Araştırma Makalesi
BibTex RIS Kaynak Göster

EFFECTS OF PERIODS AND ALTITUDES ON THE PHENOLIC COMPOUNDS AND OIL CONTENTS OF OLIVES, cv. AYVALIK

Yıl 2018, Cilt: 2 Sayı: 2, 32 - 39, 08.12.2018

Öz

This study aimed to
investigate the influence of periods and altitudes on the phenolic compounds of
olive fruits and leaves; and oil contents of olives cv. Ayvalık located in
Balıkesir province in Turkey. Surveys conducted in 4 different periods (July
2009, October 2009, January 2010 and April 2010) on 3 different altitudes (0 m,
300 m and 600 m from sea level). Fruit and leaf samples were collected with 3
replications for each periods & altitudes interaction. Phenolic compounds
of both leaf and fruit samples were then investigated. Furthermore, acid
compounds of fruits, fruit moisture contents (%), leaf moisture contents (%),
pulp contents (%), fruit weight (kg/1000 fruits) and oil contents (%) were also
tested for each samples. According to the results obtained, among the surveyed
altitudes, highest fruit moisture content was measured at 300 m with 43.54%,
whereas among the survey periods, the highest moisture content was found in
October with 49.34%. Not surprisingly, among the tested period & altitude
interactions, October 300 m was found to have highest fruit moisture content
with 50.53% and followed by October 600 m with 49.37%. Highest leaf moisture
content was measured from 0 and 300 m altitudes with 48.43% and 48.21%,
respectively, where the April period was found to have highest leaf moisture
content among the periods with 48.09%. Pulp content (%) results of present
study are in accordance with the fruit moisture content (%) results. Fruit
weight (kg/1000 fruits) was found to be highest in October and followed by July
and January with 3.30 kg, 2.93 kg and 2.71 kg, respectively. Oil contents (%)
have found to have clear differences among periods with lowest 1.52% in July
and 28.89% in January. Altitude was also found to influence oil content where
it was found that highest oil content was measured at highest altitude. Among
the tested acid, Oleic acid was found to be highest and is followed by Palmitic
acid, Linoleic acid, Stearic acid and Palmitoleic acid. Periods and altitudes
are found to influence acid contents. Highest Oleic acid content was measured
at 300 m altitude where the highest contents of other acids were measured at
600 m altitudes. Similarly, with the acid contents, phenolic compounds in leaf
and fruit samples were found to be influenced by periods and altitudes. Highest
Oleuropein content (µg g-1) in fruits measured in July at 0 m
altitude with 825.50 where the lowest was measured at October 0 m 54.10. July
period and 0 m altitude were found to have highest Oleuropein contents. On the
other hand, no statistical difference was determined among the Oleuropein
contents (µg g-1) in leaves among the tested altitudes. Furthermore,
January period was found to have highest Oleuropein contents among the tested
periods which has the lowest in fruits. Results may suggest that, as fruits
ripen, Oleuropein accumulation in fruits decrease whereas it increases in
leaves.

Kaynakça

  • Allalout, A., Krichene, D., Methenni, K., Taamall, A., Queslati, I., Daoud, D. (2009). Characterization of virgin olive oil from super intensive Spanish and Greek varieties grown in northern Tunisia. Scientia Horticulturae, 120(1):77-83.
  • Anonim (2001). TS 1632 EN ISO 665 Oil seeds- Determination of moisture and volatile matter content. Türk Standardlari Enstitüsü, Necatibey Caddesi No.112 Bakanliklar/Ankara.
  • AOCS (1993). Official methods and recommended practices. The American Oil Chemists Society Champaign.
  • Baccouri, B., Ben Temime, S., Taamalli, W., Daoud, D., M‟sallem, M. & Zarrouk, M. (2007). Analytical characteristics of virgin olive oils from two new varieties obtained by controlled crossing on Meski variety. J. Food Lip. 14: 19–34.
  • Bayçın, D., Altınok, E., Ülkü, S. & Bayraktar, O. (2007). Adsorption of olive leaf (Olea europea L.) antioxidants on silk fibroin. Joural of Agricultural and Food Chemistry, 55:1227-1236.
  • Benavente-Garcia, O., Castillo, J., Lorente, J., Ortuno, A. & Del Rio, J.A. (2000). Antioxidant activity of phenolic extracted from Olea europea L. leaves. Food Chemistry, 68:457-462.
  • Boselli, E., Di Lecce, G., Strabbioli, R., Pieralisi, G. & Frega, N.G. (2009). Are virgin olive oils obtained below 27 °C better than those produced at higher temperatures? LWT – Food Science and Tecnhology, 42(3):748-757.
  • Boskou, D. (1996). Olive oil chemistry and technology. History and Characteristics of the Olive Tree. AOCS Press, Champaign, Illinois:1-6.
  • Caponio, F., Alloggio, V. & Gomes, T. (1999). Phenolic compounds of virgin olive oil influence of paste preparation techniques. Food Chemicsty, 64:203-209.
  • Covas, M.A. (2007). Olive oil and the cardiovascular system. Pharmacological Research 55: 175-186.
  • Delgado-Pertinez, M., Gomez-Cabrera, A., Garrido, A. 2000. Predicting the nutritive value of the olive leaf (Olea europaea): digestibility and chemical composition and in vitro studies. Animal Feed Science and Technology, 87(3-4):187-201.
  • FAOSTAT (2018). http://www.fao.org/faostat/en/#data (Access date: 17th of May, 2018).
  • Gülcü, M. & Demirci, A.Ş. (2008). Zeytin ve yaprağındaki biyoaktif bileşenler ve sağlık üzerine etkileri. I. Ulusal Zeytin Öğrenci Kongresi, 17-18 Mayıs 2008, Edremit/Balıkesir, p:194-198.
  • Jolayemi, O.S., Tokatli, F. & Ozen, B. (2016). Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils. Food Chemistry, 211:776-783.
  • Marquard, R. (1987). Qualitatsanalytik Im Dienstre der Ölpflanzenzüchtung. Fat Sci Technology, 89:95-99. Medeiros, M.D. (2001). Olive oil and health benefits. In: Wildman R.E.C. (ed.), the Handbook of Nutraceuticals and Functional Foods, Boca Raton, FL: CRC Press, 261-267.
  • Meikle, R.D. (1977) Flora of Cyprus. Vol. 1. The Bentham – Moxon Trust Royal Botanic Gardens, Kew.
  • Meirinhos, J., Silvia, B.M., Valentao, P., Seabra, R.M., Pereira, J.A., Dias, A., Andrade, P.B. & Ferres, F. (2005). Analysis and quantification of flavonoidic compounds from Portuguese olive (Olea europea L.) leaf cultivars. Natural Product Research, 19(2):189-195.
  • Menendez, J.A., Papadimitropoulou, A., Vellon, L., Colomer, R., Lupu, R. (2006). A genomic explanation connecting “Mediterranean diet”, olive oil and cancer: Oleic acid, the main monounsaturated fatty acid olive oil, induces formation of inhibitory “PE3 transcription factor -PEA3 DNA binding site” complexes at the Her-2/neu (erB-2) oncogenese promoter in breast, ovarian and stomach cancer cells. Eur. J. Cancer 42, 2425-2432.
  • Mousa, Y.M. & Gerasopoulos, D. (1996). Effect of altitude on fruit and oil quality characteristics of Mast oides’ olives. Journal of Science, Food and Agriculture, 71:345-350.
  • Orgaz, F., & Fereres, E. (1997). Riego. In D. Barranco, R. Fernaandez-Escobar, & L. Rallo (Eds.), El cultivo del olivo (pp. 251e271). Madrid: Mundi-Prensa.
  • Owen, R.W., Giacosa, A., Hull, W.E., Haubner, R., Würtele, G., Spigelhalder, B. & Bartsch, H. (2000). Olive-oil consumption and health: the possible role of antioxidants. The lancet Oncology, 1(2): 107-112.
  • Patumi, M., D´Andria, G., Fontanazza, G., Morelli, P., Giorgio, P. & Sorrentino, G. (1999). Yield and oil quality of intensively trained trees of three cultivars of olive (Olea europea L.) under different irrigation regimes. J. Hortic. Sci. Biotech. 74 (6): 729-737.
  • Pérez-Jiménez, F., Ruano, J., Perez-Martinez, P., Lopez-Segura, F. & Lopez-Miranda, J. (2007). The influence of olive oil on human health: not a question of fat alone. Mol. Nutr. Food Res. 51, 1199-1208.
  • Savournin, C., Baghdikian, B., Elias, R., Dargouth-Kesraoi, F., Boukef, K. & Balansard, G. (2001). Rapid high-performance liquid chromatography analysis for the quantitative determination of oleuropein in Olea europaea leaves. Journal of Agricultural and Food Chemistry, 49:618-621.
  • Skevin, D., Rade, D., Strucelj, D., Mokrovcak, Z., Nederal, S. & Bencic, D. (2003). The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil. European Journal of Lipid Science and Technology, 105:536-541.
  • Temime, S.B., Campeol, E., Cioni, P.L., Daoud, D. & Zarrouk, M. (2006). Volatile compounds from Chétoui olive oil and variations induced by growing area. Food Chem. 99 (2): 315-325.
  • Toker, C., Aksoy, U. & Ertaş, H. (2015). The effect of fruit ripening, altitude and harvest year on volatile compounds of virgin oli oil obtained fro the Ayvalık variety. Flavour and Fragrance Journal, 31:195-205.
  • Türköz, G., Baydar, T., Sözbilen, M. & Hışıl, Y. (2008). Oleoropein ve ekstraksiyon yöntemleri. I. Ulusal Zeytin Öğrenci Kongresi, 17-18 Mayıs 2018, Edremit/Balıkesir, p:151-157.
Yıl 2018, Cilt: 2 Sayı: 2, 32 - 39, 08.12.2018

Öz

Kaynakça

  • Allalout, A., Krichene, D., Methenni, K., Taamall, A., Queslati, I., Daoud, D. (2009). Characterization of virgin olive oil from super intensive Spanish and Greek varieties grown in northern Tunisia. Scientia Horticulturae, 120(1):77-83.
  • Anonim (2001). TS 1632 EN ISO 665 Oil seeds- Determination of moisture and volatile matter content. Türk Standardlari Enstitüsü, Necatibey Caddesi No.112 Bakanliklar/Ankara.
  • AOCS (1993). Official methods and recommended practices. The American Oil Chemists Society Champaign.
  • Baccouri, B., Ben Temime, S., Taamalli, W., Daoud, D., M‟sallem, M. & Zarrouk, M. (2007). Analytical characteristics of virgin olive oils from two new varieties obtained by controlled crossing on Meski variety. J. Food Lip. 14: 19–34.
  • Bayçın, D., Altınok, E., Ülkü, S. & Bayraktar, O. (2007). Adsorption of olive leaf (Olea europea L.) antioxidants on silk fibroin. Joural of Agricultural and Food Chemistry, 55:1227-1236.
  • Benavente-Garcia, O., Castillo, J., Lorente, J., Ortuno, A. & Del Rio, J.A. (2000). Antioxidant activity of phenolic extracted from Olea europea L. leaves. Food Chemistry, 68:457-462.
  • Boselli, E., Di Lecce, G., Strabbioli, R., Pieralisi, G. & Frega, N.G. (2009). Are virgin olive oils obtained below 27 °C better than those produced at higher temperatures? LWT – Food Science and Tecnhology, 42(3):748-757.
  • Boskou, D. (1996). Olive oil chemistry and technology. History and Characteristics of the Olive Tree. AOCS Press, Champaign, Illinois:1-6.
  • Caponio, F., Alloggio, V. & Gomes, T. (1999). Phenolic compounds of virgin olive oil influence of paste preparation techniques. Food Chemicsty, 64:203-209.
  • Covas, M.A. (2007). Olive oil and the cardiovascular system. Pharmacological Research 55: 175-186.
  • Delgado-Pertinez, M., Gomez-Cabrera, A., Garrido, A. 2000. Predicting the nutritive value of the olive leaf (Olea europaea): digestibility and chemical composition and in vitro studies. Animal Feed Science and Technology, 87(3-4):187-201.
  • FAOSTAT (2018). http://www.fao.org/faostat/en/#data (Access date: 17th of May, 2018).
  • Gülcü, M. & Demirci, A.Ş. (2008). Zeytin ve yaprağındaki biyoaktif bileşenler ve sağlık üzerine etkileri. I. Ulusal Zeytin Öğrenci Kongresi, 17-18 Mayıs 2008, Edremit/Balıkesir, p:194-198.
  • Jolayemi, O.S., Tokatli, F. & Ozen, B. (2016). Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils. Food Chemistry, 211:776-783.
  • Marquard, R. (1987). Qualitatsanalytik Im Dienstre der Ölpflanzenzüchtung. Fat Sci Technology, 89:95-99. Medeiros, M.D. (2001). Olive oil and health benefits. In: Wildman R.E.C. (ed.), the Handbook of Nutraceuticals and Functional Foods, Boca Raton, FL: CRC Press, 261-267.
  • Meikle, R.D. (1977) Flora of Cyprus. Vol. 1. The Bentham – Moxon Trust Royal Botanic Gardens, Kew.
  • Meirinhos, J., Silvia, B.M., Valentao, P., Seabra, R.M., Pereira, J.A., Dias, A., Andrade, P.B. & Ferres, F. (2005). Analysis and quantification of flavonoidic compounds from Portuguese olive (Olea europea L.) leaf cultivars. Natural Product Research, 19(2):189-195.
  • Menendez, J.A., Papadimitropoulou, A., Vellon, L., Colomer, R., Lupu, R. (2006). A genomic explanation connecting “Mediterranean diet”, olive oil and cancer: Oleic acid, the main monounsaturated fatty acid olive oil, induces formation of inhibitory “PE3 transcription factor -PEA3 DNA binding site” complexes at the Her-2/neu (erB-2) oncogenese promoter in breast, ovarian and stomach cancer cells. Eur. J. Cancer 42, 2425-2432.
  • Mousa, Y.M. & Gerasopoulos, D. (1996). Effect of altitude on fruit and oil quality characteristics of Mast oides’ olives. Journal of Science, Food and Agriculture, 71:345-350.
  • Orgaz, F., & Fereres, E. (1997). Riego. In D. Barranco, R. Fernaandez-Escobar, & L. Rallo (Eds.), El cultivo del olivo (pp. 251e271). Madrid: Mundi-Prensa.
  • Owen, R.W., Giacosa, A., Hull, W.E., Haubner, R., Würtele, G., Spigelhalder, B. & Bartsch, H. (2000). Olive-oil consumption and health: the possible role of antioxidants. The lancet Oncology, 1(2): 107-112.
  • Patumi, M., D´Andria, G., Fontanazza, G., Morelli, P., Giorgio, P. & Sorrentino, G. (1999). Yield and oil quality of intensively trained trees of three cultivars of olive (Olea europea L.) under different irrigation regimes. J. Hortic. Sci. Biotech. 74 (6): 729-737.
  • Pérez-Jiménez, F., Ruano, J., Perez-Martinez, P., Lopez-Segura, F. & Lopez-Miranda, J. (2007). The influence of olive oil on human health: not a question of fat alone. Mol. Nutr. Food Res. 51, 1199-1208.
  • Savournin, C., Baghdikian, B., Elias, R., Dargouth-Kesraoi, F., Boukef, K. & Balansard, G. (2001). Rapid high-performance liquid chromatography analysis for the quantitative determination of oleuropein in Olea europaea leaves. Journal of Agricultural and Food Chemistry, 49:618-621.
  • Skevin, D., Rade, D., Strucelj, D., Mokrovcak, Z., Nederal, S. & Bencic, D. (2003). The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil. European Journal of Lipid Science and Technology, 105:536-541.
  • Temime, S.B., Campeol, E., Cioni, P.L., Daoud, D. & Zarrouk, M. (2006). Volatile compounds from Chétoui olive oil and variations induced by growing area. Food Chem. 99 (2): 315-325.
  • Toker, C., Aksoy, U. & Ertaş, H. (2015). The effect of fruit ripening, altitude and harvest year on volatile compounds of virgin oli oil obtained fro the Ayvalık variety. Flavour and Fragrance Journal, 31:195-205.
  • Türköz, G., Baydar, T., Sözbilen, M. & Hışıl, Y. (2008). Oleoropein ve ekstraksiyon yöntemleri. I. Ulusal Zeytin Öğrenci Kongresi, 17-18 Mayıs 2018, Edremit/Balıkesir, p:151-157.
Toplam 28 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Original Papers
Yazarlar

Serhat Usanmaz Bu kişi benim 0000-0002-4875-0623

Fehmi Öztürkler Bu kişi benim

Murat Helvacı

Turgut Alas 0000-0001-9565-4506

İbrahim Kahramanoğlu 0000-0002-6074-6395

Mehmet Atilla Aşkın Bu kişi benim

Yayımlanma Tarihi 8 Aralık 2018
Gönderilme Tarihi 3 Temmuz 2018
Kabul Tarihi 26 Eylül 2018
Yayımlandığı Sayı Yıl 2018 Cilt: 2 Sayı: 2

Kaynak Göster

APA Usanmaz, S., Öztürkler, F., Helvacı, M., Alas, T., vd. (2018). EFFECTS OF PERIODS AND ALTITUDES ON THE PHENOLIC COMPOUNDS AND OIL CONTENTS OF OLIVES, cv. AYVALIK. International Journal of Agriculture Forestry and Life Sciences, 2(2), 32-39.
AMA Usanmaz S, Öztürkler F, Helvacı M, Alas T, Kahramanoğlu İ, Aşkın MA. EFFECTS OF PERIODS AND ALTITUDES ON THE PHENOLIC COMPOUNDS AND OIL CONTENTS OF OLIVES, cv. AYVALIK. Int J Agric For Life Sci. Aralık 2018;2(2):32-39.
Chicago Usanmaz, Serhat, Fehmi Öztürkler, Murat Helvacı, Turgut Alas, İbrahim Kahramanoğlu, ve Mehmet Atilla Aşkın. “EFFECTS OF PERIODS AND ALTITUDES ON THE PHENOLIC COMPOUNDS AND OIL CONTENTS OF OLIVES, Cv. AYVALIK”. International Journal of Agriculture Forestry and Life Sciences 2, sy. 2 (Aralık 2018): 32-39.
EndNote Usanmaz S, Öztürkler F, Helvacı M, Alas T, Kahramanoğlu İ, Aşkın MA (01 Aralık 2018) EFFECTS OF PERIODS AND ALTITUDES ON THE PHENOLIC COMPOUNDS AND OIL CONTENTS OF OLIVES, cv. AYVALIK. International Journal of Agriculture Forestry and Life Sciences 2 2 32–39.
IEEE S. Usanmaz, F. Öztürkler, M. Helvacı, T. Alas, İ. Kahramanoğlu, ve M. A. Aşkın, “EFFECTS OF PERIODS AND ALTITUDES ON THE PHENOLIC COMPOUNDS AND OIL CONTENTS OF OLIVES, cv. AYVALIK”, Int J Agric For Life Sci, c. 2, sy. 2, ss. 32–39, 2018.
ISNAD Usanmaz, Serhat vd. “EFFECTS OF PERIODS AND ALTITUDES ON THE PHENOLIC COMPOUNDS AND OIL CONTENTS OF OLIVES, Cv. AYVALIK”. International Journal of Agriculture Forestry and Life Sciences 2/2 (Aralık 2018), 32-39.
JAMA Usanmaz S, Öztürkler F, Helvacı M, Alas T, Kahramanoğlu İ, Aşkın MA. EFFECTS OF PERIODS AND ALTITUDES ON THE PHENOLIC COMPOUNDS AND OIL CONTENTS OF OLIVES, cv. AYVALIK. Int J Agric For Life Sci. 2018;2:32–39.
MLA Usanmaz, Serhat vd. “EFFECTS OF PERIODS AND ALTITUDES ON THE PHENOLIC COMPOUNDS AND OIL CONTENTS OF OLIVES, Cv. AYVALIK”. International Journal of Agriculture Forestry and Life Sciences, c. 2, sy. 2, 2018, ss. 32-39.
Vancouver Usanmaz S, Öztürkler F, Helvacı M, Alas T, Kahramanoğlu İ, Aşkın MA. EFFECTS OF PERIODS AND ALTITUDES ON THE PHENOLIC COMPOUNDS AND OIL CONTENTS OF OLIVES, cv. AYVALIK. Int J Agric For Life Sci. 2018;2(2):32-9.

download