Gemlik Zeytin Çeşidinden Elde Edilen Natürel Zeytinyağında Fenol Bileşiklerinin ve Antioksidan Kapasitenin Belirlenmesi

Abstract

Bu çalışmada, Gemlik zeytin çeşidinden elde edilen zeytinyağının fenol bileşikleri içerikleri ve antioksidan kapasiteleri incelenmiştir. Fenol bileşiklerinin analizleri zıt fazlı, diyot array detektörlü HPLC-MS cihazıyla ve tanımlamaları ise sıvı kromatografisi-kütle spektrometrisi (LC-MS) ile gerçekleştirilmiştir. Araştırmada, hidroksitirozol, 4-hidroksibenzoik asit, tirozol, 2,3-dihidroksibenzoik asit,  kafeik asit, vanilik asit, vanilin, sirinjik asit, p-kumarik asit, ferulik asit, sinamik asit, apigenin ve luteolin olmak üzere toplam 13 adet fenol bileşiği tanımlanmıştır. Tirozolün (9.85 mg/kg) zeytinyağında en baskın olan fenol bileşiği olduğu ve bunu sırasıyla apigenin (5.40 mg/kg) ve hidroksitirozol’ün (3.21 mg/kg) izlediği saptanmıştır. Antioksidan kapasite analizleri DPPH ve ABTS yöntemleri kullanılarak gerçekleştirilmiştir. Fenol bileşikleri ile antioksidan kapasite analizleri (DPPH ve ABTS) arasında (R2= 0.657-0.817) ve kullanılan yöntemler arasında (R2= 0.933) korelasyonlar saptanmıştır.

Keywords

• Gemlik, zeytinyağı, fenol bileşikleri, antioksidan aktivite, Olea europaea

Determination of Phenolic Compounds and Antioxidant Capacity of Virgin Olive Oil Obtained from Cv. Gemlik (Olea europaea) (Turkish with English Abstract)

Abstract

In this study, phenolic content and antioxidant capacity of olive oil obtained from cv. Gemlik were investigated. Phenolic composition was detected by high performance liquid chromatography (HPLC) coupled with diode array detector and characterized by liquid chromatography-mass spectrometry (LC-MS). A total of 13 different phenolic compounds, including hydroxytyrosol, 4-hydroxybenzoic acid, tyrosol, 2,3-dihydroxybenzoic acid, caffeic acid, vanillic acid, vanilin, syringic acid, p-coumaric acid, ferulic acid, cinnamic acid, apigenin and luteolin were identified. Tyrosol (9.85 mg/kg) determined as the main phenols found in olive oil and followed by apigenin (5.40 mg/kg) and hydroxytyrosol (3.21 mg/kg) respectively. Antioxidant activity of olive oil was measured by using the DPPH and ABTS assays. A high correlation between total phenolic content and antioxidant capacity (R2 = 0.657-0.817) along with applied methods (R2 = 0.933) were determined.

Keywords

• Gemlik, olive oil, phenolic compounds, antioxidant activity, Olea europaea

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