Yıl 2017, Cilt 22, Sayı 3, Sayfalar 179 - 186 2017-12-28

ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI
Comparison of Some Phenolic Compounds of Organic and Conventional Extra-Virgin Olive Oil

Yasemin ŞAHAN [1] , Güler ÇELİK [2] , Esra DOĞANGÜN [3]

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Zeytinyağı, besleyici kalitesi ve organoleptik özellikleri ile Akdeniz diyetinin önemli bir bileşenidir. Buna ek olarak, zeytinyağı bazı kanser türlerinin, kardiyovasküler hastalıkların, diyabet, inflamatuar ve otoimmün hastalıklarının önlenmesinde insan sağlığı üzerinde olumlu etkilere sahiptir. Bu özellikler yalnızca yağ asidi kompozisyonuna bağlı olmayıp, özellikle fenolik bileşiklerin varlığıyla ilgilidir. Sızma zeytinyağlarının (EVOO) fenolik bileşiklerindeki değişiklikler önemli bir kalite kontrol parametresi olabilmektedir. Bu çalışmanın amacı, Türkiye'deki organik ve konvansiyonel olarak elde edilmiş EVOO’nın bazı fenolik bileşiklerindeki değişiklikleri belirlenmesidir. Beş fenolik bileşik oleuropein, hidroksityrosol, tyrosol, kafeik asit ve p-kumarik asit LC-DAD ile belirlenmiş ve ayrıca LC-MS ile doğrulanmıştır. Farklı markalar tarafından üretilen on adet sızma zeytinyağı (organik ve konvansiyonel) analiz edilmiştir. Oleuropein’nin diğer fenolik bileşiklere göre daha yüksek düzeyde olduğu bulunmuştur. Fenolik bileşenler bulunma düzeyleri yüksekten aza doğru sıralandığında, tyrosol, hidroksityrosol, kafeik asit ve p-kumarik asit olarak belirlenmiştir. Organik olarak üretilen sızma zeytinyağlarının oleuropein konsantrasyonu 3,8-39 mg/kg arasında değişmiştir. Sonuç olarak, organik ve konvansiyonel olarak üretilmiş sızma zeytinyağları fenolik içerik açısından karşılaştırıldığında organik olarak üretilenlerin daha yüksek olduğu saptanmıştır.

Olive oil is an important ingredient of the Mediterranean diet, because of its nutritional qualities and organoleptic characteristics. In addition olive oil has positive effects on human health, in particular to prevent of some types of cancer and cardiovascular diseases and as regards diabetes, inflammatory and autoimmune diseases. These properties are related not only to the fatty acid composition of its lipid matrix, but especially to the presence of the phenolic compounds. The changes in the phenolic compounds of EVOO can be an important quality control parameter. The aim of this study was to determine the changes in the some phenolic compounds of organic and conventional extra-virgin olive oil (EVOO) from Turkey. Five phenolic compounds oleuropein, hydroxytyrosol, tyrosol, caffeic acid, p-coumaric acid were quantified LC-DAD and justified by LC-MS. Ten extra virgin olive oils (organic and conventional extra-virgin olive oil), produced by different brands were analyzed. Oleuropein were found to be higher than other phenolic compounds. The amount decreased with the order of tyrosol, hydroxytyrosol, caffeic acid, p-coumaric acid, respectively. Oleuropein concentration varied between 3.8-39 mg/kg in organic production of extra virgin olive oils. As a conclusion, phenolic content are higher in organic products compared to conventional products of EVOO.
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Konular Mühendislik ve Temel Bilimler
Dergi Bölümü Araştırma Makaleleri
Yazarlar

Yazar: Yasemin ŞAHAN (Sorumlu Yazar)

Yazar: Güler ÇELİK

Yazar: Esra DOĞANGÜN

Bibtex @araştırma makalesi { uumfd372458, journal = {Uludağ University Journal of The Faculty of Engineering}, issn = {2148-4147}, eissn = {2148-4155}, address = {Uludağ Üniversitesi}, year = {2017}, volume = {22}, pages = {179 - 186}, doi = {10.17482/uumfd.372458}, title = {ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI}, key = {cite}, author = {ŞAHAN, Yasemin and ÇELİK, Güler and DOĞANGÜN, Esra} }
APA ŞAHAN, Y , ÇELİK, G , DOĞANGÜN, E . (2017). ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI. Uludağ University Journal of The Faculty of Engineering, 22 (3), 179-186. DOI: 10.17482/uumfd.372458
MLA ŞAHAN, Y , ÇELİK, G , DOĞANGÜN, E . "ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI". Uludağ University Journal of The Faculty of Engineering 22 (2017): 179-186 <http://dergipark.gov.tr/uumfd/issue/31375/372458>
Chicago ŞAHAN, Y , ÇELİK, G , DOĞANGÜN, E . "ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI". Uludağ University Journal of The Faculty of Engineering 22 (2017): 179-186
RIS TY - JOUR T1 - ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI AU - Yasemin ŞAHAN , Güler ÇELİK , Esra DOĞANGÜN Y1 - 2017 PY - 2017 N1 - doi: 10.17482/uumfd.372458 DO - 10.17482/uumfd.372458 T2 - Uludağ University Journal of The Faculty of Engineering JF - Journal JO - JOR SP - 179 EP - 186 VL - 22 IS - 3 SN - 2148-4147-2148-4155 M3 - doi: 10.17482/uumfd.372458 UR - http://dx.doi.org/10.17482/uumfd.372458 Y2 - 2017 ER -
EndNote %0 Uludağ University Journal of The Faculty of Engineering ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI %A Yasemin ŞAHAN , Güler ÇELİK , Esra DOĞANGÜN %T ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI %D 2017 %J Uludağ University Journal of The Faculty of Engineering %P 2148-4147-2148-4155 %V 22 %N 3 %R doi: 10.17482/uumfd.372458 %U 10.17482/uumfd.372458
ISNAD ŞAHAN, Yasemin , ÇELİK, Güler , DOĞANGÜN, Esra . "ORGANİK VE KONVANSİYONEL OLARAK ÜRETİLEN SIZMA ZEYTİNYAĞLARININ BAZI FENOLİK İÇERİKLERİNİN KARŞILAŞTIRILMASI". Uludağ University Journal of The Faculty of Engineering 22 / 3 (Aralık 2017): 179-186. http://dx.doi.org/10.17482/uumfd.372458