Zeytin yaprağı ilavesinin zeytinyağının bazı karakteristik özelliklerine etkisi

Year 2021, Volume: 25 Issue: 1, 72 - 85, 24.03.2021

Emine Doğru Şerafettin Çelik , Yasin Yakar , Naciye Ünver

https://doi.org/10.29050/harranziraat.744568

Cited By: 3

Abstract

Bu çalışmada, zeytin yaprağı ilavesinin Ayvalık çeşidi zeytinden üretilen zeytinyağının bazı karakteristik özelliklerine etkisinin tespit edilmesi amaçlanmıştır. Bu amaçla, oda sıcaklığında 12 ay süre depolanan zeytinyağlarının serbest asitlik, peroksit değeri, toplam fenolik madde, antioksidan kapasite, indüksiyon süresi, özgül absorbans, renk ve yağ asitleri kompozisyonu incelenmiştir. Yapılan istatistiksel değerlendirmede kontrol grubu yağa oranla, yaprak ilavesiyle üretilen zeytinyağının ortalama serbest asitlik, peroksit değeri, L*, a* ve b* değerleri ile stearik asit, SFA ve MUFA oranlarında önemli düzeyde azalma, fenolik madde içeriği, antioksidan kapasite, indüksiyon süresi ile linoleik asit ve PUFA oranlarında önemli düzeyde yükselme tespit edilmiştir. Yapılan değerlendirmeler ışığında, yaprak ilavesiyle üretilen zeytinyağının oda şartlarında en az 12 aylık süre ile oksidatif stabilitesini koruduğu, yaprak ilavesinin yağın oksidasyon stabilitesine olumlu katkı sağladığı, özellikle %4 yaprak ilavesiyle üretilen zeytinyağının daha uzun süreyle oksidatif stabilitesini koruyacağı sonucuna varılmıştır.

Keywords

Natürel Zeytinyağı, zeytin yaprağı, peroksit değeri, oksidatif stabilite, yağ asitleri bileşimi

Supporting Institution

HARRAN ÜNİVERSİTESİ BAP

Project Number

17120

The effect of olive leaf addition on some characteristic properties of olive oil

Abstract

Project Number

17120

References

• Türk Gıda Kodeksi Zeytinyağı ve Pirina Yağı Analiz Metotları Tebliği (Tebliğ no: 2014/53), (2014). Türk Gıda Kodeksi Zeytinyağı ve Pirina Yağı Tebliği (Tebliğ no: 2017/26), (2017). Barbaro, B., Toietta, G., Maggio, R., Arciello, M., Tarocchi, M., Galli, A., & Balsano, C. (2014). Effects of the Olive-Derived Polyphenol Oleuropein on Human Health. International Journal of Molecular Sciences, 15(10), 18508-18524. doi:10.3390/ijms151018508 Bouaziz, M., Feki, I., Ayadi, M., Jemai, H., & Sayadi, S. (2010). Stability of refined olive oil and olive-pomace oil added by phenolic compounds from olive leaves. European Journal of Lipid Science and Technology, 112(8), 894-905. doi:10.1002/ejlt.200900166 Bouaziz, M., Feki, I., Jemai, H., Ayadi, M., & Sayadi, S. (2008). Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves. Food Chemistry, 108(1), 253-262. doi:10.1016/j.foodchem.2007.10.074 Bouaziz, M., Hammami, H., Bouallagui, Z., Jemai, H., & Sayadi, S. (2008). Production of antioxidants from olive processing by-products. Electronic Journal of Environmental, Agricultural and Food Chemistry, 7(8), 3231-3236. Carrasco-Pancorbo, A., Cerretani, L., Bendini, A., Segura-Carretero, A., Del Carlo, M., Gallina-Toschi, T., . . . Fernandez-Gutierrez, N. G. (2005). Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil. Journal of Agricultural and Food Chemistry, 53(23), 8918-8925. doi:10.1021/jf0515680 Cavalli, J. F., Fernandez, X., Lizzani-Cuvelier, L., & Loiseau, A. M. (2004). Characterization of volatile compounds of French and Spanish virgin olive oils by HS-SPME: Identification of quality-freshness markers. Food Chemistry, 88(1), 151-157. doi:10.1016/j.foodchem.2004.04.003 Cinquanta, L., Esti, M., & La Notte, E. (1997). Evolution of phenolic compounds in virgin olive oil during storage. Journal of the American oil chemists' society, 74(10), 1259-1264. Coppin, E. A., & Pike, O. A. (2001). Oil stability index correlated with sensory determination of oxidative stability in light-exposed soybean oil. Journal of the American Oil Chemists Society, 78(1), 13-18. doi:DOI 10.1007/s11746-001-0212-4 DiGiovacchino, L., Angerosa, F., & DiGiacinto, L. (1996). Effect of mixing leaves with olives on organoleptic quality of oil obtained by centrifugation. Journal of the American Oil Chemists Society, 73(3), 371-374. doi:Doi 10.1007/Bf02523433 Ferreira, I. C. F. R., Barros, L., Soares, M. E., Bastos, M. L., & Pereira, J. A. (2007). Antioxidant activity and phenolic contents of Olea europaea L. leaves sprayed with different copper formulations. Food Chemistry, 103(1), 188-195. doi:https://doi.org/10.1016/j.foodchem.2006.08.006 Gimeno, E., Castellote, A. I., Lamuela-Raventós, R. M., De la Torre, M. C., & López-Sabater, M. C. (2002). The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil. Food Chemistry, 78(2), 207-211. doi:https://doi.org/10.1016/S0308-8146(01)00399-5 Harp, F. (2011). Gemlik, Domat, Adana Topağı ve Adana Yerli Zeytin Yapraklarının Antioksidan Etkilerinin Belirlenmesi. (Yüksek lisans tezi), Çukurova Üniversitesi, Adana. Hrncirik, K., & Fritsche, S. (2004). Comparability and reliability of different techniquesfor the determination of phenolic compounds invirgin olive oil. Europian Journal of Lipid Science and Technology, 106, 540–549. Japon-Lujan, R., & De Castro, M. D. L. (2008). Liquid-liquid extraction for the enrichment of edible oils with phenols from olive leaf extracts. Journal of Agricultural and Food Chemistry, 56(7), 2505-2511. doi:10.1021/jf0728810 Jemai, H., El Feki, A., & Sayadi, S. (2009). Antidiabetic and Antioxidant Effects of Hydroxytyrosol and Oleuropein from Olive Leaves in Alloxan-Diabetic Rats. Journal of Agricultural and Food Chemistry, 57(19), 8798-8804. doi:10.1021/jf901280r Jiang, L. Q., Yamaguchi, T., Takamura, H., & Matoba, T. (2005). Characteristics of Shodo Island olive oils in Japan: Fatty acid composition and antioxidative compounds. Food Science and Technology Research, 11(3), 254-260. doi:Doi 10.3136/Fstr.11.254 Kiritsakis, K., Rodriguez-Perez, C., Gerasopoulos, D., & Segura- Carretero, A. (2017). Olive oil enrichment in phenolic compounds during malaxation in the presence of olive leaves or olive mill wastewater extracts. European Journal of Lipid Science and Technology, 119(9). doi:Artn 1600425 10.1002/Ejlt.201600425 Malheiro, R., Casal, S., Teixeira, H., Bento, A., & Pereira, J. A. (2013). Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality. Food and Bioprocess Technology, 6(2), 509-521. doi:10.1007/s11947-011-0719-z Nenadis, N., Moutafidou, A., Gerasopoulos, D., & Tsimidou, M. Z. (2010). Quality characteristics of olive leaf-olive oil preparations. European Journal of Lipid Science and Technology, 112(12), 1337-1344. doi:10.1002/ejlt.201000332 Pullen, J., & Saeed, K. (2012). An overview of biodiesel oxidation stability. Renewable & Sustainable Energy Reviews, 16(8), 5924-5950. doi:10.1016/j.rser.2012.06.024 Rahila, M. P., Nath, B. S., Naik, N. L., Pushpadass, H. A., Manjunatha, M., & Franklin, M. E. E. (2018). Rosemary (Rosmarinus officinalis Linn.) extract: A source of natural antioxidants for imparting autoxidative and thermal stability to ghee. Journal of Food Processing and Preservation, 42(2), 10. doi:10.1111/jfpp.13443 Ranalli, A., Contento, S., Lucera, L., Di Febo, M., Marchegiani, D., & Di Fonzo, V. (2006). Factors Affecting the Contents of Iridoid Oleuropein in Olive Leaves (Olea europaea L.). Journal of Agricultural and Food Chemistry, 54(2), 434-440. doi:10.1021/jf051647b Reboredo-Rodriguez, P., Figueiredo-Gonzalez, M., Gonzalez-Barreiro, C., Simal-Gandara, J., Salvador, M. D., Cancho-Grande, B., & Fregapane, G. (2017). State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties. International Journal of Molecular Sciences, 18(3). doi:Artn 668 10.3390/Ijms18030668 Sahin, S., Sayim, E., & Bilgin, M. (2017). Effect of olive leaf extract rich in oleuropein on the quality of virgin olive oil. Journal of Food Science and Technology-Mysore, 54(6), 1721-1728. doi:10.1007/s13197-017-2607-7 Sahin, S., Sevgen, S., & Samli, R. (2019). Estimation of quality parameters in virgin olive oil treated with olive leaf extract: application of artificial neural networks. Chemical Papers, 73(5), 1189-1197. doi:10.1007/s11696-018-0669-2 Sari, H. A., & Ekinci, R. (2017). The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality. Food Science and Technology, 37(3), 493-499. doi:10.1590/1678-457X.22916 Schieber, A., Stintzing, F. C., & Carle, R. (2001). By-products of plant food processing as a source of functional compounds - recent developments. Trends in Food Science & Technology, 12(11), 401-413. doi:Pii S0924-2244(02)00012-2 Doi 10.1016/S0924-2244(02)00012-2 Sevim, D. (2011). Zeytin yaprağı ilave edilerek elde edilen zeytinyağlarının bazı temel kalite kriterleri ve antioksidan aktivitelerinin belirlenmesi. Doktora tezi, Ege ÜniversitesiFen Bilimleri Enstitüsü Bahçe Bitkileri Anabilim Dalı, İzmir., İzmir. Sevim, D., Köseoğlu, O., Altunoğlu, Y., Ölmez, H. A., & Büyükgök, E. B. (2013). Erkence zeytin çeşidinden elde edilen yağların (hurmalaşmış ve hurmalaşmamış) karşılaştırılması. Gıda, 38(3), 159-166. Sonda, A., Akram, Z., Boutheina, G., Guido, F., & Mohamed, B. (2014). Effect of Addition of Olive Leaves before Fruits Extraction Process to Some Monovarietal Tunisian Extra-Virgin Olive Oils Using Chemometric Analysis. Journal of Agricultural and Food Chemistry, 62(1), 251-263. doi:10.1021/jf404395x Talhaoui, N., Trabelsi, N., Taamalli, A., Verardo, V., Gomez-Caravaca, A. M., Fernandez-Gutierrez, A., & Arraez-Roman, D. (2018). Olea europaea as Potential Source of Bioactive Compounds for Diseases Prevention. Studies in Natural Products Chemistry, Vol 57, 57, 389-411. doi:10.1016/B978-0-444-64057-4.00012-0 Tan, C. P., Man, Y. B. C., Selamat, J., & Yusoff, M. S. A. (2002). Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chemistry, 76(3), 385-389. doi:Pii S0308-8146(01)00272-2 Doi 10.1016/S0308-8146(01)00272-2 Tarchoune, I., Sgherri, C., Eddouzi, J., Zinnai, A., Quartacci, M. F., & Zarrouk, M. (2019). Olive Leaf Addition Increases Olive Oil Nutraceutical Properties. Molecules, 24(3). doi:Artn 545 10.3390/Molecules24030545 Ünver, N. (2018). Ultrason destekli ekstraksiyon yöntemi kullanılarak zeytin yaprağı ekstraksiyon işleminin optimize edilmesi. Yüksek Lisans Tezi, Harran Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Şanlıurfa, Şanlıurfa. Yıldız, N., & Bircan, H. (1994). Uygulamalı İstatistik. Erzurum: Atatürk Üniversitesi Yayınları No: 704.