MEMECİK VE ERKENCE ZEYTİN ÇEŞİTLERİNDE OLGUNLUK DERECESİNİN NATÜREL ZEYTİNYAĞININ TOPLAM POLİFENOL MİKTARI VE ACILIK İNDEKSİ ÜZERİNDEKİ ETKİSİ

Year 2016, Volume: 41 Issue: 6, 381 - 386, 01.12.2016

Fahri Yemişçioğlu Onur Özdikicierler Sibel Çapar Aytaç Saygın Gümüşkesen

Abstract

Natürel zeytinyağının karakteristik duyusal özellikleri arasında yer alan acılık, zeytinyağının yapısındakifenolik bileşiklerden kaynaklanmaktadır. Zeytinyağının önemli bir bileşeni olan fenolik bileşiklerin nitelve nicel özelliklerini; iklimsel, agronomik ve teknolojik faktörler belirlemektedir. Bu çalışmada; farklıolgunluk düzeylerinde hasat edilen Memecik ve Erkence çeşidi zeytinlerden elde edilen yağlarının toplampolifenol içeriği ile acılık indeksi K225değerindeki değişim incelenmiştir. Her iki zeytin çeşidinde deolgunlaşma ilerledikçe, toplam polifenol miktarının logaritmik olarak azaldığı ve bu değişimin istatistikselolarak önemli olduğu (P<0.05) belirlenmiştir. Memecik ve Erkence zeytin çeşitlerinden elde edilen yağlarıntoplam polifenol miktarı ile acılık indeksi K225arasındaki ilişkinin istatistiksel olarak önemli olduğu(P<0.01), bu ilişkinin matematiksel olarak logaritmik bir denklemle ifade edilebileceği saptanmıştır

Keywords

Zeytin, zeytinyağı, olgunlaşma indeksi, acılık indeksi, polifenol

INFLUENCE OF THE FRUIT'S RIPENESS ON TOTAL POLYPHENOL CONTENT AND BITTERNESS INDEX OF VIRGIN OLIVE OIL FOR MEMECIK AND ERKENCE OLIVE VARIETIES

Abstract

Phenolic compounds are responsible from bitterness which is one of the desired sensory characteristicsof natural olive oils. Quantitative and qualitative properties of phenolic compounds in natural olive oilsdepend on climatic and agronomic factors as well as the olive oil processing technology. In this study;changes in total polyphenol content of olive oil extracted from Memecik and Erkence varieties at differentmaturation levels are investigated. Moreover; relation of total polyphenol content of olive oil withbitterness index K225is also examined. Total polyphenol content decreased in logarithmic manner asmaturation proceeds for both varieties. This dependence is found to be statistically significant (P<0.05).Relationship between total polyphenol content and bitterness index K225showed a logarithmic dependencewhich is also confirmed to be statistically significant (P>0.01) for Memecik and Erkence varieties

Keywords

Olive, olive oil, maturity index, bitterness index, polyphenol

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