Zeytinyağı üretim aşamalarının zeytinyağının fizikokimyasal özellikleri ve fenolik bileşenleri üzerine etkisi

Amaç: Bu çalışmada, endüstriyel ölçekli sürekli ekstraksiyon işlemi aşamalarının (kırma, malaksasyon ve dekantasyon) zeytinyağının fizikokimyasal (yağ içerikleri, L*, a*, b*, serbest asitlik, peroksit değerleri) ve biyoaktif özellikleri (toplam fenol içeriği, antioksidan aktivitesi ve fenolik bileşenleri) üzerine etkisinin araştırılması amaçlanmıştır.Yöntemler ve Bulgular: Zeytinyağı işletmesinden temin edilen zeytin, kırma ve malaksasyon işlemleri sonrası zeytin hamuru ve dekantör sonrası zeytinyağı örnekleri analiz için kullanılmıştır. En yüksek yağ (%56.80) ve en düşük toplam fenol (160.70 mg L-1) içerikleri 35°C'de 20 dakika süreyle malaksasyon işleminden sonra belirlenmiştir. Dekantörden sonra zeytinyağının serbest yağ asidi değeri %1.68'den %2.46'ya yükselirken, yağın peroksit değeri 12.5 meq O2 kg-1'dan 1.5 meq O2 kg-1'a düşüş göstermiştir. Zeytinyağlarının L*, a* ve b* değerleri sırasıyla 73.82 ve 82.04, -12.60 ve -3.71, 14.22 ve 45.78 arasında belirlenmiştir. Ayrıca, fenolik bileşiklerin endüstriyel yağ ekstraksiyon işleminden önemli ölçüde etkilenmediği tespit edilmiştir (p> 0.05). En düşük oleik asit (%68.58) ve en yüksek linoleik asit (%11.57) ve palmitik asit (%14.66) konsantrasyonları malakse edilmiş zeytin hamurundan elde edilen zeytinyağında gözlenmiştir.Genel Yorum: Örneklerin yağ verimi, yağ asidi kompozisyonu ve toplam fenol içeriği sonuçları, malaksasyon işlemi sonrası önemli farklılıklar sergilemiştir.Çalışmanın Önemi ve Etkisi: Malaksasyon işleminin, zeytinyağı kalitesini önemli ölçüde etkileyen ekstraksiyon aşaması olduğu tespit edilmiştir.

Effect of olive oil production steps on the physicochemical properties and phenolic compounds of olive oil

Aims: In this study, it was aimed to investigate the effect of industrial-scale continuous extraction process stages (crushing, malaxation and decantation) on physicochemical (oil contents, L*, a*, b*, free acidity, peroxide values) and bioactive properties (total phenolic content, antioxidant activity and phenolic compounds) of olive oil. Methods and Results: The samples of olive, olive paste after crushing and malaxation, and olive oil after decantation, which were obtained from olive oil factory, were used for analyses. The highest oil (56.80%) and the lowest total phenolic (160.70 mg L-1) contents were determined after malaxation process at 35°C for 20 min. The free fatty acid value of olive oil increased from 1.68% to 2.46%, but the peroxide value of oil decreased from 12.5 meq O2 kg-1 to 1.5 meq O2 kg-1 after decanter. The L*, a* and b* values of olive oils were determined between 73.82 and 82.04, -12.60 and -3.71, 14.22 and 45.78, respectively. Moreover, phenolic compounds were not significantly affected from industrial oil extraction process (p> 0.05). The minimum oleic acid (68.58%), and the maximum linoleic acid (11.57%) and palmitic acid (14.66%) concentrations were observed in olive oil obtained from malaxed olive paste. Conclusions: The results of oil yield, fatty acid composition and total phenolic content of samples showed significant differences after the malaxation process. Significance and Impact of the Study: It has been determined that the malaxation process is the extraction stage which significantly affects the quality of olive oil.

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