Erken hasadın naturel zeytinyağlarının aroma bileşiklerine ve biyoaktif özelliklerine etkisi

Yıl 2024, , 471 - 479, 28.09.2024

Tuğba Kılıç , Gülcan Koyuncu

https://doi.org/10.29050/harranziraat.1516474

Öz

Bu çalışmada, Kilis yağlık çeşidi zeytinlerden elde edilen doğal yağların çeşitli kalite özellikleri üzerine hasat zamanının etkisi belirlenmiştir. Zeytinyağlarında serbest yağ asitliği (FFA), asit sayısı, peroksit sayısı, iyot sayısı, kırılma indisi, renk, toplam fenol miktarı (Folin Ciocalteu) ve antioksidan kapasitesi (DPPH) belirlenmiştir. Zeytinyağlarında bulunan aroma maddeleri katı faz mikro ekstraksiyon (SPME) ile elde edilmiş ve gaz kromatografisi-kütle spektrometrisi (GC-MS) aracılığıyla tespit edilmiştir. Hasat zamanı ilerledikçe %FFA ve peroksit sayısı değerlerinin artış gösterdiği tespit edilmiştir. Toplam fenol madde miktarı erken hasatta 516.61 mg GAE L-1, normal hasatta 77.70 mg GAE L-1 olarak belirlenirken; antioksidan kapasiteleri de olgunlaşmayla düşüş götermiştir. Zeytinyağlarında toplam 37 farklı uçucu bileşik belirlenmiş olup, olgunlaşma ile aldehit oranında düşme, alkol ve asit oranlarında artış tespit edilmiştir. Erken hasat zeytinyağında hoş kokulu bileşiklerin (hekzanal, α-farnesen vb.) oranı daha fazla iken normal hasat zeytinyağında istenmeyen bileşiklerde (asetik asit, nonanal vb.) artış görülmüştür. Zeytinyağı kalitesinde hasat zamanının önemli bir faktör olduğu belirlenmiştir.

Anahtar Kelimeler

Zeytinyağı, erken hasat, biyoaktif özellik, aroma kompozisyonu, kalite

Effect of early harvest on the aroma compounds and bioactive properties of natural olive oils

Öz

In this study, the effect of harvest time on various quality characteristics of natural oils obtained from Kilis yağlık variety olives was determined. Free fatty acid (FFA), acid number, peroxide value, iodine number, refractive index, color, total phenol (Folin Ciocalteu) and antioxidant capacity (DPPH) values were determined in olive oils. Volatile compounds in olive oils were obtained by solid phase microextraction (SPME) and detected by gas chromatography-mass spectrometry (GC-MS). It was determined that %FFA and peroxide values increased as the harvest time progressed. Similar to the total phenol content determined as 516.61 mg GAE L-1 in early harvest and 77.70 mg GAE L-1 in normal harvest, antioxidant capacities also decreased with ripening. A total of 37 different volatiles were determined in olive oils, and a decrease in aldehyde ratio and an increase in alcohol and acid ratios were detected with ripening. While the rate of pleasant compounds (hexanal, α-farnesene, etc.) was high in early harvest olive oil, an increase in the rate of off-flavor compounds (acetic acid, nonanal, etc.) was observed in normal harvest olive oil. It has been determined that harvest time is an important factor in olive oil quality.

Anahtar Kelimeler

Olive Oil, Early Harvest, Bioactive Properties, Aroma Composition, Quality

Kaynakça

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