Changes in Amount of Phenolic, Flavonoid and Antioxidant in Ripening Period of Gemlik Type Olive

Phenolic compounds in the olive are very important because they affect the oxidative stability and sensory properties of the table olive. In this study, phenolic component and antioxidant capacities of Gemlik type olives collected from Fethiye district of Mu？la in different ripening periods were investigated. Olive was collected during 4 times in 2-week periods. DPPH, ABTS, phenolic compound and flavonoid content changes were detected in the collected olives. The highest phenolic compound, flavonoid and ABTS amount were detected in olives collected during the 3rd period. (Respectively: 657.02 mg / 100 g catechin equivalent, 397.03 mg / 100 g catechin equivalent, 527.44 mg / 100 g Trolox equivalent). The highest amount of DPPH was found as 20,41 mg / 100 g Trolox equivalent in olives collected in the 1st period