Yıldız, GökçenUylaşer, Vildan2024-08-022024-08-022015-01-011757-8361https://doi.org/10.3920/QAS2014.0430https://www.wageningenacademic.com/doi/10.3920/QAS2014.0430https://hdl.handle.net/11452/43670Phenolic compounds, total phenolic content and antioxidant activity of five commercial table olives (Domat, Edremit green, Kalamata, Edremit black and Gemlik) from Turkey were investigated. Quantitative analysis of phenolic compounds was done by high-performance liquid chromatography and 11 compounds were identified in table olives. The major phenolic compounds detected in olive samples were hydroxytyrosol and tyrosol, respectively. In general, Domat type table olive had higher levels of phenolic compounds, while dry salted Gemlik olives were poor in phenolic compounds compared to other table olives. Total phenolic content of the olive samples (wet basis) range between 229.12 and 415.34 mg caffeic acid/100 g. Antioxidant activity of olives (wet basis) was not related to their phenolics content, the latter showing more variation depending on the olive type. Domat olives (10.01 mu mol Trolox equivalents/g) had significantly (P<0.05) higher antioxidant activity than the other table olives.eninfo:eu-repo/semantics/openAccessPerformance liquid-chromatographyOlea-europaea l.Mass-spectrometryFatty-acidsOilPolyphenolsMaturationCapacityFruitsCultivarsAntioxidant activityHydroxytyrosolPhenolic compoundsTable oliveGemlikScience & technologyLife sciences & biomedicineFood science & technologyArticle0003597018000076356427510.3920/QAS2014.04301757-837X