Depolama sırasında Ayvalık ve Memecik zeytinyağlarının triaçilgliserol kompozisyonundaki değişimlerin kemometrik yöntemler ile tespiti
Abstract
Bu
çalışmada, Türkiye'de zeytinyağı üretimi için önemli bir potansiyele sahip olan
zeytin çeşitleri (Ayvalık ve Memecik) Ayvalık ve Aydın Bölgesindeki farklı
zeytin bahçelerinden 2009 ve 2010 hasat yıllarında hasat edilerek edilen
yağların depolama boyunca (15 ay)
triaçilgliserol (TAG) kompozisyonlarındaki değişimler incelenmiştir.
Zeytinler 2 farklı olgunlaşma indeksine elle hasat edilmiş ve Abencor sistemi
ile yağ elde edişmiştir. Elde edilen zeytinyağı örnekleri oda sıcaklığında
saklanmış ve 15 ay boyunca aydınlık ve karanlığa maruz bırakılmıştır. Zeytinyağı
örneklerinin TAG kompozisyonuna çok değişkenli sınıflandırma ve kümeleme
analizi olan ana bileşen analizi (PCA) ve hiyerarşik küme analizi (HCA) gibi
denetimsiz kemometrik yöntemler uygulanmıştır. Zeytinyağlarının PCA ve HCA
analizleri, hasat yılı ve çeşitlerine göre önemli farklılıklar göstermiştir.
PCA analizine göre, örneklerin hasat yıllarına göre birinci ana bileşene
(PC1) dayalı olarak iki ana gruba ayrıldığı görülmektedir. Depolama etkisine
bakıldığında, depolama koşullarından bağımsız olarak (ya karanlıkta ya da
aydınlıkta) depolama başlangıcından 15 aylık depolamaya kadar olan sürede
örnekler arasında TAG bileşiminde önemli bir değişiklik görülmemiştir. Ayrıca,
PCA skoru, çeşitlere göre örneklerin her iki yılda da ikinci ana bileşene (PC2)
dayalı olarak iki alt gruba başarıyla kümelendiğini göstermektedir.
Keywords
References
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- [2] Guerfel M., Ben Masour M., Ouni Y., Guido F., Boujnah D., Zarrouk M. “Triacylglycerols composition and volatile compounds of virgin olive oil from Chemlali cultivar: comparison among different planting densities”. The Scientific World Journal, doi:10.1100/2012/354019, 2012.
- [3] Sevim D., Koseoglu O., Ozturk Gungor F., “Effect of different growing area on triacylglycerol composition of cv. Gemlik olive oil of Turkey”, J Agri Faculty of Uludag University, 27, 1, 49-54.2013.
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- [5] Bilancia, M.T., Caponio F., Sikorska E., Pasqualone A., Summo C. “Correlation of triacylglycerol oligopolymers and oxidized triacylglycerols to quality parameters in extra virgin olive oil during storage”. Food Research International, 40, 855-861. doi:10.1016/j.foodres.2007.02.0001.2007.
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- [13] İlyasoğlu H. and Özçelik B. “Biochemical characterization of Memecik olive oils”. Food, 36 (1), 33-41.2011.
- [14] Aranda F., Gomez-Alonso S., Rivera del Alamo R.M., Salvador M.D., Fregapane G. “Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil:Comparasion with other Spanish cultivars”. Food Chemistry, 86. 485-492. doi:10.1016/j.foodchem.2003.09.021.2004.
- [15] Ben Temime S., Wael T., Bechir B., Leila A., Doua D., Mokhtar Z. “Changes in olive quality of Chetoui variety according to origin of plantation”, J of Food Lipids, 13, 88-99. Doi: http://dx.doi.org/10.1111/j.1745-4522.2006.00036.x.2006.
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- [17] Gokçebag M., Dıraman H., Ozdemir D., “Classification of Turkish Monocultivar (Ayvalık and Memecik cv.) virgin olive oils from North and South zones of Aegean Region based on their triacyglycerol profiles”. J Am Oil Chem Soc, 90.1661-1671. Doi: 10.1007/s11746-013-2308-y.2013.
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- [19] Yorulmaz A., Erin H., Tekin A. “Influence of maturation on triacylglycerol and sterol profiles of virgin olive oil”, AOCS, World conference on oilseed processing, fats & oils processing, biofuels & applications, 21-23 June 2011 Izmir, Turkey. 36p. 2011.
Determination of triacylglycerol composition of Ayvalık and Memecik olive oils during storage by chemometric methods
Abstract
The
aim of present investigation is to discriminate two important Turkish olive
cultivars (Ayvalık and Memecik) by studying their triacylglycerol (TAG)
compositions during storage (15 months) taken from different orchard in Ayvalık and Aydın region which
have a significant potential for olive oil production in Turkey, during 2009
and 2010 harvest years. Olives were harvested by hand at 2 different maturation
indices and processed by an Abencor system. The olive oil samples were stored
at room temperature and they were divided into two groups including exposed to
diffused daylight and dark for a period of 15 months. Multivariate
classification and clustering were done by the application of unsupervised
chemometrics methods such as principal component analysis (PCA) and
hierarchical cluster analysis (HCA) based on the TAG profiles of the olive oil
samples. PCA and HCA analysis of olive oils showed significant differences
according to harvest years and cultivars. PCA scores plot showed that the
samples were classified into two main groups with respect to harvest years
based on the first principal component (PC1). In terms of storage effect, there
was no significant change in TAG compositions among the samples from beginning
of storage to 15 months of storage regardless of storage conditions (either in
dark or in daylight). In addition, PCA scores plot indicated that the samples
were also successfully clustered into two sub-groups according to cultivars in
both years based on the second principal component (PC2).
Keywords
References
- [1] Angerosa F., Mostallino R., Basti C., Vito R. “Influence of malaxation temperature and time on the quality of virgin olive oils.” Food Chemistry, 72. 19-28. http://dx.doi.org/10.1016/s0308-8146(00)00194-1, 2001.
- [2] Guerfel M., Ben Masour M., Ouni Y., Guido F., Boujnah D., Zarrouk M. “Triacylglycerols composition and volatile compounds of virgin olive oil from Chemlali cultivar: comparison among different planting densities”. The Scientific World Journal, doi:10.1100/2012/354019, 2012.
- [3] Sevim D., Koseoglu O., Ozturk Gungor F., “Effect of different growing area on triacylglycerol composition of cv. Gemlik olive oil of Turkey”, J Agri Faculty of Uludag University, 27, 1, 49-54.2013.
- [4] Galeano Diaz T., Duran Meras T., Sanchez Casas J., Alexandre Franco, M.F. “Characterization of virgin olive oils according to its triglycerides and sterols composition by chemometric methods”, Food Control, 16, 339–347.doi: http://dx.doi.org/10.1016/j.foodcont.2004.03.014.2005.
- [5] Bilancia, M.T., Caponio F., Sikorska E., Pasqualone A., Summo C. “Correlation of triacylglycerol oligopolymers and oxidized triacylglycerols to quality parameters in extra virgin olive oil during storage”. Food Research International, 40, 855-861. doi:10.1016/j.foodres.2007.02.0001.2007.
- [6] IOC, “http://www.internationaloliveoil.org/estaticos/view/131-world-olive-oil-figures”, (12.04.2016). 2016.
- [7] Ozturk F., Yalcin M., Dıraman H. “An overview on the olive oil economy of Turkey”. Electronic J Food Technol. 12, 37-53.2009.
- [8] Sevim D., Tuncay O., Koseoglu O. “The effect of olive leaf addition on antioxidant content and antioxidant activity of “Memecik”
- [9] Anonymous, “European Economic Community, E.C. Regulation no 2568/91.Official Journal of European communities L 128/8 15/05/02 2002”, Regulation no.796 of 6 May 2002 on change Bruxelles, Belgium.1991.
- [10] Aparicio R., Aparicio Ruiz R. “Authentication of vegetable oils by chromatographic techniques”, J Chromatography A, 881, 93-104.doi: http://dx.doi.org/10.1016/s0021-9673(00)00355-1.2000.
- [11] Guiffre, A.M. “Variation in triacylglycerols of olive oils produced in Calabria (Southern Italy) during olive ripening”. Rivista Italiana Delle Sostance Grasse, 91, 221-240.2014.
- [12] Yorulmaz A., Yavuz H., Tekin A. “Characterization of Turkish olive oils by triacylglycerol structures and sterol profiles”. J Am Oil Chem Soc,91. 2077-2090. doi: 10.1007/s11746-014-2554-7.2014.
- [13] İlyasoğlu H. and Özçelik B. “Biochemical characterization of Memecik olive oils”. Food, 36 (1), 33-41.2011.
- [14] Aranda F., Gomez-Alonso S., Rivera del Alamo R.M., Salvador M.D., Fregapane G. “Triglyceride, total and 2-position fatty acid composition of Cornicabra virgin olive oil:Comparasion with other Spanish cultivars”. Food Chemistry, 86. 485-492. doi:10.1016/j.foodchem.2003.09.021.2004.
- [15] Ben Temime S., Wael T., Bechir B., Leila A., Doua D., Mokhtar Z. “Changes in olive quality of Chetoui variety according to origin of plantation”, J of Food Lipids, 13, 88-99. Doi: http://dx.doi.org/10.1111/j.1745-4522.2006.00036.x.2006.
- [16] Fuentes M., De Miguel C., Ranalli A. “Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasquena” olive varieties”. Grasas Y Aceites, 66, doi: http://dx.doi.org/10.3989/gya.0702142.2015.
- [17] Gokçebag M., Dıraman H., Ozdemir D., “Classification of Turkish Monocultivar (Ayvalık and Memecik cv.) virgin olive oils from North and South zones of Aegean Region based on their triacyglycerol profiles”. J Am Oil Chem Soc, 90.1661-1671. Doi: 10.1007/s11746-013-2308-y.2013.
- [18] Manai-Djebali H., Krichene D., Ouni Y., Gallardo L., Sanchez J., Osorio E., Daoud D., Guido F., Zarrouk M. “Chemical profiles of five minor olive oil varieties grown in central Tunisia”. J Food Composition and Analysis. 27. 109-119. doi:http://dx.doi.org/10.1016/j.jfca.2012.04.010.2012.
- [19] Yorulmaz A., Erin H., Tekin A. “Influence of maturation on triacylglycerol and sterol profiles of virgin olive oil”, AOCS, World conference on oilseed processing, fats & oils processing, biofuels & applications, 21-23 June 2011 Izmir, Turkey. 36p. 2011.
Details
| Subjects | Engineering |
|---|---|
| Journal Section | Research Articles |
| Authors | |
| Publication Date | December 1, 2017 |
| Submission Date | January 6, 2017 |
| Acceptance Date | October 11, 2017 |
| Published in Issue | Year 2017 Volume: 21 Issue: 6 |
Cite
Sakarya University Journal of Science (SAUJS)