Effect of Variety, Maturity and Malaxation Conditions on Sterol Profile of Olive Oil

Year 2020, , 87 - 95, 30.04.2020

Sedef Aydın Gülcan Özkan Aslı Yorulmaz

https://doi.org/10.24323/akademik-gida.730207

Cited By: 4

Abstract

Olive oil occupies an important place in the Mediterranean diet due to its nutritional and dietetic qualities. The quality and composition of olive oil may depend on many factors such as olive variety, geographical area, climate, environmental factors, maturation, oil extraction and storage conditions. Extra-virgin olive oil has an important place in the vegetable oil industry due to its high oil yield and sterol profile. Malaxation conditions are influential on the quality parameters of olive oil. In this review, the effects of cultivar, maturity index, location and different malaxation conditions on sterol profile of olive oil are summarized. Literature studies showed that the amount of total sterols, Δ-5-avenasterol and campesterol generally increase while β-sitosterol and total sterols usually decrease throughout maturation period. Considering malaxation parameters, on the other side, high temperature and time adversely influence the sterol profile of olive oil.

Keywords

Variety, Maturity, Sterol, Malaxation, Olive oil

Çeşit, Olgunluk ve Yoğurma Şartlarının Zeytinyağının Sterol Profili Üzerine Etkisi

Abstract

Zeytinyağı, besinsel ve diyetetik özelliklerinden dolayı Akdeniz diyetinde önemli bir yere sahiptir. Zeytinyağı kalitesi ve bileşimi çeşit, coğrafi alan, iklim, çevresel faktörler, olgunlaşma, ekstraksiyon ve yağ depolaması gibi birçok faktöre bağlı olarak değişim göstermektedir. Yüksek yağ verimine sahip ve sterol bileşenleri bakımından zengin natürel sızma zeytinyağı üretimi gıda sanayiinde önemli bir yere sahiptir. Zeytinyağı üretimi aşamasında yoğurma koşulları, kalite parametreleri üzerinde oldukça etkilidir. Bu derlemede zeytin çeşidi, coğrafi alan, olgunluk derecesi ve farklı yoğurma koşullarının zeytinyağının sterol profili üzerine etkisine yer verilmiştir. Yapılan çalışmalar sonucu olgunlaşma süresince toplam sterol miktarı, Δ-5-avenasterol, kampesterol bileşen miktarlarının genelde arttığı, toplam sterol ve β-sitosterol miktarının ise azaldığı tespit edilmiştir. Yoğurma parametrelerinin etkisi incelendiğinde ise yüksek sıcaklık ve süre uygulamalarının zeytinyağının sterol profilini olumsuz yönde etkilediği tespit edilmiştir.

Keywords

Çeşit, Olgunluk, Sterol, Yoğurma, Zeytinyağı

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