Comparison of Some Phenolic Compounds of Organic and Conventional Extra-Virgin Olive Oil

Yıl 2017, , 179 - 186, 28.12.2017

Yasemin Şahan , Güler Çelik Esra Doğangün

https://doi.org/10.17482/uumfd.372458

Öz

Olive oil is an important ingredient of the
Mediterranean diet, because of its nutritional qualities and organoleptic
characteristics. In addition olive oil has positive effects on human health, in
particular to prevent of some types of cancer and cardiovascular diseases and
as regards diabetes, inflammatory and autoimmune diseases. These properties are
related not only to the fatty acid composition of its lipid matrix, but
especially to the presence of the phenolic compounds. The changes in the
phenolic compounds of EVOO can be an important quality control parameter. The
aim of this study was to determine the changes in the some phenolic compounds
of organic and conventional extra-virgin olive oil (EVOO) from Turkey. Five
phenolic compounds oleuropein, hydroxytyrosol, tyrosol, caffeic acid, p-coumaric
acid were quantified LC-DAD and justified by LC-MS. Ten extra virgin olive oils
(organic and conventional extra-virgin olive oil), produced by different brands
were analyzed. Oleuropein were found to be higher than other phenolic
compounds. The amount decreased with the order of tyrosol, hydroxytyrosol,
caffeic acid, p-coumaric acid, respectively. Oleuropein concentration varied
between 3.8-39 mg/kg in organic production of extra virgin olive oils. As a
conclusion, phenolic content are higher in organic products compared to
conventional products of EVOO.

Anahtar Kelimeler

Olive oil, oleuropein, hydroxytyrosol, organic production, LC-MS

ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI

Öz

Zeytinyağı,
besleyici kalitesi ve organoleptik özellikleri ile Akdeniz diyetinin önemli bir
bileşenidir. Buna ek olarak, zeytinyağı bazı kanser türlerinin, kardiyovasküler
hastalıkların, diyabet, inflamatuar ve otoimmün hastalıklarının önlenmesinde insan
sağlığı üzerinde olumlu etkilere sahiptir. Bu özellikler yalnızca yağ asidi kompozisyonuna
bağlı olmayıp, özellikle fenolik bileşiklerin varlığıyla ilgilidir. Sızma
zeytinyağlarının (EVOO) fenolik bileşiklerindeki değişiklikler önemli bir kalite
kontrol parametresi olabilmektedir. Bu çalışmanın amacı, Türkiye'deki organik
ve konvansiyonel olarak elde edilmiş EVOO’nın bazı fenolik bileşiklerindeki değişiklikleri
belirlenmesidir. Beş fenolik bileşik oleuropein, hidroksityrosol, tyrosol,
kafeik asit ve p-kumarik asit LC-DAD ile belirlenmiş ve ayrıca LC-MS ile
doğrulanmıştır. Farklı markalar tarafından üretilen on adet sızma zeytinyağı
(organik ve konvansiyonel) analiz edilmiştir. Oleuropein’nin diğer fenolik
bileşiklere göre daha yüksek düzeyde olduğu bulunmuştur. Fenolik bileşenler
bulunma düzeyleri yüksekten aza doğru sıralandığında, tyrosol, hidroksityrosol,
kafeik asit ve p-kumarik asit olarak belirlenmiştir. Organik olarak üretilen
sızma zeytinyağlarının oleuropein konsantrasyonu 3,8-39 mg/kg arasında değişmiştir.
Sonuç olarak, organik ve konvansiyonel olarak üretilmiş sızma zeytinyağları fenolik
içerik açısından karşılaştırıldığında organik olarak üretilenlerin daha yüksek
olduğu saptanmıştır.

Anahtar Kelimeler

Zeytinyağı, oleuropein, hidroksityrosol, organik üretim, LC-MS

Kaynakça

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