Aslı Yorulmaz, Hakan Erinç, Abidin Tatlı, Aziz Tekin

GÜNEYDOĞU ANADOLU BÖLGESİ’NDE YETİŞTİRİLEN GEMLİK ÇEŞİDİ ZEYTİNLERDE VERTİCİLLİUM SOLGUNLUĞUNUN ZEYTİNYAĞI KALİTE PARAMETRELERİ VE FENOLİK BİLEŞENLERE ETKİSİ

Çalışmanın amacı Verticillium solgunluğunun zeytinyağı kalite parametreleri ve fenolik bileşenlerine etkisini incelemektir. Bu amaçla, Güneydoğu Anadolu Bölgesi’nde yetiştirilen Gemlik çeşidine ait 16 farklı örnek değişik yetişme alanlarındaki enfekte ağaçlardan hasat edilmiştir. Zeytinler, hastalık şiddetine göre sınıflanmış ve su, yağ ve fenolik içeriklerine göre değerlendirilmiştir. Zeytin örnekleri laboratuvar ölçekli bir sistemle yağa işlenmiş ve örnekler serbest yağ asitleri; peroksit değeri; K232, konjuge dien ve ΔE değerleri ile toplam fenol ve fenolik bileşen dağılımı açısından analiz edilmişlerdir. Sonuçlar, hastalık şiddetiyle zeytinlerin su içeriğinin düştüğünü fakat yağ içeriğinin değişmediğini göstermiştir. Peroksit, K232, konjuge dien, ΔE değerleri ve toplam fenol miktarı hastalık şiddetiyle genellikle pozitif korele iken, serbest yağ asitleri değişmemiştir. Zeytinyağı örneklerinin hakim fenoliği luteolin olup, trans sinnamik asit ve luteolin-7-glikozit izleyen fenolikler olarak tespit edilmiştir.

Anahtar Kelimeler:

Fenolik, kalite, Verticillium dahliae Kleb., zeytinyağı

EFFECT OF VERTICILLIUM WILT IN GEMLIK VARIETY OLIVES CULTIVATED IN SOUTH EAST ANATOLIA ON QUALITY PARAMETERS AND PHENOLIC COMPOUNDS OF VIRGIN OLIVE OILS

The aim of the work was to investigate the influence of Verticillium wilt on quality parameters and phenolic compounds of olive oil. For this purpose, 16 different olive samples of Gemlik variety cultivated in South East Anatolia were collected from infected trees from different growing regions. Olives were classified according to the incidence of the disease and evaluated for their water, oil and phenolic contents. Olive samples were processed to olive oil by a laboratory scale mill and analyzed for their free fatty acids; peroxide value; K232, conjugated dien and ΔE values; total phenol content and phenolic compound distribution. Results have shown that the water content of olives decreased but oil content didn’t change with disease incidence. Peroxide, K232, conjugated dien, ΔE values and total phenols were generally positively correlated with disease incidence, whereas free fatty acids were found to remain unchanged. Luteolin was the predominant phenolic of olive oil samples, followed by trans cinnamic acid and luteolin-7-glycoside.

Keywords:

Olive oil, phenolics, quality, Verticillium dahliae Kleb.,

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