摘要："Hurma" olive is an Erkence olive fruit in which fruit sweetness occurs in olive tree, as a result of several factors. Hurma is a special type of olive variety which can directly consumed without any further treatment. This phenomenon occurs only in the fruits of Erkence variety and only in some parts of Karaburun and Seferihisar peninsula in Izmir, due to the on climatic conditions. In our study, olives of Hurma and not Hurma were obtained from districts of Karaburun and Seferihisar, in 2010/11 harvest year. Quality criteria, chlorophyll content, total phenolic content, α-tocopherol content, fatty acid composition, DPPH and ABTS radical scavenging activity were analyzed. As a result of this research, the water contents of Hurma and not Hurma were determined as 40.98% and 46.42%, respectively. There was no significant difference determined for the quality criteria between the olive oils which were obtained from Hurma and not Hurma. But the total phenolic content, DPPH• RSA and ABTS•+ RSA of olive oils which were obtained from not Hurma were determined higher than Hurma, 87.14 mg CAE/kg oil, 59.02 µmol TE/100g oil and 55.83 µmol TE/100g oil, respectively.
关键词：Erkence; Hurma; chlorophyll; total phenolic content; α-tocopherol; radical scavenging activity
