on harvest time and antioxidant activity did not change (p>0.05). According to free faty acids content of Beylik olive oil it was found that they fell in the category of Virgin olive oil (TFC, 2017) during the harvesting period. K232, L *, a * and tocopherol values of Beylik olive oil were increased (p<0.05) and free fatty acidity, chlorophyll, carotenoid, b *, phenolic content and antioxidant activity decreased depending on harvest time (p<0.05). Peroxide and K270 values did not change depending on harvest time. In terms of sensory quality criteria, the Beylik olive oils in the three harvesting periods were identified as Virgin olive oil class.