Determination of Phenolic Content and Antioxidant Capacity of Olives in Fethiye Region

In this study, the phenolic compound content and antioxidant activity of olive fruits collected from olive groves in the Fethiye region of Türkiye from different geographical directions (North, South, East and West) were investigated. Olive samples were extracted using different solvents, and the total phenolic content of the extracts was determined by spectrophotometric method. Individual phenolic compound analysis HPLC and antioxidant activities were determined by free radical cleaning analyses. The results showed that olive fruit has a wide range of phenolic compounds, such as katehin, ellagik, epicathery, gallic acid, protocolic, siriyngik, caffeic, sinnamic, vanilik, p-cumaric, ferulic, rintirinic, and routine. In addition, significant differences have been determined between breeding zones in terms of phenolic composition and antioxidant capacity due to genetic and environmental factors. These results reveal that olives in the Fethiye region can be considered as important functional food components in terms of health and contribute to the regional economy.