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Gemlik ve Memecik Çeşitlerinden Zeytinyağı Üretiminde Kullanılan Farklı Malaksasyon Parametrelerinin Biofenol Miktarı ve Duyusal Profili Üzerine Etkisi

Yıl 2020, Sayı: 24, 55 - 64, 30.08.2020

Öz

Öz



Amaç: :
Sızma zeytinyağı diğer bitkisel yağlara kıyasla oldukça uzun raf ömrüne sahiptir. Zeytinyağının güçlü antioksidan özelliği yağ asidi profili ve özellikle biofenol miktarından kaynaklanmaktadır. Naturel sızma zeytinyağının beslenme ve duyusal karakteri bu yağı Akdeniz diyetinin başlıca ve en önemli besin maddesi haline getirmiştir. Bu önem, biofenollerin koroner kalp rahatsızlıkları, bazı kanser türleri ve bağışıklık sistemi üzerine olumlu etkisinden, antikarsinojenik özelliklerinden, antimikrobiyel ve antioksidatif özelliklerinden ve zeytinyağının kendine has buruk ve acı tadı vermesinden kaynaklanmaktadır. Yağın duyusal özellikleri ve biofenol miktarı depolama koşullarına ve süresine göre değişiklik göstermektedir.


Materyal ve Yöntem:
Bu çalışmada farklı bölgelerden ülkemizde en çok üretilen yağlık zeytin çeşitlerinden Gemlik ve Memecik çeşidinin farklı sıcaklık koşullarında ve farklı sürelerde malaksasyona tabi tutularak elde edilen zeytinyağlarının biofenol miktarları ve duyusal özellikleri incelenmiştir.


Bulgular ve Sonuç:
Bu çalışma sonucunda naturel sızma zeytinyağları için en yüksek biofenol miktarını ve en iyi duyusal özellikleri veren en uygun üretim koşulları ile ilgili veri elde edilirken bu koşulların çeşide bağlı olarak farklılık gösterip göstermediğine dair de bilgi edinilmiştir. Çeşitler ve uygulamalar arasında fark olduğu, acılık ve yakıcılığın biofenollerden geldiği bilinmektedir. Bu kapsamda Memecik çeşidi yakıcılık değerlerinin yüksek olduğu, Gemlik çeşidinin acılık ve yakıcılığının diğer çeşitlere göre daha düşük olduğu tespit edilmiştir.


Destekleyen Kurum

T.C. TARIM VE ORMAN BAKANLIĞI TARIMSAL ARAŞTIRMALAR VE POLİTİKALAR GENEL MÜDÜRLÜĞÜ

Proje Numarası

TAGEM/HSGYAD/14/AO5/P01/45

Kaynakça

  • Angerosa, F.; Mostallino, R.; Basti, C. and Vito, R., 2001. Influence of Malaxation Temperature and Time on the Quality of Virgin Olive Oils. Food Chemistry,72 (1), 19-28.
  • Aparicio, R., Roda, L., Albi, Ma and Gutierrez, F, 1999. Effect of Various Compounds In Olive Oil Stability Measured By Ransimat J Agric Food Chem 47:4150-4155.
  • Bayrak, A., 2010. Ege Bölgesi Zeytinyağlarının Aroma Profilleri ve Bazı Kalite Özelliklerinin Araştırılması Ankara Üniversitesi Bilimsel Araştırma Projeleri
  • Bendini, A. and Cerretani, L., 2007. Phenolic Molecules In Virgin Olive Oils: A Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. an Overview of Thelastdecade, Molecules, 12, 1679-1719
  • Esti, M. ,Contini, M., Moneta, E. and Sinesio, F., 2009. Phenolics Compounds and Temporal Perception Of Bitterness and Pungency In Extra Virgin Olive Oils: Changes Occurring Throughout Storage Food Chemistry 113, 1095–1100.
  • Famiano, F., Farinelli, D., Urbani, S., Al Hariri, R., Paoletti, A., Rosati, A., Esposto, S., Selvaggini, R., Taticchi, A. and Servili, M., 2020. Harvesting System and Fruit Storage Affect Basic Quality Parameters and Phenolic and Volatile Compounds of Oils from Intensive and Super-intensive Olive Orchards Scientia Horticulturae Volume 263, 109045
  • Fito, M; De La Torre, R. and Covas, M.I., 2007. Olive Oil and Oxidative Stress. Molecular nutrition & Food Research, 51(10), 1215-1224.
  • Garcia-Mesa, J. and Mateos, R., 2007. Direct Automatic Determination of Bitterness and Total Phenolic Compounds In Virgin Olive Oil Using A Ph- Based Flow-Injection Analysis System, J. Agric. Food Chem., 55, 3863-3868
  • Gawel R.and Roger D.,2009. The Relationship Between Total Phenol Concentration and The Perceived Style Of Extra Virgin Olive Oil, Grasas Y Aceıtes, 60 (2), Abrıl-Junıo, 134-138, 2009,
  • Nakbi, A., Issaoui, M., Dabbou, S., Koubaa, N., Echbili, A., Hammami, M. and Attia, N., 2010. Evaluation of Antioxidant Activities of Phenolic Compounds from two Extra Virgin Olive Oils. Journal of Food Composition and Analysis, 23(7), 711-715.
  • Salas, J.J., and Sánchez, J., 1999. The Decrease of Virgin Olive Oil Flavor Produced by High Malaxation Temperature is due to Inactivation of Hydroperoxide Lyase. Journal of Agricultural and Food Chemistry, 47(3), 809-812.
  • Servili, M., Selviaggini, R., Esposto, S., Taticchi, A., Montedoro, G. and Morozzi, G., 2004. Health and Sensory Properties of Virgin Olive Oil Hydrophilic Phenols: Agronomic and Technological Aspects of Production that Affect their Occurence in the Oil. Journal of Chromotography A 1054(2004) 113-127.
  • Servili, M.; Baldioli, M.; Begliomini, A.L.; Selvaggini, R. and Montedoro, G.F., 2000. The Phenolic and Volatile Compounds of Virgin Olive Oil: Relationships with the Endogenous Oxidoreductases during the Mechanical Oil Extraction Process. In Flavour and Fragrance Chemistry; Proceedings of the Phytochemical Society of Europe, Campobasso, Italy, January 13-16.
  • Sinesio, F. Moneta, E.M. and Esti, M.,2005. The Dynamic Sensory Evaluation of Bitterness and Pungency In Virgin Olive Oil Food Quality and Preference 16 557–564
  • Taticchi, A., Esposto, S., Veneziani, G., Urbani, S., Selvaggini, R. and Servili, M.,2013. The Influence of Malaxation Temprature of Polyphenoloxidase and Peroxidase and on the Phenolic Composition of Virgin Olive Oil. Food Chemistry 136 975-983
  • Tuck, KL. and Hayball, P.J., 2002. Major Phenolic Compounds in Olive Oil: Metabolism and Health Effects. Journal of Nutritional Biochemistry. Vol. 13 Issue 11, p636-644. 9p

The Effects of Different Malaxation Parameters Used in the Production of Olive Oil from Gemlik and Memecik Varieties on the Amount of Biophenol and Sensory Profile

Yıl 2020, Sayı: 24, 55 - 64, 30.08.2020

Öz

Abstract

Objective: Extra virgin olive oil is the basic and unique nutritient of Mediterneandiet. Extra virgin olive oil has a long storage time more than other vegetable oils. Antioxidation structure of Extra virgin olive oil is because of its fatty asit composition profile and amount of biophenol. Biophenols have possitive effect on coroner heart disease, some kind of cancer’s and immun system. Extra virgin olive oil’s sensorial characteristics and amount of biophenol are about to its storage time and storage temperature.

Materiel and Methods: In this study; Extra virgin olive oil’s from Gemlik and Memecik variety; its amount of biophenol, sensorial characteristics are examined which samples are produced by using different tempratures and different malaxation time.

Results and Conslusion: As a result of this study, information was obtained on the conditions of the production of olive oil containing the highest amount of biophenoland the best sensory properties for natural extra virgin olive oils, and whether these conditions differ depending on the type. It is known that there is a difference between varieties and applications, bitterness and causticity come from biophenols In this context, it has been determined that Memecik variety has high pungency values, Gemlik variety has lower bitterness and pungency if it is compared to other varieties.

Proje Numarası

TAGEM/HSGYAD/14/AO5/P01/45

Kaynakça

  • Angerosa, F.; Mostallino, R.; Basti, C. and Vito, R., 2001. Influence of Malaxation Temperature and Time on the Quality of Virgin Olive Oils. Food Chemistry,72 (1), 19-28.
  • Aparicio, R., Roda, L., Albi, Ma and Gutierrez, F, 1999. Effect of Various Compounds In Olive Oil Stability Measured By Ransimat J Agric Food Chem 47:4150-4155.
  • Bayrak, A., 2010. Ege Bölgesi Zeytinyağlarının Aroma Profilleri ve Bazı Kalite Özelliklerinin Araştırılması Ankara Üniversitesi Bilimsel Araştırma Projeleri
  • Bendini, A. and Cerretani, L., 2007. Phenolic Molecules In Virgin Olive Oils: A Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. an Overview of Thelastdecade, Molecules, 12, 1679-1719
  • Esti, M. ,Contini, M., Moneta, E. and Sinesio, F., 2009. Phenolics Compounds and Temporal Perception Of Bitterness and Pungency In Extra Virgin Olive Oils: Changes Occurring Throughout Storage Food Chemistry 113, 1095–1100.
  • Famiano, F., Farinelli, D., Urbani, S., Al Hariri, R., Paoletti, A., Rosati, A., Esposto, S., Selvaggini, R., Taticchi, A. and Servili, M., 2020. Harvesting System and Fruit Storage Affect Basic Quality Parameters and Phenolic and Volatile Compounds of Oils from Intensive and Super-intensive Olive Orchards Scientia Horticulturae Volume 263, 109045
  • Fito, M; De La Torre, R. and Covas, M.I., 2007. Olive Oil and Oxidative Stress. Molecular nutrition & Food Research, 51(10), 1215-1224.
  • Garcia-Mesa, J. and Mateos, R., 2007. Direct Automatic Determination of Bitterness and Total Phenolic Compounds In Virgin Olive Oil Using A Ph- Based Flow-Injection Analysis System, J. Agric. Food Chem., 55, 3863-3868
  • Gawel R.and Roger D.,2009. The Relationship Between Total Phenol Concentration and The Perceived Style Of Extra Virgin Olive Oil, Grasas Y Aceıtes, 60 (2), Abrıl-Junıo, 134-138, 2009,
  • Nakbi, A., Issaoui, M., Dabbou, S., Koubaa, N., Echbili, A., Hammami, M. and Attia, N., 2010. Evaluation of Antioxidant Activities of Phenolic Compounds from two Extra Virgin Olive Oils. Journal of Food Composition and Analysis, 23(7), 711-715.
  • Salas, J.J., and Sánchez, J., 1999. The Decrease of Virgin Olive Oil Flavor Produced by High Malaxation Temperature is due to Inactivation of Hydroperoxide Lyase. Journal of Agricultural and Food Chemistry, 47(3), 809-812.
  • Servili, M., Selviaggini, R., Esposto, S., Taticchi, A., Montedoro, G. and Morozzi, G., 2004. Health and Sensory Properties of Virgin Olive Oil Hydrophilic Phenols: Agronomic and Technological Aspects of Production that Affect their Occurence in the Oil. Journal of Chromotography A 1054(2004) 113-127.
  • Servili, M.; Baldioli, M.; Begliomini, A.L.; Selvaggini, R. and Montedoro, G.F., 2000. The Phenolic and Volatile Compounds of Virgin Olive Oil: Relationships with the Endogenous Oxidoreductases during the Mechanical Oil Extraction Process. In Flavour and Fragrance Chemistry; Proceedings of the Phytochemical Society of Europe, Campobasso, Italy, January 13-16.
  • Sinesio, F. Moneta, E.M. and Esti, M.,2005. The Dynamic Sensory Evaluation of Bitterness and Pungency In Virgin Olive Oil Food Quality and Preference 16 557–564
  • Taticchi, A., Esposto, S., Veneziani, G., Urbani, S., Selvaggini, R. and Servili, M.,2013. The Influence of Malaxation Temprature of Polyphenoloxidase and Peroxidase and on the Phenolic Composition of Virgin Olive Oil. Food Chemistry 136 975-983
  • Tuck, KL. and Hayball, P.J., 2002. Major Phenolic Compounds in Olive Oil: Metabolism and Health Effects. Journal of Nutritional Biochemistry. Vol. 13 Issue 11, p636-644. 9p
Toplam 16 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Gıda ve Yem Bilimi-Teknolojisi Dergisi
Yazarlar

Müge Nebioğlu Bu kişi benim 0000-0002-9731-4043

Proje Numarası TAGEM/HSGYAD/14/AO5/P01/45
Yayımlanma Tarihi 30 Ağustos 2020
Yayımlandığı Sayı Yıl 2020 Sayı: 24

Kaynak Göster

APA Nebioğlu, M. (2020). Gemlik ve Memecik Çeşitlerinden Zeytinyağı Üretiminde Kullanılan Farklı Malaksasyon Parametrelerinin Biofenol Miktarı ve Duyusal Profili Üzerine Etkisi. Gıda Ve Yem Bilimi Teknolojisi Dergisi(24), 55-64.