MALAKSİYON SICAKLIK VE SÜRESİNİN ZEYTİNYAĞININ BAZI ÖZELLİKLERİ ÜZERİNE ETKİSİ

Öz

Çalışmanın amacı farklı malaksiyon süre (30, 60 ve 90 dk) ve sıcaklıklarının (30, 45 ve 60°C) Edremit yağlık ve Memecik zeytinyağlarının kalite kriterleri ile oksidatif stabiliteleri üzerine etkilerinin belirlenmesidir. Bu amaçla Edremit yağlık ve Memecik çeşitlerine ait zeytinler laboratuvar koşullarında kırma, malaksiyon, presleme ve santrifüjleme işlemlerine tabi tutularak natürel sızma zeytinyağları elde edilmiştir. Çalışmada, Memecik zeytinyağının serbest yağ asitliği, peroksit değeri ve toplam fenol miktarının Edremit yağlık zeytinyağından daha yüksek olduğu, bununla birlikte K₂₃₂ ve K₂₇₀ ile indüksiyon periyodunun Edremit yağlık zeytinyağında daha yüksek olduğu tespit edilmiştir. Malaksiyon süresi ve sıcaklığının zeytinyağlarının serbest yağ asitlikleri, K₂₃₂ ve K₂₇₀ değerleri ve toplam fenol miktarları üzerine etkisi olmadığı belirlenmiştir. Bununla birlikte malaksiyon süresinin artmasıyla birlikte peroksit değerlerinde hafif bir artış olduğu gözlenmiştir. Malaksiyon sıcaklığının artması ile indüksiyon periyodunun arttığı saptanmıştır. Diğer taraftan, zeytinyağların yağ asidi kompozisyonları üzerine malaksiyon şartlarının önemli bir etkisi olmamıştır.

Anahtar Kelimeler

• Memecik,Edremit yağlık,malaksiyon,kalite,oksidatif stabilite

THE EFFECT OF MALAXATION TIME AND TEMPERATURE ON SOME PROPERTIES OF OLIVE OIL

Öz

The aim of the study was to determine the effect of different malaxation time (30, 60 and 90 min) and temperatures (30, 45 and 60°C) on quality criteria and oxidative stability of Edremit yağlık and Memecik olive oils. For this purpose, olives from Edremit yağlık and Memecik varieties were subjected to crushing, malaxation, pressing and centrifugation operations in laboratory scale and extra virgin olive oils were obtained. Results demonstrated that free fatty acidity, peroxide value and total phenol content of Memecik olive oil were higher than Edremit yağlık variety, whereas K₂₃₂ and K₂₇₀ values and induction periods of Edremit yağlık olive oil were higher than Memecik olive oil. The effect of malaxation time and temperature was not influential on free fatty acidity, K₂₃₂ and K₂₇₀ values and total phenol content of olive oils. On the other side, a slight increase in peroxide value was determined when malaxation time was increased. The increase in malaxation temperature led to an increase in induction period of olive oils. On the other hand, there was no significant effect of malaxation conditions on the fatty acid compositions of olive oils.

Anahtar Kelimeler

• Memecik,Edremit yağlık,malaxation,quality,oxidative stability

Kaynakça

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