Chemical Content and Antimicrobial Properties of Olive Black Water, Po-mace and Ash

Abstract

Our country is one of the world's leading countries in olive tree cultivation and olive oil production. The extraction process of olive oil production produces by-products that can cause serious environmental problems due to their high organic load. During olive oil production, three different by-products are produced depending on the production method used. Approximately 20% of these are olive oil, 30% are pomace and approximately 50% are black water, which we know as wastewater. In this study, the chemical contents of olive black water, pomace and ash obtained by incineration of waste leaves and twigs were determined by LC/MS. In addition, the antimicrobial activities of black water and pomace were investigated by disk diffusion method on selected microorganisms. Accordingly, no activity was observed in Pseudomonas. aeruginosa and Klebsiella. pneumoniae species, while antimicrobial activity was detected in all other species. The best result was measured at 0.3 cm in black water samples and in Bacillus. spizizenii, Enterococcus. faecalis, Klebsiella. aerogenes, Streptomyces. pyogenes and Candida. albicans. LC/MS results proved that there are 10 different phenolic compounds in black water, while hydroxytyrosol, which is expected to be in by-products: 153.05, oleuropein: 377.14, elenolic acid: 213.07 were detected in different amounts. While 6 compounds were identified in pomace, hydroxytyrosol and oleuropein content was not found. No phenolic compounds were detected in ash except for Pinoresinol and Gingerol which were also detected in black water and pomace.

Keywords

• Olive black water
• olive pomace
• antimicrobial activity

Zeytin Kara Suyu, Pirina ve Külünün Kimyasal İçeriği ile Antimikrobiyal Özellikleri

Abstract

Ülkemiz zeytin ağacı yetiştiriciliği ve zeytinyağı üretimi konusunda dünyanın önde gelen ülkelerinden biridir. Zeytinyağı üretiminin ekstraksiyon süreci, yüksek organik yükleri nedeniyle ciddi çevresel sorunlara neden olabilecek yan ürünler üretir. Zeytin-yağı üretimi sırasında, kullanılan üretim yöntemine bağlı olarak üç farklı yan ürün ortaya çıkmaktadır. Bunların yaklaşık %20’ si zeytinyağı, %30 ‘u pirina ve yakla-şık %50' si de atık su olarak bildiğimiz kara sudur. Bu çalışmamızda zeytin işleme sürecinden elde edilen zeytin kara suyu, pirina ve atık durumundaki yaprak ve dal parçalarının yakıl-ması ile elde edilen külünün kimyasal içerikleri LC/MS ile tespit edilmiştir. Ayrıca kara su ve pirinanın antimikrobiyal aktiviteleri seçilmiş mikroorga-nizmalar üzerinde disk difüzyon yöntemiyle araştırılmıştır. Buna göre; Pseudomonas. aeruginosa ve Klebsiella. pneumoniae türlerinde aktivite gözlenmezken diğer bütün türlerde antimikrobiyal ak-tivite tespit edilmiştir. En iyi sonuç kara su örneklerinde ve Bacillus. spizizenii, Entero-coccus. faecalis, Klebsiella. aerogenes, Streptomyces. pyogenes ve Candida. albicans’ da 0.3 cm olarak ölçülmüştür. LC/MS sonuçları, kara suda 10 farklı fenolik bileşik olduğunu kanıtlarken yan ürünlerde olması bekle-nen hidroksitirosol: 153.05, oleuropein: 377.14, elenolik asit: 213.07 gibi temel bile-şenler farklı miktarlarda tespit edilmiştir. Pirina da 6 bileşik tanımlanırken, hidroksiti-rosol ve oleuropein içeriğine rastlanama-mıştır. Kül de ise kara su ve pirinada da tes-pit edilen Pinoresinol ve Gingerol dışında fenolik bileşik tespit edilememiştir.

Keywords

• Zeytin kara suyu
• pirina
• antimikrobiyal aktivite

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