Gemlik ve Memecik Çeşitlerinden Zeytinyağı Üretiminde Kullanılan Farklı Malaksasyon Parametrelerinin Biofenol Miktarı ve Duyusal Profili Üzerine Etkisi

Year 2020, Issue: 24, 55 - 64, 30.08.2020

Müge Nebioğlu

Abstract

Öz

Amaç: : Sızma zeytinyağı diğer bitkisel yağlara kıyasla oldukça uzun raf ömrüne sahiptir. Zeytinyağının güçlü antioksidan özelliği yağ asidi profili ve özellikle biofenol miktarından kaynaklanmaktadır. Naturel sızma zeytinyağının beslenme ve duyusal karakteri bu yağı Akdeniz diyetinin başlıca ve en önemli besin maddesi haline getirmiştir. Bu önem, biofenollerin koroner kalp rahatsızlıkları, bazı kanser türleri ve bağışıklık sistemi üzerine olumlu etkisinden, antikarsinojenik özelliklerinden, antimikrobiyel ve antioksidatif özelliklerinden ve zeytinyağının kendine has buruk ve acı tadı vermesinden kaynaklanmaktadır. Yağın duyusal özellikleri ve biofenol miktarı depolama koşullarına ve süresine göre değişiklik göstermektedir.

Materyal ve Yöntem: Bu çalışmada farklı bölgelerden ülkemizde en çok üretilen yağlık zeytin çeşitlerinden Gemlik ve Memecik çeşidinin farklı sıcaklık koşullarında ve farklı sürelerde malaksasyona tabi tutularak elde edilen zeytinyağlarının biofenol miktarları ve duyusal özellikleri incelenmiştir.

Bulgular ve Sonuç: Bu çalışma sonucunda naturel sızma zeytinyağları için en yüksek biofenol miktarını ve en iyi duyusal özellikleri veren en uygun üretim koşulları ile ilgili veri elde edilirken bu koşulların çeşide bağlı olarak farklılık gösterip göstermediğine dair de bilgi edinilmiştir. Çeşitler ve uygulamalar arasında fark olduğu, acılık ve yakıcılığın biofenollerden geldiği bilinmektedir. Bu kapsamda Memecik çeşidi yakıcılık değerlerinin yüksek olduğu, Gemlik çeşidinin acılık ve yakıcılığının diğer çeşitlere göre daha düşük olduğu tespit edilmiştir.

Keywords

Zeytinyağı, Biofenol, Duyusal Özellikler, Gemlik çeşidi, Memecik Çeşidi

Supporting Institution

T.C. TARIM VE ORMAN BAKANLIĞI TARIMSAL ARAŞTIRMALAR VE POLİTİKALAR GENEL MÜDÜRLÜĞÜ

Project Number

TAGEM/HSGYAD/14/AO5/P01/45

The Effects of Different Malaxation Parameters Used in the Production of Olive Oil from Gemlik and Memecik Varieties on the Amount of Biophenol and Sensory Profile

Abstract

Abstract

Objective: Extra virgin olive oil is the basic and unique nutritient of Mediterneandiet. Extra virgin olive oil has a long storage time more than other vegetable oils. Antioxidation structure of Extra virgin olive oil is because of its fatty asit composition profile and amount of biophenol. Biophenols have possitive effect on coroner heart disease, some kind of cancer’s and immun system. Extra virgin olive oil’s sensorial characteristics and amount of biophenol are about to its storage time and storage temperature.

Materiel and Methods: In this study; Extra virgin olive oil’s from Gemlik and Memecik variety; its amount of biophenol, sensorial characteristics are examined which samples are produced by using different tempratures and different malaxation time.

Results and Conslusion: As a result of this study, information was obtained on the conditions of the production of olive oil containing the highest amount of biophenoland the best sensory properties for natural extra virgin olive oils, and whether these conditions differ depending on the type. It is known that there is a difference between varieties and applications, bitterness and causticity come from biophenols In this context, it has been determined that Memecik variety has high pungency values, Gemlik variety has lower bitterness and pungency if it is compared to other varieties.

Keywords

Oliveoil, Biophenols,, Sensorial Character,, Gemlik Variety,, Memecik Variety

Project Number

TAGEM/HSGYAD/14/AO5/P01/45

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