Türk sofralık yeşil zeytinlerin antioksidan özellikleri üzerine İspanyol yöntemi ile işlemenin etkisi

Akhisar Bölgesi Türkiye’den hasat edilen üç Türk zeytin çeşidi (Domat, Edremit, Gemlik) ile gerçekleştirilen bu çalışmanın amacı, İspanyol Yöntemi ile sofralık zeytine işlemenin toplam fenolik madde ve antioksidan kapasiteye etkisini belirlemektir. Zeytin ekstraktlarının toplam fenol içeriği Folin-Ciocalteu yöntemi ile, antioksidan kapasite ise ferric tiyosiyanat indirgeme kapasitesi ve hidrojen peroksit giderme kapasitesi yöntemleri ile belirlenmiştir. Çizilmiş ve çizilmemiş zeytinler salamura değişimi ((6 % (w/v) NaCl) ve kontrol örneği olarak alkali (1% (w/v) NaOH) uygulaması ile acılık giderme işlemine tabi tutulmuştur. Alkali ile acılık giderme işlemi oleuropein miktarlarında % 78 oranında azalmaya neden olmakla birlikte sırasıyla Edremit, Domat ve Gemlik çeşitlerinin toplam fenolik madde içeriklerinde % 70.51, % 70.47 and % 50.44 düzeylerinde azalma görülmüştür.

Influence of Spanish style processing on antioxidant properties of Turkish green table olives

The study was performed on three Turkish olive cultivars from Akhisar region in Turkey (Domat, Edremit, Gemlik) to determine the effect of Spanish style processing on total phenolic compounds and antioxidant capacity. Total polyphenol content was estimated with the Folin–Ciocalteau assay, the antioxidant activity of olive extracts was determined according to the ferric thiocyanate methodand hydrogen peroxide scavenging assay. Scratched and unscratched olive samples were debittered by brine replacement (6 % (w/v) NaCl) and alkaline (1% (w/v) NaOH) treatment as control. Alkali treatment for debittering, was decreased oleuropein amounts 78 %, however, has led to an important loss of total phenolic compounds with a reduction rate of 70.51%, 70.47% and 50.44%, for Edremit, Domat and Gemlik varieties, respectively.

Keywords:

H2O2 scavenging, Total phenol, olive, Edremit, domat Gemlik,

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