Forough SHAVAKHİ, Anosheh RAHMANİ, Parviz MORADİ

İran Zeytinyağlarının Biyofenolik Minör Polar Bileşiklerine Göre Karakterizasyonu ve Organoleptik Özelliklere Katkıları

Biyofenoller gibi birkaç küçük bileşiğin varlığı, zeytinyağının kalitesi, sağlık üzerine yararları ve duyusal özellikleriyle ilişkilidir. Bu çalışmanın amacı, İran'daki başlıca zeytinyağı markalarının bireysel fenolik bileşiklerinin profilini karşılaştırmak ve küçük polar biyofenolik bileşikleri duyusal özelliklerle ilişkilendirmek ve son olarak örnekleri ayırt etmekti. İran sızma zeytinyağları arasındaki benzerlik ve farklılıkları tanımlamak için, bunların biyofenolik bileşiklerinin profilleri HPLC, varyans analizi ve temel bileşen analizi (PCA) kullanılarak incelenmiştir. Zeytinyağı numuneleri, ayrı ayrı biyofenolik bileşikler ve toplam fenolik içerik (TPC) açısından önemli ölçüde farklıydı. Tüm örneklerde hidroksitirosol, tirosol, oleuropein, luteolin, apigenin ve ligstrosit aglycone (aldehit ve hidroksilik form) tespit edilirken, hiçbir markada kafeik asit bulunmadı. PCA ile yapılan farklılaştırmaya dayalı olarak, numuneler iki farklı gruba ayrıldı (TPC <300 ve TPC> 300 mg tirozol / kg zeytinyağı). Ana bileşenlerin analizi, onları incelenen zeytinyağlarının küçük biyofenolik bileşiklerinden ayıran toplam varyansın % 86'sını tanımlayan bir modelle sonuçlandı. Bu analiz, zeytinyağı tercihleriyle ilgili kalite ve ticari ihtiyaçları değerlendirmek için düşünülebilir.

Anahtar Kelimeler:

Ana Bileşen Analizi (PCA), , Duyusal analiz, , Fenolik bileşikler, , Kalite, Kemometrik analiz, , Zeytin yağı,

Characterization of Iranian Olive Oils based on Biophenolic Minor Polar Compounds and their Contribution to Organoleptic Properties

The presence of several minor compounds, such as biophenols, are associated with the quality, health benefits and sensory characteristics of olive oil. The objectives of this study were to compare the profile of the individual phenolic compounds of major brands of olive oils produced in Iran and to correlate the minor polar biophenolic compounds with sensorial properties and finally discriminate the samples. In order to define similarities and differences between Iranian virgin olive oils, profiles of their biophenolic compounds have been investigated using HPLC, analysis of variances and principal component analysis (PCA). Samples of olive oil were notably varied in terms of individual biophenolic compounds and total phenolic content (TPC). Hydroxytyrosol, tyrosol, oleuropein, luteolin, apigenin, and ligstroside aglycone (aldehyde and hydroxylic form) were detected in all samples, whereas caffeic acid was not found in any brands. Based on the differentiating made by PCA, samples were categorized into two distinct groups (TPC<300 and TPC>300 mg tyrosol/kg of olive oil). The analysis of the main components resulted in a model that describes 86% of the total variance discriminating them from the minor biophenolic compounds of the examined olive oils. This analysis can be considered for assessing the quality and commercial needs related to preferences on olive oil.

Keywords:

Chemometric analysis, , Olive oil, , Sensory analysis, , Phenolic compounds, , Principal Component Analysis (PCA), , Quality,

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