Araştırma Makalesi
Farklı Olgunluk İndeksi ve Depolama Koşullarında Türk Zeytinyağlarının Yağ Asidi, Sterol ve Eritrodiol+Uvaol İçeriklerinin Kemometrik Yaklaşımlarla Değerlendirilmesi
Öz
Bu çalışmanın amacı, Ayvalık ve Memecik Türk sızma zeytinyağında olgunluk indeksi ve saklama koşullarının yağ asitleri, steroller ve eritrodiol+uvaol bileşimi üzerindeki etkisini değerlendirmek için hiyerarşik (HCA) ve temel bileşen analizleri (PCA) gibi denetimsiz sınıflandırma ve kümeleme tekniklerinden yararlanmaktır. Yağlar 15 ay süreyle oda sıcaklığında, gün ışığı koşullarında ve karanlıkta iki şeffaf cam şişe içerisinde muhafaza edildi. Kemometrik analiz, Memecik ve Ayvalık'ın iki ayrı alt gruba ayrılabileceğini ortaya çıkardı. Bulgular, oleik, behenik, araşidik, gadoleik ve MUFA asitlerinin, her iki yağ için de ilk hasat yılını ayırt etmede çok önemli olduğunu gösterdi. İkinci yılın karakterizasyon sürecinde Ayvalık zeytinyağında palmitik, palmitoleik, heptadekanoik, heptadekenoik, trans yağ asitleri, SFA ve MUFA analizleri; Memecik zeytinyağında miristik, linolenik ve PUFA bulunur. PCA sonuçları Memecik yağlarının β-sitosterol, stigmasterol, kolesterol, klerosterol, brassikasterol ve eritrodiol+uvaol içerdiğini, Ayvalık yağlarının ise kampestanol, sitosterol, kampestanol, Δ7-avenasterol, Δ5-avenasterol, toplam sterol, Δ5-7 stigmastadienol ve toplam β-sitosterol içerdiğini göstermektedir.
Anahtar Kelimeler
Kaynakça
- Abu-Alruz K, Afaneh IA, Quasem JM, Hmidat MA, Abbady J, Mazahreh AS, 2011. Factors affecting D-7-stigmastenol in Palestinian olive oil. Journal of Applied Sciences, 11, 797–805.
- Andjelkovıc M, Acun S, Van Hoed R, Van Camp J, 2009. Chemical Composition of Turkish Olive Oil-Ayvalık. Journal of the American Oil Chemists' Society, 86, 135-140.
- Bechar S, Khamar M, Cherkaoui E, Najimi C, Nounah AI, 2024. Extraction methods and geographical variability influence on phenolic content, fatty acid composition and physicochemical quality, of Moroccan Picholine olive oils in the Fes-Meknes region. OCL- Oilseeds and fats, Crops and Lipids .31: 20.
- Bıyıklı K, 2009. Türk Zeytinyağlarının Saflık Derecelerinin Belirlenmesi,Yüksek Lisans Tezi, FBE, Ankara Üniversitesi, Ankara.
- Bouaziz M, Fki 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, 108:253–262.
- El Bernoussi S, Boujemaa I, Harhar H, Belmaghraoui W, Matthäus B, Tabyaoui M, 2020. Evaluation of oxidative stability of sweet and bitter almond oils under accelerated storage conditions. Journal of Stored Products Research, 88, 101662.
- Gagour J, Hallouch O, Asbbane A, Bijla L, Laknifli A, Lee LH, Zengin G, Bouyahya A, Sakar H, Gharby S, 2024. A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shlef-life, and Quality Control, Chem. Biodiversity, https://doi.org/10.1002/cbdv.202301697
- Giuffrè AM, Louadj L, 2013. Influence of crop season and cultivar on sterol composition of monovarietal olive oils in reggio Calabria (Italy). Czech Journal of Food Sciences, 1: 256–263. doi: 10.17221/136/2012-CJFS.
- Gomez- Alonso S, Mancebo- Campos V, Salvador MD, Fregapane G, 2007. Evolution of Major and Minor Components and Oxidation Indices of Virgin Olive Oil During 21 Months Storage at Room Temperature, Food Chemistry, 100: 36–42.
- Guillaume C, Ravetti L, Ray DL, Johnson J, 2012. Technological factors affecting sterols in Australian olive oils. Journal of the American Oil Chemists' Society, 89:29–39. doi: 10.1007/s11746-011-1883-z.
- Hamze L, Miserere A, Molina MS, Maestri D, Searles PS, Rousseaux MC, 2022. Influence of environmental growth temperature on tocopherol and sterol oil concentrations in olive fruit. Journal of the Science of Food and Agriculture, 102:2741–2749. doi: 10.1002/jsfa.11615.
- Ilyasoglu H, Ozcelık B, Van Hoed V, Verhe R, 2010. Characterization of Aegean Olive Oils by Their Minor Compounds, Journal of the American Oil Chemists' Society, (87), 627–636.
- IOC (International Olive Council), 1991. Olive oil quality improvement. Oil Technology Trial Institute.
- IOC (International Olive Council), 2017. Method of analysis determination of fatty acids methyl esters by gas chromatography. COI/T.20/Doc. No.33. Rev.1.
- IOC (International Olive Council), 2020. Determination Of The Composition And Content Of Sterols, Triterpenic Dialcohols And Aliphatıc Alcohols By Capillary Column Gas Chromatography, COI/T.20/ Doc. No 26/Rev. 5.
- IOC (International Olive Council), 2022. Trade Standard Applying To Olive Oils And Olive Pomace Oils COI/T.15/Doc. No 3/Rev. 19.
- Köseoğlu O, Sevim D, Kadiroğlu P, 2016. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening. Food Chemistry, 212:628–634.
- López-Salas L, Díaz-Moreno J, Ciulu M, Borrás-Linares I, Quirantes-Piné R, Lozano-Sánchez J, 2024. Monitoring the Phenolic and Terpenic Profile of Olives, Olive Oils and By-Products throughout the Production Process. Foods, 13, 1555. https://doi.org/10.3390/foods13101555
- Lukić M., Lukić I., Krapac M., Sladonja B. & Piližota V., 2013. Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening. Food Chemistry, 136: 251–258.
- Lukić M, Lukić I, Moslavac T, 2021. Sterols and triterpene diols in virgin olive oil: a comprehensive review on their properties and significance, with a special emphasis on the ınfluence of variety and ripening degree. Horticulture, 7:493
- Mateos R, Dominguez MM, Espartero JL, Cert A, 2003. Antioxidant effect of phenolic compounds, a-tocopherol, and other minor components in virgin olive oil. Journal of Agricultural and Food Chemistry, 51:7170–7175
- Mendez AI, Falque E, 2007. Effect of Storage Time And Container Type On The Quality of Extra-Virgin Olive Oil. Food Control, 18, 521-529.
- Morello JR, Motilva MJ, Tovar MJ, Romero MP, 2004. Changes in Commercial Virgin Olive Oil (cv Arbequina) During Storage, with Special Emphasis on the Phenolic Fraction, Food Chemistry, 85, 357–364.
- Mousavi S, Rosa R, Moukhli A, Riachy M, Mariotti R, Torres M, Pierantozzi P, Stanzione V, Mastio V, Zaher H, Antari A, Ayoub S, Dandachi F, Youssef H, Aggelou N, Contreras C, Maestri D, Belaj A, Bufacchi M, Baldoni L, Leon L, 2019. Plasticity of fruit and oil traits in olive among different environments. Scientific Reports natureresearch, 9:16968 https://doi.org/10.1038/s41598-019-53169-3
- Mousavi S, Mariotti R, Stanzione V, Pandolfi S, Mastio V, Baldoni L, Cultrera NGM, 2021. Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions. Foods, 10, 1945.https://doi.org/10.3390/foods10081945
- Navas−Lopez JF, León L, Trentacoste ER, de la Rosa R, 2019. Multi−environment evaluation of oil accumulation pattern parameters in olive. Plant Physiology and Biochemistry. 139:485–494. doi: 10.1016/j.plaphy.2019.04.016.
- Peres F, Gouveia C, Vitorino C, Oliveira H, Ferreira-Dias S, 2024. How the “Olive Oil Polyphenols” Health Claim Depends on Anthracnose and Olive Fly on Fruits. Foods 13, 1734. https://doi.org/10.3390/foods13111734
- Piravi-Vanak Z, Ghasemi JB, Ezzatpanah H, Zolfonoun E, 2012. The Influence of Growing Region on Fatty Acids and Sterol Composition of Iranian Olive Oils by Unsupervised Clustering Methods, Journal of the American Oil Chemists' Society, 89, 3, 371-378. https://doi.org/10.1007/s11746-011-1922-9
- Rey-Giménez R, Sánchez-Gimeno AC, 2022. Authenticity in Olive Oils from an Empeltre Clonal Selection in Aragon (Spain): How Environmental, Agronomic, and Genetic Factors Affect Sterol Composition. Foods. 26;11(17):2587. doi: 10.3390/foods11172587.
- Rivera Del A ´ Lamo RM, Fregapane G, Aranda F, Go´ Mez-Alonso F, Salvador S, 2004. Sterol and alcohol composition of Cornicabra virgin olive oil: the campesterol content exceeds the upper limit of 4% established by EU regulations, Food Chemistry (84), 533–537.
- Sevim D, Köseoğlu O, Özdemir D, Hakan M, Büyükgök EB, Uslu H, Dursun Ö, Savran MK, Eralp Ö, Kaptan S, Köktürk H, Asker Ö, Pazarlı S, Ayaztek M, Akbaş N, Yalçın S, Topdemir PÇ, 2023. Determination of the Quality and Purity Characteristics of Olive Oils Obtained from Different Regions of Türkiye, Depending on Climatic Changes. Journal of American Oil Chemists' Society. 100 (3), 197-213. https://doi. org/10.1002/aocs.12671 (First published: 30 November 2022).
- Şahin K, Yorulmaz A, Tekin A, 2008. Zeytinyağı Sterolleri, I.Ulusal Zeytin Öğrenci Kongresi 17-18 Mayıs 2008 / Edremit-Balıkesir.
- Thanh TT, Vergnes MF, Kaloustian J, El-Moselhy TF, Amiot-Carlin MJ, Portugal H, 2006. Effect of storage and heating on phytosterol concentrations in vegetable oils determined by GC/MS. Journal of the Science of Food and Agriculture. 86, 220–225.
- Yıldırım B, Özdikicierler O, Yemişçioğlu F, 2023. Characterization of mono-varietal virgin olive oils obtained from Turkish National Germplasm Bank according to fatty acid composition, volatile profile, and sensory properties. European Journal of Lipid Science & Technology, e2300073. https://doi.org/10.1002/ejlt.202300073
- Wroniak M, Rękas A, 2016. Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature. Journal of Food Science and Technology 53, 1338–1347 (2016). https://doi.org/10.1007/s13197-015-2082-y
Evaluating the Fatty Acid, Sterol and Erythrodiol+Uvaol Contents of Turkish Olive Oil under Different Maturity Index and Storage Conditions with Chemometric Approaches
Öz
The objective of this study was to utilize unsupervised classification and clustering techniques, such as hierarchical (HCA) and principal component analyses (PCA), to assess the impact of maturity index and storage conditions on the composition of fatty acids, sterols, and erythrodiol+uvaol in Ayvalık and Memecik Turkish extra virgin olive oils. For a period of 15 months, the oils were maintained at ambient temperature, under daylight conditions, and in darkness within two transparent glass bottles. The chemometric analysis yielded the revelation that both Memecik and Ayvalık could be classified into two distinct subgroups. The findings indicated that oleic, behenic, arachidic, gadoleic, and MUFA (Monounsaturated Fatty Acid) acids were pivotal in distinguishing the initial harvest year for both oils. The second year's characterization process involved the analysis of palmitic, palmitoleic, heptadecanoic, heptadecenoic, trans fatty acids, SFA (Saturated Fatty Acids), and MUFA in the Ayvalık olive oil; and miristic, linolenic, and PUFA (Polyunsaturated Fatty Acids) in the Memecik olive oil. The results of the PCA indicate that Memecik oils contain β-sitosterol, stigmasterol, cholesterol, clerosterol, brassicasterol, and erythrodiol+uvaol, while Ayvalık oils contain campestanol, sitosterol, campestanol, Δ7-avenasterol, Δ5-avenasterol, total sterol, Δ5-7 stigmastadienol, and total β-sitosterol.
Anahtar Kelimeler
Kaynakça
- Abu-Alruz K, Afaneh IA, Quasem JM, Hmidat MA, Abbady J, Mazahreh AS, 2011. Factors affecting D-7-stigmastenol in Palestinian olive oil. Journal of Applied Sciences, 11, 797–805.
- Andjelkovıc M, Acun S, Van Hoed R, Van Camp J, 2009. Chemical Composition of Turkish Olive Oil-Ayvalık. Journal of the American Oil Chemists' Society, 86, 135-140.
- Bechar S, Khamar M, Cherkaoui E, Najimi C, Nounah AI, 2024. Extraction methods and geographical variability influence on phenolic content, fatty acid composition and physicochemical quality, of Moroccan Picholine olive oils in the Fes-Meknes region. OCL- Oilseeds and fats, Crops and Lipids .31: 20.
- Bıyıklı K, 2009. Türk Zeytinyağlarının Saflık Derecelerinin Belirlenmesi,Yüksek Lisans Tezi, FBE, Ankara Üniversitesi, Ankara.
- Bouaziz M, Fki 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, 108:253–262.
- El Bernoussi S, Boujemaa I, Harhar H, Belmaghraoui W, Matthäus B, Tabyaoui M, 2020. Evaluation of oxidative stability of sweet and bitter almond oils under accelerated storage conditions. Journal of Stored Products Research, 88, 101662.
- Gagour J, Hallouch O, Asbbane A, Bijla L, Laknifli A, Lee LH, Zengin G, Bouyahya A, Sakar H, Gharby S, 2024. A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shlef-life, and Quality Control, Chem. Biodiversity, https://doi.org/10.1002/cbdv.202301697
- Giuffrè AM, Louadj L, 2013. Influence of crop season and cultivar on sterol composition of monovarietal olive oils in reggio Calabria (Italy). Czech Journal of Food Sciences, 1: 256–263. doi: 10.17221/136/2012-CJFS.
- Gomez- Alonso S, Mancebo- Campos V, Salvador MD, Fregapane G, 2007. Evolution of Major and Minor Components and Oxidation Indices of Virgin Olive Oil During 21 Months Storage at Room Temperature, Food Chemistry, 100: 36–42.
- Guillaume C, Ravetti L, Ray DL, Johnson J, 2012. Technological factors affecting sterols in Australian olive oils. Journal of the American Oil Chemists' Society, 89:29–39. doi: 10.1007/s11746-011-1883-z.
- Hamze L, Miserere A, Molina MS, Maestri D, Searles PS, Rousseaux MC, 2022. Influence of environmental growth temperature on tocopherol and sterol oil concentrations in olive fruit. Journal of the Science of Food and Agriculture, 102:2741–2749. doi: 10.1002/jsfa.11615.
- Ilyasoglu H, Ozcelık B, Van Hoed V, Verhe R, 2010. Characterization of Aegean Olive Oils by Their Minor Compounds, Journal of the American Oil Chemists' Society, (87), 627–636.
- IOC (International Olive Council), 1991. Olive oil quality improvement. Oil Technology Trial Institute.
- IOC (International Olive Council), 2017. Method of analysis determination of fatty acids methyl esters by gas chromatography. COI/T.20/Doc. No.33. Rev.1.
- IOC (International Olive Council), 2020. Determination Of The Composition And Content Of Sterols, Triterpenic Dialcohols And Aliphatıc Alcohols By Capillary Column Gas Chromatography, COI/T.20/ Doc. No 26/Rev. 5.
- IOC (International Olive Council), 2022. Trade Standard Applying To Olive Oils And Olive Pomace Oils COI/T.15/Doc. No 3/Rev. 19.
- Köseoğlu O, Sevim D, Kadiroğlu P, 2016. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening. Food Chemistry, 212:628–634.
- López-Salas L, Díaz-Moreno J, Ciulu M, Borrás-Linares I, Quirantes-Piné R, Lozano-Sánchez J, 2024. Monitoring the Phenolic and Terpenic Profile of Olives, Olive Oils and By-Products throughout the Production Process. Foods, 13, 1555. https://doi.org/10.3390/foods13101555
- Lukić M., Lukić I., Krapac M., Sladonja B. & Piližota V., 2013. Sterols and triterpene diols in olive oil as indicators of variety and degree of ripening. Food Chemistry, 136: 251–258.
- Lukić M, Lukić I, Moslavac T, 2021. Sterols and triterpene diols in virgin olive oil: a comprehensive review on their properties and significance, with a special emphasis on the ınfluence of variety and ripening degree. Horticulture, 7:493
- Mateos R, Dominguez MM, Espartero JL, Cert A, 2003. Antioxidant effect of phenolic compounds, a-tocopherol, and other minor components in virgin olive oil. Journal of Agricultural and Food Chemistry, 51:7170–7175
- Mendez AI, Falque E, 2007. Effect of Storage Time And Container Type On The Quality of Extra-Virgin Olive Oil. Food Control, 18, 521-529.
- Morello JR, Motilva MJ, Tovar MJ, Romero MP, 2004. Changes in Commercial Virgin Olive Oil (cv Arbequina) During Storage, with Special Emphasis on the Phenolic Fraction, Food Chemistry, 85, 357–364.
- Mousavi S, Rosa R, Moukhli A, Riachy M, Mariotti R, Torres M, Pierantozzi P, Stanzione V, Mastio V, Zaher H, Antari A, Ayoub S, Dandachi F, Youssef H, Aggelou N, Contreras C, Maestri D, Belaj A, Bufacchi M, Baldoni L, Leon L, 2019. Plasticity of fruit and oil traits in olive among different environments. Scientific Reports natureresearch, 9:16968 https://doi.org/10.1038/s41598-019-53169-3
- Mousavi S, Mariotti R, Stanzione V, Pandolfi S, Mastio V, Baldoni L, Cultrera NGM, 2021. Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions. Foods, 10, 1945.https://doi.org/10.3390/foods10081945
- Navas−Lopez JF, León L, Trentacoste ER, de la Rosa R, 2019. Multi−environment evaluation of oil accumulation pattern parameters in olive. Plant Physiology and Biochemistry. 139:485–494. doi: 10.1016/j.plaphy.2019.04.016.
- Peres F, Gouveia C, Vitorino C, Oliveira H, Ferreira-Dias S, 2024. How the “Olive Oil Polyphenols” Health Claim Depends on Anthracnose and Olive Fly on Fruits. Foods 13, 1734. https://doi.org/10.3390/foods13111734
- Piravi-Vanak Z, Ghasemi JB, Ezzatpanah H, Zolfonoun E, 2012. The Influence of Growing Region on Fatty Acids and Sterol Composition of Iranian Olive Oils by Unsupervised Clustering Methods, Journal of the American Oil Chemists' Society, 89, 3, 371-378. https://doi.org/10.1007/s11746-011-1922-9
- Rey-Giménez R, Sánchez-Gimeno AC, 2022. Authenticity in Olive Oils from an Empeltre Clonal Selection in Aragon (Spain): How Environmental, Agronomic, and Genetic Factors Affect Sterol Composition. Foods. 26;11(17):2587. doi: 10.3390/foods11172587.
- Rivera Del A ´ Lamo RM, Fregapane G, Aranda F, Go´ Mez-Alonso F, Salvador S, 2004. Sterol and alcohol composition of Cornicabra virgin olive oil: the campesterol content exceeds the upper limit of 4% established by EU regulations, Food Chemistry (84), 533–537.
- Sevim D, Köseoğlu O, Özdemir D, Hakan M, Büyükgök EB, Uslu H, Dursun Ö, Savran MK, Eralp Ö, Kaptan S, Köktürk H, Asker Ö, Pazarlı S, Ayaztek M, Akbaş N, Yalçın S, Topdemir PÇ, 2023. Determination of the Quality and Purity Characteristics of Olive Oils Obtained from Different Regions of Türkiye, Depending on Climatic Changes. Journal of American Oil Chemists' Society. 100 (3), 197-213. https://doi. org/10.1002/aocs.12671 (First published: 30 November 2022).
- Şahin K, Yorulmaz A, Tekin A, 2008. Zeytinyağı Sterolleri, I.Ulusal Zeytin Öğrenci Kongresi 17-18 Mayıs 2008 / Edremit-Balıkesir.
- Thanh TT, Vergnes MF, Kaloustian J, El-Moselhy TF, Amiot-Carlin MJ, Portugal H, 2006. Effect of storage and heating on phytosterol concentrations in vegetable oils determined by GC/MS. Journal of the Science of Food and Agriculture. 86, 220–225.
- Yıldırım B, Özdikicierler O, Yemişçioğlu F, 2023. Characterization of mono-varietal virgin olive oils obtained from Turkish National Germplasm Bank according to fatty acid composition, volatile profile, and sensory properties. European Journal of Lipid Science & Technology, e2300073. https://doi.org/10.1002/ejlt.202300073
- Wroniak M, Rękas A, 2016. Nutritional value of cold-pressed rapeseed oil during long term storage as influenced by the type of packaging material, exposure to light & oxygen and storage temperature. Journal of Food Science and Technology 53, 1338–1347 (2016). https://doi.org/10.1007/s13197-015-2082-y
Toplam 35 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Gıda Bilimleri (Diğer) |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 9 Temmuz 2025 |
| Gönderilme Tarihi | 10 Mart 2025 |
| Kabul Tarihi | 13 Mayıs 2025 |
| Yayımlandığı Sayı | Yıl 2025 Cilt: 12 Sayı: 1 |
