TY  - JOUR
T1  - GÜNEYDOĞU ANADOLU BÖLGESİ’NDE YETİŞTİRİLEN GEMLİK ÇEŞİDİ ZEYTİNLERDE VERTİCİLLİUM SOLGUNLUĞUNUN ZEYTİNYAĞI KALİTE PARAMETRELERİ VE FENOLİK BİLEŞENLERE ETKİSİ
TT  - EFFECT OF VERTICILLIUM WILT IN GEMLIK VARIETY OLIVES CULTIVATED IN SOUTH EAST ANATOLIA ON QUALITY PARAMETERS AND PHENOLIC COMPOUNDS OF VIRGIN OLIVE OILS
AU  - Yorulmaz, Aslı
AU  - Erinç, Hakan
AU  - Tatlı, Abidin
AU  - Tekin, Aziz
PY  - 2017
DA  - April
DO  - 10.15237/gida.GD16084
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 197
EP  - 203
VL  - 42
IS  - 2
LA  - tr
AB  - Çalışmanın amacı Verticillium solgunluğunun zeytinyağıkalite parametreleri ve fenolik bileşenlerine etkisini incelemektir. Bu amaçla,Güneydoğu Anadolu Bölgesi’nde yetiştirilen Gemlik çeşidine ait 16 farklı örnek değişik yetişme alanlarındaki enfekteağaçlardan hasat edilmiştir. Zeytinler, hastalık şiddetine göre sınıflanmış vesu, yağ ve fenolik içeriklerine göre değerlendirilmiştir. Zeytin örnekleri laboratuvarölçekli bir sistemle yağa işlenmiş ve örnekler serbest yağ asitleri; peroksitdeğeri; K232, konjuge dien ve ΔE değerleri ile toplam fenol vefenolik bileşen dağılımı açısından analiz edilmişlerdir. Sonuçlar, hastalıkşiddetiyle zeytinlerin su içeriğinin düştüğünü fakat yağ içeriğinindeğişmediğini göstermiştir. Peroksit, K232, konjuge dien, ΔEdeğerleri ve toplam fenol miktarı hastalık şiddetiyle genellikle pozitif koreleiken, serbest yağ asitleri değişmemiştir. Zeytinyağı örneklerinin hakimfenoliği luteolin olup, transsinnamik asit ve luteolin-7-glikozit izleyen fenolikler olarak tespitedilmiştir.
KW  - Fenolik
KW  - kalite
KW  - Verticillium dahliae Kleb.
KW  - zeytinyağı
N2  - The aim of the work was to investigate the influence of Verticillium wilton quality parameters and phenolic compounds of olive oil. For this purpose, 16different olive samples of Gemlik variety cultivated in South East Anatoliawere collected from infected trees from different growing regions. Olives wereclassified according to the incidence of the disease and evaluated for theirwater, oil and phenolic contents. Olive samples were processed to olive oil bya laboratory scale mill and analyzed for their free fatty acids; peroxidevalue; K232, conjugated dien and ΔE values; total phenol content andphenolic compound distribution. Results have shown that the water content ofolives decreased but oil content didn’t change with disease incidence. Peroxide,K232, conjugated dien, ΔE values and total phenols were generallypositively correlated with disease incidence, whereas free fatty acids werefound to remain unchanged. Luteolin was the predominant phenolic of olive oilsamples, followed by trans cinnamicacid and luteolin-7-glycoside.
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UR  - https://doi.org/10.15237/gida.GD16084
L1  - https://dergipark.org.tr/tr/download/article-file/272314
ER  -