Tuncay YILMAZ, Melisa ÖZÇELİK, Alev Yüksel AYDAR

Fiziksel Yöntemlerin Zeytin Acılık Bileşenleri Üzerindeki Etkilerinin Modellenmesi

Zeytin meyvesi, sağlıklı beslenmenin önemli bir bileşeni olarak yaygın olarak tüketilen, fenolikler ve antioksidanlar başta olmak üzere, çeşitli mikro besinler açısından zengin bir hammaddedir. Sofralık zeytin üretiminde acılığı azaltmak için uygulanan kimyasal uygulamalar hem kalite kaybına hem de son üründe tuz birikmesine ve işleme sırasında atık su oluşumuna neden olmaktadır. Tüm bu faktörler göz önünde bulundurularak, bu çalışma kapsamında, benzersiz olumlu ve başarılı uygulamaları olduğu bilinen sonikasyon, donma-çözülme ve kurutma işlemlerinin birleşik etkileri, yüzey tepki yöntemi ilkesi kullanılarak araştırılmıştır. Bu amaçla olgun Edremit (Ayvalık) zeytinlerinden kuru zeytin üretilirken toplam fenolik içerik (TPC) ve daha spesifik olarak oleuropein ve hidroksitirosol içeriği incelenmiştir. Ham Edremit zeytinlerinin 16.28±0.58 mg gallik asit eşdeğeri (GAE)/g kuru madde (DM)'de TPC'ye sahip olduğu tespit edilmiştir. Oleuropein ve hidroksitirosol içeriği sırasıyla 15.39±1.70 mg/g DM ve 0.544±0.06 mg/g DM'de olarak bulunmuştur. TPC’yi modelleme ve tanımlamada kullanılan ikinci dereceden model, deneysel verilerde en uygun olarak bulunmuştur. ANOVA sonuçlarına göre, sonikasyon süresi (A), kurutma sıcaklığı (C), sonikasyon süresi ve donma sıcaklığının etkileşimli etkisi (AB), sonikasyon süresi ve kurutma sıcaklığı (AC) ve sonikasyon süresinin ikinci dereceden (A2) etkisi TPC üzerinde en etkili parametreler olarak tespit edilmiştir. Sonikasyon, dondurma ve kurutma kombinasyonunun, parametre düzeyinden bağımsız olarak oleuropein içeriğini 0.307-0.501 mg/g DM'ye ve hidroksitirosol içeriğini 0.135-0.202 mg/g DM'ye düşürdüğü tespit edilmiştir (p>0.05). Sonuç olarak, sonikasyon uygulanarak, dondurularak-çözdürülerek ve kurutularak istenilen düzeyde TPC ve oleuropein sağlanabileceği kanıtlanmıştır. Sonraki çalışmalar kapsamında endüstriyel uygulanabilirliği tespit etmek için tüketici beklentisi ve duyusal değerlendirme çalışmaları gerekmektedir.

Modeling the Effects of Physical Methods on Olive Bitterness Components

Olive fruit is rich in various micronutrients, especially phenolics and antioxidants, which are widely consumed as an important component of a healthy diet. In table olive production, chemical applications applied to reduce bitterness cause quality loss, salt accumulation and wastewater. Considering all these factors, within the scope of this study, the combined effects of sonication, freezing-thawing and drying processes, known as unique positive and successful applications, were investigated using RSM. For this purpose, total phenolic content (TPC), oleuropein and hydroxytyrosol content were examined while producing dry olives from ripe Edremit (Ayvalık) olives. It was found that raw Edremit olives had TPC at 16.28±0.58 mg gallic acid equivalents (GAE)/ g dry matter (DM). Oleuropein and hydroxytyrosol content at 15.39±1.70 mg/g DM and 0.544±0.06 mg/g DM, respectively. The quadratic model was found to be the most accurate in modeling and identifying TPC in experimental samples. According to ANOVA results, the most effective parameters on TPC were investigated as sonication time (A), drying temperature (C), interactive effect of sonication time and freezing temperature (AB), sonication time and drying temperature (AC) and the quadratic effect of sonication time (A2). It was evaluated that, the combination of sonication, freezing and drying reduced the oleuropein content to 0.307-0.501 mg/g DM and hydroxytyrosol content to 0.135-0.202 mg/g DM regardless of the level of parameters (p>0.05). Consequently, it was proven that sonication, freezing- thawing and drying for desired level of TPC and oleuropein can be provided. For further studies, consumer expectation and sensory evaluation are required for targeted industrial applications.

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