Browsing by Author "Sakar, Ebru"

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Citation - WoS: 1
Citation - Scopus: 1
The Effect of the Use of Vermicompost, Leonardite and Pomace on Some Soil Properties in Olive Cultivation
(Polish Society Magnesium Research, 2023) Bayyigit, Ismail; Sakar, Ebru; Eren, Abdullah
This research was carried out on a 12-year-old Gemlik variety olive grove, located in the historical Deyrulzafaran Monastery in the Artuklu district of Mardin province, Turkey, in the years 2020-2021. The effect of the use of vermicompost, leonardite and pomace, which are known as organic soil improvers, on some properties of soil under olive trees was investigated. The treatments were applied in February 2020 and repeated in February 2021 during the pre-flowering period of olives. At the end of the applications, the soil was analyzed in July 2022. For this purpose, samples were taken from two different depths, 0-30 and 30-60 cm, to represent the orchard soil under an olive grove. According to the research results, the pH of the soil samples taken from the olive orchard, measured in the saturation sludge, varied between 7.18 and 7.69, and the soil was determined to be of neutral and slightly alkaline reaction. The organic matter content of the garden soil, which was determined to have loamy texture (L) with a salt-free structure, proved to rank as follows: pomace > leonardite > vermicompost-treatedsoil, with the latter having the highest organic matter content compared to the control group. The %N content in the soils increased in the order: vermicompost > pomace > leonardite, the latter being the highest compared to the control group. In soil samples, the following elements were determined in the following quantities: phosphorus 3.01-6.12 kg da(-1), potassium 40.00-44.80 kg da(-1), calcium 2500-7370 mg kg(-1), magnesium 350-422 mg kg(-1), sodium 4.42-6.02 mg kg(-1), iron 8.19-15.20 mg kg(-1), copper 8.44-13.10 mg kg(-1) and manganese 26.30-38.70 mg kg(-1). It was determined that the phosphorus content of the soils was very low in soil samples taken from 30-60 cm depth, and moderate in soil samples taken from 0-30 cm depth. The potassium content of the soils was determined to be low. All the soil samples were determined to contain excess amounts of calcium. Finally, all the garden soil samples were found to contain adequate amounts of Mg, Na, Fe, Cu and Mn.
Citation - Scopus: 1
Phenolic Compounds and Peroxide Parameters of Olive Oils Obtained from Local Varieties
(Springer Science and Business Media Deutschland GmbH, 2024) Tanrisever, Savas; Sakar, Ebru; Ercıslı, Sezai
Olive oil is known not only for its bitter and fruity taste, but also for its health potential, which is assumed to be due to its phenolic composition. The study was conducted to evaluate the effect of seasonal variation and variety on the total phenolic content, peroxide values and phenolic composition of olive oil. During the two consecutive production seasons of 2019 and the 2020, total phenolic content, peroxide value and phenolic compositions, which are among the quality parameters of the olive oils obtained from the fruits of eight local olive varieties grown in the Derik district of Mardin province located in southeastern Anatolia, Turkey, were analyzed. The highest total phenol content in the oils was recorded as 564 mg GAE/kg in the ‘Belloti’ variety in the 2020 production season, while the lowest total phenol content was detected as 122 mg GAE/kg in ‘Derik Halhalı’ variety harvested in the 2019 production season. Results showed that seasonal climate fluctuations did not have a significant effect on the peroxide value, but they change according to varieties. It has been shown that olive oils of all local varieties grown in Derik district have a significant potential in terms of phenolic composition. It has been observed that this potential is especially higher in some varieties including ‘Mavi’, ‘Belloti’, ‘Hursuki’ and ‘Zoncık’. According to the data obtained, the polyphenol content of olive oils from varieties harvested in the cool and rainy production season is lower than those harvested in the dry and hot season. Therefore, seasonal change and olive variety affect the polyphenol composition of olive oils extracted from olive varieties grown in a region. © 2024 Elsevier B.V., All rights reserved.