Effect of early harvest on the aroma compounds and bioactive properties of natural olive oils

Tuğba Kılıç; Gülcan Koyuncu

Makale detayları

Effect of early harvest on the aroma compounds and bioactive properties of natural olive oils

Yazarlar:

Tuğba Kılıç | Gülcan Koyuncu

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 3, pp.471-479

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001328292

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 In this study, the effect of harvest time on various quality characteristics of natural oils obtained from Kilis yağlık variety olives was determined. Free fatty acid FFA, acid number, peroxide value, iodine number, refractive index, color, total phenol Folin Ciocalteu and antioxidant capacity DPPH values were determined in olive oils. Volatile compounds in olive oils were obtained by solid phase microextraction SPME and detected by gas chromatography-mass spectrometry GC-MS. It was determined that FFA and peroxide values increased as the harvest time progressed. Similar to the total phenol content determined as 516.61 mg GAE L-1 in early harvest and 77.70 mg GAE L-1 in normal harvest, antioxidant capacities also decreased with ripening. A total of 37 different volatiles were determined in olive oils, and a decrease in aldehyde ratio and an increase in alcohol and acid ratios were detected with ripening. While the rate of pleasant compounds hexanal, α-farnesene, etc. was high in early harvest olive oil, an increase in the rate of off-flavor compounds acetic acid, nonanal, etc. was observed in normal harvest olive oil. It has been determined that harvest time is an important factor in olive oil quality.

 In this study, the effect of harvest time on various quality characteristics of natural oils obtained from Kilis yağlık variety olives was determined. Free fatty acid FFA, acid number, peroxide value, iodine number, refractive index, color, total phenol Folin Ciocalteu and antioxidant capacity DPPH values were determined in olive oils. Volatile compounds in olive oils were obtained by solid phase microextraction SPME and detected by gas chromatography-mass spectrometry GC-MS. It was determined that FFA and peroxide values increased as the harvest time progressed. Similar to the total phenol content determined as 516.61 mg GAE L-1 in early harvest and 77.70 mg GAE L-1 in normal harvest, antioxidant capacities also decreased with ripening. A total of 37 different volatiles were determined in olive oils, and a decrease in aldehyde ratio and an increase in alcohol and acid ratios were detected with ripening. While the rate of pleasant compounds hexanal, α-farnesene, etc. was high in early harvest olive oil, an increase in the rate of off-flavor compounds acetic acid, nonanal, etc. was observed in normal harvest olive oil. It has been determined that harvest time is an important factor in olive oil quality.

 In this study, the effect of harvest time on various quality characteristics of natural oils obtained from Kilis yağlık variety olives was determined. Free fatty acid FFA, acid number, peroxide value, iodine number, refractive index, color, total phenol Folin Ciocalteu and antioxidant capacity DPPH values were determined in olive oils. Volatile compounds in olive oils were obtained by solid phase microextraction SPME and detected by gas chromatography-mass spectrometry GC-MS. It was determined that FFA and peroxide values increased as the harvest time progressed. Similar to the total phenol content determined as 516.61 mg GAE L-1 in early harvest and 77.70 mg GAE L-1 in normal harvest, antioxidant capacities also decreased with ripening. A total of 37 different volatiles were determined in olive oils, and a decrease in aldehyde ratio and an increase in alcohol and acid ratios were detected with ripening. While the rate of pleasant compounds hexanal, α-farnesene, etc. was high in early harvest olive oil, an increase in the rate of off-flavor compounds acetic acid, nonanal, etc. was observed in normal harvest olive oil. It has been determined that harvest time is an important factor in olive oil quality.

 Bu çalışmada, Kilis yağlık çeşidi zeytinlerden elde edilen doğal yağların çeşitli kalite özellikleri üzerine hasat zamanının etkisi belirlenmiştir. Zeytinyağlarında serbest yağ asitliği FFA, asit sayısı, peroksit sayısı, iyot sayısı, kırılma indisi, renk, toplam fenol miktarı Folin Ciocalteu ve antioksidan kapasitesi DPPH belirlenmiştir. Zeytinyağlarında bulunan aroma maddeleri katı faz mikro ekstraksiyon SPME ile elde edilmiş ve gaz kromatografisi-kütle spektrometrisi GC-MS aracılığıyla tespit edilmiştir. Hasat zamanı ilerledikçe FFA ve peroksit sayısı değerlerinin artış gösterdiği tespit edilmiştir. Toplam fenol madde miktarı erken hasatta 516.61 mg GAE L-1, normal hasatta 77.70 mg GAE L-1 olarak belirlenirken; antioksidan kapasiteleri de olgunlaşmayla düşüş götermiştir. Zeytinyağlarında toplam 37 farklı uçucu bileşik belirlenmiş olup, olgunlaşma ile aldehit oranında düşme, alkol ve asit oranlarında artış tespit edilmiştir. Erken hasat zeytinyağında hoş kokulu bileşiklerin hekzanal, α-farnesen vb. oranı daha fazla iken normal hasat zeytinyağında istenmeyen bileşiklerde asetik asit, nonanal vb. artış görülmüştür. Zeytinyağı kalitesinde hasat zamanının önemli bir faktör olduğu belirlenmiştir.

Makale detayları

Effect of early harvest on the aroma compounds and bioactive properties of natural olive oils

Yazarlar:

Tuğba Kılıç | Gülcan Koyuncu

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 3, pp.471-479

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001328292

pISSN:

2587-1358

Olive Oil

Early Harvest

Bioactive Properties

Aroma Composition

QualityZeytinyağı

erken hasat

biyoaktif özellik

aroma kompozisyonu

kalite

Sayı

Makale detayları

Yazarlar: Tuğba Kılıç | Gülcan Koyuncu

Yayıncı: Harran University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 3, pp.471-479

Belge Tipi: Makale

Yayın Tarihi: 9/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001328292

pISSN: 2587-1358

Sayı

Yazarlar:

Tuğba Kılıç | Gülcan Koyuncu

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.28 Issue 3, pp.471-479

Belge Tipi:

Makale

Yayın Tarihi:

9/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001328292

pISSN:

2587-1358