At the 1st International Biotechnology Congress held on October 19, 2024, Dr. Şebnem Güler from the Department of Food Engineering at Near East University’s Faculty of Agriculture presented her research titled “Phenolic Profile and Antioxidant Properties of Yellow Olive Fermented with Red Beetroot.”

In her study, Dr. Güler explored the fermentation of Sarıulak olives, a variety native to the Mediterranean region, with red beetroot, which resulted in an increase in antioxidant activity and phenolic compound levels. The fermentation process, aided by red beetroot, reduced the loss of phenolic components, leading to a 32.43% increase in total antioxidant activity. Additionally, red beetroot facilitated the rapid hydrolysis of oleuropein, resulting in higher levels of hydroxytyrosol.

Dr. Güler highlighted that this innovative method not only boosts the nutritional value of olives but also has the potential to create a high-value-added product.

More Information: https://ziraat.neu.edu.tr/kirmizi-pancar-ile-fermente-edilen-sariulak-zeytinin-fenolik-profili-ve-antioksidan-ozellikleri-semineri/