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

Year 2020, Volume: 18 Issue: 1, 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

References

• [1] Aşık Uğurlu, H., Özkan, G. (2011). Physical, chemical and antioxidant properties of olive oil extracted from memecik cultivar. Akademik Gıda, 9(2), 13-18.
• [2] Boskou, D., Tsimidou, M., Blekas, D. (2006). Olive Oil Chemistry and Technology. Department of Chemistry Aristotle University of Thessaloniki, Thessaloniki-Greece, 252p, 41-92.
• [3] Kayahan, M., Tekin, A. (2006). Zeytinyağı Üretim Teknolojisi. TBMM Gıda Mühendisleri Odası, Filiz Matbaacılık San. ve Tic. Ltd.Şti., 198s, Ankara.
• [4] Assmann, G., Wahrburg, U. (2007). Zeytinyağının Azınlık Bileşenlerinin Sağlık Üzerine Etkileri. http://www.food-info.net/tr/products/olive/olive06.htm.
• [5] Tetik, N., Erbaş M., Turhan İ. (2007). Fonksiyonel gıda bileşeni olarak fitosteroller. Gıda Dergisi, 32(6), 317-324.
• [6] Guillaume, C., Ravetti, L., Johnson, J. (2010). Sterols in Australian Olive Oils. The Effects of Technological and Biological Factors. Rural Industries Research and Development Corporation (RIRDC), Publication No: 10/173. RIRDC Project No: PRJ-000385.
• [7] Kiritsakis, A., Christie, W.W. (2000). Analysis of Edible Oils. In: Handbook of Olive Oil: Analysis and Properties, Harwood, J. And R. Aparicio (Eds.). Aspen Publishers, Gaithersburg, MD., ISBN: 0-8342-1633-7, 285-353.
• [8] Stefanoudaki, E., Koutsaftakis A., Harwood J.L., 2011. Influence of malaxation conditions on characteristic qualities of olive oil. Food Chemistry, 127(4), 1481-1486.
• [9] Canabate-Diaz, B., Carretero, A.S., Fernandez-Gutierrez, A., Vega, A.B., Frenich, A.G., Vidal, J.L.M., Martos, J.D. (2007). Separation and determination of sterols in olive oil by HPLC-MS. Food Chemistry, 102(3), 593-598
• [10] Ben Temime, S., Manai, H., Methenni, K., Baccouri, B., Abaza, L., Daoud, D., Casas, J.S., Bueno, E.O., Zorrouk, M. (2008). Sterolic composition of Chetoui virgin olive oil. Influence of geographical origin. Food Chemistry, 110(2), 368-374.
• [11] Pehlivan, B., Yılmaz, E. (2010). Comparison of oils originating from olive fruit by different production systems. Journal of the American Oil Chemists’ Society, 87(8), 865-875.
• [12] Koutsaftakis, A., Kotsifaki, F., Stefanoudaki, E. (1999). Effect of extraction system, stage of ripeness and kneading temperature on the sterol composition of virgin olive oils. Journal of the American Oil Chemists’ Society, 76(12), 1477-1481.
• [13] Yorulmaz, A., Tekin, A., Kayahan, M. (2004). Effect of Pressing Pressure and Time on the Sterol Composition, Oxidative Stability, and Free Fatty Acid Level of Olive Oil. 5th International Symposium on Olive Oil Growing, 27 Eylül -2 Ekim, 177, İzmir.
• [14] Abu Alruz, K., Afaneh, I.A., Quasem, J.M., Hmidat, M.A., Abbady, J., Mazahreh, A.S. (2011). Factors effectıng -7 stigmastanol in palestinian olive oil. Journal of Applied Sciences, 11(5), 797-805.
• [15] Abidi, S.L. (2001). Chromatographic analysis of plant sterols in foods and vegatable oils. Journal of Chromatography A, 935(1-2), 173-201.
• [16] Kayahan, M. (2003). Yağ Kimyası. ODTÜ Yayıncılık, 220s, Ankara.
• [17] Saldamlı, İ. (2007). Gıda Kimyası. Hacettepe Üniversitesi Yayınları, 463-492, Ankara.
• [18] Phillips, K.M., Ruggio, D.M., Toivo, J.I., Swank, M.A., Simpkins, A.H. (2002). Free and esterified sterol composition of edible oils and fats. Journal of Composition and Analysis, 15(2), 123-142.
• [19] Tnahh, T.T., Vergnes, M.F., Kaloustian, J., El-Moselhy, T.F., Amiot-Carlin, M.J. Portugal, H. (2006). Effect of storage and heating on phytosterol concentrations in vegetable oils determined by GC/MS. Journal of the Science of Food and Agriculture, 86(2), 220-225.
• [20] Moreau, R.A., Whitaker, B.D., Hicks, K.B. (2002). Phytosterols, phytostanols and their conjugates in foods: Structural diversity, quantitative analysis and health promoting uses. Progress in Lipid Research, 41(6), 457-500.
• [21] Dağlıoğlu, O., Gümüş, T. (2007). Phytosterols: Existence in Foods and Cholesterol Lowering Effects. 5th International Congress on Food Technology, Thessaloniki, Greece, 9-13.
• [22] Cantrill, R., Kawamura, Y. (2008). Phytosterols, Phytostanols and Their Esters. 69th JECFA1. (CTA) 13(13).
• [23] Normén, L., Ellegård, L., Brants, H., Dutta, P., Andersson, H. (2007). A Phytosterol database: Fatty foods consumed in Sweden and the Netherlands. Journal of Food Composition and Analysis, 20(3-4), 193-201.
• [24] Toivo, J., Piironen, V., Kalo, P., Varo, P. (1998). Gas chromatographic determination of major sterols in edible oils and fats using solid-phase extraction in sample preparation. Chromatographia, 48(11-12), 745-750.
• [25] Piironen, V., Lindsay, D.G., Miettinen, T.A., Toivo, J., Lampi, A.M. (2000). Review plant sterols: Biosynthesis, biological function and their importance to human nutrition. Journal of the Science of Food and Agriculture, 80(7), 939-966.
• [26] Itoh, T., Yoshida, K., Yatsu, T., Tamura, T., Matsumoto, T. (1981). Triterpen alcohols and sterols of Spanish olive oil. Journal Of the American Oil Chemists’ Society, 58(4), 545-550.
• [27] Matos, L.C., Cunha, S.C., Amaral, J.S., Pereira, J.A., Andrade, P.B., Seabra, R.M., Oliveira, B.P.P. (2007). Chemometric characterization of three varietals olive oils (Cvs. Cobrancosa, Madural and Verdeal Transmontana) extracted from olives with different maturation indices. Food Chemistry, 102(1), 406-414.
• [28] Oueslati, I., Manai, H., Haddada, F.M., Daoud, D., Sanchez, J., Osorio, E., Zarrouk, M. (2009). Sterol, triterpenic dialcohol, and triacylglycerol compounds of extra virgin olive oils from some Tunisian varieties grown in the region of tataouine. Food Science and Technology International, 15(1), 5-13.
• [29] Yorulmaz, A. (2009). Türk Zeytinyağlarının Fenolik, Sterol ve Trigliserit Yapılarının Belirlenmesi. Doktora Tezi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara.
• [30] Yorulmaz, A., Yavuz, H., Tekin, A., Özcan, M. (2012).Türk Zeytinyağlarının Fitosterol İçerikleri, Yabited 1. Bitkisel Yağ Kongresi, 12-14 Nisan 2012, Adana.
• [31] Essiari, M., Zouhair, R., Chimi, H. (2014). Contribution to the study of the typical characteristics of the virgin olive oils produced in the region of Sais (Morocco). Official Journal of the International Olive Council, 119, 8-21.
• [32] Konuşkan, B.D. (2017). Hatay zeytinyağlarının yağ asidi ve sterol kompozisyonları. Türk Tarım-Gıda Bilim ve Teknoloji Dergisi, 5(2), 170-175.
• [33] U.Z.K. (1991). Zeytinyağı Kalitesinin İyileştirilmesi. Uluslararası Zeytinyağı Konseyi Koleksiyon Teknik El Kitapları, Juan Bravo, 10.28006, Madrid.
• [34] Salvador, M.D., Aranda, F., Fregapane, G. (2001). Influence of fruit ripening on ‘cornicabra’ virgin olive oil quality. A study of four successive crop seasons. Food Chemistry, 73(1), 45-53.
• [35] Finotti, E., Beye, C., Nardo, N., Quaglia, G.B., Milin, C., Giacometti, J. (2001). Physico-chemical characteristics of olives and olive oil from two mono-cultivars during various ripening phases. Nahrung/Food, 45(5), 350-352.
• [36] Gutiérrez, F.R., Jimenez, B., Ruíz, A., Albi, M.A. (1999). Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved. Journal of Agricultural and Food Chemistry, 47(1), 121-127.
• [37] Casas, J.S., Bueno, E.O., Garcia, A.M.M., Cano, M.M. (2004). Sterol and erythrodiol+uvaol content of virgin olive oils from cultivars of Extremadura (Spain). Food Chemistry, 87(2), 225-230.
• [38] Lazzez, A., Perri, E., Caravita, M.A., Khlif, M., Cossentini, M. (2008). Influence of olive maturity stage and geographical origin on some minor components in virgin olive oil of the chemlali variety. Journal of Agricultural Food Chemistry, 56(3), 982-988.
• [39] Sakouhi, F., Absalon, C., Harrabi, S., Vitry, C., Sebei, K., Boukhchina, S., Fouquet, E., Kallel, H. (2009). Dynamic accumulation of 4-desmethylsterols and phytostanols during ripening of Tunisian meski olives (Olea europea L.). Food Chemistry, 112(4), 897-902.
• [40] Varzakas, T.H., Zakynthinos, G., Arapoglou, D. (2010). Fruit ripening in relationship to oil quality and some quality characteristics of the Greek olive cultivar koroneiki. Italian Journal of Food Science, 22(4), 401.
• [41] Mendoza, F.M., Miguel Gordillo, C., Expóxito, J.M., Casas, J.S., Cano, M.M., Vertedor, D.M., Baltasar, N.V. (2013). Chemical composition of virgin olive oils according to the ripening in olives. Food Chemistry, 141(3), 2575-2581.
• [42] Yorulmaz, A., Erinc, H., Tekin, A. (2013). Changes in olive and olive oil characteristics during maturation. Journal of the American Oil Chemists’ Society, 90(5), 647-658.
• [43] Di Giovacchino, L., Sestili, S., Di Vincenzo, D. (2002). Influence of olive processing in virgin olive oil quality. European Journal of Lipid Science and Technology, 104(9-10), 587-601.
• [44] Allouche, Y., Jiménez, A., Uceda, M., Aguilera, M.P., Gaforio, J.J., Beltrán, G. (2010). Influence of olive paste preparation conditions on virgin olive oil triterpenic compounds at laboratory-scale. Food Chemistry, 119(2), 765-769.