Çanakkale İli Zeytin Karasu ve Pirina Atıklarının Endüstriyel Valorizasyon Potansiyelleri

Abstract

Zeytinyağı üretim sürecinde ortaya çıkan karasu ve pirina, çevresel açıdan önemli atıklar olmasının yanı sıra, biyoaktif bileşenler bakımından zengin bir içeriğe sahiptir. Bu çalışmada, Çanakkale ilindeki on farklı zeytinyağı üretim tesisinden temin edilen karasu ve pirina örneklerinin fizikokimyasal bazı parametreleri ile antioksidan aktivite kapasiteleri belirlenmiştir. Analizler sonucunda toplam fenolik bileşen oranlarının özellikle Z5>Z1>Z10>Z9 numaralı istasyonlarda diğer bölgelere kıyasla oldukça yüksek olduğu tespit edilmiştir. Ayrıca, hidroksitirozol içeriğinin Z1>Z9>Z8>Z10 istasyonlarında belirgin seviyede yüksek olduğu, tirazol oranlarının ise özellikle Z1>Z7 numaralı istasyonlarda dikkate değer düzeyde olduğu saptanmıştır. Antioksidan kapasitenin değerlendirilmesi kapsamında, DPPH ve %ABTS katyon radikali giderme aktivitelerinin en yüksek Z8 numaralı istasyonda gözlendiği belirlenmiştir. İndirgeme gücü aktivitesinin ise en yüksek Z1 numaralı istasyonda olduğu tespit edilmiştir. Elde edilen bulgular, zeytin işleme atıklarının yüksek antioksidan kapasitesinin, içerdiği zengin biyoaktif bileşenlerle güçlü bir korelasyon gösterdiğini ortaya koymaktadır. Sonuç olarak, zeytin atıklarının biyoaktif bileşenler açısından değerli bir kaynak olduğu ve bu bileşenlerin gıda, tarım ve sağlık gibi çeşitli endüstriyel alanlarda değerlendirilme potansiyeline sahip olduğu düşünülmektedir.

Keywords

• Antioksidan aktivite
• Hidroksitirazol
• Sürdürülebilirlik
• Zeytinyağı

Industrial Valorization Potential of Olive Mill Wastewater and Olive Pomace Wastes in Çanakkale Province

Abstract

The olive mill wastewater (OMW) and olive pomace, which are significant environmental wastes generated during the olive oil production process, are also rich in bioactive compounds. In this study, the physicochemical parameters and antioxidant activity capacities of OMW and olive pomace samples obtained from ten different olive oil production facilities in Çanakkale province were determined. The analyses revealed that the total phenolic compound content was particularly high in stations Z5>Z1>Z10>Z9 compared to other regions. Moreover, hydroxytyrosol content was found to be significantly high in stations Z1>Z9>Z8>Z10, while tyrosol levels were notably high in stations Z1>Z7. In the evaluation of antioxidant capacity, the highest DPPH and %ABTS cation radical scavenging activities were observed in station Z8. Additionally, the highest reducing power activity was detected in station Z1. The findings indicate a strong correlation between the high antioxidant capacity of olive processing waste and its rich bioactive compound content. In conclusion, olive by-products are considered a valuable source of bioactive compounds, with potential applications in various industrial fields such as food, agriculture, and healthcare.

Keywords

• Antioxidant activity
• Hydroxytyrosol
• Sustainability
• Olive oil

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