Determination Of Bitterness Index (K225) And Total Fenol Content Of Olive Oils Obtained With Different Regions, Varieties And Processing Systems

Year 2018, Volume: 55 Issue: 2, 171 - 178, 27.06.2018

Didar Sevim , Oya Köseoğlu Mehmet Ulaş , Durmuş Özdemir

https://doi.org/10.20289/zfdergi.340262

Cited By: 1

Abstract

In this work the effect of different
growing areas on olive (Ayvalık, Memecik, Gemlik, Beylik, Edincik Su, Girit,
Kilis Yağlık, Sarı Ulak, Tavşan Yüreği, Topak Aşı) oil bitterness index (K₂₂₅)
were studied at the South Marmara, South and North Aegean, West and East
Mediterranean  Regions at two, two and a
half (2.5), and three phase extraction system, during 2014/2015 crop season. A
total of 41 virgin olive oils samples were collected from these Regions. Total
phenol content and bitternes index (K₂₂₅) were analyzed in the
research. A Solid-Phase Extraction procedure were carried out for extraction of
the bitter compounds. The results of total phenol content and K₂₂₅ values
showed that the Beylik olive oil was determined with the highest total phenol
conent and bitterness index (K₂₂₅) with 330.26 mg CAE kg^-1 oil  and 1.21 at 2.5 phase
extraction system from Manavgat
at the West Mediterranean Region, respectively. After the Beylik  variety, the highest total phenol content was
determined Ayvalık and Edincik Su olive oil with 291.03 and 270.62 mg CAE kg^-1 oil, respectively. The
Memecik and Ayvalık olive oil bitterness index (K₂₂₅) was determined 0.86 and 0.85 at two phase extraction
system from Muğla and Burhaniye at the South
and North Aegean, respectively. 

Keywords

K225 value, extraction systems, Turkish olive varieties, geographical regions

Farklı Bölge, Çeşit Ve Üretim Sistemleri İle Elde Edilen Zeytinyağlarının Acılık İndekslerinin Ve Toplam Fenol Değerlerinin Belirlenmesi

Abstract

Bu
çalışmada, zeytinyağlarının acılık indeksi (K₂₂₅) değeri üzerine
yetiştirilme bölgelerinin etkisi incelenmiştir. 
Bu amaçla, 2014/2015 hasat yılında Güney Marmara, Güney ve Kuzey Ege ile
Batı ve Doğu Akdeniz Bölgelerinde yetişen zeytinlerden (Ayvalık, Memecik,
Gemlik, Beylik, Edincik Su, Girit, Kilis Yağlık, Sarı Ulak, Tavşan Yüreği,
Topak Aşı) iki, iki buçuk ve üç fazlı ekstraksiyon sistemi elde edilen, toplam
41 zeytinyağı örneği toplanmıştır. Çalışmafda toplam fenol içeriği ve acılık
indeksi analizleri yapılmıştır. Acılık bileşenlerinin ekstraksiyonu için katı
faz ekstraksiyon sistemi uygulanmıştır. Toplam fenol içeriği ve acılık indeksi
(K₂₂₅) değeri sonuçlarına bakıldığında, Batı Akdeniz Bölgesindeki
Manavgat ilçesinden iki buçuk faz ekstraksiyon sistemi ile elde edilen Beylik
zeytinyağının 330.26 mg CAE kg^-1 yağ ile en yüksek toplam fenol ve
1.21 ile en yüksek acılık indeksi değerini gösterdiği tespit edilmiştir. Beylik
çeşidinden sonra, en yüksek toplam fenol içeriği 291.03 mg CAE kg^-1 yağ
ile Ayvalık ve 270.62 mg CAE kg^-1 yağ ile Edincik Su zeytinyağında tespit
edilmiştir. İki fazlı ekstraksiyon sistemin ile Güney Ege’de Muğla’dan elde
edilen Memecik ve Kuzey Ege'de Burhaniye’den elde edilen Ayvalık zeytinyağlarının
acılık indeksleri değerleri sırasıyla 0.86 ve 0.85 olarak tespit edilmiştir.

Keywords

K225 değeri, ekstraksiyon sistemleri, Türk zeytin çeşitleri, Coğrafik Bölgeler

References

• Aguilera,P. M., Beltran, G., Ortega, D., Fernandez, A., Jimenez, A., Uceda, M. 2005. Characterisation of virgin olive oil of Italian olive cultivars: ‘Frantoio’ and ‘Leccino’, grown in Andalusia. Food Chem. 89: 387-391.
• Condelli, N., Carusa, M.C., Galgano, F., Russo, D., Milella, L., Favati, F. 2015. Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area. Food Chem., 177: 233-239.
• Escuderos, M.E., Alcantara, F., Garcia Mesa, J.A. 2014. Evaluation of virgin olive oil bitterness by multivariate analysis of ultraviolet spectra of the phenolic extract. 12th Euro Fed Lipid Congress Oils, Fats and Lipids: From Lipidomics to Industrial Innovation 14-17 September 2014 Montpellier France, 463.
• Favati, F., Condelli, N., Galgano, F., Caruso, M.C. 2013. Extra virgin olive oil bitterness evaluation by sensory and chemical analyses. Food Chem. 139: 949-954.
• Gutfinger, T. 1981. Polyphenols in olive oils. Journal of American Oil Chemists Society, 58, 966-968.
• Gutierrez R., F., Perdiguero, S., Gutierrez, R., Olias J.M. 1992. Evaluation of bitter test of virgin olive oil. J Am Oil Chem Soc. 69: 394-395
• Hrncirik, K., & Fritsche, S. 2004. Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil. European Journal of Lipid Science and Technology, 106, 540-549.
• Ilyasoglu, H., Ozcelik, B., Van hoed, V. , Verhe, R. 2010. Characterization of Aegean olive oils by their minör compounds. Eur J Lipid Sci Technol. 87: 627-636.
• Inarejos-Garcia, A.M., Gomez-Rico, A., Desamparados Salvador, M., Fregapane, G. 2009. Influence of malaxation conditions on virgin olive oil yield, overall quality and composition. Eur Food Res Technol., 228. 671-677
• Koseoglu, O. , Unal, M.K. (2008): The effect of phenolic compounds on the quality and stability of virgin olive oil. Acta Hortic . 79:655-663.
• Köseoğlu, O., Sevim D., Kadiroğlu, P. 2016. Quality characteristics and antioxidant properties of turkish monovarietal olive oils regarding stages of olive ripening, Food Chemistry, 212, 628-634.
• Morello, J.R., Romero M.P., Moltiva M.J. 2004. Effect of maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars. J Agric Food Chem. 52: 6002-6009.
• Rotondi, A., Alfei, B., Magli, M., Pannelli, G.2010. Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra-virgin olive oils. J Sci Food Agric. 90: 2641-2648.
• Sevim, D., Tucay, O., Koseoglu, O. 2013. The effect of olive leaf addition on antioxidant content and antioxidant activity of “Memecik“ oliveoils at two maturity stages. J Am Oil Chem Soc. 90: 1359-1369.
• Skevin, D., Rade, D., Strucelj, D., Mokrovcak, Z., Nederal, S., Bencic, D. 2003. The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil. Eur J Lipid Sci Technol . 105: 536-541.
• Visioli, F. , Galli C., 1998. The effect of minör constituents of olive oil on cardiovascular diseased:new findings. Nutr. Rev. 56: 142-147.