MALAKSİYON SICAKLIK VE SÜRESİNİN ZEYTİNYAĞININ BAZI ÖZELLİKLERİ ÜZERİNE ETKİSİ

Year 2018, , 826 - 834, 01.10.2018

Hakan Erinç , Aslı Yorulmaz , Aziz Tekin

https://doi.org/10.15237/gida.GD18078

Abstract

Çalışmanın amacı farklı
malaksiyon süre (30, 60 ve 90 dk) ve sıcaklıklarının (30, 45 ve 60°C) Edremit
yağlık ve Memecik zeytinyağlarının kalite kriterleri ile oksidatif
stabiliteleri üzerine etkilerinin belirlenmesidir. Bu amaçla Edremit yağlık ve
Memecik çeşitlerine ait zeytinler laboratuvar koşullarında kırma, malaksiyon,
presleme ve santrifüjleme işlemlerine tabi tutularak natürel sızma zeytinyağları
elde edilmiştir. Çalışmada, Memecik zeytinyağının serbest yağ asitliği,
peroksit değeri ve toplam fenol miktarının Edremit yağlık zeytinyağından daha
yüksek olduğu, bununla birlikte K₂₃₂ ve K₂₇₀ ile
indüksiyon periyodunun Edremit yağlık zeytinyağında daha yüksek olduğu tespit
edilmiştir. Malaksiyon süresi ve sıcaklığının zeytinyağlarının serbest yağ
asitlikleri, K₂₃₂ ve K₂₇₀ değerleri ve toplam fenol
miktarları üzerine etkisi olmadığı belirlenmiştir. Bununla birlikte malaksiyon
süresinin artmasıyla birlikte peroksit değerlerinde hafif bir artış olduğu
gözlenmiştir. Malaksiyon sıcaklığının artması ile indüksiyon periyodunun
arttığı saptanmıştır. Diğer taraftan, zeytinyağların yağ asidi kompozisyonları
üzerine malaksiyon şartlarının önemli bir etkisi olmamıştır.

Keywords

Memecik, Edremit yağlık, malaksiyon, kalite, oksidatif stabilite

THE EFFECT OF MALAXATION TIME AND TEMPERATURE ON SOME PROPERTIES OF OLIVE OIL

Abstract

The aim of the study was to determine the effect of
different malaxation time (30, 60 and 90 min) and temperatures (30, 45 and
60°C) on quality criteria and oxidative stability of Edremit yağlık and Memecik
olive oils. For this purpose, olives from Edremit yağlık and Memecik varieties
were subjected to crushing, malaxation, pressing and centrifugation operations
in laboratory scale and extra virgin olive oils were obtained. Results
demonstrated that free fatty acidity, peroxide value and total phenol content
of Memecik olive oil were higher than Edremit yağlık variety, whereas K₂₃₂
and K₂₇₀ values and induction periods of Edremit
yağlık olive oil were higher than Memecik olive oil. The effect of malaxation
time and temperature was not influential on free fatty acidity, K₂₃₂
and K₂₇₀ values and total phenol content of olive oils. On the other
side, a slight increase in peroxide value was determined when malaxation time
was increased. The increase in malaxation temperature led to an increase in
induction period of olive oils. On the other hand, there was no significant
effect of malaxation conditions on the fatty acid compositions of olive oils.

Keywords

Memecik, Edremit yağlık, malaxation, quality, oxidative stability

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