Investigation of the Effect of Organic and Traditional Cultivation Methods and Maturity Level on the Chemical and Sensory Properties of Olive Oils Obtained from Erkence Olive Variety

Elif Burçin Uyanık; Aytaç Gümüşkesen

Makale detayları

Investigation of the Effect of Organic and Traditional Cultivation Methods and Maturity Level on the Chemical and Sensory Properties of Olive Oils Obtained from Erkence Olive Variety

Yazarlar:

Elif Burçin Uyanık | Aytaç Gümüşkesen

Yayıncı:

Mevlüt AKÇURA

Ana Başlıklar:

Oil Technology

Dergi:

Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 1, pp.180-189

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001310207

pISSN:

2148-3647

Anahtar kelimeler:

Özet:

 The difference of virgin olive oil from other vegetable oils is that it is obtained without refining, using only physical and mechanical methods. Olive oil, which contains important bioactive compounds, is a product that preserves a unique taste appreciated by consumers and can be consumed in its raw form. Recently, the use of too many chemical inputs in agriculture has caused an increase in consumers demand for organic plant-based products, including virgin olive oil. This makes it important to examine the properties of foods produced by organic and conventional methods. In the study, Erkence olive variety, grown under organic and conventional conditions in BademlerUrlaİzmir, was harvested at different maturity periods early, middle in 3 harvest seasons between 2018-2021. Maturity index, 100 fruit weight, width-length measurement,  moisture and oil content were performed on the obtained olives and quality analyses, oxidative stability, total phenol amount and sensory analyzes were performed on the olive oils. Differences were found in fruit width,  moisture,  oil in dry matter and grass and artichoke characteristics between cultivation methods. Maturity index, fruit width, free fatty acidity, peroxide value, specific absorbance values in UV K232, K270 and delta E, induction period, chlorophyll and carotenoid contents and sensory notes such as leaf, apple, tomato, fluidity and haygrubby characteristics were found to differ between ripening periods p0.05.

 The difference of virgin olive oil from other vegetable oils is that it is obtained without refining, using only physical and mechanical methods. Olive oil, which contains important bioactive compounds, is a product that preserves a unique taste appreciated by consumers and can be consumed in its raw form. Recently, the use of too many chemical inputs in agriculture has caused an increase in consumers demand for organic plant-based products, including virgin olive oil. This makes it important to examine the properties of foods produced by organic and conventional methods. In the study, Erkence olive variety, grown under organic and conventional conditions in BademlerUrlaİzmir, was harvested at different maturity periods early, middle in 3 harvest seasons between 2018-2021. Maturity index, 100 fruit weight, width-length measurement,  moisture and oil content were performed on the obtained olives and quality analyses, oxidative stability, total phenol amount and sensory analyzes were performed on the olive oils. Differences were found in fruit width,  moisture,  oil in dry matter and grass and artichoke characteristics between cultivation methods. Maturity index, fruit width, free fatty acidity, peroxide value, specific absorbance values in UV K232, K270 and delta E, induction period, chlorophyll and carotenoid contents and sensory notes such as leaf, apple, tomato, fluidity and haygrubby characteristics were found to differ between ripening periods p0.05.

 The difference of virgin olive oil from other vegetable oils is that it is obtained without refining, using only physical and mechanical methods. Olive oil, which contains important bioactive compounds, is a product that preserves a unique taste appreciated by consumers and can be consumed in its raw form. Recently, the use of too many chemical inputs in agriculture has caused an increase in consumers demand for organic plant-based products, including virgin olive oil. This makes it important to examine the properties of foods produced by organic and conventional methods. In the study, Erkence olive variety, grown under organic and conventional conditions in BademlerUrlaİzmir, was harvested at different maturity periods early, middle in 3 harvest seasons between 2018-2021. Maturity index, 100 fruit weight, width-length measurement,  moisture and oil content were performed on the obtained olives and quality analyses, oxidative stability, total phenol amount and sensory analyzes were performed on the olive oils. Differences were found in fruit width,  moisture,  oil in dry matter and grass and artichoke characteristics between cultivation methods. Maturity index, fruit width, free fatty acidity, peroxide value, specific absorbance values in UV K232, K270 and delta E, induction period, chlorophyll and carotenoid contents and sensory notes such as leaf, apple, tomato, fluidity and haygrubby characteristics were found to differ between ripening periods p0.05.

 Natürel zeytinyağının diğer bitkisel yağlardan farkı rafine edilmeksizin, sadece fiziksel ve mekaniksel yöntemler kullanılarak elde edilmesidir. Önemli biyoaktif bileşikleri içeren zeytinyağı, tüketiciler tarafından beğenilen özgün bir lezzeti muhafaza eden ve ham haliyle tüketilebilen bir üründür. Son dönemde tarımda çok fazla kimyasal girdi kullanımı, tüketicilerin natürel zeytinyağı da dahil bitkisel organik ürünlere olan talebinde artışına neden olmaktadır. Bu durum, organik ve geleneksel yöntemlerle üretilen gıdaların özelliklerini incelemeyi önemli kılmaktadır. Bu çalışmada; BademlerUrlaİzmirde, 2018-2021 yılları arasında 3 hasat sezonunda, organik ve geleneksel koşullarda yetişen Erkence zeytin çeşidi farklı olgunluk dönemlerinde erken, orta hasat edilmiştir. Elde edilen zeytinlerde olgunluk indeksi, 100 meyve ağırlığı, en-boy ölçümü,  nem ve yağ içeriği, zeytinyağlarında ise kalite analizleri, oksidatif stabilite, toplam fenol miktarı ve duyusal analizler yapılmıştır. Meyve eni, nem , kuru maddede yağ oranı  ve zeytinyağının duyusal notalarından çimen ile enginar özelliklerinde yetiştirme yöntemleri arasında istatistiksel olarak önemli düzeyde fark olduğu saptanmıştır p0.05. Olgunluk indeksi, meyve eni, serbest yağ asitliği, peroksit değeri, UV de özgül soğurma değerleri K232, K270 ve delta E, indüksiyon periyodu, klorofil ve karotenoid içerikleri ve duyusal notalardan yaprak, elma, domates, akıcılık ve samanımsıkurtlu özelliklerinde olgunlaşma dönemleri arasında istatistiksel açıdan önemli fark olduğu belirlenmiştir p0.05.

Makale detayları

Investigation of the Effect of Organic and Traditional Cultivation Methods and Maturity Level on the Chemical and Sensory Properties of Olive Oils Obtained from Erkence Olive Variety

Yazarlar:

Elif Burçin Uyanık | Aytaç Gümüşkesen

Yayıncı:

Mevlüt AKÇURA

Ana Başlıklar:

Oil Technology

Dergi:

Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 1, pp.180-189

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001310207

pISSN:

2148-3647

Organic

olive il

erkence

ripening period

traditionalOrganik zeytinyağı

erkence

olgunlaşma dönemi

geleneksel

Sayı

Makale detayları

Yazarlar: Elif Burçin Uyanık | Aytaç Gümüşkesen

Yayıncı: Mevlüt AKÇURA

Ana Başlıklar: Oil Technology

Dergi: Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 1, pp.180-189

Belge Tipi: Makale

Yayın Tarihi: 1/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001310207

pISSN: 2148-3647

Sayı

Yazarlar:

Elif Burçin Uyanık | Aytaç Gümüşkesen

Yayıncı:

Mevlüt AKÇURA

Ana Başlıklar:

Oil Technology

Dergi:

Turkish Journal of Agricultural and Natural Sciences Vol.11 Issue 1, pp.180-189

Belge Tipi:

Makale

Yayın Tarihi:

1/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001310207

pISSN:

2148-3647