Abstract
The objective of the study was to determine the composition, quality parameters and oxidative stabilityof virgin olive oils from Ak Delice wild olives (Olea Europaea L. subsp. Oleaster) grown in Turkey. Forthis purpose, Ak Delice wild olives were harvested from Edremit, and processed to oil in an olive oilmill equipped with a pressure system. Olive oil samples were evaluated for their quality and oxidativestability besides fatty acid, triacyglycerol and sterol composition. Results have shown that free acidity,peroxide index, K232, K270, and ∆K values fell within the limits established for extra virgin olive oil.Chlorophyll and carotenoid contents were 7.06 mg/kg and 5.70 mg/kg respectively. The oil samplespresented high oxidative stability (14.6 h, 120°C). Oleic (73.97%), palmitic (11.48%), linoleic (9.25%)were the main fatty acids while OOO (44.85%), OOP (23.21%), OOL (13.59%) and PLO (6.16%) werethe major triglycerides. Total sterol content was 2069 mg/kg and β-sitosterol (81.87%), ∆-5-avenasterol(9.57%) and campesterol (3.32%) were the main sterols
Keywords
References
- Anon 2010. Gıda Tarım ve Hayvancılık Bakanlığı
- Ağustos 2010, Resmi Gazete Sayı:27665 Türk
- Gıda Kodeksi Zeytinyağı ve Pirina Yağı Tebliği (Tebliğ No: 2010/35).
- Boskou D. (ed) 1996. Olive Oil: Chemistry and Technology. AOCS Pres, Champaign, USA.
- Kiritsakis AK. (ed) 1990. Chemistry of Olive
- Oil. In: Olive Oil, Kiritsakis AK (chief ed), AOCS Press, IL, USA, 25-55
- Forina M, Boggia R, Casale M. 2007. The information content of visible spectra of extra virgin olive oil in the characterization of its origin. Ann. Chim., 97, 615-633.
- Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G.F. 2004. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J. Chromatogr. A, 1054, 17-31.
- Aparicio R, Luna G. 2002. Characterisation monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol., 104, 614-627.
- Kalua CM, Allen MS, Bedgood Jr DR, Bishop AG, Prenzler PD, Robards K. 2007. Olive oil volatile compounds, flavour development and quality: a critical review. Food Chem., 100, 273-286.
- Lazzez A, Perri E, Caravita MA, Khlif M, Cossentini M. 2008. Influence of olive maturity stage and geographical origin on some minor components in virgin olive oil of the Chemlali variety. J. Agric. Food Chem., 56, 982-988.
- Yıldız-Tiryaki G. 2005. Erken hasadın zeytinyağı kalitesi üzerine etkileri. GIDA, 30 (3), 193-196.
- Anon 2015. Spectrophotometric Investigation in the Ultraviolet "(COI/T.20/Doc. No 19/Rev. )". International Olive Council, Spain.
- Anon 2003. Official Methods and Recommended
- Practices of the American Oil Chemists’ Society (AOCS), AOCS Press, IL, USA. Ceballos C, Moyano MJ, Vicario IM, Alba J, Heredia FJ. 2003. Chromatic evolution of virgin olive oils submitted to an accelerated oxidation. J. Am. Oil. Chem. Soc., 80, 257-262.
- Anon 1987. Standard Methods for Analysis of
- Oils, Fats and Derivates, International Union of Pure and Applied Chemistry, 7 th ed., IUPAC Method 2.301, Blackwell Scientific Publications, Oxford, UK. Herslöf BG. 1981. HPLC of triglycerides using
- UV detection. J. High Res. Chromatogr., 4, 471- Yorulmaz A, Poyrazoglu ES, Ozcan MM, Tekin A. 2012. Phenolic profiles of Turkish olives and olive oils. Eur. J. Lipid Sci. Technol., 114, 1083-1093.
- Yorulmaz A, Erinc H, Tekin A. 2013. Changes in olive and olive oil characteristics during maturation. J. Am. Oil. Chem. Soc., 90, 647-658.
- Gurdeniz G, Ozen B, Tokatli F. 2008. Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy, Eur. Food Res. Technol., 227, 1275-1281.
- Dıraman H, Dibeklioğlu H. 2009. Characterization of Turkish virgin olive oils produced from early harvest olives. J. Am. Oil. Chem. Soc., 86, 663-674.
- Dıraman H, Telli Karaman H, Sefer F, Ersoy N, Arsel A.H, Özahçı E. 2013. Yerli zeytin çeşitlerinde ıslah çalışmaları: Memecik ve Gemlik çeşidi melez bireylerde Triaçilgliserol düzeyleri. GIDA, (1), 23-30.
- Yorulmaz A, Yavuz H, Tekin A. 2014.
- Characterization of Turkish olive oils by triacylglycerol structures and sterol profiles. J. Am. Oil. Chem. Soc., 91, 2077-2090.
- Aranda F, Gómez-Alonso S, Rivera del Álamo RM, Salvador MD, Fregapane G. 2004. Triglyceride, total and 2-position fatty acid composition of
- Cornicabra virgin olive oil: Comparison with other Spanish cultivars. Food Chem., 86, 485-492. Ollivier D, Artau J, Pinatel C, Durbec JP, Guérère M. 2006. Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerols compositions and chemometrics. Food Chem., 97, 382-393.
- Baccouri O, Cerretani L, Bendini A, Caboni MF, Zarrouk M, Pirrone L, Miled DDB. 2007.
- Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones. Eur. J. Lipid Sci. Technol., , 1208-1217.
Abstract
Çalışmanın amacı Türkiye’de yetişen Ak Delice (Olea Europaea L. subsp. Oleaster) yabani zeytinindenelde edilen zeytinyağının kompozisyonu, kalitesi ve oksidatif stabilitesini belirlemektir. Bu amaçla, AkDelice zeytini Edremit’te hasat edilip, presleme yöntemiyle çalışan bir zeytinyağı fabrikasında yağaişlenmiştir. Zeytinyağı örnekleri yağ asidi, triaçilgliserol ve sterol kompozisyonları yanında kaliteleri veoksidatif stabiliteleri açısından da incelenmişlerdir. Sonuçlar, serbest asitlik, peroksit, K232, K270ve ∆Kdeğerlerinin ekstra natürel sızma zeytinyağları için belirlenen sınırlar içinde yer aldığını göstermiştir.Klorofil ve karotenoit içerikleri sırasıyla 7.06 mg/kg ve 5.70 mg/kg olarak belirlenmiştir. Yağ örnekleriyüksek oksidatif stabilite göstermiştir (14.6 saat, 120°C). Temel yağ asitleri oleik (73.97%), palmitik(11.48%) ve linoleik (9.25%) asit iken, temel trigliseritler OOO (44.85%), OOP (23.21%), OOL (13.59%)ve PLO’dur. (6.16%). Toplam sterol içeriği 2069 mg/kg’dır ve temel steroller β-sitosterol (81.87%),∆-5-avenasterol (9.57%) ve kampesteroldür (3.32%)
References
- Anon 2010. Gıda Tarım ve Hayvancılık Bakanlığı
- Ağustos 2010, Resmi Gazete Sayı:27665 Türk
- Gıda Kodeksi Zeytinyağı ve Pirina Yağı Tebliği (Tebliğ No: 2010/35).
- Boskou D. (ed) 1996. Olive Oil: Chemistry and Technology. AOCS Pres, Champaign, USA.
- Kiritsakis AK. (ed) 1990. Chemistry of Olive
- Oil. In: Olive Oil, Kiritsakis AK (chief ed), AOCS Press, IL, USA, 25-55
- Forina M, Boggia R, Casale M. 2007. The information content of visible spectra of extra virgin olive oil in the characterization of its origin. Ann. Chim., 97, 615-633.
- Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G.F. 2004. Volatile compounds in virgin olive oil: occurrence and their relationship with the quality. J. Chromatogr. A, 1054, 17-31.
- Aparicio R, Luna G. 2002. Characterisation monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol., 104, 614-627.
- Kalua CM, Allen MS, Bedgood Jr DR, Bishop AG, Prenzler PD, Robards K. 2007. Olive oil volatile compounds, flavour development and quality: a critical review. Food Chem., 100, 273-286.
- Lazzez A, Perri E, Caravita MA, Khlif M, Cossentini M. 2008. Influence of olive maturity stage and geographical origin on some minor components in virgin olive oil of the Chemlali variety. J. Agric. Food Chem., 56, 982-988.
- Yıldız-Tiryaki G. 2005. Erken hasadın zeytinyağı kalitesi üzerine etkileri. GIDA, 30 (3), 193-196.
- Anon 2015. Spectrophotometric Investigation in the Ultraviolet "(COI/T.20/Doc. No 19/Rev. )". International Olive Council, Spain.
- Anon 2003. Official Methods and Recommended
- Practices of the American Oil Chemists’ Society (AOCS), AOCS Press, IL, USA. Ceballos C, Moyano MJ, Vicario IM, Alba J, Heredia FJ. 2003. Chromatic evolution of virgin olive oils submitted to an accelerated oxidation. J. Am. Oil. Chem. Soc., 80, 257-262.
- Anon 1987. Standard Methods for Analysis of
- Oils, Fats and Derivates, International Union of Pure and Applied Chemistry, 7 th ed., IUPAC Method 2.301, Blackwell Scientific Publications, Oxford, UK. Herslöf BG. 1981. HPLC of triglycerides using
- UV detection. J. High Res. Chromatogr., 4, 471- Yorulmaz A, Poyrazoglu ES, Ozcan MM, Tekin A. 2012. Phenolic profiles of Turkish olives and olive oils. Eur. J. Lipid Sci. Technol., 114, 1083-1093.
- Yorulmaz A, Erinc H, Tekin A. 2013. Changes in olive and olive oil characteristics during maturation. J. Am. Oil. Chem. Soc., 90, 647-658.
- Gurdeniz G, Ozen B, Tokatli F. 2008. Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy, Eur. Food Res. Technol., 227, 1275-1281.
- Dıraman H, Dibeklioğlu H. 2009. Characterization of Turkish virgin olive oils produced from early harvest olives. J. Am. Oil. Chem. Soc., 86, 663-674.
- Dıraman H, Telli Karaman H, Sefer F, Ersoy N, Arsel A.H, Özahçı E. 2013. Yerli zeytin çeşitlerinde ıslah çalışmaları: Memecik ve Gemlik çeşidi melez bireylerde Triaçilgliserol düzeyleri. GIDA, (1), 23-30.
- Yorulmaz A, Yavuz H, Tekin A. 2014.
- Characterization of Turkish olive oils by triacylglycerol structures and sterol profiles. J. Am. Oil. Chem. Soc., 91, 2077-2090.
- Aranda F, Gómez-Alonso S, Rivera del Álamo RM, Salvador MD, Fregapane G. 2004. Triglyceride, total and 2-position fatty acid composition of
- Cornicabra virgin olive oil: Comparison with other Spanish cultivars. Food Chem., 86, 485-492. Ollivier D, Artau J, Pinatel C, Durbec JP, Guérère M. 2006. Differentiation of French virgin olive oil RDOs by sensory characteristics, fatty acid and triacylglycerols compositions and chemometrics. Food Chem., 97, 382-393.
- Baccouri O, Cerretani L, Bendini A, Caboni MF, Zarrouk M, Pirrone L, Miled DDB. 2007.
- Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones. Eur. J. Lipid Sci. Technol., , 1208-1217.
Details
| Other ID | JA56NH87SA |
|---|---|
| Journal Section | Research Article |
| Authors | |
| Publication Date | October 1, 2016 |
| Published in Issue | Year 2016 Volume: 41 Issue: 5 |
