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KİLİS YAĞLIK VE MEMECİK ZEYTİNYAĞLARININ KİMYASAL VE DUYUSAL ÖZELLİKLERİNE ZEYTİNİN OLGUNLUK DERECESİ VE HASAT YILININ ETKİSİ

Year 2017, Volume: 42 Issue: 6, 799 - 808, 15.12.2017

Abstract

Bu çalışmanın amacı, Kilis Yağlık ve
Memecik çeşitlerinden elde edilen zeytinyağlarının yağ verimi, yağ kalitesi,
oksidatif stabilitesi ve duyusal profilleri üzerine zeytin çeşidinin, zeytin
olgunluk derecesinin ve hasat yılının etkisini araştırmaktır. Yağ içeriği
üzerinde çeşidin etkisi istatistiksel olarak önemli bulunmuş ve Kilis Yağlık
zeytin çeşidinin yağ içeriğinin Memecik çeşidinden daha yüksek olduğu
saptanmıştır. Zeytin çeşidi, olgunlaşma indeksi ve hasat yılından; zeytinyağı
örneklerinin serbest yağ asitliği, peroksit değeri, K
270 değeri,
toplam fenol içeriği, palmitoleik, stearik, oleik, linoleik, linolenik asit ile
tekli doymamış yağ asitleri/çoklu doymamış yağ asitleri oranı ve duyusal
özellikleri istatistiksel olarak önemli derecede etkilenmiştir. Kilis Yağlık
zeytinyağının duyusal analizinde baharat aroması kaydedilirken, Memecik
zeytinyağı için çiçek ve acı badem aromaları algılandı. Natürel sızma
zeytinyağı üretiminde ideal hasat zamanı, her iki çeşit için de aralık ayında
"orta olgunluk seviyesi" olarak belirlendi. Kilis Yağlık ve Memecik
çeşitlerinde olgunlaşma indeksi aralık ayında iki hasat yılı için sırasıyla 3.96-3.96
ve 4.09-3.87 olarak ölçülmüştür.

References

  • Andrewes P., Busch J.L.H.C., Joode T., Groenewegen A., Alexandre H. (2003). Sensory properties of virgin olive oil polyphenols: identification of deacetoxyligstroside aglycon as a key contributor to pungency. J. Agric. Food Chem., 51:1415–1420.
  • Barmak A., Hajeb P., Rezaei Y., Akbarzadeh S., Mohebbi G.H. (2011). Oxidative stability of edible oils imported to Iran. Am.-Euro. J. Agric. Environ. Sci., 1(1): 34-37.
  • Beltrán G., Rio C.D., Sanchez S., Martinez L. (2004 a). Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from Cv. Picual. J. Agric. Food Chem., 52: 3434−3440.
  • Beltrán G., Rio C.D., Sanchez S., Martinez L. (2004b). Seasonal changes in olive fruit characteristics and oil accumulation during ripening process. J. Sci. Food Agric., 84:1783–1790.
  • Beltrán G., Aguilera M.P., Rio C.D., Sanchez S., Martinez L. (2005). Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils. Food Chem., 89: 207-215.
  • Bendini A., Cerretani L., Carrasco-Pancorbo A., Gómez-Caravaca A.M., Segura-Carretero A., Fernández-Gutiérrez A., Lercker G. (2007). Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods, an overview of the last decade. Molecules, 12: 1679-1719.
  • Benito M., Lasa J.M., Gracia P., Oria R., Abenoza M., Varonac L., Sánchez-Gimeno A.C. (2012). Olive oil quality and ripening in super-high-density Arbequina orchard. J. Sci. Food Agric., 93:2207-2220. http://dx.doi.org:10.1002/jsfa.6028.
  • Caponio F., Gomes T., Pasqualone A. (2001). Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life. Eur. Food Res. Technol., 212: 329–333.
  • Dag A., Kerem Z., Yogev N., Zipori I., Lavee S., Ben-David E. (2011). Influence of time of harvest and maturity index on olive oil yield and quality. Sci. Hortic., 127: 358–366.
  • European Community EU Regulation. 1991. Official Journal of the European Communities. 2568. L295L248: 6–36.
  • European Community Commission Regulation (2011). 61/2011. Amending Regulation No: 2568/91/EEC. Official Journal of the European Communities L23. 1-14.
  • Gutfinger T. (1981). Polyphenols in olive oils. J. Am. Oil Chem. Soc., 58: 966-968.
  • Gutiérrez F., Jímenez B., Ruíz A., Albi A. (1999). Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. J. Agric. Food Chem., 47: 121−127.
  • International Olive Council. (1996).Determination of trans unsaturated fatty acids by capillary column gas chromatography. COI/T.20.Doc.no:17, Madrid.
  • International Olive Council. (2007). Sensory Analysis of Olive Oil Method for the Organoleptic Assessment of Virgin Olive Oil. COI/T.20/Doc. No 15/Rev.4 Madrid. International Olive Council (2015). Trade Standart Applying to Olive Oils and Olive Pomace Oils. COI/T.15/NC No: 3/Rev: 8.
  • International Union of Pure and Applied Chemistry (IUPAC) (1987). Standard methods for analysis of oils, fats and derivates . 7th edn. Blackwell Scientific Publications IUPAC Method 2.301.
  • Köseoğlu O., Sevim D., Kadiroğlu P. (2016). Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening. Food Chem. 212:628-634. http://dx.doi.org: 10.1016/j.foodchem.2016.06.027
  • Lavee S., Wodner M. (1991). Factors affecting the nature of oil accumulation in fruit of olive (Olea europaea L.) cultivars. J. Hortic. Sci., 66(5): 583 -591.
  • Mailer R., Beckingham C. (2006). Testing olive oil quality: chemical and sensory methods. Primefact. 231: 1-5.
  • Mateos R., Dominguez M.M., Espartero J.L., Cert A. (2003). Antioxidant effect of phenolic compounds, α-tocopherol, and other minor components in virgin olive oil. J. Agric. Food Chem., 51:7170–7175.
  • Morelló J.R., Romero M.P., Motilva M.H. (2004). Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from arbequina, farga, and morrut cultivars. J. Agric. Food Chem., 52: 6002−6009.
  • Mousa Y.M., Gerasopoulos D., Metzidakis I., Kiritsakis A. (2004). Effect of altitude on fruit and oil quality characteristics of mastoides olives. J. Sci. Food Agric., 71: 345-349.
  • Nieto L.M., Hodaifa G., Pena L.L. (2010). Changes in phenolic compounds and rancimat stability o olive oils from varieties of olives at different stages of ripeness. J. Sci. Food Agric., 90: 2393–2398.
  • Rivas A., Sanchez-Ortiz A., Jimenez B., García-Moyano J., Lorenzo M.L. (2013). Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol., 1-10.
  • Rotondi A., Bendini A., Cerretani L., Mari M., Lercker G., Toschi T.G. (2004). Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil. J. Agric. Food Chem., 52: 3649−3654.
  • Salvador M.D., Aranda F., Gómez-Alanso S., Fregapane G. (2000). Quality characteristics of Cornicabra virgin olive oil. Res. Adv. Oil Chem., 1: 31-39.
  • Salvador M.D., Aranda F., Fregapane G. (2001). Influence of fruit ripening on Cornicabra virgin olive oil quality. A study of four successive crop seasons. Food Chem., 73: 45-53.
  • Sevim D., Tuncay O., Koseoglu O. (2013). The effect of olive leaf addition on antioxidant content and antioxidant activity of ‘‘Memecik’’ olive oils at two maturity stages. J. Am. Oil Chem. Soc., 90:1359-1369. http://dx.doi.org: 10.1007/s11746-013-2282-4.
  • Uceda M., Frias L. (1975). Harvest date. evolution of the fruit oil content. oil composition and oil quality. Proc Segundo Seminario Oleicola Internacional. Cordoba 125–130.
  • Yavuz H. (2008). Türk zeytinyağlarının bazı kalite ve saflık kriterleri’nin belirlenmesi. Yüksek Lisans Tezi. AÜ Fen Bil Ens 87.
  • Youssef N.B., Zarrouk W., Carrasco-Pancorbo A., Ouni Y. Segura-Carretero A., Fernández-Gutiérrez A., Daoud D., Zarrouk M. (2009). Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil. J. Sci. Food Agric., 10:90. 199-204. http://dx.doi.org:10.1002/jsfa.3784.

INFLUENCE OF OLIVE RIPENESS DEGREE AND HARVEST YEAR ON CHEMICAL AND SENSORY PROPERTIES OF KİLİS YAĞLIK AND MEMECİK OLIVE OIL

Year 2017, Volume: 42 Issue: 6, 799 - 808, 15.12.2017

Abstract

The objective of this study was to
investigate the effect of olive cultivar, olive ripeness degree and harvest
year on the oil yield, oil quality, oxidative stability and sensory profiles of
olive oils extracted obtained from Kilis Yağlık and Memecik cultivars. The
effect of olive cultivar on the oil content was statistically significant and
the oil content of Kilis Yağlık
olive cultivar was determined to be higher than Memecik cultivar. Free fatty
acidity, peroxide value, K270 value, total phenol content, palmitoleic,
stearic, oleic, linoleic, linolenic acids and MUFA/PUFA ratio and sensory
properties of olive oil samples were statistically significantly affected by
cultivar of olive, ripening index and harvest year.
While the spice aroma was
recorded in the sensory analysis of Kilis Yağlık olive oil, flower and bitter
almond aromas were perceived for Memecik olive oil.
The ideal harvest time for the
production of extra virgin olive oil was determined as at “medium maturity
level” in december for both cultivars. Ripening index was measured as 3.96-3.96
and 4.09-3.87 in december for Kilis Yağlık and Memecik cultivars for two
harvest years, respectively. 

References

  • Andrewes P., Busch J.L.H.C., Joode T., Groenewegen A., Alexandre H. (2003). Sensory properties of virgin olive oil polyphenols: identification of deacetoxyligstroside aglycon as a key contributor to pungency. J. Agric. Food Chem., 51:1415–1420.
  • Barmak A., Hajeb P., Rezaei Y., Akbarzadeh S., Mohebbi G.H. (2011). Oxidative stability of edible oils imported to Iran. Am.-Euro. J. Agric. Environ. Sci., 1(1): 34-37.
  • Beltrán G., Rio C.D., Sanchez S., Martinez L. (2004 a). Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from Cv. Picual. J. Agric. Food Chem., 52: 3434−3440.
  • Beltrán G., Rio C.D., Sanchez S., Martinez L. (2004b). Seasonal changes in olive fruit characteristics and oil accumulation during ripening process. J. Sci. Food Agric., 84:1783–1790.
  • Beltrán G., Aguilera M.P., Rio C.D., Sanchez S., Martinez L. (2005). Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils. Food Chem., 89: 207-215.
  • Bendini A., Cerretani L., Carrasco-Pancorbo A., Gómez-Caravaca A.M., Segura-Carretero A., Fernández-Gutiérrez A., Lercker G. (2007). Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods, an overview of the last decade. Molecules, 12: 1679-1719.
  • Benito M., Lasa J.M., Gracia P., Oria R., Abenoza M., Varonac L., Sánchez-Gimeno A.C. (2012). Olive oil quality and ripening in super-high-density Arbequina orchard. J. Sci. Food Agric., 93:2207-2220. http://dx.doi.org:10.1002/jsfa.6028.
  • Caponio F., Gomes T., Pasqualone A. (2001). Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life. Eur. Food Res. Technol., 212: 329–333.
  • Dag A., Kerem Z., Yogev N., Zipori I., Lavee S., Ben-David E. (2011). Influence of time of harvest and maturity index on olive oil yield and quality. Sci. Hortic., 127: 358–366.
  • European Community EU Regulation. 1991. Official Journal of the European Communities. 2568. L295L248: 6–36.
  • European Community Commission Regulation (2011). 61/2011. Amending Regulation No: 2568/91/EEC. Official Journal of the European Communities L23. 1-14.
  • Gutfinger T. (1981). Polyphenols in olive oils. J. Am. Oil Chem. Soc., 58: 966-968.
  • Gutiérrez F., Jímenez B., Ruíz A., Albi A. (1999). Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. J. Agric. Food Chem., 47: 121−127.
  • International Olive Council. (1996).Determination of trans unsaturated fatty acids by capillary column gas chromatography. COI/T.20.Doc.no:17, Madrid.
  • International Olive Council. (2007). Sensory Analysis of Olive Oil Method for the Organoleptic Assessment of Virgin Olive Oil. COI/T.20/Doc. No 15/Rev.4 Madrid. International Olive Council (2015). Trade Standart Applying to Olive Oils and Olive Pomace Oils. COI/T.15/NC No: 3/Rev: 8.
  • International Union of Pure and Applied Chemistry (IUPAC) (1987). Standard methods for analysis of oils, fats and derivates . 7th edn. Blackwell Scientific Publications IUPAC Method 2.301.
  • Köseoğlu O., Sevim D., Kadiroğlu P. (2016). Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening. Food Chem. 212:628-634. http://dx.doi.org: 10.1016/j.foodchem.2016.06.027
  • Lavee S., Wodner M. (1991). Factors affecting the nature of oil accumulation in fruit of olive (Olea europaea L.) cultivars. J. Hortic. Sci., 66(5): 583 -591.
  • Mailer R., Beckingham C. (2006). Testing olive oil quality: chemical and sensory methods. Primefact. 231: 1-5.
  • Mateos R., Dominguez M.M., Espartero J.L., Cert A. (2003). Antioxidant effect of phenolic compounds, α-tocopherol, and other minor components in virgin olive oil. J. Agric. Food Chem., 51:7170–7175.
  • Morelló J.R., Romero M.P., Motilva M.H. (2004). Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from arbequina, farga, and morrut cultivars. J. Agric. Food Chem., 52: 6002−6009.
  • Mousa Y.M., Gerasopoulos D., Metzidakis I., Kiritsakis A. (2004). Effect of altitude on fruit and oil quality characteristics of mastoides olives. J. Sci. Food Agric., 71: 345-349.
  • Nieto L.M., Hodaifa G., Pena L.L. (2010). Changes in phenolic compounds and rancimat stability o olive oils from varieties of olives at different stages of ripeness. J. Sci. Food Agric., 90: 2393–2398.
  • Rivas A., Sanchez-Ortiz A., Jimenez B., García-Moyano J., Lorenzo M.L. (2013). Phenolic acid content and sensory properties of two Spanish monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol., 1-10.
  • Rotondi A., Bendini A., Cerretani L., Mari M., Lercker G., Toschi T.G. (2004). Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil. J. Agric. Food Chem., 52: 3649−3654.
  • Salvador M.D., Aranda F., Gómez-Alanso S., Fregapane G. (2000). Quality characteristics of Cornicabra virgin olive oil. Res. Adv. Oil Chem., 1: 31-39.
  • Salvador M.D., Aranda F., Fregapane G. (2001). Influence of fruit ripening on Cornicabra virgin olive oil quality. A study of four successive crop seasons. Food Chem., 73: 45-53.
  • Sevim D., Tuncay O., Koseoglu O. (2013). The effect of olive leaf addition on antioxidant content and antioxidant activity of ‘‘Memecik’’ olive oils at two maturity stages. J. Am. Oil Chem. Soc., 90:1359-1369. http://dx.doi.org: 10.1007/s11746-013-2282-4.
  • Uceda M., Frias L. (1975). Harvest date. evolution of the fruit oil content. oil composition and oil quality. Proc Segundo Seminario Oleicola Internacional. Cordoba 125–130.
  • Yavuz H. (2008). Türk zeytinyağlarının bazı kalite ve saflık kriterleri’nin belirlenmesi. Yüksek Lisans Tezi. AÜ Fen Bil Ens 87.
  • Youssef N.B., Zarrouk W., Carrasco-Pancorbo A., Ouni Y. Segura-Carretero A., Fernández-Gutiérrez A., Daoud D., Zarrouk M. (2009). Effect of olive ripeness on chemical properties and phenolic composition of Chétoui virgin olive oil. J. Sci. Food Agric., 10:90. 199-204. http://dx.doi.org:10.1002/jsfa.3784.
There are 31 citations in total.

Details

Other ID GD17077
Journal Section Articles
Authors

Elif Burçin Büyükgök

Aytaç Saygın Gümüşkesen

Publication Date December 15, 2017
Published in Issue Year 2017 Volume: 42 Issue: 6

Cite

APA Büyükgök, E. B., & Saygın Gümüşkesen, A. (2017). KİLİS YAĞLIK VE MEMECİK ZEYTİNYAĞLARININ KİMYASAL VE DUYUSAL ÖZELLİKLERİNE ZEYTİNİN OLGUNLUK DERECESİ VE HASAT YILININ ETKİSİ. Gıda, 42(6), 799-808.
AMA Büyükgök EB, Saygın Gümüşkesen A. KİLİS YAĞLIK VE MEMECİK ZEYTİNYAĞLARININ KİMYASAL VE DUYUSAL ÖZELLİKLERİNE ZEYTİNİN OLGUNLUK DERECESİ VE HASAT YILININ ETKİSİ. The Journal of Food. December 2017;42(6):799-808.
Chicago Büyükgök, Elif Burçin, and Aytaç Saygın Gümüşkesen. “KİLİS YAĞLIK VE MEMECİK ZEYTİNYAĞLARININ KİMYASAL VE DUYUSAL ÖZELLİKLERİNE ZEYTİNİN OLGUNLUK DERECESİ VE HASAT YILININ ETKİSİ”. Gıda 42, no. 6 (December 2017): 799-808.
EndNote Büyükgök EB, Saygın Gümüşkesen A (December 1, 2017) KİLİS YAĞLIK VE MEMECİK ZEYTİNYAĞLARININ KİMYASAL VE DUYUSAL ÖZELLİKLERİNE ZEYTİNİN OLGUNLUK DERECESİ VE HASAT YILININ ETKİSİ. Gıda 42 6 799–808.
IEEE E. B. Büyükgök and A. Saygın Gümüşkesen, “KİLİS YAĞLIK VE MEMECİK ZEYTİNYAĞLARININ KİMYASAL VE DUYUSAL ÖZELLİKLERİNE ZEYTİNİN OLGUNLUK DERECESİ VE HASAT YILININ ETKİSİ”, The Journal of Food, vol. 42, no. 6, pp. 799–808, 2017.
ISNAD Büyükgök, Elif Burçin - Saygın Gümüşkesen, Aytaç. “KİLİS YAĞLIK VE MEMECİK ZEYTİNYAĞLARININ KİMYASAL VE DUYUSAL ÖZELLİKLERİNE ZEYTİNİN OLGUNLUK DERECESİ VE HASAT YILININ ETKİSİ”. Gıda 42/6 (December 2017), 799-808.
JAMA Büyükgök EB, Saygın Gümüşkesen A. KİLİS YAĞLIK VE MEMECİK ZEYTİNYAĞLARININ KİMYASAL VE DUYUSAL ÖZELLİKLERİNE ZEYTİNİN OLGUNLUK DERECESİ VE HASAT YILININ ETKİSİ. The Journal of Food. 2017;42:799–808.
MLA Büyükgök, Elif Burçin and Aytaç Saygın Gümüşkesen. “KİLİS YAĞLIK VE MEMECİK ZEYTİNYAĞLARININ KİMYASAL VE DUYUSAL ÖZELLİKLERİNE ZEYTİNİN OLGUNLUK DERECESİ VE HASAT YILININ ETKİSİ”. Gıda, vol. 42, no. 6, 2017, pp. 799-08.
Vancouver Büyükgök EB, Saygın Gümüşkesen A. KİLİS YAĞLIK VE MEMECİK ZEYTİNYAĞLARININ KİMYASAL VE DUYUSAL ÖZELLİKLERİNE ZEYTİNİN OLGUNLUK DERECESİ VE HASAT YILININ ETKİSİ. The Journal of Food. 2017;42(6):799-808.

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