Abstract
Otlu peynir yüzyıllardır üretile gelen geleneksel peynir çeşitlerimizdendir. Peynir üretiminde
onlarca farklı aromatik bitki kullanılmaktadır. Kullanılan otlar peynire lezzet katmasının dışında
peynirin biyoaktif özelliklerinin de artmasına yardımcı olurlar. Doğu Anadolu bölgesinde yemeklerde
kullanılan Ornithogalum narbonense bitkisinin dar alanlarda Otlu peynir üretiminde de kullanıldığı
görülmüştür. Bu aromatik bitkiye ait yağ asidi içeriği ile uçucu organik bileşikleri bilinmemektedir.
Gerçekleştirilen çalışma ile Ornithogalum narbonense bitkisine ait yağ asidi içeriği ile uçucu organik
bileşikleri tespit edilmiştir. Stearik asit %41.575 oranıyla en yüksek orandaki yağ asidi ve lusenin 2
%13.72 oranıyla en yüksek orandaki uçucu bileşik olarak tespit edilmiştir. Ayrıca tespit edilen
bileşiklerin peynire kazandırdığı biyokimyasal özellikler tartışılmıştır.
Keywords
Ornithogalum narbonense Otlu peynir yağ asidi kompozisyonu uçucu organik bileşikler Akpancar
Supporting Institution
Iğdır Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi
Project Number
2019-FBE-A32
Thanks
Bu çalışma, Iğdır Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından “2019-FBE-A32” kodlu proje ile desteklenmiştir.
References
- Andiç S, Tunçtürk Y, Boran G, 2015. Changes in volatile compounds of cheese. In “Processing and Impact on Active Components in Food” edited by Victor R. Preedy. Academic Press, 231-239.
- Barreca D, Bellocco E, Leuzzi U, Gattuso G, 2014. First evidence of C- and O-glycosyl flavone in blood orange (Citrus sinensis (L.) Osbeck) juice and their influence on antioxidant properties. Food Chemistry, 149: 244-252.
- Christaki E, Giannenas I, Bonos E, Florou-Paneri P, 2020. Innovative uses of aromatic plants as natural supplements in nutrition. Chapter 2. In “Feed Additives: Aromatic Plants and Herbs ın Animal Nutrition and Health”. Edited by Panagiota Florou-Paneri, Efterpi Christaki and Ilias Giannenas. Academic Press. ISBN: 978-0-12-814700-9
- Freire RS, Morais SM, Catunga-Junior FEA, Pinheiro DCSN, 2005. Synthesis and antioxidant, anti-inflammatory and gastroprotector activities of anethole and related compounds. Bioorganic & Medicanal Chemistry, 13(13): 4353-4358.
- Ghafoor K, Doğu S, Ahmed IAM, Fadimu GJ, Geçgel Ü, Al Juhaimi F, Babiker EE, Özcan MM, 2019. Effect of some plant speices on fatty acid composition and mineral content of Ferulago, Prontos, Ferula, and Marrubium seed and oils. Journal of food processing and Preservation.
- EPA, U. (2017). Volatile Organic Compounds Impact on Indoor Air Quality. Recuperado de: https://www. epa. gov/indoor-air-quality-iaq/volatile-organiccompounds-impact-indoor-air-quality# intro.
- Koyuncu M, Tunçtürk Y, 2017. Effect of packaging method and light exposure on oxidation and lipolysis in butter. Oxidation Communications, 40(2): 785-798.
- Koyuncu M, Tunçtürk Y, 2020. Evaluation of the quality charasteristics of Siirt herby cheese: a tradational Turkish variety. Journal of the Institude of Science and Technology, 10(2): 1023-1029.
- Koyuncu İ, Gönel A, Akdağ A, Yılmaz MA, 2018. Identification of phenolic compounds, antioxidant activity and anti-canser effects of the exract obtained from the shoots of Ornithogalum narbonense L. Cellular and Molecular Biology, 64(1): 75-83.
- Lubbe A, Verpoorte R, 2011. Cultivation of medicanal and aromatic plants for specialty industrial materials. Industial Crops and Products, 34: 785-801.
- Marchese A, Orhan IE, Daglia M, Barbieri R, Di Lorenzo A, Nabavi SF, Gortzi O, Izadi M, Nabavi SM, 2016. Antibacterial and antifungal activities of thymol: A brief review of the literatüre. Food Chemistry, 210: 402-414.
- McSweeney PLH, Sousa MJ, 2000.Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review. Lait, 80: 293-324.
- Ocak E, Tunçtürk Y, Javidipour I, Köse Ş, 2015. Farklı süt türlerinden üretilen Van otlu peynirlerinde olgunlaşma boyunca meydana gelen değişiklikler: mikrobiyolojik değişiklikler, lipoliz ve serbest yağ asitleri. YYÜ Tarım Bilimleri Dergisi, 25(2): 164-173.
- Oliveira-Alves SC, Pereira RS, Pereira AB, Ferreira A, Mecha E, Silva AB, Bronze MR, 2020. Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect. Food Research International, 131: 109026.
- Rahali FZ, Lamine M, Rebey IB, Wannes WA, Hammami M, Selmi S, Mliki A, Sellami IH, 2021. Biochemical characterization of fennel (Ferula communis L.) different parts through their essantial oils, fatty acids, and phenolics. Acta Scientiarum Polonorum Hortorum Cultus, 20(1): 3-14.
- Roche HM, 1999. Unsaturated fatty acids. Proceedings of the Nutritional Society, 58: 397-401.
- Şahin K, Andiç S, Koç Ş, 2001. Van ili kentsel alanda ailelerin Otlu peynir ve süt ürünleri alım ve tüketim davranışları. Tarım Bilimleri Dergisi, 11(2): 67-73.
- Tetik F, Civelek S, Cakiloglu U, 2013. Traditional uses of some medicinal plants in Malatya (Turkey). Journal of Ethnopharmacology, 146: 331-346.
- Tunçtürk M, Eryiğit T, Kaya AR, 2017. Nutritional properties, minerals, and selected heavy metal content in Herby cheese plants of Lamiaceae. Applied Biological Chemistry, 60(1): 41-47.
- Uğur Y, Karaaslan-Ayhan N, Icen MS, Bicim T, Erdoğan S, Yaman M, 2021. Determination of fatty acids in Allium tuncelianum (Tunceli garlic) by gas chromatography with flame ionization detection (GC-FID). Instrumentation Science & Technology.
- Ulusal Süt Konseyi (USK), 2020. Dünya ve Türkiye’de süt sektör istatistikleri. https://ulusalsutkonseyi.org.tr/wp-content/uploads/Sut-Sektor-Istatistikleri-2020.pdf. Erişim tarihi. 17.11.2021.
- WFO, 2021. Ornithogalum narbonense L. Published on the Internet; http://www.worldfloraonline.org/taxon/wfo-0000712383. Accessed on: 23 Nov 2021.
- Zhang Jh, Sun Hl, Chen Sy, Zeng L, Wang Tt, 2017. Anti-fungal activity, mechanism studies on α-Phellandrene and Nonanal against Penicillium cyclopium. Botanical Studies, 58: 13.
Abstract
Herby cheese is one of traditional cheese varieties that has been produced for centuries.
Dozens of different aromatic plants are used in cheese production. The herbs used add flavor to the
cheese and help increase the bioactive properties of cheese. It has been observed that the Ornithogalum
narbonense plant, which is used in meals in the Eastern Anatolia region, is also used in the production
of herby cheese in narrow areas. The fatty acid content and volatile organic compounds of this aromatic
plant are unknown. In this study, fatty acid content and volatile organic compounds of the Ornithogalum
narbonense plant were determined. Stearic acid was the highest fatty acid with 41.755%, and lucenin 2
was the highest volatile compound with 13.72%. In addition, the biochemical properties of herbs added
to cheese were discussed.
Keywords
Ornithogalum narbonense Herby cheese fatty acid composition volatile organic compounds Akpancar
Project Number
2019-FBE-A32
References
- Andiç S, Tunçtürk Y, Boran G, 2015. Changes in volatile compounds of cheese. In “Processing and Impact on Active Components in Food” edited by Victor R. Preedy. Academic Press, 231-239.
- Barreca D, Bellocco E, Leuzzi U, Gattuso G, 2014. First evidence of C- and O-glycosyl flavone in blood orange (Citrus sinensis (L.) Osbeck) juice and their influence on antioxidant properties. Food Chemistry, 149: 244-252.
- Christaki E, Giannenas I, Bonos E, Florou-Paneri P, 2020. Innovative uses of aromatic plants as natural supplements in nutrition. Chapter 2. In “Feed Additives: Aromatic Plants and Herbs ın Animal Nutrition and Health”. Edited by Panagiota Florou-Paneri, Efterpi Christaki and Ilias Giannenas. Academic Press. ISBN: 978-0-12-814700-9
- Freire RS, Morais SM, Catunga-Junior FEA, Pinheiro DCSN, 2005. Synthesis and antioxidant, anti-inflammatory and gastroprotector activities of anethole and related compounds. Bioorganic & Medicanal Chemistry, 13(13): 4353-4358.
- Ghafoor K, Doğu S, Ahmed IAM, Fadimu GJ, Geçgel Ü, Al Juhaimi F, Babiker EE, Özcan MM, 2019. Effect of some plant speices on fatty acid composition and mineral content of Ferulago, Prontos, Ferula, and Marrubium seed and oils. Journal of food processing and Preservation.
- EPA, U. (2017). Volatile Organic Compounds Impact on Indoor Air Quality. Recuperado de: https://www. epa. gov/indoor-air-quality-iaq/volatile-organiccompounds-impact-indoor-air-quality# intro.
- Koyuncu M, Tunçtürk Y, 2017. Effect of packaging method and light exposure on oxidation and lipolysis in butter. Oxidation Communications, 40(2): 785-798.
- Koyuncu M, Tunçtürk Y, 2020. Evaluation of the quality charasteristics of Siirt herby cheese: a tradational Turkish variety. Journal of the Institude of Science and Technology, 10(2): 1023-1029.
- Koyuncu İ, Gönel A, Akdağ A, Yılmaz MA, 2018. Identification of phenolic compounds, antioxidant activity and anti-canser effects of the exract obtained from the shoots of Ornithogalum narbonense L. Cellular and Molecular Biology, 64(1): 75-83.
- Lubbe A, Verpoorte R, 2011. Cultivation of medicanal and aromatic plants for specialty industrial materials. Industial Crops and Products, 34: 785-801.
- Marchese A, Orhan IE, Daglia M, Barbieri R, Di Lorenzo A, Nabavi SF, Gortzi O, Izadi M, Nabavi SM, 2016. Antibacterial and antifungal activities of thymol: A brief review of the literatüre. Food Chemistry, 210: 402-414.
- McSweeney PLH, Sousa MJ, 2000.Biochemical pathways for the production of flavour compounds in cheeses during ripening: a review. Lait, 80: 293-324.
- Ocak E, Tunçtürk Y, Javidipour I, Köse Ş, 2015. Farklı süt türlerinden üretilen Van otlu peynirlerinde olgunlaşma boyunca meydana gelen değişiklikler: mikrobiyolojik değişiklikler, lipoliz ve serbest yağ asitleri. YYÜ Tarım Bilimleri Dergisi, 25(2): 164-173.
- Oliveira-Alves SC, Pereira RS, Pereira AB, Ferreira A, Mecha E, Silva AB, Bronze MR, 2020. Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect. Food Research International, 131: 109026.
- Rahali FZ, Lamine M, Rebey IB, Wannes WA, Hammami M, Selmi S, Mliki A, Sellami IH, 2021. Biochemical characterization of fennel (Ferula communis L.) different parts through their essantial oils, fatty acids, and phenolics. Acta Scientiarum Polonorum Hortorum Cultus, 20(1): 3-14.
- Roche HM, 1999. Unsaturated fatty acids. Proceedings of the Nutritional Society, 58: 397-401.
- Şahin K, Andiç S, Koç Ş, 2001. Van ili kentsel alanda ailelerin Otlu peynir ve süt ürünleri alım ve tüketim davranışları. Tarım Bilimleri Dergisi, 11(2): 67-73.
- Tetik F, Civelek S, Cakiloglu U, 2013. Traditional uses of some medicinal plants in Malatya (Turkey). Journal of Ethnopharmacology, 146: 331-346.
- Tunçtürk M, Eryiğit T, Kaya AR, 2017. Nutritional properties, minerals, and selected heavy metal content in Herby cheese plants of Lamiaceae. Applied Biological Chemistry, 60(1): 41-47.
- Uğur Y, Karaaslan-Ayhan N, Icen MS, Bicim T, Erdoğan S, Yaman M, 2021. Determination of fatty acids in Allium tuncelianum (Tunceli garlic) by gas chromatography with flame ionization detection (GC-FID). Instrumentation Science & Technology.
- Ulusal Süt Konseyi (USK), 2020. Dünya ve Türkiye’de süt sektör istatistikleri. https://ulusalsutkonseyi.org.tr/wp-content/uploads/Sut-Sektor-Istatistikleri-2020.pdf. Erişim tarihi. 17.11.2021.
- WFO, 2021. Ornithogalum narbonense L. Published on the Internet; http://www.worldfloraonline.org/taxon/wfo-0000712383. Accessed on: 23 Nov 2021.
- Zhang Jh, Sun Hl, Chen Sy, Zeng L, Wang Tt, 2017. Anti-fungal activity, mechanism studies on α-Phellandrene and Nonanal against Penicillium cyclopium. Botanical Studies, 58: 13.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Gıda Mühendisliği / Food Engineering |
| Authors | |
| Project Number | 2019-FBE-A32 |
| Early Pub Date | December 29, 2021 |
| Publication Date | December 30, 2021 |
| Submission Date | November 27, 2021 |
| Acceptance Date | December 9, 2021 |
| Published in Issue | Year 2021 Volume: 11 Issue: özel sayı |