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YERLİ ZEYTİN ÇEŞİTLERİNDE ISLAH ÇALIŞMALARI: MEMECİK VE GEMLİK ÇEŞİDİ MELEZ BİREYLERDE TRİAÇİLGLİSEROL DÜZEYLERİ

Year 2016, Volume: 41 Issue: 1, 23 - 30, 01.02.2016

Abstract

Zeytin meyvesinin ıslahında agronomik ve teknolojik hedefler rol oynamaktadır. Zeytin ıslahında klonal seçim vekontrollü çaprazlama en önemli ıslah teknikleridir. 1990’ların başında Türkiye’nin zeytincilik konusundaki ilk, en eskive en yetkili resmi araştırma kurumu Bornova (İzmir) Zeytincilik Araştırma Enstitüsü’nde (ZAE), ulusal ve uluslararasıdüzeydeki iki çalışma ile kontrollü bir ıslah projesi başlatılmıştır. Bu çalışma 11 melez birey ve 2 ebeveyndegerçekleştirilmiş olup, melez bireyler "Memecik" (yağlık) [6 melez + 1 ebeveyn] ve "Gemlik" (sofralık + yağlık)[5 melez + 1] yerli zeytin çeşitlerinden elde edilmiştir. Bu çalışmada Memecik ve Gemlik melez ve ebeveynlerininyağlarına ilişkin Triaçilgliserol (TAG) profilleri iki hasat yılı (2005 – 2007) süresince analiz edilmiştir. Melez veebeveynlerine ait TAG bileşenleri (ECN 42 – ECN 50, LLL and major fraksiyonlar LOO, OOO, POO, PLO ve SOO)Türk Gıda Kodeksi ve Avrupa Birliği Komisyonu (ABK) tarafından belirtilen HPLC – RID yöntemine göre belirlenmiştir.Yağ örneklerinin tamamında major TAG bileşenlerinin değişimi iki hasat yılı süresince OOO (% 22.06 – 53.89), POO(% 18.53 – 28.84), LOO (% 7.60 – 20.22), PLO (% 2.79 – 11.10) ve SOO (% 2.42 – 6.35) ve en önemli minor TAG olanLLL değeri (% 0.02 – 1.77) olarak bulunmuştur. TAG’ların eşdeğer karbon sayısı (ECN) değerleri ve bunlara bağlı bazıparametreler de hesaplanmıştır. Melez bireylerin ECN 42 (% 0.20 – 2.76), ECN 44 (% 2.32 – 13.84), ECN46 (% 11.59 – 34.00), ECN 48 (% 45.66 – 78.94), ECN 50 (% 1.29 – 6.80) ve ECN 52 (% 0.37 – 1.35) arasında değişmişolup, LLL/ECN42 ( 0.07 – 0.80) ECN48/ECN 46 (1.34 – 6.81), OOO/POO (1.06– 2.91) arasında bulunmuştur

References

  • Lavee S, 2011 Trends in breeding new olive varieties in Israel for quality and economic management. (Sözlü Bildiri) Ulusal Zeytin Kongresi 21-23 Şubat, 2011. Akhisar, Manisa http:// zeytinkongresi.ege.edu.tr/files/trendsinbreedingnew_ turkey.pdf
  • Lavea S, Avidan B, Meni Y. 2003. ‘Askal, a new high-performing oil variety for intense and super- inteinsive olive orchards. Olivea, 97: 53-59.
  • Doveri S, Baldoni. 2007. Olive In: Fruits and Nuts. Genome Mapping and Molecular Breeding in Plants. Kole C.Ed, Volume 4, pp 253-264. Springer-Verlag, Berlin Heidelberg.
  • Ranalli A, Lucera L, Contento S, Panelli G. Alfei B. 2008. Evaluation of functional analytical fractions in extra virgin olive oils from four new genotypes. Acta Horticulturae, 791:705– 712.
  • Bellini E, Giordani E, Rosati A. 2008. Genetic improvement of olive from clonal selection to cross-breeding programs. Adv. Hort. Sci., 22(2): 73-86. 6. Kiritsakis AK.1998. Olive Oil: From the Tree to the Table. Food & Nutrition Press, Inc. Trumbull, Connecticut. USA.
  • Gökçebağ M, Dıraman H, Özdemir D. 2013. Classification of Turkish monocultivar (Ayvalık and Memecik cv.) virgin olive oils from North and South Zones of Aegean Region based on their triacyglycerol profiles. J Am Oil Chem Soc, 90 (11): 1661-1671.
  • Leon L, De La Rosa R, Garcia A, Barranca D. Rallo L. 2008. Fatty acid composition of advenced olive selections obtained by crossberding. J Sci Food Agric. 88: 1921-1926.
  • Ripa V, De Rose F, Caravita M.A, Parise M.A, Perri E, Rosati A, Pandolfi S, Paoletti A, Pannelli G, Padula G, Giordani E, Bellini E, Buccoliero A, Mennone C. 2008. Qualitative eveluation of olive oils from new olive selections and effects of genotype and enviroment on oil quality. Adv. Hort. Sci. 22 (2): 95 – 103.
  • Dabbou S, Rjiba Ichbili A, Gazzah N, Mechri B, Hammami M. 2010. Effect of Controlled Crossing on the Triglyceride and Fatty Acid Composition of Virgin Olive Oils. Chemistry & Biodiversity, 7: 1801-1813.
  • El Riachy M, Priego – Capote F, Leon L, Luque de Castro MD, Rallo L. 2012. Virgin olive oil phenolic profile and variability in progenies from olive crosses. J Sci Food Agric, 92: 2524-2533.
  • İlyasoğlu H, Özçelik B. 2011. Memecik Zeytinyağlarının Biyokimyasal Karakterizasyonu. GIDA, 36 (1): 33-41.
  • Dıraman H, Dibeklioğlu H. 2014.Using lipid profiles for the characterization of Turkish monocultivar olive oils produced by different systems. Int J Food Properties, 17 (5): 1013-1033. 14. Yorulmaz A, Yavuz H, Tekin A. 2014. Characterization of Turkish olive oils by triacylglycerol structures and sterol profiles. J Am Oil Chem Soc, 91 (12): 2077-2090.
  • Özilbey N. 2011. Zeytin Çeşitlerimiz. SİDAS Yayıncılık. Yayın No:010-1B. 192 sayfa. İzmir.
  • ZAE (Zeytincilik Araştırma Enstitüsü). 2015. Türkiye Zeytin Çeşit Kataloğu (Hazırlayanlar: Kaya H, Sefer F, Mete N, Çetin Ö, Hakan M, Şahin M, Güloğlu Uluçay N, Gürbüz Veral M, Savran K). Baskı: Bassaray Matbaası Çamdibi-İzmir, Nisan 2015. 200 sayfa, Bornova–İzmir.
  • EEC 1991. Characteristics of olive and olive pomace oils and their analytical methods. Regulation EEC/ 2568/ 91 and later modifications. Official Journal of the European Communities, L 248, 1-82. 18. Anonymous 2014.Türk Gıda Kodeksi Zeytinyağı Ve Pirina Yağı Numune Alma Ve Analiz Metotları Tebliği Tebliğ no:2014/53 Sayı:2181) Ek-14: Gerçek ve Teorik ECN 42 Trigliserid İçeriği Arasındaki Maksimum Farkın Tayini.
  • Soysal İ. 1998. Biometrinin Temel Prensipleri. Trakya Univ. Tekirdağ Ziraat Fak.Yay. No: 95. Tekirdağ
  • SPSS 2001. Base 10.0 Applications Guide SPSS Inc.Chigago, USA.
  • Flor RV, Hecking LT, Martin BD. 1993. Development of high – performance liquid chromatography criteria for determination of grades of commercial olive oils. Olivae, 48: 37-42.
  • Ünal MK, Gültekin G. 1996. Triglyceride Composition of Turkish Virgin Olive Oils. In: Advances in Oils and Fats, Antioxidants and Oilseed By-Products Volume II." The Proceedings of The World Conference on Oilseed and Edible Oils Processing, Istanbul, October 6-10, 1996, Turkey." Eds, Köseoğlu SS, Rhee KC, Wilson RF. Pages: 201-204. AOCS Press. Champaign, IL, USA.
  • Dıraman H, Çam M, Özder Y. 2009. Yerli ve Yabancı Kökenli Bazı Zeytinyağlarının Trigliserit Düzeylerine Göre Kemometrik Sınıflandırılması. GIDA 34 (3): 157-164.
  • Stefanoudaki E, Kotsifaki F, Koutsaftakis A.1997. The potential of HPLC triglyceride for the classification of Cretan olive oils. Food Chem, 60: 425-432.

BREEDING STUDIES ON DOMESTIC OLIVE CULTIVARS: THE TRIACYLGLYCEROL LEVELS IN OLIVE HYBRIDS OBTAINED FROM MEMECIK AND GEMLIK OLIVE CULTIVARS

Year 2016, Volume: 41 Issue: 1, 23 - 30, 01.02.2016

Abstract

The agronomic and technological objectives were played role in the breeding of olive fruit. Clonal selection andcontrolled crossbreeding are the most breeding technics in olive breeding. In the beginning of 1990’s, a controlledcross breeding projects based on national and international were started on Turkish domestic olive cultivars byBornova Olive Research Institute, Izmir, the first and oldest official authority institution on olive culture of Turkey.This study was carried out with totally 11 hybrids and 2 parents, these hybrids were obtained from "Memecik"(oily) [6 sample + 1 parent] and "Gemlik" (table+oily) [5 samples + 1 parent] domestic olive cultivars. In this study,Triacylglycerol (TAG) profiles of olive (Memecik and Gemlik) hybrid and parent oils were analysed during 2005 – 2007(two) crop years. TAG composition data (ECN 42 – ECN 50, LLL and major fractions LOO, OOO, POO, PLO andSOO) in the oil of hybrid and parent samples was determined according to the HPLC – RID method described inEurepean Union Commision (EUC) and Turkish Food Codex. The major TAG’s changes of all oil samples for twocrop years were OOO (22.06 – 53.89 %), POO (% 18.53 – 28.84 %), LOO (7.60 – 20.22 %), PLO (2.79 – 11.10 %)and SOO (2.42 – 6.35 %) respectively, and LLL (trilinolein) alteration, the most important minor TAG compontent,was found 0.02 – 1.77 %. In addition, important TAG parameters in all oil samples were determined ECN 42(0.20 – 2.76 %), ECN 44 (2.32 – 13.84 %), ECN 46 11.59 – 34.00 %), ECN 48 (45.66 – 78.94 %), ECN 50 (1.29 – 6.80%), ECN 52 (0.37 – 1.35 %) and LLL/ECN42 (0.07 – 0.80) ECN48/ECN 46 (1.34 – 6.81), OOO/POO (1.06– 2.91)

References

  • Lavee S, 2011 Trends in breeding new olive varieties in Israel for quality and economic management. (Sözlü Bildiri) Ulusal Zeytin Kongresi 21-23 Şubat, 2011. Akhisar, Manisa http:// zeytinkongresi.ege.edu.tr/files/trendsinbreedingnew_ turkey.pdf
  • Lavea S, Avidan B, Meni Y. 2003. ‘Askal, a new high-performing oil variety for intense and super- inteinsive olive orchards. Olivea, 97: 53-59.
  • Doveri S, Baldoni. 2007. Olive In: Fruits and Nuts. Genome Mapping and Molecular Breeding in Plants. Kole C.Ed, Volume 4, pp 253-264. Springer-Verlag, Berlin Heidelberg.
  • Ranalli A, Lucera L, Contento S, Panelli G. Alfei B. 2008. Evaluation of functional analytical fractions in extra virgin olive oils from four new genotypes. Acta Horticulturae, 791:705– 712.
  • Bellini E, Giordani E, Rosati A. 2008. Genetic improvement of olive from clonal selection to cross-breeding programs. Adv. Hort. Sci., 22(2): 73-86. 6. Kiritsakis AK.1998. Olive Oil: From the Tree to the Table. Food & Nutrition Press, Inc. Trumbull, Connecticut. USA.
  • Gökçebağ M, Dıraman H, Özdemir D. 2013. Classification of Turkish monocultivar (Ayvalık and Memecik cv.) virgin olive oils from North and South Zones of Aegean Region based on their triacyglycerol profiles. J Am Oil Chem Soc, 90 (11): 1661-1671.
  • Leon L, De La Rosa R, Garcia A, Barranca D. Rallo L. 2008. Fatty acid composition of advenced olive selections obtained by crossberding. J Sci Food Agric. 88: 1921-1926.
  • Ripa V, De Rose F, Caravita M.A, Parise M.A, Perri E, Rosati A, Pandolfi S, Paoletti A, Pannelli G, Padula G, Giordani E, Bellini E, Buccoliero A, Mennone C. 2008. Qualitative eveluation of olive oils from new olive selections and effects of genotype and enviroment on oil quality. Adv. Hort. Sci. 22 (2): 95 – 103.
  • Dabbou S, Rjiba Ichbili A, Gazzah N, Mechri B, Hammami M. 2010. Effect of Controlled Crossing on the Triglyceride and Fatty Acid Composition of Virgin Olive Oils. Chemistry & Biodiversity, 7: 1801-1813.
  • El Riachy M, Priego – Capote F, Leon L, Luque de Castro MD, Rallo L. 2012. Virgin olive oil phenolic profile and variability in progenies from olive crosses. J Sci Food Agric, 92: 2524-2533.
  • İlyasoğlu H, Özçelik B. 2011. Memecik Zeytinyağlarının Biyokimyasal Karakterizasyonu. GIDA, 36 (1): 33-41.
  • Dıraman H, Dibeklioğlu H. 2014.Using lipid profiles for the characterization of Turkish monocultivar olive oils produced by different systems. Int J Food Properties, 17 (5): 1013-1033. 14. Yorulmaz A, Yavuz H, Tekin A. 2014. Characterization of Turkish olive oils by triacylglycerol structures and sterol profiles. J Am Oil Chem Soc, 91 (12): 2077-2090.
  • Özilbey N. 2011. Zeytin Çeşitlerimiz. SİDAS Yayıncılık. Yayın No:010-1B. 192 sayfa. İzmir.
  • ZAE (Zeytincilik Araştırma Enstitüsü). 2015. Türkiye Zeytin Çeşit Kataloğu (Hazırlayanlar: Kaya H, Sefer F, Mete N, Çetin Ö, Hakan M, Şahin M, Güloğlu Uluçay N, Gürbüz Veral M, Savran K). Baskı: Bassaray Matbaası Çamdibi-İzmir, Nisan 2015. 200 sayfa, Bornova–İzmir.
  • EEC 1991. Characteristics of olive and olive pomace oils and their analytical methods. Regulation EEC/ 2568/ 91 and later modifications. Official Journal of the European Communities, L 248, 1-82. 18. Anonymous 2014.Türk Gıda Kodeksi Zeytinyağı Ve Pirina Yağı Numune Alma Ve Analiz Metotları Tebliği Tebliğ no:2014/53 Sayı:2181) Ek-14: Gerçek ve Teorik ECN 42 Trigliserid İçeriği Arasındaki Maksimum Farkın Tayini.
  • Soysal İ. 1998. Biometrinin Temel Prensipleri. Trakya Univ. Tekirdağ Ziraat Fak.Yay. No: 95. Tekirdağ
  • SPSS 2001. Base 10.0 Applications Guide SPSS Inc.Chigago, USA.
  • Flor RV, Hecking LT, Martin BD. 1993. Development of high – performance liquid chromatography criteria for determination of grades of commercial olive oils. Olivae, 48: 37-42.
  • Ünal MK, Gültekin G. 1996. Triglyceride Composition of Turkish Virgin Olive Oils. In: Advances in Oils and Fats, Antioxidants and Oilseed By-Products Volume II." The Proceedings of The World Conference on Oilseed and Edible Oils Processing, Istanbul, October 6-10, 1996, Turkey." Eds, Köseoğlu SS, Rhee KC, Wilson RF. Pages: 201-204. AOCS Press. Champaign, IL, USA.
  • Dıraman H, Çam M, Özder Y. 2009. Yerli ve Yabancı Kökenli Bazı Zeytinyağlarının Trigliserit Düzeylerine Göre Kemometrik Sınıflandırılması. GIDA 34 (3): 157-164.
  • Stefanoudaki E, Kotsifaki F, Koutsaftakis A.1997. The potential of HPLC triglyceride for the classification of Cretan olive oils. Food Chem, 60: 425-432.
There are 21 citations in total.

Details

Other ID JA99YA47YS
Journal Section Research Article
Authors

Harun Dıraman This is me

Hanife Telli Karaman This is me

Filiz Sefer This is me

Nurhayat Ersoy This is me

A Haluk Arsel This is me

Eftal Özahçı This is me

Publication Date February 1, 2016
Published in Issue Year 2016 Volume: 41 Issue: 1

Cite

APA Dıraman, H., Karaman, H. T., Sefer, F., Ersoy, N., et al. (2016). YERLİ ZEYTİN ÇEŞİTLERİNDE ISLAH ÇALIŞMALARI: MEMECİK VE GEMLİK ÇEŞİDİ MELEZ BİREYLERDE TRİAÇİLGLİSEROL DÜZEYLERİ. Gıda, 41(1), 23-30.
AMA Dıraman H, Karaman HT, Sefer F, Ersoy N, Arsel AH, Özahçı E. YERLİ ZEYTİN ÇEŞİTLERİNDE ISLAH ÇALIŞMALARI: MEMECİK VE GEMLİK ÇEŞİDİ MELEZ BİREYLERDE TRİAÇİLGLİSEROL DÜZEYLERİ. The Journal of Food. February 2016;41(1):23-30.
Chicago Dıraman, Harun, Hanife Telli Karaman, Filiz Sefer, Nurhayat Ersoy, A Haluk Arsel, and Eftal Özahçı. “YERLİ ZEYTİN ÇEŞİTLERİNDE ISLAH ÇALIŞMALARI: MEMECİK VE GEMLİK ÇEŞİDİ MELEZ BİREYLERDE TRİAÇİLGLİSEROL DÜZEYLERİ”. Gıda 41, no. 1 (February 2016): 23-30.
EndNote Dıraman H, Karaman HT, Sefer F, Ersoy N, Arsel AH, Özahçı E (February 1, 2016) YERLİ ZEYTİN ÇEŞİTLERİNDE ISLAH ÇALIŞMALARI: MEMECİK VE GEMLİK ÇEŞİDİ MELEZ BİREYLERDE TRİAÇİLGLİSEROL DÜZEYLERİ. Gıda 41 1 23–30.
IEEE H. Dıraman, H. T. Karaman, F. Sefer, N. Ersoy, A. H. Arsel, and E. Özahçı, “YERLİ ZEYTİN ÇEŞİTLERİNDE ISLAH ÇALIŞMALARI: MEMECİK VE GEMLİK ÇEŞİDİ MELEZ BİREYLERDE TRİAÇİLGLİSEROL DÜZEYLERİ”, The Journal of Food, vol. 41, no. 1, pp. 23–30, 2016.
ISNAD Dıraman, Harun et al. “YERLİ ZEYTİN ÇEŞİTLERİNDE ISLAH ÇALIŞMALARI: MEMECİK VE GEMLİK ÇEŞİDİ MELEZ BİREYLERDE TRİAÇİLGLİSEROL DÜZEYLERİ”. Gıda 41/1 (February 2016), 23-30.
JAMA Dıraman H, Karaman HT, Sefer F, Ersoy N, Arsel AH, Özahçı E. YERLİ ZEYTİN ÇEŞİTLERİNDE ISLAH ÇALIŞMALARI: MEMECİK VE GEMLİK ÇEŞİDİ MELEZ BİREYLERDE TRİAÇİLGLİSEROL DÜZEYLERİ. The Journal of Food. 2016;41:23–30.
MLA Dıraman, Harun et al. “YERLİ ZEYTİN ÇEŞİTLERİNDE ISLAH ÇALIŞMALARI: MEMECİK VE GEMLİK ÇEŞİDİ MELEZ BİREYLERDE TRİAÇİLGLİSEROL DÜZEYLERİ”. Gıda, vol. 41, no. 1, 2016, pp. 23-30.
Vancouver Dıraman H, Karaman HT, Sefer F, Ersoy N, Arsel AH, Özahçı E. YERLİ ZEYTİN ÇEŞİTLERİNDE ISLAH ÇALIŞMALARI: MEMECİK VE GEMLİK ÇEŞİDİ MELEZ BİREYLERDE TRİAÇİLGLİSEROL DÜZEYLERİ. The Journal of Food. 2016;41(1):23-30.

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