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Öğe Determination of deficit irrigation treatments on olive fruit quality and olive oil (Memecik cv.) chemical composition and antioxidant properties(Innovhub Ssi-Area Ssog, 2019) Sevim, D.; Koseoglu, O.; Gungor, F. Ozturk; Kaya, U.; Kadiroglu, P.; Mengu, G. Pamuk; Akkuzu, E.In this research, the influences of irrigation treatments (K1, K2, K3, K4, K5) on chemical properties, antioxidant compounds and activities of table olive and olive oils (Memecik) were investigated during three crop seasons (2012/13, 2013/14 and 2014/15). The three least irrigated (K3, K4 and K5) and non -irrigated (K1) regimes indicated that higher content of polyphenols of olive fruits were those with the most irrigated regime (K2). According to L", a* and b", results of statistical differences were determined between the treatments of K1 and K5 (P<0.05). There was no significant effect determined between irrigation treatments of the Memecik olive oil main fatty acids such as palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acid, except palmitic acid (first year) and linoleic acid (second year). When we look at the triacylglycerol (TAG) composition in the 2012/13 and 2013/14 crop seasons important statistical differences were determined between the irrigation treatments on some TAG contents (P<0.05) however these differences between irrigation treatments, although statistically significant, are very slight. During the last crop season, no significant effects were determined in the TAG composition between irrigation treatments. During the first and the second year, important statistical differences were observed between the irrigation treatments both for the total phenol content and bitterness index (K225) value of oils (P<0.05). The research showed that the K225 value of Memecik olive oils is above 0.360 value. Important differences were determined between the irrigation treatments on the alpha tocopherol content (P<0.05). DPPH' (2,2-diphenyl-1-picrylhy-drazyl) content (first and second year) and ABTS'+ (2,2-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid) content (all crop seasons) were also significantly influenced by irrigation treatments due to changes in antioxidant compounds (P<0.05). Whereas all these differences, although statistically important, are very slight. In the light of the findings of this research, it was concluded that the use of the restricted irrigation regimes enabled water to be saved with very slight change in fruit and oil quality.Öğe Effect of Deficit Irrigation Regimes on Yield and Fruit Quality of Olive Trees (cv. Memecik) on the Aegean Coast of Turkey(Wiley, 2017) Kaya, U.; Gungor, F. Ozturk; Camoglu, G.; Akkuzu, E.; Asik, S.; Koseoglu, O.In this study, six different irrigation treatments were applied to an olive orchard using the drip irrigation method. Five of these were arranged according to 25% (S-0.25), 50% (S-0.50), 75% (S-0.75), 100% (S-1.00) and 125% (S-1.25) of the evaporation in 5days of a class A' evaporation pan, and one control (S-C) was arranged so as to bring the reducing moisture at a soil depth of 0-90cm to field capacity. Yield values were not affected by the irrigation treatment (p>0.05). In contrast, 100-fruit weight, pulp ratio, hardness moisture, oil, reducing sugar content and bitterness were affected by irrigation (p<0.05). Generally, an increase in the amount of irrigation water given in the study was accompanied by a fall in ripeness index values, a rise in moisture content, and a reduction in the oil content of fruit. The highest content of reducing sugar was obtained from S-0.25, generally being lower with increase in the water applied. The findings show that application of 25% of the evaporation of a class A' evaporation pan (treatment S-0.25) can be recommended for cv. Memecik. Application of this recommendation can achieve a 72% saving in water and make a significant contribution to the conservation of limited water resources. Copyright (c) 2017 John Wiley & Sons, Ltd.Öğe The effect of phenolic compounds on the quality and stability of virgin olive oil(Int Soc Horticultural Science, 2008) Koseoglu, O.; Unal, M. K.; Ozkaya, MT; Lavee, S; Ferguson, LVirgin olive oil possesses a characteristic aroma, taste and colour that distinguishes it from other vegetable oils. Consumption is currently increasing thanks to its excellent organoleptic and nutritive qualities and to growing consumer preference for minimally processed foods. Phenolic substances are widely distributed amongst the plant world and are found in large quantities in olives, mostly in the form of glycosides which are water-soluble compounds having a characteristics bitter taste. Depending on the phenol content, the intensity of the bitterness of olive oils can be higher or lower. Bitterness is a desirable characteristic of olive oil; however, a bitterness of high intensity could also present a problem for consumers. They are important factors to be considered when evaluating the quality of virgin olive oil, since they are partly responsible for its oxidative stability and sensory characteristics. Phenolic compounds, moreover, being powerful antioxidants, protect the oil to oxidation which can take place during conservation. The phenolic composition and content depends on different factors such as olive variety, climatic conditions, fruit ripeness, storage conditions of olive fruit, technological process of oil extraction and also storage conditions of olive oil. The fraction of phenolic substances varies as a result of the processing method used for the olives. In this paper, influence of extraction systems, cultivar of olives and fruit ripeness of phenolic compounds of virgin olive oil and effect on the olive oil quality and stability was discussed.
