GÜNEYDOĞU ANADOLU BÖLGESİ’NDE YETİŞTİRİLEN GEMLİK ÇEŞİDİ ZEYTİNLERDE VERTİCİLLİUM SOLGUNLUĞUNUN ZEYTİNYAĞI KALİTE PARAMETRELERİ VE FENOLİK BİLEŞENLERE ETKİSİ
Abstract
Çalışmanın amacı Verticillium solgunluğunun zeytinyağı
kalite parametreleri ve fenolik bileşenlerine etkisini incelemektir. Bu amaçla,
Güneydoğu Anadolu Bölgesi’nde yetiştirilen Gemlik çeşidine ait 16 farklı örnek değişik yetişme alanlarındaki enfekte
ağaçlardan hasat edilmiştir. Zeytinler, hastalık şiddetine göre sınıflanmış ve
su, yağ ve fenolik içeriklerine göre değerlendirilmiştir. Zeytin örnekleri laboratuvar
ölçekli bir sistemle yağa işlenmiş ve örnekler serbest yağ asitleri; peroksit
değeri; K232, konjuge dien ve ΔE değerleri ile toplam fenol ve
fenolik bileşen dağılımı açısından analiz edilmişlerdir. Sonuçlar, hastalık
şiddetiyle zeytinlerin su içeriğinin düştüğünü fakat yağ içeriğinin
değişmediğini göstermiştir. Peroksit, K232, konjuge dien, ΔE
değerleri ve toplam fenol miktarı hastalık şiddetiyle genellikle pozitif korele
iken, serbest yağ asitleri değişmemiştir. Zeytinyağı örneklerinin hakim
fenoliği luteolin olup, trans
sinnamik asit ve luteolin-7-glikozit izleyen fenolikler olarak tespit
edilmiştir.
References
- Yolageldi L. 2002. Zeytinde Verticillium solgunluğu. J. of AARI, 12(1), 156-173.
- Ladux JL, Jotayan L, Otero ML, González Vera C, Ortiz J. 2014. Incidence of Verticillium dahliae in traditional orchards of the olive 'Arauco' in northwest Argentina (La Rioja). Acta Hort, 1057, 127-132.
- Green RJ. 1980. Soil factors affecting survival of microselerotia of Verticillium dahliae. Phytopathology, 58, 567-570.
- Pérez-Rodríguez M, Alcántara E, Amaro M. 2014. The influence of irrigation frequency on the onset and development of Verticillium wilt of olive. Plant Dis. 99, 488-495.
- Pérez-Rodríguez M, Orgaz F, Lorite IJ, López-Escudero FJ. 2015. Effect of the irrigation dose on Verticillium wilt of olive. Sci Hort, 197, 564–567.
- Tatlı A. 2013. Zeytin ağaçlarında vertisilyum solgunluğu (Verticillium dahliae Kleb.). Zeytin ve Zeytinyağı, 27, 56-59.
- Arriagada C, García-Sanchez M, Sampedro I, Aranda E, García-Romera I, Ocampo JA. 2012. Suppressive effect of olive residue and saprophytic fungi on the growth of Verticillium dahliae and its effect on the dry weight of tomato (Solanum lycopersicum L.). J Soil Sci and Plant Nutr, 12, 303-313.
- Harborne JB, Dey PM. 1989. Methods in Plant Biochemistry. Academic Press, London, 414 p.
- Boskou D. 1996. Olive Oil Chemistry and Technology, AOCS Press, Champaign, IL, 161 p.
- Sezgin E, Karcıoğlu A, Esentepe M, Onan E. 1984. Ege Bölgesinde Ticari Amaçla Yetiştirilen Süs Bitkilerinde Görülen Hastalık Olanaklarının Saptanması Üzerinde Araştırmalar. Bornova Bölge Zirai Mücadele Arş. Enst., A- 1051023/1 no’lu proje.
- AOCS. 1989. Official methods and recommended practices of the American Oil Chemists’ Society. AOCS Press, Champaign.
- Vinha AF, Ferreres F, Silva BM, Valentão P, Gonçalves A, Pereira JA, Oliveira, B, Seabra RM, Andrade PB. 2005. Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin. Food Chem., 89, 561-568.
- Murkovic M, Lechner S, Pietzka A, Bratacos M, Katzogiannos E. 2004. Analysis of minor components in olive oil. J. Biochem. Biophys. Methods, 61, 155-160.
- Gutfinger T. 1981. Polyphenols in olive oils. J. Am. Oil. Chem. Soc., 58, 966-968.
- 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.
- Boskou D. 2006. Olive Oil Chemistry and Technology. AOCS Press, Champaign, IL, 268 p.
- Garcia A, Brenes M, Romero C. 2002. Study of phenolic compounds in virgin olive oils of the Picual variety. Eur. Food Res. Technol., 215, 407-412.
- Gómez-Alonso S, Salvador MD, Fregapane G. 2002. Phenolic compounds profile of cornicabra virgin olive oil. J. Agric. Food Chem., 50 (23), 6812–6817.
- Aparicio R, Luna G. 2002. Characterization of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol., 104, 614-627.
- Ocakoğlu D, Tokatlı F, Ozen B, Korel F. 2009. Distribution of simple phenols, phenolic acids anf flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chem., 113, 401-410.
- Garcia A, Brenes M, Martinez F, Alba J, Garcia P, Garrido A. 2001. High performance liquid chromatography evaluation of phenols in virgin olive oil during extraction at laboratory and industrial scale. J. Am. Oil. Chem. Soc., 78, 625-629.
- Brenes M, Hidalgo FJ, Garcia A, Rios JJ, Garcia P, Zamora R, Garrido A. 2000. Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil. J. Am. Oil. Chem. Soc., 77, 715-720.
- Romani A, Pine P, Mulinacci N, Galardi C, Vincieri FF, Liberatore L, Cichejli A. 2001. HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil. Chromatographia, 53, 279-284.
EFFECT OF VERTICILLIUM WILT IN GEMLIK VARIETY OLIVES CULTIVATED IN SOUTH EAST ANATOLIA ON QUALITY PARAMETERS AND PHENOLIC COMPOUNDS OF VIRGIN OLIVE OILS
Abstract
The aim of the work was to investigate the influence of Verticillium wilt
on quality parameters and phenolic compounds of olive oil. For this purpose, 16
different olive samples of Gemlik variety cultivated in South East Anatolia
were collected from infected trees from different growing regions. Olives were
classified according to the incidence of the disease and evaluated for their
water, oil and phenolic contents. Olive samples were processed to olive oil by
a laboratory scale mill and analyzed for their free fatty acids; peroxide
value; K232, conjugated dien and ΔE values; total phenol content and
phenolic compound distribution. Results have shown that the water content of
olives decreased but oil content didn’t change with disease incidence. Peroxide,
K232, conjugated dien, ΔE values and total phenols were generally
positively correlated with disease incidence, whereas free fatty acids were
found to remain unchanged. Luteolin was the predominant phenolic of olive oil
samples, followed by trans cinnamic
acid and luteolin-7-glycoside.
References
- Yolageldi L. 2002. Zeytinde Verticillium solgunluğu. J. of AARI, 12(1), 156-173.
- Ladux JL, Jotayan L, Otero ML, González Vera C, Ortiz J. 2014. Incidence of Verticillium dahliae in traditional orchards of the olive 'Arauco' in northwest Argentina (La Rioja). Acta Hort, 1057, 127-132.
- Green RJ. 1980. Soil factors affecting survival of microselerotia of Verticillium dahliae. Phytopathology, 58, 567-570.
- Pérez-Rodríguez M, Alcántara E, Amaro M. 2014. The influence of irrigation frequency on the onset and development of Verticillium wilt of olive. Plant Dis. 99, 488-495.
- Pérez-Rodríguez M, Orgaz F, Lorite IJ, López-Escudero FJ. 2015. Effect of the irrigation dose on Verticillium wilt of olive. Sci Hort, 197, 564–567.
- Tatlı A. 2013. Zeytin ağaçlarında vertisilyum solgunluğu (Verticillium dahliae Kleb.). Zeytin ve Zeytinyağı, 27, 56-59.
- Arriagada C, García-Sanchez M, Sampedro I, Aranda E, García-Romera I, Ocampo JA. 2012. Suppressive effect of olive residue and saprophytic fungi on the growth of Verticillium dahliae and its effect on the dry weight of tomato (Solanum lycopersicum L.). J Soil Sci and Plant Nutr, 12, 303-313.
- Harborne JB, Dey PM. 1989. Methods in Plant Biochemistry. Academic Press, London, 414 p.
- Boskou D. 1996. Olive Oil Chemistry and Technology, AOCS Press, Champaign, IL, 161 p.
- Sezgin E, Karcıoğlu A, Esentepe M, Onan E. 1984. Ege Bölgesinde Ticari Amaçla Yetiştirilen Süs Bitkilerinde Görülen Hastalık Olanaklarının Saptanması Üzerinde Araştırmalar. Bornova Bölge Zirai Mücadele Arş. Enst., A- 1051023/1 no’lu proje.
- AOCS. 1989. Official methods and recommended practices of the American Oil Chemists’ Society. AOCS Press, Champaign.
- Vinha AF, Ferreres F, Silva BM, Valentão P, Gonçalves A, Pereira JA, Oliveira, B, Seabra RM, Andrade PB. 2005. Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin. Food Chem., 89, 561-568.
- Murkovic M, Lechner S, Pietzka A, Bratacos M, Katzogiannos E. 2004. Analysis of minor components in olive oil. J. Biochem. Biophys. Methods, 61, 155-160.
- Gutfinger T. 1981. Polyphenols in olive oils. J. Am. Oil. Chem. Soc., 58, 966-968.
- 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.
- Boskou D. 2006. Olive Oil Chemistry and Technology. AOCS Press, Champaign, IL, 268 p.
- Garcia A, Brenes M, Romero C. 2002. Study of phenolic compounds in virgin olive oils of the Picual variety. Eur. Food Res. Technol., 215, 407-412.
- Gómez-Alonso S, Salvador MD, Fregapane G. 2002. Phenolic compounds profile of cornicabra virgin olive oil. J. Agric. Food Chem., 50 (23), 6812–6817.
- Aparicio R, Luna G. 2002. Characterization of monovarietal virgin olive oils. Eur. J. Lipid Sci. Technol., 104, 614-627.
- Ocakoğlu D, Tokatlı F, Ozen B, Korel F. 2009. Distribution of simple phenols, phenolic acids anf flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chem., 113, 401-410.
- Garcia A, Brenes M, Martinez F, Alba J, Garcia P, Garrido A. 2001. High performance liquid chromatography evaluation of phenols in virgin olive oil during extraction at laboratory and industrial scale. J. Am. Oil. Chem. Soc., 78, 625-629.
- Brenes M, Hidalgo FJ, Garcia A, Rios JJ, Garcia P, Zamora R, Garrido A. 2000. Pinoresinol and 1-acetoxypinoresinol, two new phenolic compounds identified in olive oil. J. Am. Oil. Chem. Soc., 77, 715-720.
- Romani A, Pine P, Mulinacci N, Galardi C, Vincieri FF, Liberatore L, Cichejli A. 2001. HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil. Chromatographia, 53, 279-284.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | April 15, 2017 |
| Published in Issue | Year 2017 Volume: 42 Issue: 2 |
