Ayvalik ve Memecik Zeytin Çeşitlerinin Yapraği ve Meyvelerinin Toplam Fenolik Madde Miktarı ve Antioksidan Aktiviteleri

Bu çalışmada 2008/09 ve 2009/10 hasat yıllarında Bornova Zeytincilik Araştırma İstasyonu Müdürlüğü bahçesinden toplanan Ayvalık ve Memecik zeytin yaprağı ve zeytin meyvelerinin toplam fenolik madde miktarı, DPPH• ve ABTS•+ radikal süpürücü aktiviteleri incelenmiştir. İstatistiksel olarak çeşitlere göre zeytin yaprağının DPPH• ve ABTS•+ radikal süpürücü aktiviteleri, zeytin meyvesinin toplam fenolik madde miktarı, DPPH• ve ABTS•+ radikal süpürücü aktiviteleri önemli bulunmuştur (P<0.001). Ayvalık zeytin yaprağının toplam fenolik madde miktarlarının 2008/09 ve 2009/10 yıllarında sırası ile 237.73 ve 235.64 mgCAE/100 g, Memecik zeytin yaprağının 230.64 ve 233.73 mgCAE/100 g, Ayvalık zeytin meyvesinin 279.39 ve 198.87 mgCAE/100 g ve Memecik zeytin meyvesinin 349.72 ve 253.40 mgCAE/100 g olduğu saptanmıştır. Sonuç olarak her iki hasat yılında da toplam fenolik madde miktarları açısından Ayvalık ve Memecik zeytin çeşitlerinin yaprakları arasında önemli bir fark olmadığı, fakat Memecik zeytin meyvesinin toplam fenolik madde miktarının Ayvalık zeytin meyvesine göre daha yüksek olduğu tespit edilmiştir.

Anahtar Kelimeler:

DPPH, ABTS, zeytin, zeytin yaprağı, antioksidan aktivite

Total Phenolic Contents and Antioxidant Activities of "Ayvalik" and "Memecik" Olive Leaves and Olive Fruits (Turkish with English Abstract)

In this study, the total phenolic content, DPPH• and ABTS•+ radical scavenging activities of olive leaves and fruits of “Ayvalik” and “Memecik” cultivars which were harvested from the Directorship of Bornova Olive Research Station during 2008/09 and 2009/10 harvest years were investigated. According to the cultivars, DPPH• and ABTS•+ radical scavenging activities of olive leaves and also the olive fruits total phenolic content, DPPH• and ABTS•+ radical scavenging activities were found statistically significant (P<0.001). The total phenolic content of “Ayvalik” olive leaves 237.73 and 235.64 mgCAE/100 g, “Memecik” olive leaves 230.64 and 233.73 mgCAE/100 g, “Ayvalik” olive fruits 279.39 and 198.87 mgCAE/100 g, “Memecik” olive fruits 349.72 and 253.40 g mgCAE/100 g were determined, in 2008/09 and 2009/10 years, respectively. As a conclusion, statistically significant differences were not determined between the total phenolic contents of “Ayvalik” and “Memecik” olive leaves. On the other hand, total phenolic content of “Memecik” olive fruits were found significantly higher than “Ayvalik” olive fruits, in both harvest year.

Keywords:

DPPH, ABTS, olive, olive leaves, antioxidant activity,

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