Yöresel Bazı Bitkiler ile Aromatize Edilen Zeytinyağlarının Stabilitelerinin Araştırılması

Bu çalışmanın amacı Doğu Karadeniz Bölgesi’nden toplanan yenilebilir beş bitkinin toplam fenolik madde ve pigment içeriklerinin değerlendirilmesi ile geleneksel olarak tüketilen bu bitkilerle aromatize edilen sızma zeytinyağlarının depolama stabilitelerinin test edilmesidir. Aromalandırılmış zeytinyağlarının hazırlanmasında yöresel mendek (Aegopodium podagraria L.), çalıçilek (Vacciniummyrtillus L.), galdirik (Trachystemon orientalis L.), sakarca (Ornithogalum umbellatum L.) ve hırnık (Diospyros lotus L.) bitkileri kullanılmıştır. 24°C’ de 5 aylık depolama süresince, sızma zeytinyağlarının kalite statüsündeki değişimler serbest yağ asitliği, peroksit sayısı, toplam fenol içeriği, feofitin a, lutein ve beta-karoten analizleri ile izlenmiştir. Buna ilaveten, bitki örneklerinin karakteristik özelliklerini ortaya koymak amacıyla hue ve kroma değerleri, toplam fenol, klorofil ve karoten içerikleri de analiz edilmiştir. Mendek ve çalıçilek ilavesinin tüm depolama süresince bitkiden yağa fenolik madde ve pigment geçişinde gözle görülür etki sergilediği ortaya koyulmuştur. Bitki örneklerinin ilavesinin aromalandırılmış zeytinyağlarının stabilitesini geliştirerek, daha düşük serbest asitlik ve peroksit değerlerinin alınmasına neden olduğu belirlenmiştir. Elde edilen bulgulara göre, yöresel bitkilerle aromalandırılmış zeytinyağları besinsel ve duyusal açıdan kabul edilebilir nitelikte olup, ısıl olmayan proseslerde sağlıklı ve lezzetli yemeklerin aromalandırılmasında ve hazırlanmasında güvenle kullanılabilir.

Investigation of Stability of Olive Oils Aromatized with Some Local Plants

The aims of this study were to evaluate the total phenolic and pigment contents of five edible plants collected from Eastern Black Sea region and to test the storage stability of extra virgin olive oils aromatized with traditionally consumed plants. Aromatized extra virgin olive oils were prepared by addition of dry forms of local plants such as mendek (Aegopodium podagraria L.), çalıçilek (Vaccinium myrtillus L.), galdirik (Trachystemon orientalis L.), sakarca (Ornithogalum umbellatumL.) and hırnık (Diospyros lotus L.). Changes in the quality status of extra virgin olive oil were monitored with free fatty acid, peroxide value, total phenol content, pheophtyin a, lutein and beta carotene analyses during 5-month storage period at 24°C. Furthermore, hue and chrome values, total phenolic, chlorophyll and carotene contents were also analysed to determine the characteristic properties of plant samples. The addition of mendek and çalıçilek have remarkable effects on the transfer of phenolic compounds and pigments from plants to oil during all storage. It was determined that the addition of plant materials can improve the oil stability and cause to a lower free fatty acid and peroxide values in aromatized extra virgin olive oils. Obtained findings suggest that the aromatized olive oils with local plants is sensorial and nutritionally acceptable and can be used safely in aromatization and preparation of healthy and tasty foods at non-thermal process.

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