标题：EFFECT OF VERTICILLIUM WILT IN GEMLIK VARIETY OLIVES CULTIVATED IN SOUTH EAST ANATOLIA ON QUALITY PARAMETERS AND PHENOLIC COMPOUNDS OF VIRGIN OLIVE OILS /
摘要：The aim of the work was to investigate the influence of Verticillium wilt on quality parameters andphenolic compounds of olive oil. For this purpose, 16 different olive samples of Gemlik variety cultivatedin South East Anatolia were collected from infected trees from different growing regions. Olives wereclassified according to the incidence of the disease and evaluated for their water, oil and phenolic contents.Olive samples were processed to olive oil by a laboratory scale mill and analyzed for their free fattyacids; peroxide value; K232, conjugated dien and ΔE values; total phenol content and phenolic compounddistribution. Results have shown that the water content of olives decreased but oil content didn’tchange with disease incidence. Peroxide, K232, conjugated dien, ΔE values and total phenols were generallypositively correlated with disease incidence, whereas free fatty acids were found to remain unchanged.Luteolin was the predominant phenolic of olive oil samples, followed by trans cinnamic acid andluteolin-7-glycoside.
