The study was conducted to determine the effects of cultivar, harvest period and their interaction on the hydrophilic phenolic components extra virgin olive oils of the cultivars ‘Ayvalık’, ‘Memecik’ and ‘Topakaşı’. Olives were collected at three different harvesting periods; (1) early harvest period-1 (Beginning of spotting), (2) early harvest period-2 (End of spotting), and (3) optimum harvest period. Oils were extracted using an abencor system. HPLC (High-performance liquid chromatograph) technique was used to quantify The phenolic compounds including: tyrosol (p-HPEA), hydroxytyrosol (3,4-DHPEA), luteolin, rutin, quercetin, catechin, sinapinic acid, p-coumaric acid, cinnamic acid, vanillin, vanillic acid, ferulic acid and gallic acid were quantified using HPLC. The results indicated that the effects of harvest period on the phenolic components were variety dependent. At the early harvest period-1, ‘Memecik’ and ‘Topakaşı’ had the highest efficiency in luteolin, cinnamic acid, vanillic acid, and ferulic acid contents, while ‘Ayvalık’ had the highest efficiency in hydroxytyrosol, sinapinic acid, p-coumaric, vanillin and ferulic acid contents. At the optimum harvest period, ‘Ayvalık’ had the highest efficiency in luteolin, tyrosol and gallic acid contents, while ‘Topakaşı’ had the highest efficiency in tyrosol, hydroxytyrosol and rutin content. The highest phenolic content was detected in the early harvest period-1. The content of tyrosol linearly increased with the progress of maturity harvest period, whereas the contents of the sinapinic acid, vanillin, vanilic acid and ferulic acid decreased. The oils of ‘Memecik’ variety had significantly higher phenolic content than those of ‘Ayvalık’ and ‘Topakaşı’ varieties.

进行该研究以确定品种，收获期及其相互作用对'Ayvalık'，'Memecik'和'Topakaşı'品种的亲水性酚类成分特级初榨橄榄油的影响。橄榄是在三个不同的收获时期收集的。（1）早期收获期1（点检开始），（2）早期收获期2（点检结束），以及（3）最佳收获期。使用abencor系统提取油。HPLC（高效液相色谱）技术用于定量分析酚类化合物，包括：酪醇（p-HPEA），羟基酪醇（3,4-DHPEA），木犀草素，芦丁，槲皮素，儿茶素，芥子酸，p使用HPLC对-香豆酸，肉桂酸，香兰素，香草酸，阿魏酸和没食子酸进行定量。结果表明，收获期对酚类成分的影响与品种有关。在收获早期-1，“ Memecik”和“Topakaşı”在木犀草素，肉桂酸，香草酸和阿魏酸含量方面的效率最高，而“Ayvalık”在羟基酪醇，芥子酸，p的效率最高。-香豆酸，香兰素和阿魏酸含量。在最佳收获期，“Ayvalık”的木犀草素，酪醇和没食子酸含量最高，而“Topakaşı”的酪醇，羟基酪醇和芦丁含量最高。在收获早期-1时检测到最高的酚含量。酪醇含量随成熟期的增加而线性增加，而芥子酸，香兰素，香草酸和阿魏酸的含量则下降。“ Memecik”品种的油的酚含量明显高于“Ayvalık”和“Topakaşı”品种的油。