Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations

E.  Susamcı; Ö.  Tuncay; H. Bayraktar; S. Önal

doi:10.3989/gya.0865231.2017

Authors

E. Susamcı Olive Research Institute, Üniversite Caddesi https://orcid.org/0000-0003-1956-4634
Ö. Tuncay Faculty of Agriculture, Ege University https://orcid.org/0000-0002-5218-1056
H. Bayraktar Faculty of Science, Biochemistry Department, Ege University - Faculty of Health Sciences, Department of Nutrition and Dietetics, Yuksek Ihtisas University https://orcid.org/0000-0002-2997-5309
S. Önal Faculty of Science, Biochemistry Department, Ege University https://orcid.org/0000-0003-1418-6443

DOI:

https://doi.org/10.3989/gya.0865231.2017

Keywords:

Altitude, climate, enzyme, olive, phenol, β-glucosidase

Abstract

In the present study, Erkence olive fruits were examined during two harvest periods and in two orchards close to the sea at low altitude (A) and far from the sea at higher altitude (B). Olives from the sea-facing northeast (NE) and land-facing southwest (SW) orientations of the trees were analyzed in terms of maturity index, total phenol content, phenolic compounds, β-glucosidase enzyme activity, total protein content and specific enzyme activity. Climate data were collected from the trees and from the meteorology station. The maturity index, β-glucosidase enzyme activity, total protein content and specific enzyme activity of the olives increased during the ripening period. On the other hand, the total phenol content, oleuropein and other phenolic compound contents in the olives decreased. The altitude and location of the fruits on the tree affected the ripening process. Lower altitude and sea-facing side of the tree resulted in an increased enzyme activity, thus aiding in the ripening process.

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