Beslenme ve Diyetetik Bölümü Koleksiyonu

Permanent URI for this collectionhttps://hdl.handle.net/20.500.12514/223

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Bioactive Properties of Some Local And Foreign Olive Oils
(2023)
Nutrition profile is critical for a healthy life. In particular, some components in certain foods can directly affect human health by showing biological activity (bioactive) in the body. In this context, extra virgin olive oil is a food that has recently gained importance due to its positive effects on health. In this study, phenolic compound profiles (oleuropein, hydroxytyrosol, tyrosol, catechin, pinoresinol, luteolin, apigenin, caffeic acid, vanillic acid, t-ferulic acid, and p-coumaric acid), total phenolic content (TFC) and total antioxidant capacity (TAC) of 5 different extra virgin olive oils obtained from different olive varieties (Domat, Uslu, Arbequina, Taggiasca, Koroneiki) were investigated. The amounts of the individual phenolic compound in the oil samples were determined by a high-pressure liquid chromatography system (HPLC), while TFC and TAC were determined by using spectrophotometric methods. Hydroxytyrosol, as the major phenolic compound, was found at the highest content (129.375 mg/kg) in Koroneiki olive oil, whereas its lowest (14.485 mg/kg) content was found in Domat olive oil (P<0.05). Koroneiki olive oil also showed the highest content for tyrosol, while Uslu and Arbequina olive oils had the lowest contents for this compound (P<0.05). For pinoresinol, the maximum contents were found in Domat (16,817 mg/kg) and Koroneiki (15,160 mg/kg) samples, whereas the Uslu oils (5,260 mg/kg) exhibited the minimum content. Phenolic acids were found at minor levels in all samples. According to the spectrophotometric results, although the TFC level in Koroneiki olive oil was the highest (294.822 mg gallic acid equivalent (GAE)/kg), this value was not statistically different from the values in Domat (259.950 mg GAE/kg) and Uslu (284.267 mg GAE/kg) oils (P>0.05). Similarly, the difference between the TFC of Arbequina (208.962 mg GAE/kg) and Taggiasca (219.526 mg GAE/kg) oils were not significant (P>0.05). The results of TAC demonstrated that Koroneiki oil showed the highest (110.396 mg trolox equivalent (TE)/kg) value for antioksidan aktivity, while Taggiasca oil showed the lowest (58.465 mg TE/kg) value (P<0.05). The results of this study show that the investigated bioactive properties can be used as a distinguishing feature for olive oil from different olive varieties.
Investigation of Some Therapeutic Components of Olive Oils Obtained From Different Regions
(2023)
Olive oil has been consumed with admiration for many years in different cuisines of the world, especially in Mediterranean countries, due to its chemical profile and unique aroma flavor components. Turkey is among the leading countries in the world in terms of annual average olive oil production and consumption. In recent epidemiological studies, low mortality rates in coronary heart diseases, some of cancer types (prostate, breast and colon cancer) and some chronic diseases have been associated with the intake of antioxidant containing vegetables and fruits. In particular, it is stated that olive oil, which is widely used in diets in some Mediterranean countries, has an important role in the relatively longer life expectancy. The beneficial effects of olive oil on health are attributed to its high oleic acid content and high vitamin and non-vitamin antioxidant components. In this study, quality studies were carried out on Edremit (Balıkesir), Memecik (Aydın) and Halhalı (Mardin) olive oils. The fatty acid compositions by Gas Chromatography-Flame Ionization Detector (GC FID), the volatile component contents by Gas Chromatography-Mass Spectrometry (GC-MS), the phenolic compounds by High-Performance Liquid Chromatography (HPLC) of olive oils was determined. Total phenolic content and DPPH (2,2-Diphenyl-1-picrylhydrazil) radical capture activity of olive oils were read with Ultra Violet (UV) spectrophotometer device. In addition to these, quality parameters (peroxide value, acidity level, specific absorption values and sensory properties) were also determined. The analysis results for the quality criteria of the samples showed that all three olive oils were in the Extra Virgin Olive Oil class according to the Turkish Food Codex-Communique on Olive Oil and Olive Pomace Oil. Among the major phenolic compounds, the highest values were found in Halhali olive oil with hydroxytyrosol 6.57 mg/kg and oleuropein 7.40 mg/kg, and the lowest values were found in Memecik olive oil with 0.75 mg/kg and 0.87 mg/kg, respectively. It was calculated by using the IC50 formula that the total phenolic contents were between 348.31-483.09 mg.GAE/kg in three olive oils. Dpph radical removal activities were found, that the lowest in Memecik olive oil (29.35 mg.TE/kg) and the highest in Halhali olive oil (269.26 mg.TE/kg), by calculating with absorbance values. As the main fatty acid, oleic acid levels ranged from 65.86% (Halhali) to 71.30% (Edremit). As a result of the study data, the investigated olive oils were characterized and determined to have therapeutically important properties.
Mardin İlinde Üzüme Dayalı Gıda Sanayisini Geliştirme Olanakları
(Mardin Artuklu Üniversitesi Yayınları, 2022)
Bu bölümde tespit edilen sorunlar ve bunlara önerilen çözümlerin benzerleri, bağcılıkla ilgili ülkemiz geneli veya başka bölgelerimiz için daha önce gerçekleştirilmiş birçok çalışma, forum, çalıştay veya araştırmada da dile getirilmiştir. Mardin özelinde, üzüme dayalı yöresel ürün sanayisinin geliştirilmesine dönük önerilen çözümler, genel olarak teknik ve mali başlıklar altında sınıflandırılabilir. Bu çözümlerden bir kısmı işletmecileri de ilgilendirmekle beraber bunların çoğu kamu kurumları sorumluluğundadır. Dolayısıyla, kırsal kalkınma planlamalarımızda veya ilgili yatırım programlarımız bünyesinde öncelikle bu önerilere hizmet edebilecek uygulama stratejilerinin geliştirilmesi esastır. Aksi halde, bu çözüm önerileri tavsiye olmaktan öteye geçemeyecektir.
Mardin’e Ait Yerel Bir Potansiyeli Harekete Geçirme; Derik Zeytinciliğini Geliştirme Eylem Planı
(Mardin Artuklu Üniversitesi, 2023) Alanlı, Ahmet; Atasoy, Ahmet Ferit
Derik ilçesi başta olmak üzere Mardin’in birçok yerinde zeytinin ve zeytinyağının uzun bir geçmişi bulunmaktadır. Ancak, günümüzde burada zeytincilikte yeteri kadar katma değer oluşturulamamaktadır. Zeytincilik, Derik özelinde yerel kurumların koordinasyonu ve desteğiyle başlatılacak uygun hamlelerle kırsal kalkınmaya önemli katkılar sağlayabilecek bir potansiyeli barındırmaktadır. Bu bölümde Derik zeytininin; üretimi, işlenmesi, markalaşması ve yanı sıra ilçedeki çiftçilerin örgütlenmesi ile ilgili sorunlar tespit edilmekte ve bunlara yönelik çözüm önerilerinde bulunulmaktadır. Söz konusu sorunların-çözümlerin, bu ürünün geliştirilmesine yönelik etkili projelerin geliştirilmesinde referans olarak kullanılabileceği öngörülmektedir. Ayrıca bölüm sonuçlarının, yerel tarım ürünlerine ilişkin politika belirleyicilerine ve/ya karar vericilere de yol gösterici olabileceği düşünülmektedir.
The Profiles of Volatile Compounds in Some Domestic And Foreign Olive Oils
(2023)
In recent years, the popularity of olive oil has increased because of to its health benefits and consumer perception. In this respect, it has been a preferred oil in many culinary cultures apart from the Mediterranean diet. In the evaluation of the qualities of olive oils, the sensory analysis is also used as well as the some chemical analysis. Volatile compounds (VC) have a decisive effect on the odor properties olive oils as one of the main parameters for their sensory qualities. In this study, the volatile compound profiles of five different olive oils, two of which are domestic (Domat, Uslu) and three of which are foreign (Arbequina, Taggiasca and Koroneiki), were determined and also principle component analysis (PCA) was applied to the data of these profiles. A total of 44 volatile compounds were identified in the samples. The amounts of most of these compounds in the samples were different from each other (P<0.05). The total contents of C6 and C5 carbon aldehydes and alcohols, which are formed by the lipoxygenase (LOX) enzyme during the processing of olives into oil and also responsible for the characteristic olive oil aroma, were found in higher amounts in Koroneiki olive oil. In particular, (E)-2-hexenal with a typical olive oil flavor was found to be significantly higher in coroneiki oil. In other samples, there was no significant difference between the total contents of the compounds derived LOX pathway. As one of the indicators of processing defect, acetic acid was found only in Taggiasca olive oil. TBA results show that the oils from Domat variety is the most different olive oil in terms of volatile compound profile. This difference was due to the high contents of 3-hexenal, (E)-2-pentenal, 1-pentanol and 2,4-hexanediene in this oil as well as terpene (floral aromas) compounds associated with positive properties. In addition, TBA showed that Arbequina and Taggiasca olive oils had UB compositions that were closer to each other than the other samples. Uslu olive oil was generally separated from other samples due to the lowest contents in terms of most VC. These results revealed that volatile compound contents should also be used in the characterization of olive oils.
A Study on Changes in Some Physicochemical Properties, Volatile Compounds, Sugar, and Organic Acid Contents of Grape Juice During Molasses Production
(Bitlis Eren Üniversitesi, 2023)
This study aimed to investigate both qualitative and quantitative changes in the taste and aroma components of grape juice during the production of traditional molasses (pekmez). For this purpose, the changes in some physicochemical properties, such as sugar, organic acid, and volatile compound contents, in fresh Verdani grape (Vitis vinifera L.) juice (FGJ) were evaluated in the production of its traditional molasses. After the production, the total soluble solid (TSS), titratable acidity (TA), glucose, fructose, malic, citric, and succinic acid concentrations were increased (P<0.05) with the rising concentration. However, the level of glucose and fructose in TSS decreased by 4.67% and 11.78%, respectively (P<0.05), based on their degradation. Similarly, as the major organic acids, the rates of tartaric and malic acids in the TSS were decreased by 73.91% and 67.25%, respectively. These reductions raised the pH value of molasses (P<0.05). In addition, the majority of volatile compounds in FGJ disappeared after the production of molasses, whereas some volatile furans were formed in significant amounts.

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