Prof. Dr. Gülcan ÖZKAN ve Arkadaşları

Scientific Papers. Series B, Horticulture. Vol. LXI, 2017
Print ISSN 2285-5653, CD-ROM ISSN 2285-5661, Online ISSN 2286-1580, ISSN-L 2285-5653

The Determination Of Oil Properties Of Some Olive Cultivars Grown In Sütçüler, Isparta Region

Adnan Nurhan YILDIRIM¹, Fatma YILDIRIM¹, Gülcan ÖZKAN², Bekir ŞAN¹, Mehmet POLAT¹, Hatice AŞIK², Tuba DİLMAÇÜNAL¹

¹Suleyman Demirel University, Faculty of Agriculture, Horticultural Science, 32260, Isparta, Turkey
²Suleyman Demirel University, Faculty of Engineering, Food Engineering Department, 32260, Isparta, Turkey

Abstract
The aim of this study was to assess the fatty acid compositions, tocopherol contents and some biochemical properties of ‘Ayvalık’, ‘Memecik’, and ‘Topakaşı’ olive cultivars’ fruits grown in Mediterrenean region of Turkey, Sütçüler/Isparta. According to mean values the highest value of oleic acid (73.88 %), which is the most dominant acid in olive fruit, was found in Memecik. The highest value for alpha tocopherol content was obtained from Topakaşı (213.63 %) whereas the highest values for beta, gamma and delta tocopherol contenst were obtained from Memecik (2.46, 4.19 and 0.31 % respectively). Memecik had the highest values for chlorophyll (0.47) , carotenoid (0.31) and pheophytin a (2.29) contents according to mean values. According to the knowledge obtained from the research, the fatty acid composition and the quality characteristics of the olive oil are mainly depended on the growing conditions, harvest period and the oil extraction methods. In the study, it is concluded that 2nd harvest period for Memecik, 2nd and 3rd harvest periods for Ayvalık and Topakaşı would be more suitable under the Isparta, Sütçüler growing conditions for high-quality olive oil. This research is the first detailed research on olive in the research area and it is considered that it will be the basis to future scientific studies.
Key words: Ayvalık, biochemical properties, fatty acid compositions, tocopherol contents.

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The Dermination Of Oil 

Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yield

Erkan Karacabey^*, Gulcan Ozkan, Latife Dalgıc, Saliha Onur Sermet

¹Food Engineering Department, Engineering Faculty, Süleyman Demirel University, 32260 İsparta, Turkey

ARTICLEINFO
Article history: Received 06 April 2016 Accepted 20 May 2016
Available online, ISSN: 2148-127X

Abstract
Aromatization of olive oil especially by spices and herbs has been widely used technique throughout the ages in Mediterranean diets. The present study was focused on aromatization of olive oil by rosemary (Rosmarinus officinalis L.). Aromatization process was optimized by response surface methodology as a function of malaxation’s conditions (temperature and time). According to authors’ best knowledge it was first time for examination of oil yield performance with antioxidant potential and pigments under effect of aromatization parameters. For all oil samples, values of the free acidity, peroxide, K₂₃₂ and K₂₇₀ as quality parameters fell within the ranges established for the highest quality category “extra virgin oil”. Oil yield (mL oil/kg olive paste) changed from 158 to 208 with respect to design parameters. Total phenolic content and free radical scavenging activity as antioxidant potential of olive oil samples were varied in the range of 182.44 – 348.65 mg gallic acid equivalent/kg oil and 28.91 – 88.75 % inhibition of 2,2-Diphenyl-1- picrylhydrazyl -(DPPH•), respectively. Total contents of carotenoid, chlorophyll and pheophytin a as pigments in oil samples were found to be in between 0.09 – 0.48 mg carotenoid/kg oil, 0.11 – 0.96 mg chlorophyll/kg oil, 0.15 – 4.44 mg pheo α/kg oil, respectively. The proposed models for yield, pigments and antioxidant potential responses were found to be good enough for successful prediction of experimental results. Total phenolics, carotenoids and free radical scavenging activity of aromatized olive oil and oil yield were maximized to gather and optimal conditions were determined as 25°C, 84 min, and 2 % (Rosemary/olive paste; w/w).
Key words: Antioxidants, Aromatization, Olive oil, Pigments. Response surface methodology

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Rosemary Aromatization of Extra Virgin Olive Oil and Process Optimization Including Antioxidant Potential and Yiel

Akademik Gıda^®
ISSN Online: 2148-015X
http://dergipark.gov.tr/akademik-gida
Akademik Gıda 18(1) (2020) 87-95, DOI: 10.24323/akademik-gida.730207

Derleme Makale / Review Paper

Çeşit, Olgunluk ve Yoğurma Şartlarının Zeytinyağının Sterol Profili Üzerine Etkisi

Sedef Aydın¹, Gülcan Özkan¹ , Aslı Yorulmaz²

¹Süleyman Demirel Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Isparta
²Adnan Menderes Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Aydın

ÖZ

Zeytinyağı, besinsel ve diyetetik özelliklerinden dolayı Akdeniz diyetinde önemli bir yere sahiptir. Zeytinyağı kalitesi ve bileşimi çeşit, coğrafi alan, iklim, çevresel faktörler, olgunlaşma, ekstraksiyon ve yağ depolaması gibi birçok faktöre bağlı olarak değişim göstermektedir. Yüksek yağ verimine sahip ve sterol bileşenleri bakımından zengin natürel sızma zeytinyağı üretimi gıda sanayiinde önemli bir yere sahiptir. Zeytinyağı üretimi aşamasında yoğurma koşulları, kalite parametreleri üzerinde oldukça etkilidir. Bu derlemede zeytin çeşidi, coğrafi alan, olgunluk derecesi ve farklı yoğurma koşullarının zeytinyağının sterol profili üzerine etkisine yer verilmiştir. Yapılan çalışmalar sonucu olgunlaşma süresince toplam sterol miktarı, -5-avenasterol, kampesterol bileşen miktarlarının genelde arttığı, toplam sterol ve β-sitosterol miktarının ise azaldığı tespit edilmiştir. Yoğurma parametrelerinin etkisi incelendiğinde ise yüksek sıcaklık ve süre uygulamalarının zeytinyağının sterol profilini olumsuz yönde etkilediği tespit edilmiştir.

Anahtar Kelimeler: Çeşit, Olgunluk, Sterol, Yoğurma, Zeytinyağı

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Çeşit, Olgunluk ve Yoğurma Şartlarının Zeytinyağının Sterol Profili Üzerine Etkisi