{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T12:01:56Z","timestamp":1790596916654,"version":"4.1.0"},"reference-count":32,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T00:00:00Z","timestamp":1790380800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Compositional data on the \u2018Butko\u2019 olive genotype (Olea europaea L.) from Artvin, Eastern Black Sea Region of T\u00fcrkiye, remain limited, with no prior study integrating pomology, phenolic profiling, antioxidant capacity, and fatty acid composition. This study characterized these traits in fresh fruit. Mean fruit weight was 2.61 \u00b1 0.20 g and length was 20.41 \u00b1 1.20 mm. Methanolic extracts contained 561.33 \u00b1 9.45 mg GAE\/100 g total phenolic content and 51.36 \u00b1 3.40 mg QE\/100 g total flavonoid content. Ferric reducing antioxidant power was 46.20 \u00b1 2.31 \u00b5mol FeSO4\u00b77H2O\/g, and DPPH SC50 was 1.15 \u00b1 0.05 mg\/mL (~0.10 mM). GC-FID analysis showed oleic acid dominated the fatty acid profile (69.37%), with linoleic (12.80%) and linolenic (0.44%) acids as minor constituents; saturated fatty acids totaled 14.82%, and squalene tentatively accounted for 1.02%. Among 26 phenolic standards screened by HPLC-PDA (excluding oleuropein), only catechin, epicatechin, luteolin, and vanillic acid were quantified. These results provide a comprehensive compositional baseline for the \u2018Butko\u2019 genotype, revealing a favorable fatty acid and phenolic makeup that highlights its potential as a functional food and valuable regional genetic resource.<\/jats:p>","DOI":"10.3390\/molecules31193426","type":"journal-article","created":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T11:35:59Z","timestamp":1790595359000},"page":"3426","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Preliminary Phytochemical, Fatty Acid, and In Vitro Antioxidant Characterization of the \u2018Butko\u2019 Olive (Olea europaea L.) Genotype from the Eastern Black Sea Region of T\u00fcrkiye"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7413-4851","authenticated-orcid":false,"given":"Ali Murat","family":"Kesemen","sequence":"first","affiliation":[{"name":"Department of Hotel, Restaurant and Food Services, Artvin Vocational School, Artvin \u00c7oruh University, 08000 Artvin, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4767-8356","authenticated-orcid":false,"given":"Fatma Yaylac\u0131","family":"Karahalil","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Chemical Process Technologies, Ma\u00e7ka Vocational School, Karadeniz Technical University, 61080 Trabzon, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"}]},{"given":"An\u0131l","family":"Akay","sequence":"additional","affiliation":[{"name":"Travel, Tourism and Entertainment Services Department, Artvin Vocational School, Artvin \u00c7oruh University, 08000 Artvin, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0437-6139","authenticated-orcid":false,"given":"Sevgi","family":"Kolayl\u0131","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, T\u00fcrkiye"},{"name":"Department of Biochemistry, Faculty of Medicine, Nakhchivan State University, Nakhchivan 7012, Azerbaijan"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2006-6715","authenticated-orcid":false,"given":"Anna","family":"Kurek-G\u00f3recka","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Immunology, Faculty of Medical Sciences in Zabrze, Medical University of Silesia in Katowice, Jordana 19, 41-808 Zabrze, Poland"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-original-draft","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,26]]},"reference":[{"key":"ref_1","first-page":"84","article-title":"Antioxidant and antithrombotic properties of fruit, leaf, and seed extracts of the Halhal\u0131 olive (Olea europaea L.) native to the Hatay region in Turkey","volume":"11","author":"Yilmaztekin","year":"2023","journal-title":"Foods Raw Mater."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.foodchem.2012.07.046","article-title":"Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayval\u0131k, Domat and Gemlik varieties at different ripening stages","volume":"136","year":"2013","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"385","DOI":"10.1177\/1082013206070166","article-title":"Phenolic compounds and antioxidant activity of Olea europaea L. fruits and leaves","volume":"12","author":"Silva","year":"2006","journal-title":"Food Sci. 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