Hatay'da üretilen zeytinyağlarının sterol kompozisyonu üzerine çeşit ve olgunluğun etkisi
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Dosyalar
Tarih
2016
Yazarlar
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Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, Hatay ilinden 3 farklı olgunluk döneminde toplanan Sarı Haşebi, Gemlik ve Halhalı zeytin çeşitlerine ait zeytinyağı örneklerinin sterol kompozisyonu ve önemli kalite kriterlerinin çeşit ve olgunluğa bağlı olarak değişimi incelenmiştir. Bu amaçla zeytinlerde su içeriği ve yağ verimi; elde edilen zeytinyağlarında ise; serbest yağ asitleri, peroksit sayısı, sabunlaşmayan madde sayısı, toplam karotenoid, toplam klorofil, yağ asitleri kompozisyonu, toplam fenolik madde, antioksidan aktivite ve sterol kompozisyonu belirlenmiştir. En düşük serbest yağ asitleri değeri Gemlik çeşidinin 1.olgunluk döneminde (%0.28), en yüksek peroksit sayısı değeri ise Halhalı çeşidinin 3.olgunluk döneminde (14.72 meq O2/kg) belirlenmiştir. Zeytinyağlarının toplam fenolik madde değerleri 163.02-749.28 mg GAE/kg arasında değişmekte olup, en yüksek fenolik madde içeriği Halhalı çeşidinin 1.olgunluk döneminde tespit edilmiştir. En yüksek antioksidan aktivitesi Halhalı çeşidinde, en düşük ise Sarı Haşebi çeşidinde belirlenmiştir. Zeytinyağlarının toplam fenolik madde miktarları ile antioksidan aktivitesi değerlerinin paralellik gösterdiği saptanmıştır. Yağ asitleri bakımından oleik asit içeriği en yüksek Sarı Haşebi çeşidinin 3.olgunluk döneminde (%77.61), en düşük oleik asit içeriği ise Halhalı çeşidinin 3.olgunluk döneminde (%70.28) tespit edilmiştir. Olgunlukla birlikte zeytinyağlarının serbest yağ asitleri, peroksit sayısı, stearik asit ve linolenik asit değerlerinde artış belirlenmiştir. Zeytinyağlarının toplam sterol miktarları 358-1092.33 ppm arasında değişmekte olup olgunlukla birlikte önemli bir artış göstermiştir (p<0.05). En yüksek β-sitosterol içeriği Halhalı çeşidinin 1.olgunluk döneminde (%87.81), en düşük β-sitosterol içeriği ise Sarı Haşebi çeşidinin 1.olgunluk döneminde (%80.72) tespit edilmiştir. En yüksek ∆5-avenasterol içeriği Gemlik çeşidinin 3.olgunluk döneminde (%7.30), en düşük ∆5-avenasterol içeriği ise Halhalı çeşidinin 1.olgunluk döneminde (%3.34) belirlenmiştir. Olgunlukla birlikte zeytinyağlarının toplam β-sitosterol, stigmasterol ve eritrodiol+uvaol içerikleri dalgalanma göstermiştir.
In this study, variations based on variety and maturity on sterol compositions and important chemical properties of olive oil samples which belong to Sarı Haşebi, Gemlik and Halhalı varieties obtained from Hatay province during three different maturation stages were investigated. For this purpose, oil and water content were determined in olive samples, free fatty acids, peroxide value, unsaponifiable matter content, total carotenoid, total chlorophyll, fatty acid composition, total phenolic compounds, antioxidant activity and sterol composition were determined in olive oils obtained. The lowest free fatty acid content was determined in the first maturation stage of Gemlik (0.28%), the highest peroxide value was determined in the third maturation stage of Halhalı (14.72 meq O2/kg). Total phenolic content of olive oils varied between 163.02 and 749.28 mg GAE/kg and Halhalı had the highest total phenolic content in the first maturation stage. The highest antioxidant activity was determined in Halhalı while the lowest antioxidant activity was determined in Sarı Hasebi. It was found that that total phenolic contents of olive oils were in coherence with antioxidant activities. In terms of fatty acid composition, Sarı Hasebi had the highest oleic acid content in the third maturation stage (77.61%), and Halhalı had the lowest oleic acid content in the third maturation stage (70.28%). It was determined that free fatty acids, peroxide values, stearic and linolenic acid contents of olive oils increased with maturation. Total sterol contents of olive oils ranged between 388 and 1092.33 ppm, increasing significantly during ripening (p<0.05). Halhalı had the highest β-sitosterol content in the first maturation stage (87.81%) while Sarı Hasebi had the lowest β-sitosterol content in the first maturation stage (80.72%). The highest ∆5-avenasterol content was determined in the third maturation stage of Gemlik (7.30%), while the lowest ∆5-avenasterol content was determined in the first maturation stage of Halhalı (3.34%). Apparent β-sitosterol, stigmasterol and erythrodiol+uvaol content of oils fluctuated with ripening.
In this study, variations based on variety and maturity on sterol compositions and important chemical properties of olive oil samples which belong to Sarı Haşebi, Gemlik and Halhalı varieties obtained from Hatay province during three different maturation stages were investigated. For this purpose, oil and water content were determined in olive samples, free fatty acids, peroxide value, unsaponifiable matter content, total carotenoid, total chlorophyll, fatty acid composition, total phenolic compounds, antioxidant activity and sterol composition were determined in olive oils obtained. The lowest free fatty acid content was determined in the first maturation stage of Gemlik (0.28%), the highest peroxide value was determined in the third maturation stage of Halhalı (14.72 meq O2/kg). Total phenolic content of olive oils varied between 163.02 and 749.28 mg GAE/kg and Halhalı had the highest total phenolic content in the first maturation stage. The highest antioxidant activity was determined in Halhalı while the lowest antioxidant activity was determined in Sarı Hasebi. It was found that that total phenolic contents of olive oils were in coherence with antioxidant activities. In terms of fatty acid composition, Sarı Hasebi had the highest oleic acid content in the third maturation stage (77.61%), and Halhalı had the lowest oleic acid content in the third maturation stage (70.28%). It was determined that free fatty acids, peroxide values, stearic and linolenic acid contents of olive oils increased with maturation. Total sterol contents of olive oils ranged between 388 and 1092.33 ppm, increasing significantly during ripening (p<0.05). Halhalı had the highest β-sitosterol content in the first maturation stage (87.81%) while Sarı Hasebi had the lowest β-sitosterol content in the first maturation stage (80.72%). The highest ∆5-avenasterol content was determined in the third maturation stage of Gemlik (7.30%), while the lowest ∆5-avenasterol content was determined in the first maturation stage of Halhalı (3.34%). Apparent β-sitosterol, stigmasterol and erythrodiol+uvaol content of oils fluctuated with ripening.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
