There are 97 local olive varieties registered in our country, and Saurani is an olive variety from originating Hatay/Altınözü. Hatay province, which ranks first in olive production in the Mediterranean Region, has very suitable climate and soil conditions for olive cultivation. The aim of this study is to investigate the effect of olive maturity on quality parameters such as free fatty acids, peroxide value and fatty acid composition of the oil obtained from the Saurani olive variety grown in Hatay. For this purpose, olive oil was obtained by mechanical method from olives collected from Saurani variety in 3 different maturity periods of the 2020 production season. In Saurani olive oil, free fatty acids and peroxide numbers were found in the range of 0.62-0.91 % (oleic acid) and 3.68-5.26 meq O2/kg respectively. The amount of free fatty acids increased with maturity. In Saurani olive oil were determined oleic acid in the range of 66.32%-68.79%, palmitic acid in the range of12.47-13.75%, linoleic acid in the range of 11.43-13.84%, stearic acid in the range of 3.16-3.42%, palmitoleic acid 1.12%-1.34%, linolenic acid 0.88-1.01% and arachidic acid 0.41-0.52. It was determined that decrease in oleic acid content and an increase in linoleic acid content with maturity. It has been determined that Saurani olive oil is within the limits specified in the Turkish Food Codex on Olive Oil and Pirina Olive Oil in terms of the examined properties.

Ülkemizde tescili yapılmış 97 adet yerli zeytin çeşidi mevcut olup, Saurani de Hatay/Altınözü orijinli zeytin çeşididir. Akdeniz Bölgesi zeytin üretiminde birinci sırada olan Hatay ili zeytin yetiştiriciliği için oldukça uygun iklim ve toprak koşullarına sahiptir. Bu çalışmanın amacı Hatay’da yetiştirilen Saurani zeytin çeşidinden elde edilen yağın serbest yağ asitleri, peroksit sayısı ve yağ asitleri kompozisyonu gibi kalite parametreleri üzerinde zeytin olgunluğunun etkisinin araştırılmasıdır. Bu amaçla 2020 üretim sezonunun 3 farklı olgunluk döneminde Saurani çeşidinden toplanan zeytinlerden mekanik yöntemle zeytinyağı elde edilmiştir. Saurani zeytinyağında serbest yağ asitleri %0.62-0.91 (oleik asit), peroksit sayısı 3.68-5.26 meq O2/kg olarak belirlenmiştir. Olgunlukla birlikte serbest yağ asitleri miktarı artmıştır. Saurani zeytinyağında oleik asit %66.32-68.79, palmitik asit %12.47-13.75, linoleik asit %11.43-13.84, stearik asit %3.16-3.42, palmitoleik asit %1.12-1.34, linolenik asit %0.88-1.01 ve araşidik asit %0.41-0.52 aralıklarında belirlenmiştir. Olgunlukla birlikte oleik asit içeriğinde azalma, linoleik asit içeriğinde ise artış kaydedilmiştir. Saurani zeytinyağının incelenen özellikler bakımından Türk Gıda Kodeksi Zeytinyağı ve Pirina Zeytinyağı Tebliği’nde (2017) belirtilen sınırlar içerisinde olduğu belirlenmiştir.

In this study, the quality criteria and sensory properties of olive oil samples of Saurani, Karamani and Halhali olive varieties collected in 3 different harvest times from Hatay province were investigated depending on the variety and harvest time. For this purpose, in olives; oil yield and ripening index, in the obtained olive oils; free fatty acids, peroxide number, UV specific absorbance and sensory properties were determined. The oil content of olives ranges between 23.77-34.77% and the highest oil yield was determined in the olive variety, Karamani (3rd maturity). In olive oils, free fatty acids were found in the range of 0.33-1.02% (oleic acid), K232 values ranging between 0.33-0.88, K270 values ranging between 0.004-0.177 and peroxide numbers between 2.47-8.40 meq O2/kg. The total phenolic content values of olive oils vary between 156.78-584.25 mg GAE/kg, and the highest phenolic content was determined during the first harvest of the Halhali variety. It was determined that the amount of phenolic content of the cultivars decreased with maturity. In the sensory analysis of olive oil samples, fruitiness was determined as greater than 0 by all panelists. The median of fruitiness in olive oil samples ranged from 3.62 to 5.88, and the median of fruitiness decreased with maturity in all varieties. The median of bitterness ranged from 2.62-5.23 and decreased with maturity. The pungency median varied in the range of 3.12-5.34, and pungency was reduced with maturity. The median of fruitiness, bitterness and pungency of Halhali olive oil was determined the highest.