Akademik Veri Yönetim Sistemi
Cyprus Journal of Medical Sciences, cilt.10, sa.1, ss.106-110, 2025 (ESCI)
BACKGROUND/AIMS: Phenolic compounds are essential for enhancing the quality of table olives, contributing to their taste, aroma, color, and shelf life. Their antioxidant properties also provide health benefits, including protection against low-density lipoprotein oxidation and prevention of oxidative damage. The purpose of this study is to analyze the phenolic composition and antioxidant characteristics of the Sarıulak olive variety, which is fermented alongside red beetroot (Beta vulgaris L.). MATERIALS AND METHODS: In this study, geographically certified Tarsus Sarıulak olives sourced from Mersin, Türkiye, and red beets obtained from Bursa, Türkiye, were utilized. Preliminary trials demonstrated that the optimal outcome was achieved with a 20% red beetroot ratio. The fermentation process, which lasted 128 days, was conducted using 10 kg of green olives in 9 liters of 7% brine solution. Fermentation was carried out in 12 L PVC-reinforced polyethylene airtight containers. Phenolic compounds were identified through high-performance liquid chromatography, while total phenolic content and antioxidant activity were evaluated using a spectrophotometer. RESULTS: Olives contain around 30 phenolic compounds, with total phenolic content ranging from 100 to 800 mg/kg. Fresh olives, rich in oleuropein and hydroxytyrosol, have higher phenolic content than processed ones. In this study: oleuropein content in fresh olives ranged between 667.16 and 721.18 mg/kg, but dropped to 17.35-20.91 mg/kg during fermentation. Red beetroot addition further reduced oleuropein levels to 14.25-22.41 mg/kg, indicating enhanced hydrolysis. Hydroxytyrosol levels increased by 38% in red beet-added olives, while they decreased by 54% in the control group. Antioxidant activity improved significantly, reaching 32.43% with red beet addition, compared to 12.67% in the control. CONCLUSION: The results demonstrate that incorporating red beetroot during olive fermentation enhances the hydrolysis of oleuropein, increases hydroxytyrosol levels, and boosts antioxidant activity. These effects contribute to producing a healthier olive product with higher functional value. Future studies are recommended to further explore the underlying mechanisms and long-term stability of these benefits.