Mücahit KIVRAK, Aslı YORULMAZ, Hakan ERİNÇ

AK DELİCE YABANİ ZEYTİNİ (OLEA EUROPAEA L. SUBSP. OLEASTER) VE ZEYTİNYAĞININ KARAKTERİZASYONU

Çalışmanın amacı Türkiye’de yetişen Ak Delice (Olea Europaea L. subsp. Oleaster) yabani zeytinindenelde edilen zeytinyağının kompozisyonu, kalitesi ve oksidatif stabilitesini belirlemektir. Bu amaçla, AkDelice zeytini Edremit’te hasat edilip, presleme yöntemiyle çalışan bir zeytinyağı fabrikasında yağaişlenmiştir. Zeytinyağı örnekleri yağ asidi, triaçilgliserol ve sterol kompozisyonları yanında kaliteleri veoksidatif stabiliteleri açısından da incelenmişlerdir. Sonuçlar, serbest asitlik, peroksit, K232, K270ve ∆Kdeğerlerinin ekstra natürel sızma zeytinyağları için belirlenen sınırlar içinde yer aldığını göstermiştir.Klorofil ve karotenoit içerikleri sırasıyla 7.06 mg/kg ve 5.70 mg/kg olarak belirlenmiştir. Yağ örnekleriyüksek oksidatif stabilite göstermiştir (14.6 saat, 120°C). Temel yağ asitleri oleik (73.97%), palmitik(11.48%) ve linoleik (9.25%) asit iken, temel trigliseritler OOO (44.85%), OOP (23.21%), OOL (13.59%)ve PLO’dur. (6.16%). Toplam sterol içeriği 2069 mg/kg’dır ve temel steroller β-sitosterol (81.87%),∆-5-avenasterol (9.57%) ve kampesteroldür (3.32%)

Anahtar Kelimeler:

Ak Delice, sterol, triaçilgliserol, yabani zeytin, zeytinyağı

CHARACTERIZATION OF VIRGIN OLIVE OILS FROM AK DELICE WILD OLIVES (OLEA EUROPAEA L. SUBSP. OLEASTER)

The objective of the study was to determine the composition, quality parameters and oxidative stabilityof virgin olive oils from Ak Delice wild olives (Olea Europaea L. subsp. Oleaster) grown in Turkey. Forthis purpose, Ak Delice wild olives were harvested from Edremit, and processed to oil in an olive oilmill equipped with a pressure system. Olive oil samples were evaluated for their quality and oxidativestability besides fatty acid, triacyglycerol and sterol composition. Results have shown that free acidity,peroxide index, K232, K270, and ∆K values fell within the limits established for extra virgin olive oil.Chlorophyll and carotenoid contents were 7.06 mg/kg and 5.70 mg/kg respectively. The oil samplespresented high oxidative stability (14.6 h, 120°C). Oleic (73.97%), palmitic (11.48%), linoleic (9.25%)were the main fatty acids while OOO (44.85%), OOP (23.21%), OOL (13.59%) and PLO (6.16%) werethe major triglycerides. Total sterol content was 2069 mg/kg and β-sitosterol (81.87%), ∆-5-avenasterol(9.57%) and campesterol (3.32%) were the main sterols

Keywords:

Ak Delice, olive oil, sterol, triacylglycerol, wild olive,

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