Yasemin SAHAN, Güler ÇELİK, Esra DOĞANGÜN

Organik ve Konvansiyonel Olarak Üretilen Sızma Zeytinyağlarının Bazı Fenolik İçeriklerinin Karşılaştırılması

Zeytinyağı, besleyici kalitesi ve organoleptik özellikleri ile Akdeniz diyetinin önemli bir bileşenidir. Buna ek olarak, zeytinyağı bazı kanser türlerinin, kardiyovasküler hastalıkların, diyabet, inflamatuar ve otoimmün hastalıklarının önlenmesinde insan sağlığı üzerinde olumlu etkilere sahiptir. Bu özellikler yalnızca yağ asidi kompozisyonuna bağlı olmayıp, özellikle fenolik bileşiklerin varlığıyla ilgilidir. Sızma zeytinyağlarının (EVOO) fenolik bileşiklerindeki değişiklikler önemli bir kalite kontrol parametresi olabilmektedir. Bu çalışmanın amacı, Türkiye'deki organik ve konvansiyonel olarak elde edilmiş EVOO'nın bazı fenolik bileşiklerindeki değişiklikleri belirlenmesidir. Beş fenolik bileşik oleuropein, hidroksityrosol, tyrosol, kafeik asit ve p-kumarik asit LC-DAD ile belirlenmiş ve ayrıca LC-MS ile doğrulanmıştır. Farklı markalar tarafından üretilen on adet sızma zeytinyağı (organik ve konvansiyonel) analiz edilmiştir. Oleuropein'nin diğer fenolik bileşiklere göre daha yüksek düzeyde olduğu bulunmuştur. Fenolik bileşenler bulunma düzeyleri yüksekten aza doğru sıralandığında, tyrosol, hidroksityrosol, kafeik asit ve p-kumarik asit olarak belirlenmiştir. Organik olarak üretilen sızma zeytinyağlarının oleuropein konsantrasyonu 3,8-39 mg/kg arasında değişmiştir. Sonuç olarak, organik ve konvansiyonel olarak üretilmiş sızma zeytinyağları fenolik içerik açısından karşılaştırıldığında organik olarak üretilenlerin daha yüksek olduğu saptanmıştır

COMPARISON OF SOME PHENOLIC COMPOUNDS OF ORGANIC AND CONVENTIONAL EXTRA-VIRGIN OLIVE OIL

Olive oil is an important ingredient of the Mediterranean diet, because of its nutritional qualities and organoleptic characteristics. In addition olive oil has positive effects on human health, in particular to prevent of some types of cancer and cardiovascular diseases and as regards diabetes, inflammatory and autoimmune diseases. These properties are related not only to the fatty acid composition of its lipid matrix, but especially to the presence of the phenolic compounds. The changes in the phenolic compounds of EVOO can be an important quality control parameter. The aim of this study was to determine the changes in the some phenolic compounds of organic and conventional extra-virgin olive oil (EVOO) from Turkey. Five phenolic compounds oleuropein, hydroxytyrosol, tyrosol, caffeic acid, p-coumaric acid were quantified LC-DAD and justified by LC-MS. Ten extra virgin olive oils (organic and conventional extra-virgin olive oil), produced by different brands were analyzed. Oleuropein were found to be higher than other phenolic compounds. The amount decreased with the order of tyrosol, hydroxytyrosol, caffeic acid, p-coumaric acid, respectively. Oleuropein concentration varied between 3.839 mg/kg in organic production of extra virgin olive oils. As a conclusion, phenolic content are higher in organic products compared to conventional products of EVOO

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