English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The purpose of this study was to investigate the effect of variety, ripening degree, and also fermentation process on the bioactive compounds of olives, and on the fatty acid compositions of olive oils. The highest oil content was determined in fermented green olives (70.02% in Gemlik variety; 66.87% in Ayvalık variety). The fermentation process caused a notable reduction in both total phenolic content (from 2558.30–2894.40 to 699.10–1087.00 mg/kg), and antioxidant activity values (from 81.46–81.20 to 26.00–63.75%) of green olives in brine. Verbascoside was identified as the main phenolic compound (1150.95–1311.25 mg/kg). It was observed that oleuropein, hydroxytyrosol, tyrosol, and rutin contents of olives decreased after fermentation process. Concerning the fatty acid compositions of olive oils, oleic (70.13–75.47% for Gemlik; 67.36–70.22% for Ayvalık) and linoleic acid (6.18–11.13% for Gemlik; 10.13–12.94% for Ayvalık) contents showed differences regarding variety and maturation degree. However, there are minor variations in fatty acid composition according to fermentation.

The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalık and Gemlik varieties