A Study on the Nutritional Value of Hurma Olives (Erkence cv.) that Lose the Bitterness on the Tree
Hurma olive is known to be a product that is formed as a result of debittering that occurs in Erkence type olives leading the removal of the bitter taste in the olive when it is still on the tree and thus making the olive edible. The maturation period that occurs in the olive fruit on the tree is called “Debittering”. In this study, the aim was to harvest Hurma olives from eight different points of the Karaburun peninsula in order to determine the nutritional value. For this purpose, measurements were carried out on samples in order to determine their oil (%), protein (%), total sugars (%), reducing sugar (%), starch (%), energy (kcal 100 g-1), pH, total phenolic compound (mg cafeic acid equivalent (CAE) 100 g-1), mineral compound (N, P, K, Ca, Mg, Fe, Mn, Zn, Cu, B) contents. Besides, new harvested Hurma olives and dry salted ones stored for 1 year, that had been collected from three different points of the same region, were compared in terms of some chemical properties. Hurma olives were determined to have 38.63% oil, 1.2% protein, 0.52% total sugar, 1.24% starch and the pH value of 5.52. They are regarded as a good source of energy due to the high content of oil (359.8 kcal 100 g-1) and rich in phenolic compounds (288.71 mg CAE 100 g-1) and mineral matter content. No significant difference was observed between the phenolic compound content and the reduced sugar content of the new harvested Hurma olives and the dry salted olives stored for 1 year (P<0.05). According to the results obtained, it might be declared that the consumption of Hurma olive is beneficial for human health since it is salt-free and due to its nutritive compounds, total phenolic compound content and the amount of energy it provides.
Hurma olive; Erkence; Total phenolic compound; nutrient composition; dry salted; hypertension