Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

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Author: search.filters.author.Aktaş, Ayşe BurcuPublication Index: search.filters.publicationIndex.PubMed

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  • Article
    Citation - WoS: 14
    Citation - Scopus: 17
    Phenolics Profile of a Naturally Debittering Olive in Comparison To Regular Olive Varieties
    (John Wiley and Sons Inc., 2014) Aktaş, Ayşe Burcu; Özen, Banu; Tokatlı, Figen; Şen, İlknur
    BACKGROUND: Hurma, an olive variety that grows in a specific area in Turkey, loses its bitterness before harvesting, and therefore does not need further processing steps for the production of table olives. The total phenol content and phenolic profiles of (1) this naturally debittered olive type, Hurma; (2) the same olive variety, but not a naturally debittered type, Erkence; and (3) another variety, Gemlik, which is commonly consumed as table olive, were determined during their maturation period for two harvest years. RESULTS: The total phenol content of Hurma is the lowest compared to the other types regardless of harvest year, which has a significant effect on the phenolic content and composition of individual components for all olive types. All three olive types can be differentiated from each other especially during the late phase of maturation using the phenolics profile in combination with principal component analysis. CONCLUSION: The natural debittering phenomenon of Hurma olive on the tree involves a decrease in phenol content and a change in phenol composition. The differentiation in phenol composition especially becomes very significant in the late of period of maturation.
  • Article
    Citation - WoS: 15
    Citation - Scopus: 16
    Comparison of Some Chemical Parameters of a Naturally Debittered Olive (olea Europaea L.) Type With Regular Olive Varieties
    (Elsevier Ltd., 2014) Aktaş, Ayşe Burcu; Özen, Banu; Tokatlı, Figen; Şen, İlknur
    Some olives grown in Karaburun peninsula in the west part of Turkey and mostly coming from Erkence variety lose their bitterness while still on the tree and are called Hurma among locals. This olive type does not require further processing to remove the bitter compounds. In this study, sugar, organic acid and fatty acid profiles of Hurma, Erkence (not naturally debittered) and Gemlik (commonly consumed as table olive) olives were determined throughout 8 weeks of maturation period for two consecutive harvest seasons, and the results were analysed by principal component analysis (PCA). PCA of sugar and organic acid data revealed a differentiation in terms of harvest year but not on variety. Hurma olive is separated from others due to its fatty acid profile, and it has higher linoleic acid content compared to others. This might be an indication of increased desaturase enzyme activity for Hurma olives during natural debittering phase.