Use of Phenolic Profile and Fatty Acid Composition on Chemometric Discrimination of Turkish Virgin Olive Oils with Geographical Indication

Yıl 2021, , 126 - 136, 01.08.2021

Çisil Türkay Onur Özdikicierler Fahri Yemişçioğlu

https://doi.org/10.24323/akademik-gida.977263

Cited By: 1

Öz

A geographical indication (GI) of virgin olive oil (VOO) certifies the origin and production methodology within a determinative quality aspect. On the other hand, from the consumer perspective, VOO’s with GI are expected to show a difference from other VOO’s, even though it is not an official obligation. In this study, samples from seven different Turkish VOO’s with GI were evaluated and possible discrimination among them was determined and justified using principal component analysis (PCA). Results revealed that saturated fatty acid (SAFA) content was a key factor for Nizip samples to discriminate from VOO’s with GI. Samples of Southern Agean (Güney Ege) and Ayvalık had the highest amount of secoiridoids content. When phenolic profile was considered alone, Mut and Nizip samples were clearly separated while groupings among other samples were somehow overlapped. PCA using fatty acid composition revealed that Nizip and Güney Ege samples were located on different sides of the score plot. Regional distances among sample sets greatly affected the discrimination of the PCA plot when their fatty acid composition was involved.

Anahtar Kelimeler

Virgin olive oil, Geographical indication, Phenolic compounds, Fatty acid composition, Principal component analysis, Chemometric

Destekleyen Kurum

The Scientific and Technological Research Council of Turkey (TÜBİTAK)

Proje Numarası

120O872

Teşekkür

This study was supported by The Scientific and Technological Research Council of Turkey (TÜBİTAK) under the project number of 120O872.

Coğrafi İşaretli Türk Zeytinyağlarının Kemometrik Ayırımında Fenolik Profil ve Yağ Asidi Kompozisyonunun Kullanımı

Öz

Coğrafi işaret (Cİ), zeytinyağlarında menşei ve üretim metodolojisini belirli bir kalite kapsamı içinde onaylayan bir araçtır. Öte yandan, tüketici açısından bakıldığında, bir Cİ'li zeytinyağının Cİ olmayan zeytinyağı örneklerinden veya Cİ'li diğer zeytinyağlarından farklılık göstermesi beklenmektedir, ancak bu Cİ sertifikasyonu için gerekli bir resmi zorunluluk değildir. Bu çalışmada, Cİ'li yedi farklı Türk Zeytinyağından alınan numuneler değerlendirilmiş ve bunlar arasındaki olası farklılıklar, temel bileşen analizi (PCA) kullanılarak belirlenmiş ve yorumlanmıştır. Sonuçlar, doymuş yağ asidi içeriğinin (SAFA), Nizip örneklerinin diğer zeytinyağlarından ayırt edilmesinde önemli bir faktör olduğunu ortaya koymuştur. Güney Ege ve Ayvalık örneklerinin en yüksek sekoiridoid içeriğine sahip olduğu tespit edilmiştir. Yalnızca fenolik profil ile gerçekleştirilen temel bileşen analizinde (TBA), Mut ve Nizip numuneleri net bir şekilde diğer örnek gruplarından ayrılmışken, diğer örnek grupları örtüşmektedir. Yağ asidi bileşimi ile gerçekleştirilen TBA, Nizip ve Güney Ege örneklerinin skor grafiğinin farklı taraflarında bulunduğunu ortaya çıkarmıştır. Örnek grupları arasındaki bölgesel mesafelerin, yağ asit kompozisyonu söz konusu olduğunda PCA’nın ayırt edici sonuçlar vermesinde büyük rol oynağıdı düşünülmektedir.

Anahtar Kelimeler

Zeytinyağı, Coğrafi işaret, Fenolik profili, Yağ asidi kompozisyonu, Temel bileşen analizi, Kemometri

Proje Numarası

120O872

Kaynakça

• [1] Tsimidou, M.Z., Mastralexi, A., Özdikicierler, O. (2020). Cold pressed virgin olive oils. In Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications, 1st Edition, (Ed.) M.F. Ramadan, Academic Press, pp. 547-573.
• [2] Vossen, P. (2007). Olive oil: History, production, and characteristics of the world’s classic oils. HortScience, 42(5), 1093–1100.
• [3] European Commission. (2012). Regulation (EU) No 29/2012 of 13 January 2012 on marketing standards for olive oil (codification). Official Journal of the European Union, (12), 14–21.
• [4] Gıda Tarım ve Hayvancılık Bakanlığı (2017). Zeytinyağı ve Pirina Yağı Tebliği. Türk Gıda Kodeksi. http://www.resmigazete.gov.tr/eskiler/2017/09/20170917-9-1.pdf (Accessed 3 February 2020)
• [5] Bouarroudj, K., Tamendjari, A., Larbat, R. (2016). Quality, composition and antioxidant activity of Algerian wild olive (Olea europaea L. subsp. Oleaster) oil. Industrial Crops Products, 83, 484–491.
• [6] Gökçebağ, M., Dıraman, H., Özdemir, D. (2013). Classification of Turkish monocultivar (AyvalIk and Memecik cv.) Virgin olive oils from north and south zones of Aegean region based on their triacyglycerol profiles. JAOCS, Journal of the American Oil Chemist’ Society, 90(11), 1661–1671.
• [7] Arslan, D., Ok, S. (2020). Characterization of Turkish olive oils in details. Food Reviews International, 36(2), 168–192.
• [8] Lozano-Sánchez, J., Cerretani, L., Bendini, A., Segura-Carretero, A., Fernández-Gutiérrez, A. (2010). Filtration process of extra virgin olive oil: Effect on minor components, oxidative stability and sensorial and physicochemical characteristics. Trends Food Science & Technology, 21(4), 201–211.
• [9] Ocakoglu, D., Tokatli, F., Ozen, B., Korel, F. (2009). Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chemistry, 113(2), 401–410.
• [10] Mele, M.A., Islam, M.Z., Kang, H.M., Giuffrè, A.M. (2018). Pre-and post-harvest factors and their impact on oil composition and quality of olive fruit. Emirates Journal Food of Agriculture, 30(7), 592–603.
• [11] Christophoridou, S. (2017). Authentication of olive oil based on minor components. A. Kiritsakis ve F. Shahidi (Ed.), Olives Olive Oil as Functional Foods, pp. 555–567.
• [12] Aguilera, M.P., Beltran, G., Sanchez-Villasclaras, S., Uceda, M., Jimenez, A. (2010). Kneading olive paste from unripe “Picual” fruits: I. Effect on oil process yield. Journal of Food Engineering, 97(4), 533–538.
• [13] Alkan, D., Tokatli, F., Ozen, B. (2012). Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey. JAOCS, Journal of the American Oil Chemist’ Society, 89(2), 261–268.
• [14] Gómez-Caravaca, A.M., Maggio, R.M., Cerretani, L. (2016). Chemometric applications to assess quality and critical parameters of virgin and extra-virgin olive oil. A review. Analytica Chimica Acta, 913, 1–21.
• [15] Ün, İ., Ok, S. (2018). Analysis of olive oil for authentication and shelf life determination. Journal of Food Science and Technology, 55(7), 2476–2487.
• [16] Maléchaux, A., Le Dréau, Y., Vanloot, P., Artaud, J., Dupuy, N. (2019). Discrimination of extra virgin olive oils from five French cultivars: En route to a control chart approach. Food Control, 106, 106691.
• [17] Likudis, Z. (2016). Olive oils with protected designation of origin (PDO) and protected geographical indication (PGI). D. Boskou ve M. L. Clodoveo (Ed.), Prod. From Olive Tree, pp. 175–190. IntechOpen. Web site. https://www.intechopen.com/books/advanced-biometric-technologies/liveness-detection-in-biometrics
• [18] Crizel, R.L., Hoffmann, J.F., Zandoná, G.P., Lobo, P.M.S., Jorge, R.O., Chaves, F.C. (2020). Characterization of extra virgin olive oil from Southern Brazil. European Journal of Lipid Science and Technology, 122(4), 1900347.
• [19] European Commission. (2020). eAmbrosia – the EU geographical indications register. web site https://ec.europa.eu/info/food-farming-fisheries/food-safety-andquality/certification/quality-labels/geographical-indications-register/ (Accessed: 8 April 2020).
• [20] Turkish Patent and Trademark Office (2021). Turkish products with geographical indication. Digit. GI Platf. Turkey. (Accessed 13 March 2021) https://www.ci.gov.tr/ (Accessed: 13 March 2021)
• [21] Dıraman, H., Saygı, H., Hışıl, Y. (2011). Geographical classification of Turkish virgin olive oils from the Aegean Region for two harvest years based on their fatty acid profiles. JAOCS, Journal of the American Oil Chemist’ Society, 88(12), 1905–1915.
• [22] Dıraman, H., Saygi, H., Hisil, Y. (2011). Classification of three Turkish olive cultivars from Aegean region based on their fatty acid composition, European Food Research Technology, 233, 403–411.
• [23] Gurdeniz, G., Ozen, B., Tokatli, F. (2008). Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy. European Food Research and Technology, 227(4), 1275–1281.
• [24] Kritioti, A., Menexes, G., Drouza, C. (2018). Chemometric characterization of virgin olive oils of the two major Cypriot cultivars based on their fatty acid composition. Food Research International, 103, 426–437.
• [25] Maggio, R.M., Cerretani, L., Chiavaro, E., Kaufman, T.S., Bendini, A. (2010). A novel chemometric strategy for the estimation of extra virgin olive oil adulteration with edible oils. Food Control, 21(6), 890–895.
• [26] COI/T.20/Doc. No 33/Rev.1 2017 Determination of fatty acid methyl esters by gas chromatography. Retrived from: https://www.internationaloliveoil.org/wp-content/uploads/2019/11/COI-T.20-Doc.-No-33-Rev.-1-2017.pdf (Accessed: 27.02.2021).
• [27] COI/T.20/Doc. No 35/Rev.1 2017 Determination of peroxide value. Retrived from: https://www.internationaloliveoil.org/wp-content/uploads/2019/11/Method-COI-T.20-Doc.-No-35-Rev.-1-2017.pdf (Accessed: 27.02.2021).
• [28] AOCS Cd 18-90 (2017). Official methods and recommended practices of the American oil chemists’ society Method Cd 18-90. In F. Gunstone (Ed.), p-anisidine value (7th Ed). Champaign, IL: AOCS Press, USA.
• [29] COI/T.20/Doc. No 19/Rev.5 (2019). Spectrophotometric investigation in the ultraviolet. Retrived from: https://www.internationaloliveoil.org/wp-content/uploads/2019/11/Method-COI-T.20-Doc.-No-19-Rev.-5-2019-2.pdf (Accessed: 27.02.2021).
• [30] TGK (2014). Zeytinyağı Ve Pirina Yağı Analiz Metotları Tebliği, Tebliğ No: 2014/53, T.C Resmi Gazete Sayı: 29181. EK-9
• [31] COI/T.20/Doc. No 29/Rev.1 (2017). Determination of biophenols in olive oils by HPLC. Retrived from: https://www.internationaloliveoil.org/wp-content/uploads/2019/11/COI-T.20-Doc.-No-29-Rev-1-2017.pdf (Accessed: 27.02.2021).
• [32] Tasioula-Margari, M., Tsabolatidou, E. (2015). Extraction, separation, and identification of phenolic compounds in virgin olive oil by HPLC-DAD and HPLC-MS. Antioxidants, 4(3), 548–562.
• [33] Üçüncüoğlu, D., Sivri-Özay, D. (2020). Geographical origin impact on volatile composition and some quality parameters of virgin olive oils extracted from the “Ayvalık” variety. Heliyon, 6(9), e04919.
• [34] Uluata, S., Altuntaş, Ü., Özçelik, B. (2016). Biochemical characterization of arbequina extra virgin olive oil produced in Turkey. JAOCS, Journal of the American Oil Chemist’ Society, 93(5), 617–626.
• [35] Oğraş, Ş.Ş., Kaban, G., Kaya, M. (2016). The effects of geographic region, cultivar and harvest year on fatty acid composition of olive oil. Journal of Oleo Science, 65(11), 889–895.
• [36] Jiménez-Carvelo, A.M., Cruz, C.M., Olivieri, A.C., González-Casado, A., Cuadros-Rodríguez, L. (2019). Classification of olive oils according to their cultivars based on second-order data using LC-DAD. Talanta, 195, 69–76.