Preliminary Phytochemical, Fatty Acid, and In Vitro Antioxidant Characterization of the 'Butko' Olive (<i>Olea europaea</i> L.) Genotype from the Eastern Black Sea Region of Türkiye
MOLECULES, cilt.31, sa.19, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 31 Sayı: 19
- Basım Tarihi: 2026
- Doi Numarası: 10.3390/molecules31193426
- Dergi Adı: MOLECULES
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Chemical Abstracts Core, EMBASE, MEDLINE, Directory of Open Access Journals, Academic Search Ultimate (EBSCO), Biomedical Reference Collection: Corporate Edition (EBSCO), Health Research Premium Collection (ProQuest)
- Karadeniz Teknik Üniversitesi Adresli: Evet
Özet
Compositional data on the 'Butko' olive genotype (Olea europaea L.) from Artvin, Eastern Black Sea Region of T & uuml;rkiye, remain limited, with no prior study integrating pomology, phenolic profiling, antioxidant capacity, and fatty acid composition. This study characterized these traits in fresh fruit. Mean fruit weight was 2.61 +/- 0.20 g and length was 20.41 +/- 1.20 mm. Methanolic extracts contained 561.33 +/- 9.45 mg GAE/100 g total phenolic content and 51.36 +/- 3.40 mg QE/100 g total flavonoid content. Ferric reducing antioxidant power was 46.20 +/- 2.31 & micro;mol FeSO4 & centerdot;7H(2)O/g, and DPPH SC50 was 1.15 +/- 0.05 mg/mL (similar to 0.10 mM). GC-FID analysis showed oleic acid dominated the fatty acid profile (69.37%), with linoleic (12.80%) and linolenic (0.44%) acids as minor constituents; saturated fatty acids totaled 14.82%, and squalene tentatively accounted for 1.02%. Among 26 phenolic standards screened by HPLC-PDA (excluding oleuropein), only catechin, epicatechin, luteolin, and vanillic acid were quantified. These results provide a comprehensive compositional baseline for the 'Butko' genotype, revealing a favorable fatty acid and phenolic makeup that highlights its potential as a functional food and valuable regional genetic resource.