Comparative study of phenolic compounds in olive oils from differentgeographic regions

In this study, the effect of cultivar, harvest year, and geographic regions (Mediterranean, Aegean, Southeastern Anatolia, Marmara, Black Sea) on phenolic compounds virgin olive oils were investigated. Tyrosol was major compound in Mediterranean, Southeastern, Sea regions. Hydroxytyrosol showed highest value (2.07 mg/kg) Anatolia region lowest (0.75 Marmara region. Among acids, vanillic acid had an important place (p < 0.01). This gave higher values compared to other Flavonoids determined as groups oils. The from separated with levels flavonoids such quercetin, luteolin, apigenin. All compounds, except transcinnamic increased second year. Vanillic first contrast, tyrosol than Many affected by cultivar. Memecik has a content tyrosol, acid, p-coumaric ferulic quercetin Aegean However, variety for hydroxytyrosol, apigenin Gemlik, Ayvalık, Çelebi, Domat acid. Butko, Otur Kızıl Satı tyrosol. Principal component analysis that could play role separation cultivars.