Evaluating the Fatty Acid, Sterol and Erythrodiol+Uvaol Contents of Turkish Olive Oil under Different Maturity Index and Storage Conditions with Chemometric Approaches

Öz

The objective of this study was to utilize unsupervised classification and clustering techniques, such as hierarchical (HCA) and principal component analyses (PCA), to assess the impact of maturity index and storage conditions on the composition of fatty acids, sterols, and erythrodiol+uvaol in Ayvalık and Memecik Turkish extra virgin olive oils. For a period of 15 months, the oils were maintained at ambient temperature, under daylight conditions, and in darkness within two transparent glass bottles. The chemometric analysis yielded the revelation that both Memecik and Ayvalık could be classified into two distinct subgroups. The findings indicated that oleic, behenic, arachidic, gadoleic, and MUFA (Monounsaturated Fatty Acid) acids were pivotal in distinguishing the initial harvest year for both oils. The second year's characterization process involved the analysis of palmitic, palmitoleic, heptadecanoic, heptadecenoic, trans fatty acids, SFA (Saturated Fatty Acids), and MUFA in the Ayvalık olive oil; and miristic, linolenic, and PUFA (Polyunsaturated Fatty Acids) in the Memecik olive oil. The results of the PCA indicate that Memecik oils contain β-sitosterol, stigmasterol, cholesterol, clerosterol, brassicasterol, and erythrodiol+uvaol, while Ayvalık oils contain campestanol, sitosterol, campestanol, Δ7-avenasterol, Δ5-avenasterol, total sterol, Δ5-7 stigmastadienol, and total β-sitosterol.

Anahtar Kelimeler

• PCA
• HCA
• Sterol
• Fatty Acid
• Storage Conditions

Farklı Olgunluk İndeksi ve Depolama Koşullarında Türk Zeytinyağlarının Yağ Asidi, Sterol ve Eritrodiol+Uvaol İçeriklerinin Kemometrik Yaklaşımlarla Değerlendirilmesi

Öz

Bu çalışmanın amacı, Ayvalık ve Memecik Türk sızma zeytinyağında olgunluk indeksi ve saklama koşullarının yağ asitleri, steroller ve eritrodiol+uvaol bileşimi üzerindeki etkisini değerlendirmek için hiyerarşik (HCA) ve temel bileşen analizleri (PCA) gibi denetimsiz sınıflandırma ve kümeleme tekniklerinden yararlanmaktır. Yağlar 15 ay süreyle oda sıcaklığında, gün ışığı koşullarında ve karanlıkta iki şeffaf cam şişe içerisinde muhafaza edildi. Kemometrik analiz, Memecik ve Ayvalık'ın iki ayrı alt gruba ayrılabileceğini ortaya çıkardı. Bulgular, oleik, behenik, araşidik, gadoleik ve MUFA asitlerinin, her iki yağ için de ilk hasat yılını ayırt etmede çok önemli olduğunu gösterdi. İkinci yılın karakterizasyon sürecinde Ayvalık zeytinyağında palmitik, palmitoleik, heptadekanoik, heptadekenoik, trans yağ asitleri, SFA ve MUFA analizleri; Memecik zeytinyağında miristik, linolenik ve PUFA bulunur. PCA sonuçları Memecik yağlarının β-sitosterol, stigmasterol, kolesterol, klerosterol, brassikasterol ve eritrodiol+uvaol içerdiğini, Ayvalık yağlarının ise kampestanol, sitosterol, kampestanol, Δ7-avenasterol, Δ5-avenasterol, toplam sterol, Δ5-7 stigmastadienol ve toplam β-sitosterol içerdiğini göstermektedir.

Anahtar Kelimeler

• PCA
• HCA
• sterol
• yağ asidi
• depolama koşulları

Kaynakça

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