GÜNEYDOĞU ANADOLU BÖLGESİ’NDE YETİŞTİRİLEN GEMLİK ÇEŞİDİ ZEYTİNLERDE VERTİCİLLİUM SOLGUNLUĞUNUN ZEYTİNYAĞI KALİTE PARAMETRELERİ VE FENOLİK BİLEŞENLERE ETKİSİ

Yıl 2017, Cilt: 42 Sayı: 2, 197 - 203, 15.04.2017

Aslı Yorulmaz , Hakan Erinç , Abidin Tatlı Aziz Tekin

https://doi.org/10.15237/gida.GD16084

Cited By: 2

Öz

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, K_232, 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. 

Anahtar Kelimeler

Fenolik, kalite, Verticillium dahliae Kleb., zeytinyağı

EFFECT OF VERTICILLIUM WILT IN GEMLIK VARIETY OLIVES CULTIVATED IN SOUTH EAST ANATOLIA ON QUALITY PARAMETERS AND PHENOLIC COMPOUNDS OF VIRGIN OLIVE OILS

Öz

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. 

Anahtar Kelimeler

Olive oil, phenolics, quality, Verticillium dahliae Kleb.

Kaynakça

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