Dr.Lecturer Şebnem Güler from the Department of Food Engineering, Faculty of Agriculture, Near East University, shared the results of her project “Phenolic Profile and Antioxidant Properties of Sarıulak Olive Fermented with Red Beetroot” with the audience as a presentation at the NEU 1st International Biotechnology Congress held on Saturday, October 19, 2024. In the project, it was observed that the antioxidant activity and phenolic compound ratio of olives increased by fermenting Sarıulak olives, which are native to the Mediterranean Region, with red beetroot.

In this study, the effect of red beetroot on the olive fermentation process was observed. It was determined that red beetroot increased the total antioxidant activity by 32.43% by reducing the loss of phenolic compounds during fermentation. In addition, it was observed that the red beetroot additive supported the rapid hydrolysis of the oleuropein compound, providing a higher rate of hydroxytyrosol formation.

Güler stated that this innovative method has the potential to increase the nutritional value of olives and provide a product with high added value.

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