Hatay ili zeytinyağlarının uçucu bileşen profilleri üzerinde çeşit ve olgunluğun etkisinin araştırılması
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Date
2015
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Hatay Mustafa Kemal Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Bu çalışmada, Hatay'ın Altınözü ilçesinden 3 olgunluk döneminde toplanan Halhalı, Gemlik, Karamani ve Haşebi zeytin çeşitlerine ait zeytinyağı örneklerinin uçucu bileşen profillerinin çeşit ve olgunluğa bağlı olarak değişimi incelenmiştir. Ayrıca zeytinyağlarında serbest yağ asitleri, peroksit sayısı, ultraviyole ışığında özgül soğurma, toplam klorofil-karotenoid miktarları ve yağ asitleri kompozisyonu da tespit edilmiştir. Zeytinyağı örneklerinde belirlenen uçucu bileşenlerin hekzanal, trans-2-hekzenal, 1-hekzanol, 1-heptanal, oktanal, nonanal ve trans-2-undekanal olduğu saptanmıştır. En yüksek değer ve olgunlaşmaya göre en çok azalma Gemlik çeşidinin trans-2-undekanal (15.13) bileşiğinde tespit edilmiştir. Zeytinyağlarında serbest yağ asitliği değerleri en yüksek Gemlik çeşidinde (%0,04), en düşük ise Karamani çeşidinde (%0.26), peroksit değerleri en yüksek Haşebi çeşidinde (9.74 meqO2/kg), en düşük ise Karamani çeşidinde (5.3 meqO2/kg) bulunmuştur. Zeytinyağı örneklerinde tespit edilen başlıca yağ asitleri oleik asit (%69.9-77.2), palmitik asittir (%12.1-16.1). Yağ asitleri bakımından Karamani çeşidinin en yüksek oleik asit içeriğine sahip olup olgunlaşma ile arttığı, Halhalı çeşidinin ise en yüksek palmitik asit içeriğine sahip olup olgunlaşma ile azaldığı belirlenmiştir.
In this study, it was investigated to change of depending on the cultivar and ripening of volatile component profiles of virgin olive oil samples of obtained from Halhalı, Gemlik, Karamani and Haşebi olive cultivars of collected at three ripening stage from the Altınözü district of Hatay province. Moreover, free fatty acidity, peroxide value, UV absorbtion, total chlorophyll-carotenoid contents and fatty acid composition were determined. The volatile components detected in oil samples were hexanal, trans-2-hexenal, 1-hexanol, 1-heptanal, octanal, nonanal ve trans-2-undecanal. It was identified that the highest value and the lowest decreased for ripening at trans-2-undecanal component (15.13) of Gemlik cultivar. The highest free fatty acid values were in Gemlik cultivar (%0,04) while the lowest ones were in Karamani cultivar (%0.26). On the other hand, the peroxide values were determined the highest in Haşebi cultivar (9.74 meqO2/kg) and the lowest in Karamani cultivar (5.3 meqO2/kg). Major fatty acids detected in samples were oleic acid (%69.9-77.2) and palmitic acid (%12.1-16.1). In terms of fatty acids, Karamani cultivar had the highest oleic acid content and increased with ripening, Halhalı cultivar had the highest palmitic acid content and decreased with ripening were determined.
In this study, it was investigated to change of depending on the cultivar and ripening of volatile component profiles of virgin olive oil samples of obtained from Halhalı, Gemlik, Karamani and Haşebi olive cultivars of collected at three ripening stage from the Altınözü district of Hatay province. Moreover, free fatty acidity, peroxide value, UV absorbtion, total chlorophyll-carotenoid contents and fatty acid composition were determined. The volatile components detected in oil samples were hexanal, trans-2-hexenal, 1-hexanol, 1-heptanal, octanal, nonanal ve trans-2-undecanal. It was identified that the highest value and the lowest decreased for ripening at trans-2-undecanal component (15.13) of Gemlik cultivar. The highest free fatty acid values were in Gemlik cultivar (%0,04) while the lowest ones were in Karamani cultivar (%0.26). On the other hand, the peroxide values were determined the highest in Haşebi cultivar (9.74 meqO2/kg) and the lowest in Karamani cultivar (5.3 meqO2/kg). Major fatty acids detected in samples were oleic acid (%69.9-77.2) and palmitic acid (%12.1-16.1). In terms of fatty acids, Karamani cultivar had the highest oleic acid content and increased with ripening, Halhalı cultivar had the highest palmitic acid content and decreased with ripening were determined.
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Gıda Mühendisliği, Food Engineering
