Erkence Zeytin Çeşidinden Elde Edilen Zeytinyağlarının Kimyasal ve Duyusal Özeliklerine Organik ve Geleneksel Yetiştirme Yöntemlerinin ve Olgunluk Düzeyinin Etkisinin İncelenmesi

Year 2024, Volume: 11 Issue: 1, 180 - 189, 28.01.2024

Elif Burçin Uyanık , Aytaç Gümüşkesen

https://doi.org/10.30910/turkjans.1406418

Abstract

Natürel zeytinyağının diğer bitkisel yağlardan farkı rafine edilmeksizin, sadece fiziksel ve mekaniksel yöntemler kullanılarak elde edilmesidir. Önemli biyoaktif bileşikleri içeren zeytinyağı, tüketiciler tarafından beğenilen özgün bir lezzeti muhafaza eden ve ham haliyle tüketilebilen bir üründür. Son dönemde tarımda çok fazla kimyasal girdi kullanımı, tüketicilerin natürel zeytinyağı da dahil bitkisel organik ürünlere olan talebinde artışına neden olmaktadır. Bu durum, organik ve geleneksel yöntemlerle üretilen gıdaların özelliklerini incelemeyi önemli kılmaktadır. Bu çalışmada; Bademler/Urla/İzmir’de, 2018-2021 yılları arasında 3 hasat sezonunda, organik ve geleneksel koşullarda yetişen Erkence zeytin çeşidi farklı olgunluk dönemlerinde (erken, orta) hasat edilmiştir. Elde edilen zeytinlerde olgunluk indeksi, 100 meyve ağırlığı, en-boy ölçümü, % nem ve yağ içeriği, zeytinyağlarında ise kalite analizleri, oksidatif stabilite, toplam fenol miktarı ve duyusal analizler yapılmıştır. Meyve eni, nem (%), kuru maddede yağ oranı (%) ve zeytinyağının duyusal notalarından çimen ile enginar özelliklerinde yetiştirme yöntemleri arasında istatistiksel olarak önemli düzeyde fark olduğu saptanmıştır (p<0.05). Olgunluk indeksi, meyve eni, serbest yağ asitliği, peroksit değeri, UV’ de özgül soğurma değerleri (K232, K270 ve delta E), indüksiyon periyodu, klorofil ve karotenoid içerikleri ve duyusal notalardan yaprak, elma, domates, akıcılık ve samanımsı/kurtlu özelliklerinde olgunlaşma dönemleri arasında istatistiksel açıdan önemli fark olduğu belirlenmiştir (p<0.05).

Keywords

Organik zeytinyağı, erkence, olgunlaşma dönemi, geleneksel

Supporting Institution

TAGEM

Project Number

TAGEM/TBAD/T1/22/A7/P9/1293

Investigation of the Effect of Organic and Traditional Cultivation Methods and Maturity Level on the Chemical and Sensory Properties of Olive Oils Obtained from Erkence Olive Variety

Abstract

The difference of virgin olive oil from other vegetable oils is that it is obtained without refining, using only physical and mechanical methods. Olive oil, which contains important bioactive compounds, is a product that preserves a unique taste appreciated by consumers and can be consumed in its raw form. Recently, the use of too many chemical inputs in agriculture has caused an increase in consumers' demand for organic plant-based products, including virgin olive oil. This makes it important to examine the properties of foods produced by organic and conventional methods. In the study, Erkence olive variety, grown under organic and conventional conditions in Bademler/Urla/İzmir, was harvested at different maturity periods (early, middle) in 3 harvest seasons between 2018-2021. Maturity index, 100 fruit weight, width-length measurement, % moisture and oil content were performed on the obtained olives and quality analyses, oxidative stability, total phenol amount and sensory analyzes were performed on the olive oils. Differences were found in fruit width, % moisture, % oil in dry matter and grass and artichoke characteristics between cultivation methods. Maturity index, fruit width, free fatty acidity, peroxide value, specific absorbance values in UV (K232, K270 and delta E), induction period, chlorophyll and carotenoid contents and sensory notes such as leaf, apple, tomato, fluidity and hay/grubby characteristics were found to differ between ripening periods (p<0.05).

Keywords

Organic, olive il, erkence, ripening period, traditional

Project Number

TAGEM/TBAD/T1/22/A7/P9/1293

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