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Journals / Akademik Gıda / 2026 / Cilt: 19 Sayı: 2

Use of Phenolic Profile and Fatty Acid Composition on Chemometric Discrimination of Turkish Virgin Olive Oils with Geographical Indication

Coğrafi İşaretli Türk Zeytinyağlarının Kemometrik Ayırımında Fenolik Profil ve Yağ Asidi Kompozisyonunun Kullanımı

Çisil Türkay(Ege University, Faculty of Engineering, Department of Food Engineering)0000-0003-1370-5109
Onur Özdikicierler(Ege University, Faculty of Engineering, Department of Food Engineering)0000-0002-8959-4794
Fahri Yemişçioğlu(Ege University, Faculty of Engineering, Department of Food Engineering)0000-0003-3957-9921
Pages
126–136
Publication Date
2021-08-01
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Regional distances among sample sets greatly affected the discrimination of the PCA plot when their fatty acid composition was involved.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:A geographical indication (GI) of virgin olive oil (VOO) certifies the origin and production methodology within a determinative quality aspect.
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Key Findings & Data:Results revealed that saturated fatty acid (SAFA) content was a key factor for Nizip samples to discriminate from VOO’s with GI.
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Conclusion & Impact:Regional distances among sample sets greatly affected the discrimination of the PCA plot when their fatty acid composition was involved.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Zeytinyağı · Coğrafi işaret · Fenolik profili

Abstract

A geographical indication (GI) of virgin olive oil (VOO) certifies the origin and production methodology within a determinative quality aspect. On the other hand, from the consumer perspective, VOO’s with GI are expected to show a difference from other VOO’s, even though it is not an official obligation. In this study, samples from seven different Turkish VOO’s with GI were evaluated and possible discrimination among them was determined and justified using principal component analysis (PCA). Results revealed that saturated fatty acid (SAFA) content was a key factor for Nizip samples to discriminate from VOO’s with GI. Samples of Southern Agean (Güney Ege) and Ayvalık had the highest amount of secoiridoids content. When phenolic profile was considered alone, Mut and Nizip samples were clearly separated while groupings among other samples were somehow overlapped. PCA using fatty acid composition revealed that Nizip and Güney Ege samples were located on different sides of the score plot. Regional distances among sample sets greatly affected the discrimination of the PCA plot when their fatty acid composition was involved.

Özet

Coğrafi işaret (Cİ), zeytinyağlarında menşei ve üretim metodolojisini belirli bir kalite kapsamı içinde onaylayan bir araçtır. Öte yandan, tüketici açısından bakıldığında, bir Cİ'li zeytinyağının Cİ olmayan zeytinyağı örneklerinden veya Cİ'li diğer zeytinyağlarından farklılık göstermesi beklenmektedir, ancak bu Cİ sertifikasyonu için gerekli bir resmi zorunluluk değildir. Bu çalışmada, Cİ'li yedi farklı Türk Zeytinyağından alınan numuneler değerlendirilmiş ve bunlar arasındaki olası farklılıklar, temel bileşen analizi (PCA) kullanılarak belirlenmiş ve yorumlanmıştır. Sonuçlar, doymuş yağ asidi içeriğinin (SAFA), Nizip örneklerinin diğer zeytinyağlarından ayırt edilmesinde önemli bir faktör olduğunu ortaya koymuştur. Güney Ege ve Ayvalık örneklerinin en yüksek sekoiridoid içeriğine sahip olduğu tespit edilmiştir. Yalnızca fenolik profil ile gerçekleştirilen temel bileşen analizinde (TBA), Mut ve Nizip numuneleri net bir şekilde diğer örnek gruplarından ayrılmışken, diğer örnek grupları örtüşmektedir. Yağ asidi bileşimi ile gerçekleştirilen TBA, Nizip ve Güney Ege örneklerinin skor grafiğinin farklı taraflarında bulunduğunu ortaya çıkarmıştır. Örnek grupları arasındaki bölgesel mesafelerin, yağ asit kompozisyonu söz konusu olduğunda PCA’nın ayırt edici sonuçlar vermesinde büyük rol oynağıdı düşünülmektedir.

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Cite This Article

Türkay, Ç., Özdikicierler, O., Yemişçioğlu, F. (2021). Use of Phenolic Profile and Fatty Acid Composition on Chemometric Discrimination of Turkish Virgin Olive Oils with Geographical Indication. Akademik Gıda, Cilt: 19 Sayı: 2, 126–136. https://doi.org/10.24323/akademik-gida.977263

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