Otlu Peynir Üretiminde Kullanılan Alternatif Bir Aromatik Bitki “Ornithogalum narbonense”

Year 2021, , 3482 - 3487, 30.12.2021

Mubin Koyuncu

https://doi.org/10.21597/jist.1029279

Abstract

Otlu peynir yüzyıllardır üretile gelen geleneksel peynir çeşitlerimizdendir. Peynir üretiminde
onlarca farklı aromatik bitki kullanılmaktadır. Kullanılan otlar peynire lezzet katmasının dışında
peynirin biyoaktif özelliklerinin de artmasına yardımcı olurlar. Doğu Anadolu bölgesinde yemeklerde
kullanılan Ornithogalum narbonense bitkisinin dar alanlarda Otlu peynir üretiminde de kullanıldığı
görülmüştür. Bu aromatik bitkiye ait yağ asidi içeriği ile uçucu organik bileşikleri bilinmemektedir.
Gerçekleştirilen çalışma ile Ornithogalum narbonense bitkisine ait yağ asidi içeriği ile uçucu organik
bileşikleri tespit edilmiştir. Stearik asit %41.575 oranıyla en yüksek orandaki yağ asidi ve lusenin 2
%13.72 oranıyla en yüksek orandaki uçucu bileşik olarak tespit edilmiştir. Ayrıca tespit edilen
bileşiklerin peynire kazandırdığı biyokimyasal özellikler tartışılmıştır.

Keywords

Ornithogalum narbonense, Otlu peynir, yağ asidi kompozisyonu, uçucu organik bileşikler, Akpancar

Supporting Institution

Iğdır Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

2019-FBE-A32

Thanks

Bu çalışma, Iğdır Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından “2019-FBE-A32” kodlu proje ile desteklenmiştir.

An Alternative Aromatic Plant Used in Herby Cheese Production “Ornithogalum narbonense”

Abstract

Herby cheese is one of traditional cheese varieties that has been produced for centuries.
Dozens of different aromatic plants are used in cheese production. The herbs used add flavor to the
cheese and help increase the bioactive properties of cheese. It has been observed that the Ornithogalum
narbonense plant, which is used in meals in the Eastern Anatolia region, is also used in the production
of herby cheese in narrow areas. The fatty acid content and volatile organic compounds of this aromatic
plant are unknown. In this study, fatty acid content and volatile organic compounds of the Ornithogalum
narbonense plant were determined. Stearic acid was the highest fatty acid with 41.755%, and lucenin 2
was the highest volatile compound with 13.72%. In addition, the biochemical properties of herbs added
to cheese were discussed.

Keywords

Ornithogalum narbonense, Herby cheese, fatty acid composition, volatile organic compounds, Akpancar

Project Number

2019-FBE-A32

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