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The Determination Of The Antioxidant Activity Of Gemlik And Halhali Olives Grown In Hatay

Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/objects/objectFile/U1gf6qD6-592013-2.pdf


Title : Turkish Hatay’da Yetiştirilen Gemlik ve Halhalı Zeytinlerinin Antioksidan Etkilerinin Belirlenmesi
English The Determination Of The Antioxidant Activity Of Gemlik And Halhali Olives Grown In Hatay
German Die Bestimmung der antioxidativen Aktivität von Gemlik und Halhali Oliven angebaut In Hatay


Language : Turkish Turkish



Descriptions : Turkish Bu çalışmada, Hatay’da yetiştirilen Halhalı ve Gemlik zeytin çeşitlerinden elde edilen ekstraktların antioksidan aktivitesi sentetik bir antioksidan olan Bütillenmiş Hidroksi Toluen (BHT) ile karşılaştırılarak incelenmiştir. Zeytin örneklerinden fenolik bileşiklerin ekstraksiyonu ve bunu izleyen analizler, Çukurova Üniversitesi Gıda Mühendisliği Bölümü Laboratuarlarında yapılmıştır. Zeytin örneklerinde toplam fenol içeriği olgunluk başı ve olgunluk sonu Gemlik’te 278,5 ve 206,5 mg/100g, olgunluk başı ve olgunluk sonu Halhalı’da 314,8 ve 288,9 mg/100g kafeik asit eşdeğeri (CAE) olarak bulunmuştur. Zeytin örneklerinden elde edilen fenolik ekstraktların DPPH’e karşı antioksidan etkileri incelendiğinde 60. dakikada antioksidan aktivitenin olgunluk başı Halhalı ve olgunluk sonu Gemlik’te en iyi olduğu ve her iki hasat döneminde de ekstraktların ya BHT’den daha iyi veya benzer olduğu bulunmuştur. Zeytinden elde edilen fenolik ekstraktlar ve BHT’nin antioksidan aktiviteleri, substrat olarak zeytinyağı ve ayçiçek yağı-su emülsiyonunun kullanıldığı iki farklı sistemde de değerlendirilmiştir. Gemlik ve Halhalı zeytinlerinin antioksidan etkisinin zeytinyağı içerisinde 100 ve 200 meq/kg’da BHT ile benzer veya daha etkili olduğu, suda yağ emülsiyonlarında ise aynı konsantrasyonlarda ekstraktların antioksidan etkilerinin oksidasyon başlangıcında iyice azaldığı ve BHT’den daha az etkili olduğu,oksidasyon sonunda ise ekstraktların ve BHT’nin prooksidan olduğu belirlenmiştir.
English In this study, the antioxidant activity of natural phenolic extracts obtained from Gemlik and Halhalı olive variety grown in Hatay were investigated and the activity was compared to that of synthetic antioxidant which is BHT. Extraction of phenolic compounds from olive samples and the following analyses were done in Cukurova University Food Engineering Department Labs. Total phenolic contents of olives were found as 278,5 ve 206,5 mg/100g for Gemlik and 314,8 and 288,9 mg/100g CAE for Halhalı variety at the begining and end of ripenning period respectively. When the antioxidant effects of phenolic extracts of Gemlik and Halhalı compared to BHT against DPPH; antioxidant effects of both olive extracts were better or similar to that of BHT and the activity of harvested at begining of ripenning Halhalı and harvested at the end of ripenning Gemlik were the most effective antioxidants on scavenging DPPH radicals at 60 minutes. Antioxidant activities of phenolic extracts which were obtained from Gemlik and Halhalı olives and BHT were also evaluated in olive oil and in sunflower oil-in-water emulsions. The antioxidants effect of the olive extracts at 100 and 200 ppm were less than BHT in olive oil stored at 60oC and the activity of the extracts were less than BHT at the beginning of oxidation and the extracts and BHT showed prooxidant effect in sunflower oil emulsions at the end of the oxidation at 60oC.
German In dieser Studie erhielt die antioxidative Aktivität der natürliche phenolische Extrakte von Gemlik und Halhalı Olivenöl, Sorte in Hatay angebaut wurden untersucht und die Aktivität war im Vergleich zu synthetischen Antioxidans BHT ist. Extraktion von Phenolverbindungen aus Olive Proben und die folgenden Analysen wurden in Cukurova University Food Engineering Department-Labs durchgeführt. Total phenoplastische Inhalt der Oliven wurden als 278,5 Ve 206,5 mg/100 g für Gemlik und 314,8 und 288,9 mg/100 g CAE für Halhalı-Reihe am Anfang und Ende der Ripenning Periode bzw. gefunden. Wenn die antioxidative Wirkung von phenolischen Auszügen von Gemlik und Halhalı im Vergleich zu BHT gegen DPPH; antioxidative Wirkung der beiden Oliven-Extrakte waren besser oder ähnlich der BHT und die Aktivität der zu Beginn des Ripenning Halhalı geerntet und geerntet am Ende des Ripenning Gemlik die wirksamsten Antioxidantien wurden auf Aufräumen DPPH radikale auf 60 Minuten. Antioxidative Aktivitäten der phenolischen Extrakte, die von Gemlik und Halhalı Oliven und BHT gewonnen wurden, wurden auch in Olivenöl und Sonnenblumenöl Öl-in-Wasser-Emulsionen ausgewertet. Die Antioxidantien Wirkung der Olive Auszüge bei 100 und 200 ppm wurden weniger als BHT in Olivenöl bei 60oC gespeichert und die Aktivität der Extrakte zeigten BHT zu Beginn der Oxidation und die Extrakte und BHT Sonnenblumenöl Emulsionen am Ende die Oxidation bei 60oC prooxidative Wirkung zeigte.


Keywords : Turkish Zeytin
English Olive
German Olive
Turkish BHT
English BHT
German BHT
Turkish Fenolik Bileşikler
English Phenolic Compounds
German Phenolverbindungen
Turkish Antioksidanlar
English Antioxidants
German Antioxidantien


Coverage : Turkey


Structure : Atomic


Aggregation Level : Level 2


Version : Turkish Adana, 2007


Status : Final


Contribute : Role : Author
Date : 2007-12-18
name : Yeşda Pirgün
e-mail :
organization : Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 01330 Adana, Turkey




Identifier : Catalog : URI
Entry : http://traglor.cu.edu.tr/common/object_xml.aspx?id=1516


Contribute : Role : Undefined
Date : 2013-09-05
name :
e-mail :
organization :


Metadata Schema : TrAgLor LOM AP


Language : Turkish Turkish
Format : Text


Requirements : Operating System: Multios
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Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Size : 365535 bytes


Location : http://traglor.cu.edu.tr/objects/objectFile/U1gf6qD6-592013-2.pdf


Interactivity Type : Expositive


Learning Resource Type : Thesis


Interactivity Level : Low


Semantic Density : High


Intended End User Role : Learner


Context : University Second Cycle


Typical Age Range : English 18U


Difficulty Level : Difficult


Duration : Year : 0 Month : 0 Day : 0 Hour : 0 Minutes : 0


Description :


Cost : No


Copyright and Other Restrictions : Yes


Description : This resource is licensed under the license(CC-BY-NC-ND) Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported


Kind : IsVersionOf


Resource : Catalog : URI
Entry : http://library.cu.edu.tr/tezler/6721.pdf


Description : Turkish Çukurova Üniversitesi Kütüphanesi Tez Koleksiyonu, 01330 Adana
English Çukurova University Library, Thesis Collection. 01330 Adana, Turkey


Entity : name :
e-mail :
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Purpose : Discipline


Source : English AGRICOLA


Entry : Food Composition and Quality


Description :


Keywords : English food quality
Turkish gıda kalitesi