Profile Phenolic Compounds in Spanish-Style and Traditional Brine Black Olives (‘Gemlik’ Cv.) Provided from Different Regions of Türkiye

Abstract

The aim of this study was to evaluate the effect of growing regions and processing methods on the composition and the quantity of phenolic compounds in ‘Gemlik’ variety table olives. Two different processing methods, Spanish-style and traditional brine (naturally processed) olives, were used in the processing of ‘Gemlik’ table olives. According to the data obtained in this study, the highest concentrations of phenolic compounds were observed for 3-hydroxytyrosol (4.58–168.21 mg/kg), followed by 4-hydroxyphenyl (0.76–97.58 mg/kg), luteolin 7-glucoside (0.32–58.64 mg/kg), tyrosol (1.57–47.24 mg/kg), and luteolin (0.17–53.56 mg/kg) in overall samples. The highest quantity of phenolic compounds was determined in raw olives, and the lowest phenolic compound content was determined in Spanish-style processed olives. Table olives which are produced by the natural process were observed to contain higher concentrations of phenolic compounds compared with the olives, which are produced in the Spanish style. In this sense, statistical results showed that region and processing methods have significant impacts on the phenolic compounds of table olives.