GÜNEYDOĞU ANADOLU BÖLGESİ'NDE YETİŞTİRİLEN GEMLİK ÇEŞİDİ ZEYTİNLERDE VERTİCİLLİUM SOLGUNLUĞUNUN ZEYTİNYAĞI KALİTE PARAMETRELERİ VE FENOLİK BİLEŞENLERE ETKİSİ
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Çalışmanın amacı Verticillium solgunluğunun zeytinyağı kalite parametreleri ve fenolik bileşenlerineetkisini incelemektir. Bu amaçla, Güneydoğu Anadolu Bölgesi'nde yetiştirilen Gemlik çeşidine ait 16farklı örnek değişik yetişme alanlarındaki enfekte ağaçlardan hasat edilmiştir. Zeytinler, hastalık şiddetinegöre sınıflanmış ve su, yağ ve fenolik içeriklerine göre değerlendirilmiştir. Zeytin örnekleri laboratuvarölçekli bir sistemle yağa işlenmiş ve örnekler serbest yağ asitleri; peroksit değeri; K232, konjuge dien ve?E 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, ?E değerleri ve toplam fenol miktarı hastalık şiddetiyle genellikle pozitifkorele iken, serbest yağ asitleri değişmemiştir. Zeytinyağı örneklerinin hakim fenoliği luteolin olup,trans sinnamik asit ve luteolin-7-glikozit izleyen fenolikler olarak tespit edilmiştir.
The aim of the work was to investigate the influence of Verticillium wilt on quality parameters andphenolic compounds of olive oil. For this purpose, 16 different olive samples of Gemlik variety cultivatedin South East Anatolia were collected from infected trees from different growing regions. Olives wereclassified 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 fattyacids; peroxide value; K232, conjugated dien and ?E values; total phenol content and phenolic compounddistribution. Results have shown that the water content of olives decreased but oil content didn'tchange with disease incidence. Peroxide, K232, conjugated dien, ?E values and total phenols were generallypositively 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 andluteolin-7-glycoside.
The aim of the work was to investigate the influence of Verticillium wilt on quality parameters andphenolic compounds of olive oil. For this purpose, 16 different olive samples of Gemlik variety cultivatedin South East Anatolia were collected from infected trees from different growing regions. Olives wereclassified 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 fattyacids; peroxide value; K232, conjugated dien and ?E values; total phenol content and phenolic compounddistribution. Results have shown that the water content of olives decreased but oil content didn'tchange with disease incidence. Peroxide, K232, conjugated dien, ?E values and total phenols were generallypositively 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 andluteolin-7-glycoside.
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
42
Sayı
2
