Investigation of Some Therapeutic Components of Olive Oils Obtained From Different Regions

Abstract

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.