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Journals / Akademik Gıda / 2020 / Cilt: 18 - Sayı: 1

Effect of Variety, Maturity and Malaxation Conditions on Sterol Profile of Olive Oil

Çeşit, Olgunluk ve Yoğurma Şartlarının Zeytinyağının Sterol Profili Üzerine Etkisi

Aslı YORULMAZ
Gülcan ÖZKAN
Sedef AYDIN
Pages
87–95
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

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

Considering malaxation parameters, on the other side, high temperature and time adversely influence the sterol profile of olive oil.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Olive oil occupies an important place in the Mediterranean diet due to its nutritional and dietetic qualities.
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Key Findings & Data:Extra-virgin olive oil has an important place in the vegetable oil industry due to its high oil yield and sterol profile.
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Conclusion & Impact:Considering malaxation parameters, on the other side, high temperature and time adversely influence the sterol profile of olive oil.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Olive oil occupies an important place in the Mediterranean diet due to its nutritional and dietetic qualities. The quality and composition of olive oil may depend on many factors such as olive variety, geographical area, climate, environmental factors, maturation, oil extraction and storage conditions. Extra-virgin olive oil has an important place in the vegetable oil industry due to its high oil yield and sterol profile. Malaxation conditions are influential on the quality parameters of olive oil. In this review, the effects of cultivar, maturity index, location and different malaxation conditions on sterol profile of olive oil are summarized. Literature studies showed that the amount of total sterols, Δ-5- avenasterol and campesterol generally increase while β-sitosterol and total sterols usually decrease throughout maturation period. Considering malaxation parameters, on the other side, high temperature and time adversely influence the sterol profile of olive oil.

Özet

Zeytinyağı, besinsel ve diyetetik özelliklerinden dolayı Akdeniz diyetinde önemli bir yere sahiptir. Zeytinyağı kalitesi vebileşimi çeşit, coğrafi alan, iklim, çevresel faktörler, olgunlaşma, ekstraksiyon ve yağ depolaması gibi birçok faktörebağlı olarak değişim göstermektedir. Yüksek yağ verimine sahip ve sterol bileşenleri bakımından zengin natürel sızmazeytinyağı üretimi gıda sanayiinde önemli bir yere sahiptir. Zeytinyağı üretimi aşamasında yoğurma koşulları, kaliteparametreleri üzerinde oldukça etkilidir. Bu derlemede zeytin çeşidi, coğrafi alan, olgunluk derecesi ve farklı yoğurmakoşullarının zeytinyağının sterol profili üzerine etkisine yer verilmiştir. Yapılan çalışmalar sonucu olgunlaşmasüresince toplam sterol miktarı, Δ-5-avenasterol, kampesterol bileşen miktarlarının genelde arttığı, toplam sterol ve βsitosterol miktarının ise azaldığı tespit edilmiştir. Yoğurma parametrelerinin etkisi incelendiğinde ise yüksek sıcaklık vesüre uygulamalarının zeytinyağının sterol profilini olumsuz yönde etkilediği tespit edilmiştir.

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Cite This Article

YORULMAZ, A., ÖZKAN, G., AYDIN, S. (2022). Effect of Variety, Maturity and Malaxation Conditions on Sterol Profile of Olive Oil. Akademik Gıda, Cilt: 18 - Sayı: 1, 87–95. https://ajindex.com/articles/432489

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